Simmering Saturdays: Blueberry Streusel Coffee Cake
- 1/2 cup (65g) all purpose flour
- 1/2 cup (112g) packed brown sugar
- 3/4 tsp ground cinnamon
- 1/4 cup (56g) unsalted butter, melted
- Pinch of salt
- 1 cup (130g) all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (104g) sugar
- 6 tbsp (84g) unsalted butter, room temperature
- 1/4 cup (58g) sour cream
- 1/4 cup (60ml) milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups blueberries
- 3/4 cup (86g) powdered sugar
- 1–2 tbsp (15-30ml) milk
- 1/4 tsp vanilla extract
1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
2. To prepare the streusel, add flour, brown sugar, cinnamon, melted butter and salt to a medium sized bowl and mix with a fork until all ingredients are incorporated and crumbly. Set aside.
3. To make the cake batter, combine the flour, baking powder and salt in a medium sized bowl and set aside.
4. Add the sugar and butter to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
5. Add sour cream and mix just until well combined.
6. Add the milk and mix just until well combined.
7. Add egg and vanilla extract and mix just until well combined.
8. Add the dry ingredients to batter and mix until well combined.
9. Spread half of the cake batter into the bottom of the cake pan. The batter will be thick and the layer will be thin.
10. Sprinkle about half of the streusel mixture evenly over the cake batter, then half of the blueberries.
11. Drop spoonfuls of the remaining cake batter over the streusel and blueberries and carefully spread into an even layer. Again, it’ll be a thin layer of batter.
12. Sprinkle the remaining streusel and blueberries over the top of the cake batter.
13. Bake for 32-38 minutes, or until a toothpick inserted comes out with a few crumbs.
14. Remove cake from oven and allow to cool in the pan for about 20 minutes, then remove to cooling rack to finish cooling.
15. To make the glaze, combine the powdered sugar, milk and vanilla extract in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.
16. Drizzle the glaze over the coffee cake and sprinkle a few more blueberries over top, then serve.