Description
This Blueberry Coffee Cake is a moist and flavorful dessert featuring a tender crumb, a rich cinnamon crumble topping, and fresh blueberries layered throughout. Perfect for breakfast, brunch, or a sweet snack, this cake combines the tang of sour cream with warm spices for an irresistible treat.
Ingredients
Crumble Topping
- 1/2 cup coconut sugar (or white sugar)
- 2/3 cup all-purpose flour
- 2 teaspoons cinnamon
- 5 Tablespoons salted butter (melted and cooled)
Cake Batter
- 1/2 cup salted butter (softened to room temperature)
- 2/3 cup coconut sugar (or white sugar)
- 2 eggs (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 Tablespoons milk
- 1 1/3 cups all-purpose flour
- 1 small pinch of salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups fresh blueberries
Instructions
- Make the crumble: Use a fork to mix together the crumble topping ingredients (coconut sugar, flour, cinnamon, melted butter) in a small bowl until they resemble a crumbly texture. Set aside.
- Whip the butter and sugar: Use a hand-held or standing mixer to whip the room-temperature softened butter with coconut sugar for about 2 minutes until light and fluffy.
- Add the remaining wet ingredients: Add eggs and vanilla extract to the whipped butter and sugar. Mix on low speed until fully combined. Then, stir in the sour cream until just incorporated.
- Combine dry ingredients with wet: Add flour, salt, baking powder, and baking soda to the wet ingredients. Fold gently to combine without over-mixing. Toward the end, stir in the milk to loosen the batter.
- Add the bottom layer of cake batter to pan: Line an 8x8 inch baking pan with parchment paper, leaving the edges up for easy removal. Spread half the batter evenly over the pan, ensuring coverage to the edges.
- Middle and top layers: Sprinkle half the crumble topping evenly over the batter, then scatter all of the fresh blueberries on top. Dollop the remaining cake batter over the berries in spots, then gently spread it evenly with a rubber spatula. Finish by sprinkling the remaining crumble topping over the surface.
- Bake: Bake the cake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then use the parchment edges to lift out and transfer to a wire rack. Slice into nine squares and serve.
Notes
- Room temperature eggs and butter ensure better mixing and texture.
- If you prefer a tangier taste, substitute sour cream with plain Greek yogurt.
- Fresh blueberries work best, but frozen can be used if thawed and drained.
- Make sure not to over-mix the batter to keep the cake tender.
- Use parchment paper to easily lift the cake out for clean slicing.
