Blueberry Streusel Coffee Cake
Blueberry Streusel Coffee Cake - Deliciously moist, lightly sweet and a real treat for your morning or afternoon coffee.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry, coffee cake
Servings: 8
Calories: 575kcal
Author: Don't Sweat The Recipe
Streusel:
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons butter, melted
Coffee cake:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 2 cups + 2 tablespoons flour, divided
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk, room temperature
Preheat the oven to 350ºF.
Prepare a 9-inch round springform pan with non-stick spray and set aside.
To prepare the streusel, add flour, brown sugar, cinnamon and melted butter in a medium-sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
To make the cake batter, cream butter with the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Toss the blueberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder, and salt.
Add the flour mixture to the batter in thirds, alternating with the buttermilk and ending with the flour. Fold in the blueberries.
Spread batter into the pan. Sprinkle batter evenly with the streusel topping.
Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
Let cool at least 15 minutes before serving.
Calories: 575kcal | Carbohydrates: 93g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 373mg | Potassium: 251mg | Fiber: 3g | Sugar: 37g | Vitamin A: 604IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 4mg