Indulge your sweet tooth with this tender Blueberry Coffee Cake bursting with fresh blueberry flavor. The
base of the cake is light and fluffy, made by creaming together butter and sugar to incorporate air for a
pillowy t+dure. Lemony brightness cuts through the sv•eetness while ground cinnamon and brown sugar
lend warmth in the brown sugar streusel topping. Every forkful delivers a balanced medley of flavors and
textures.
This easy coffee cake comes together in just over an hour from start to finish. First, the streusel topping
is prepped by mixing flour, spices, brown sugar, chilled butter until crumbly Next, the cake batter
gets whisked twether and studded with fresh blueberries before transferring to a baking pan. A
generous layer of the streusel topping adds sweet crunch. While the cake bakes, the house fils with an
irresistible arorna. Finally. out comes a beautiful coffee cake with crackly, caramelized streusel and juicy
pockets of fruit. Serve warm or at room temperature for an anytime treat
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries_ Do not thaw them first, add them frozen directly to the batter. The
only difference is they may sink more than fresh blueberries.
What if I don’t have lemons to make the zest?
Can I skip it? The lemon zest helps brighten the flavor, so I don’t recommend skipping it You can
substitute orange zest instead if you dont have lemons. Lime zest would also work
Do I need to grease the baking pan even if I’m lining it With parchment paper?
Yes, ifs best to grease the sides of the pan to help the parchment paper adhere and prevent leakage.
You can brush the pan with melted butter or use nonstick cooking sprav
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How do I know when the coffee cake is fully baked?
Test for doneness by inserting a tot*’pick or skewer into the center. Its fully baked when it comes out
clean with no wet batter clinging to it, about 55-60 minutes.
Can I make the streusel topping in advance?
Yes! You can prepare the streusel topping up to 5 days ahead. Store it in an airtight container in the
fridge until ready to use. Let it come to room temperature before sprinkling over the batter.
Ingredients:
Streusel Topping:
• 1 cup (1200) all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup (150g) light brown sugar
1 teaspoon ground cinnamon
6 tablespoons (85g) softened unsalted butter, cut into pieces
• 2 1/2 cups (300g) all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 10 tablespoons (140g) softened unsalted butter
• 1 1/4 cups (250g) granulated sugar
• Zest of 1 lemon
2 large eggs, at rcnm tenverature
1 teaspoon vanilla extract
213 cup (160rW) whole mik at rocn temperature
• 2 cups (300g) fresh or frozen blueberries
Instructions:
1. Make the streusel topping: In a medium bowl, combine the flour, salt, brown sugar and cinnamorl.
Add the butter and use a filk or your fingers to mash and mix until crumbly with some large clumps.
Set aside_
2 Preheat the oven to 350+F (175åC). Grease a 9×9 inch baking pan with butter arid line with
parchment paper, allowing some overhang on the sides.
3. Make the cake batter In another medium bow, vhisk together the flour, salt and baking powder.
o
4. In a large bowl, beat the butter and granulated sugar together on high speed for 4 nnutes until light
and fluffy. Scrape down the sides as needed _ Add the lemon zest and mix to “worporate.
5. Add the eggs me at a the, beating well after each addition. Beat in the vanilla.
Add the flour mixture in 3 batches, alternating with the in 2 additions, mixing just until
incorporated after each tirne_ Be careful not to overmix_
o
7. Fold in the blueberries gently to evenly distribute.
& Spread the batter evenly into the prepared pan. Top evenly Vith the reserved streusel topping.
9. Bake for 55-60 minutes, until a toothpick inserted in the center out clean. If browning too
quickly, loosely cover with foa.
10. Let cool completely in the pan set on a wire rack before cutting into squares and serving. Enjoy!
This moist blueberry coffee cake is packed with fresh blueberries and topped Vith a cinnamon brown
sugar streusel for a delightfully sweet and tangy treat. The addition of lemon zest brightens the flavor of
the cake beautiMly. Its perfect for weekend brunches or an anytime coffee break