Blueberry Coffee Cake - Pies and Tacos

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Blueberry Coffee Cake

This delicious Blueberry Coffee Cake is soft, tender, and loaded with
blueberries. It’s made with sour cream, which makes it extra rich and
fluffy. The cake features a delightful streusel on top, and a cream
cheese glaze.

Course Breakfast, Dessert


Cuisine American
Keyword blueberry, cake

Prep Time 30 minutes


Cook Time 1 hour
0 minutes
Total Time 1 hour 30 minutes

Servings 8 people
Calories 310kcal
Author Camila Hurst

Ingredients
Streusel
1 cup all-purpose flour 127 grams
1/3 cup granulated sugar 63 grams
1/3 cup brown sugar 73 grams
1/2 cup unsalted butter room temperature (113 grams)

Blueberries
1 1/2 cups blueberries fresh or frozen (285 grams)
2 tsp all-purpose flour

Coffee Cake
2 cups all-purpose flour 254 grams
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp unsalted butter room temperature (85 grams)
2 tbsp vegetable oil 30 ml
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1 cup granulated sugar 200 grams
2 large eggs room temperature
1 tsp pure vanilla extract
1 cup sour cream 245 grams

Glaze
1/4 cup cream cheese at room temperature (56 grams)
1 tbsp unsalted butter 14 grams
1/4 cup powdered sugar 31 grams
1-3 tbsp milk

Instructions
Streusel
1. Add the flour, granulated sugar, and brown sugar to a bowl. Cut the butter into small
cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a
crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
2. Place it in the fridge while you make the cake batter.

Blueberries
1. Mix the blueberries with 2 tsp of flour in a bowl. Set it aside

Coffee Cake
1. Pre-heat the oven to 350ºF.
2. Line a cake pan with parchment paper and spray it with oil. Alternatively, you can grease
the pan with butter, and sprinkle flour evenly all over to coat it entirely.
3. I used a deep 8” springform pan to make this recipe. If your pan isn’t deep, use a 9” cake
pan instead. A cheesecake, or a springform pan will also work as long as the bottom is
entirely covered by parchment paper, so no batter will leak out.
4. To a mixing bowl, add the 2 cups of flour with the baking powder, baking soda, salt,
cinnamon. Whisk to combine.
5. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter, oil, and
sugar for about 3 minutes, until creamy and lightened in color.
6. Add the eggs, vanilla extract and mix until combined.
7. Add the sour cream and mix.
8. Then, add the flour mixture and mix until incorporated. I like to start with the mixer, but
then finish with a spatula to avoid over mixing the batter.
9. Spread about 1/3 of the cake batter on the bottom of the prepared pan. Set it aside.
10. Now, mix half of the blueberries with the remaining cake batter. We do this to prevent all
the blueberries from going right to the bottom of the cake when we bake it.
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11. Pour the batter in the cake pan.
12. Top with the remaining blueberries.
13. Then sprinkle the streusel mixture on top of the blueberries evenly. If it got clumped up
together while in the fridge, crumble it up with your fingers before spreading it.

Baking
1. Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too
much towards the end, and the center is not yet cooked, cover it with a piece of aluminum
foil.
2. You will know the cake is done baking when you touch the top of the cake and doesn’t feel
soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the
cake, and should come out clean, without any gooey batter attached.
3. Let the cake cool down for about 30 min to 1 hour before serving.

Glaze
1. To make the glaze, beat the cream cheese, butter, powdered sugar, and 1 tbsp of milk
using a hand mixer. You can also use a whisk as long as you can vigorously whisk the
mixture.
2. Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add the remaining
milk, so you are able to drizzle it over the cake.

Storage
1. Store the cake in a sealed container without the glaze at room temperature for up to 2
days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be
stored in the fridge, because of the cream cheese.
2. Once the cake has been stored in the fridge, it has to come to room temperature before
being served.
3. The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in
an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge
overnight, and let it come to room temperature before serving it.

Notes
Blueberries: they can be either frozen or fresh. You can substitute for other berries, such as
chopped strawberries, or raspberries, or even cherries as well.

Sour cream: the sour cream can be substituted for yogurt, but the cake will lose a bit of its
richness, probably not noticeably enough though.

Lemon glaze: to make a lemon glaze, substitute the milk for lemon, and add lemon zest to the
glaze.
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Oil: any vegetable, canola, avocado, or even olive oil will do. If you don't want to use oil, simply
substitute for butter instead.

Recipe by Pies and Tacos: https://www.piesandtacos.com/blueberry-coffee-cake/ Blueberry Coffee Cake.


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