Go Back

Blueberry Coffee Cake

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Servings 8

Ingredients
  

**Streusel:**

  • - 1 cup all-purpose flour 4.5 oz
  • - 1/3 cup granulated sugar 2.25 oz
  • - 1/3 cup brown sugar 2.5 oz
  • - 1/2 cup unsalted butter room temperature (4 oz)

**Blueberries:**

  • - 1 1/2 cups blueberries fresh or frozen (10 oz)
  • - 2 tsp all-purpose flour

**Coffee Cake:**

  • - 2 cups all-purpose flour 8.5 oz
  • - 1 tsp baking powder
  • - 1/4 tsp baking soda
  • - 1/4 tsp salt
  • - 1/4 tsp cinnamon
  • - 6 tbsp unsalted butter room temperature (3 oz)
  • - 2 tbsp vegetable oil 1 oz
  • - 1 cup granulated sugar 7 oz
  • - 2 large eggs room temperature
  • - 1 tsp pure vanilla extract
  • - 1 cup sour cream 8 oz

**Glaze:**

  • - 1/4 cup cream cheese room temperature (2 oz)
  • - 1 tbsp unsalted butter 0.5 oz
  • - 1/4 cup powdered sugar 1 oz
  • - 1-3 tbsp milk

Instructions
 

**Streusel:**

  • Combine flour, granulated sugar, and brown sugar in a bowl.
  • Cut the butter into small cubes, then mix with the flour and sugar until crumbly.
  • Place in the fridge while you prepare the cake batter.

**Blueberries:**

  • Toss blueberries with 2 tsp of flour. Set aside.

**Coffee Cake:**

  • Preheat the oven to 350°F. Line an 8” deep springform pan with parchment paper and spray with oil.
  • In a bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, and cinnamon.
  • In another bowl or stand mixer, beat butter, oil, and sugar until creamy and light (about 3 minutes).
  • Add eggs and vanilla extract, mix until combined.
  • Mix in the sour cream.
  • Gradually add the flour mixture, mixing until just incorporated. Finish with a spatula to avoid overmixing.
  • Spread 1/3 of the batter in the prepared pan.
  • Fold half of the blueberries into the remaining batter, then pour into the pan.
  • Sprinkle the remaining blueberries on top, followed by the streusel.
  • Bake for 55-65 minutes, covering with foil if the streusel browns too quickly. The cake is done when the center is set and a toothpick comes out clean.
  • Cool for 30 minutes to 1 hour before serving.

**Glaze:**

  • Beat cream cheese, butter, powdered sugar, and 1 tbsp milk until smooth. Add more milk if needed to achieve a drizzle consistency.
  • Drizzle over the cooled cake.

### Storage

  • - **Room Temperature:** Store without glaze in an airtight container for up to 2 days.
  • - **Refrigerator:** With glaze, store in the fridge for up to 5 days. Bring to room temperature before serving.
  • - **Freezer:** Wrap tightly in plastic wrap and an airtight container for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving.

Notes

  • **Blueberries:** Fresh or frozen work well. You can also substitute other berries.
  • **Sour Cream:** Can be substituted with yogurt.
  • **Lemon Glaze:** Use lemon juice and zest instead of milk for a lemon-flavored glaze.
  • **Oil:** Any vegetable, canola, avocado, or olive oil will do. You can substitute with butter if preferred.