Blueberry Coffee Cake
Indulge in this Blueberry Coffee Cake, a buttery treat with fresh blueberries and a sweet crumb topping perfect for any occasion.
Servings: 12
Calories: 425kcal
Equipment
- 9" Springform Pan
- Measuring Cups and Spoons
- Stand Mixer
- Whisk
- Spatula
- Mixing Bowls
- Small Saucepan
Ingredients
CAKE:
- 250 grams all-purpose flour about 2 cups, plus extra for fruit
- 1 tablespoon baking powder
- ½ tablespoon sea salt
- 16 ounces blueberries
- 1 ½ stick unsalted butter softened
- 150 grams granulated sugar about ¾ cup
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ½ tablespoon lemon juice
- ⅓ cup whole milk
- ⅓ cup Greek yogurt
TOPPING:
- 125 grams all-purpose flour about 1 cup
- 100 grams granulated sugar about ½ cup
- 56.5 grams old fashioned oats about ⅔ cup
- 1 stick butter unsalted and melted
- ¼ teaspoon sea salt
Instructions
- Lower oven rack 1 from center, preheat to 350F and generously grease a 9-inch springform pan and set aside.
- Whisk dry ingredients in a medium mixing bowl and set aside.
- In another mixing bowl, toss wet blueberries with 2-2 ½ tablespoon flour and set aside. You want them to be wet enough that the flour really sticks.
- In a stand mixer bowl on medium speed, cream butter and sugar for about 3 minutes, until fluffy and pale yellow.
- On low speed, beat eggs and vanilla extract for about 1 minute. Stop to scrape down the sides and bottom at least once.
- Add milk and Greek yogurt and run the mixer again on low until combined.
- Repeat with the dry ingredients, fold in blueberries with a spatula, then pour batter into the prepared pan.
- In a small mixing bowl, add topping ingredients and mix until combined with a spatula; you want it damp with small chunks.
- Crumble that topping over the cake batter and bake for about 55 minutes, checking at the 45-minute mark, until top is golden brown and the cake is cooked through.
- Allow to cool in pan for about an hour before releasing the springform pan.
- Cut into 10-12 slices.
Notes
- Use Room Temperature Ingredients: This helps create a smoother cake batter and more even texture.
- Check the Cake Early: Every oven is different, so begin checking around the 45-minute mark with toothpick should be a good time.
- Cool Before Slicing: Letting the cake cool helps the crumb topping set properly.
- Tossing Blueberries: Lightly floured berries help to keep them from sinking to the bottom of the batter.
- Refrigerator: Store any leftovers tightly in plastic wrap or in an airtight container for up to 4 days.
- Freezer: Freeze individual slices for up to 2 months; double wrapping them will help them to stay fresher, longer.
- Reheating: Enjoy this room temperature or warm slices lightly in the oven or air fryer, if desired, for the best texture.
- Make Ahead: Bake the cake the night before for an easy brunch option the next day.
Nutrition
Calories: 425kcal | Carbohydrates: 54g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 525mg | Potassium: 118mg | Fiber: 2g | Sugar: 25g | Vitamin A: 666IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 2mg
