Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture alternately with the sour cream, starting and ending with the dry mix. Mix until fully incorporated.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into your prepared pan, spreading it out evenly.
- For the streusel topping, combine brown sugar, flour, and cinnamon in a small bowl. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool for about 15 minutes before removing it from the pan. Serve warm or at room temperature.
Best ways to enjoy it
The beauty of Blueberry Coffee Cake lies in its versatility. It’s wonderful on its own but pairing it with a dollop of whipped cream or a scoop of vanilla ice cream can elevate your dessert game. Serve it alongside fresh fruit or even a light salad for a brunch spread that guests will love. Don’t forget a cup of coffee or tea to balance the sweetness!
Keeping leftovers fresh
To keep your Blueberry Coffee Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to keep it for longer, it’s best to refrigerate it, where it can last up to a week. To reheat, simply warm individual pieces in the microwave for a few seconds to enjoy them warm again. For longer storage, you can freeze slices wrapped tightly in plastic wrap or foil for up to 2 months.
Pro chef tips
To achieve the fluffiest cake, use room temperature ingredients, particularly the butter and eggs. This allows them to emulsify better, yielding a tender crumb. If you want an extra pop of flavor, consider adding lemon zest to the batter or streusel topping. Also, for a touch of nutty goodness, you can incorporate chopped nuts into the streusel.
Creative twists
Looking to shake things up? Try substituting half of the blueberries with raspberries or cranberries for a tart twist. You can also experiment with flavored extracts, such as almond or lemon, to give the cake a different profile. For a healthy spin, swap out half of the all-purpose flour for whole wheat flour. The options are endless!
Common questions
What’s the prep time and bake time for this coffee cake?
Prep time is about 15 minutes, with an additional 45-50 minutes of baking. In total, you can have this delicious cake in about an hour.
Can I use frozen blueberries?
Yes, you can use frozen blueberries! Just don’t thaw them, as they can release excess moisture into the batter. Fold them in while still frozen for the best results.
How do I freeze the cake safely?
Once cooled, wrap slices tightly in plastic wrap and then in foil or place them in a freezer-safe container. This prevents freezer burn and retains moisture, allowing you to enjoy your cake later.
