Coffee cake has always been a favorite of mine. It brings me back to the good ol’ days of my childhood when my mom would ditch our usual healthy breakfast routine and surprise us by making some coffee cake with double amounts of streusel (because the recipe on the Bisquick box never made enough of the good stuff)! My siblings and I would sit on the couch in our pajamas waiting for the coffee cake to come out of the oven as the smell filled our home and excitement filled our hearts. I love how something as simple as coffee cake can bring back such feelings of nostalgia and it reminds me that creating great memories doesn’t have to be complicated. Just like the combination of simple ingredients are able to create wonderful recipes, the simple moments in life have the power to create lasting positive memories.
This blueberry coffee cake is an absolute treat! The cake is bursting with blueberries and is perfectly moist like that of a good blueberry muffin. Next, is the streusel and you better believe I didn’t skimp on the amount! The added oats in the streusel add a nice crunch which compliments the cake in the best way. Lastly, the addition of the blueberry icing adds the perfect finishing touch to this breakfast treat! The natural purple color from the blueberries in the icing is so pretty and makes this simple bake look extra special. I tested this recipe more times than I wanted to and at this point have eaten enough blueberry coffee cake to last me a lifetime; however, I can’t stop enjoying it because it’s truly so delicious! Here’s to making ordinary mornings special and creating lasting positive memories with some blueberry coffee cake!
Blueberry Coffee Cake
By Maci M. | Lovely Baking Co.
Ingredients:
For streusel:
6 Tbsp butter, softened and cubed
1 cup brown sugar, packed
⅓ cup flour
1 Tbsp cinnamon
pinch of salt
½ Tbsp vanilla extract
½ cup old fashioned oats
For cake:
6 Tbsp butter, melted and cooled
1 cup sugar
1 large egg, at room temperature
½ Tbsp vanilla extract
¾ cup full fat sour cream
1 ¼ cups flour
1 ¼ tsp baking powder
¼ tsp salt
1 cup frozen blueberries, tossed in 2 Tbsp flour
For Icing (optional):
1 ¼ cups powdered sugar
1 Tbsp heavy whipping cream
1 tsp vanilla
¼ cup blueberries, thawed
Step 1:
Line an 8x8 baking pan with parchment paper and set aside. Preheat the oven to 350* F. First, melt the 6 Tbsp of butter for the cake in a microwave safe container and set aside to cool. Next, prepare the streusel in a medium sized bowl by adding all ingredients and combining with a pastry cutter or your hands until pea sized clumps form, set aside. If making the blueberry icing, set aside ¼ cup of frozen blueberries in a small bowl to begin thawing.
Step 2:
For the cake add sugar, egg, vanilla, the melted butter and sour cream to a large bowl and beat with an electric hand mixer until fully combined.
Step 3:
Mix together the flour, baking powder and salt in a small bowl. Once combined, add the flour mixture to the wet ingredients in the large bowl and slowly beat together until just combined- be careful not to overmix. Toss the frozen blueberries in flour and add ⅔ cup of the berries to the batter (making sure to leave the excess flour from the berries behind). Gently fold the blueberries into the batter using a rubber spatula until just combined (again, be careful not to overmix).
Step 4:
Carefully add the cake batter to the lined 8x8 baking pan and use a rubber spatula to spread it around evenly. Sprinkle the remaining blueberries over the top of the batter (again, leave behind any excess flour in the bowl). Use your hands to squeeze the streusel to form clumps then evenly sprinkle the pieces over the top of the batter.
Step 5:
Bake for 45-50 minutes at 350* F on the middle oven rack. When about 10 minutes of baking time remains, check on the streusel and if needed, lightly cover the cake with a sheet of tin foil to prevent the streusel from burning. To make sure the cake is fully baked, insert a toothpick into the center and if it comes out clean it’s done. Remove the coffee cake from the oven and place on a cooling rack to cool.
Step 6: (optional)
While the coffee cake is cooling, prepare the icing. First, puree the blueberries in a small food processor or blender. Next, add the remaining ingredients to the processor/ blender and blend until combined. Once combined, pour the icing into a microwave safe bowl and warm in the microwave for 10 seconds. (Warming it up before putting on the cake will loosen it up for easier drizzling and will help it set better.) Drizzle the warm icing over the cooled coffee cake, it will firm up as it sets.
Step 7:
Keep the coffee cake tightly covered or in an airtight container at room temperature. It will stay moist for up to 3 days and can easily be reheated in the microwave if desired. Enjoy!
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