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Blueberry Coffee Cake Recipe

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3.9 from 3 reviews

This Blueberry Coffee Cake is a moist, tender cake bursting with fresh blueberries and topped with a crisp cinnamon crumb topping. Perfect for breakfast or a cozy afternoon treat, it combines creamy Greek yogurt with a buttery crumb crust for a delightful balance of flavors and textures.

Ingredients

Main Cake

  • 10 Tbsp unsalted butter, softened (1 1/4 sticks), plus more to grease the pan
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup plain Greek yogurt (or sour cream)
  • 1 1/2 cups blueberries (about 12 oz)

Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 5 Tbsp cold butter, cubed

Instructions

  1. Prep: Preheat your oven to 350°F. Butter a 9-inch springform pan and set it aside to ensure the cake doesn’t stick during baking.
  2. Cream butter and sugar: In a stand mixer fitted with the whisk attachment, beat the softened butter and granulated sugar starting on medium speed until combined. Increase to high speed and beat for about 3 minutes until the mixture is light and creamy, which creates an airy base for the cake.
  3. Add eggs and vanilla: Beat in the eggs and vanilla extract. Continue beating on high speed for another minute or until the batter becomes creamy and fluffy, helping to incorporate air and improve texture.
  4. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
  5. Add dry ingredients and yogurt: Gradually add the flour mixture to the butter mixture in two additions, alternating with the Greek yogurt. Mix gently just until combined after each addition to avoid overmixing, which can result in a dense cake.
  6. Fold in blueberries: Using a spatula, gently fold the blueberries into the batter to keep them mostly intact and evenly distributed throughout the cake.
  7. Make crumb topping: In a small bowl, combine the flour, packed brown sugar, ground cinnamon, and a pinch of salt. Add the cold cubed butter and use your fingertips to work it in until the mixture forms crumbly, small buttery clumps. Sprinkle this crumb topping evenly over the cake batter in the springform pan.
  8. Bake: Bake the cake in the preheated oven for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean. This ensures the cake is fully baked but still moist inside.
  9. Rest and serve: Let the cake rest in the springform pan for 15 minutes before releasing the pan sides and transferring the cake to a serving plate. Serve warm or at room temperature for best flavor and texture.

Notes

  • Use room temperature eggs for better emulsion and fluffier texture.
  • Be careful not to overmix the batter after adding the flour to keep the cake light and tender.
  • You can substitute sour cream for Greek yogurt if preferred.
  • Fresh or frozen blueberries can be used; if using frozen, do not thaw them before folding into the batter.
  • To prevent sticking, grease the springform pan thoroughly or line the bottom with parchment paper.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake tastes great slightly warmed and pairs well with coffee or tea.

Find it online: https://dishcooks.com/blueberry-coffee-cake-recipe/