Blueberry Coffee Cake

This Blueberry Coffee Cake is so tender and moist with the perfect balance of cinnamon and fresh blueberries. It's like if coffee cake and blueberry muffins were melded into the most delicious breakfast favorite!

This cake is made in an 8 inch springform pan and is so easy to make. You'll make the streusel first and let that chill while you make the batter. The batter is added to the pan and that streusel is sprinkled on top.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Combine the brown sugar, flour, cinnamon, and butter for the topping in a small bowl. Mix together with your hands, gently massaging the dry ingredients into the butter. Continue to mix until the butter is in pea sized pieces or slightly larger. Chill until ready to use.

Preheat oven to 325º F. In a stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed until light and fluffy. Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed.

Add the sour cream followed by the flour, baking powder, salt, and cinnamon. Scrape down the sides of the bowl as needed and mix just until it is incorporated. In a separate bowl, gently toss the blueberries and 1 tablespoon flour with your hands until they're fully covered.

Gently fold the flour coated blueberries into the batter, being careful not to overmix. Prep an 8 inch springform pan by coating it with cooking spray. Carefully pour the batter into the pan and smooth it out with an offset spatula.

Sprinkle the streusel evenly on top so that all of the batter is covered. Bake for 60-62 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool for 30 minutes on a cooling rack before gently running a knife along the edges. Place the pan on top of a small jar or cup and gently open the pan, pushing the sides of the pan down off of the base to release it.

Sift the powdered sugar into a small bowl and pour in the cream. Whisk together until combined. Transfer the vanilla icing to a pastry bag or use a spoon to drizzle the icing onto the cooled cake in a zigzag motion. The cake is best served slightly warmed. Enjoy!

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