Ingredients:
For the cake batter:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 and 1/2 cups fresh blueberries (or frozen, thawed and drained)
For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or lemon juice
Cooking Process:
Step 1: Prepare the Cake Batter
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8-inch square baking dish.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream or Greek yogurt. Mix until just combined.
6. Gently fold in the fresh blueberries until evenly distributed throughout the batter.
Step 2: Make the Streusel Topping
1. In a small bowl, combine the flour, granulated sugar, brown sugar, and ground cinnamon for the streusel topping.
2. Drizzle the melted butter over the dry ingredients and mix until the mixture resembles coarse crumbs.
Step 3: Assemble and Bake
1. Pour the prepared cake batter into the greased and floured cake pan or baking dish, spreading it evenly.
2. Sprinkle the streusel topping evenly over the top of the batter.
3. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove the coffee cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely..
Garnishing
- For a visually appealing presentation, you can dust the cooled coffee cake with powdered sugar.
- Drizzle the optional glaze over the cooled coffee cake for an extra touch of sweetness and elegance.
- Serve slices of the coffee cake on a decorative platter alongside fresh blueberries and sprigs of mint for a beautiful display.
When adding the blueberries to the cake batter, it’s essential to handle them with care to prevent them from sinking to the bottom of the cake during baking.
Tips:
- Fresh vs. Frozen Blueberries: Fresh blueberries are ideal for this coffee cake, but you can also use frozen blueberries. Just make sure to thaw them completely and drain any excess liquid before adding them to the batter.
- Mixing Batter: Avoid overmixing the batter once the blueberries are added to prevent them from bursting and turning the batter purple. Mix until just combined.
- Streusel Texture: For a crunchier streusel topping, you can add chopped nuts or oats to the mixture before sprinkling it over the batter.
- Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for longer storage. Wrap them tightly in plastic wrap and aluminum foil before placing them in a freezer bag. Thaw at room temperature before serving.
- Serving Suggestions: Enjoy slices of the coffee cake warm or at room temperature, paired with a cup of coffee or tea for a delightful treat any time of day.