Blueberry Coffee Cake
This super easy blueberry coffee cake is moist and fabulous for breakfast or brunch.
Servings: 10
Ingredients
For the Streusel
- 8 tablespoons butter, cold
- ½ cup brown sugar, packed
- 1 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 cup pecans, toasted, chopped*
For the Cake:
- ½ cup butter, 1 stick, softened to room temp
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
- 2 large eggs, room temp
- ⅔ cup whole plain yogurt
- 1 ½ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 cups fresh blueberries, if frozen, do not thaw
Optional Drizzle:
- 1 cup powdered sugar
- 2 tablespoons milk, more or less, depending on desired consistency
Instructions
- Combine butter, brown sugar, cinnamon, and flour in a bowl and use clean fingers or a pastry cutter to work the mixture into texture of damp sand. Work in the pecans. Cover and chill until ready to use.
- Preheat oven to 350F, with baking rack on lower middle position. Grease a 10-inch Springform pan and set aside.
- In the bowl of a stand mixer fitted with paddle attachment on medium-high speed, cream butter and sugar until fluffy and very pale yellow, about 3 minutes.
- Add cinnamon, nutmeg, vanilla, lemon juice, and eggs. Mix on medium speed just until smooth, about 1 minute. Add the yogurt and mix another minute.
- Add flour, baking soda, salt, and flax meal if using. Mix on medium-low speed just until incorporated, scraping down sides as needed; do not over-mix (over-mixing causes a tougher texture.)
- Remove bowl from stand mixer. Use rubber spatula to very gently fold blueberries into the batter. Transfer batter into greased Springform pan, spreading evenly.
- Sprinkle chilled streusel evenly over batter. Place baking pan onto a large sheet pan and bake 45 minutes or until toothpick inserted in center comes out with a few tender crumbs attached.
- Allow cake to fully cool in pan on wire rack. Once cool, gently remove sides of Springform pan to release cake. Drizzle with icing, if desired.
Notes
- Feel free to substitute half of the AP flour with whole wheat flour or white whole wheat flour.
- If you'd like a nut-free streusel, you can use rolled oats instead of the nuts.
- If you only have a 9 inch Springform pan, plan to adjust for a few extra minutes of bake time.
- If you want to keep berries from sinking to bottom, transfer half the batter without berries to the baking pan first, and fold berries into the remaining batter.
- Cake can be made the night before; allow it to cool in the pan at room temp, covered with foil, until ready to serve. To serve warm, reheat at 300F for about 12 minutes.
- This recipe is part of our Sweet Breakfast Recipes Collection.
Nutrition (per serving)
Serving: 1g | Calories: 371kcal | Carbohydrates: 47.8g | Protein: 5.2g | Fat: 17.9g | Saturated Fat: 10.8g | Cholesterol: 82mg | Sodium: 262.5mg | Fiber: 2.4g | Sugar: 26g