Warm, sweet, and delicious, coffee cake is an easy to bake treat for breakfast, dessert, and afternoon tea. Did I say tea? It’s great with tea, coffee, or a glass of milk for the little ones in the family.
In the morning, I love to bake this quick Blueberry Streusel Coffee cake before the kids wake up, and then they wake up to the irresistible smell of it baking in the oven. Is there any better way to wake up in the morning?
There are all sorts of coffee cake recipes to choose from and optional ingredients and toppings to add. You can try adding a variety of fresh fruit, chopped strawberries, raspberries, blackberries, or blueberries. I like using fresh blueberries because of their strong flavor when baked and the color they add to the coffee cake.
The streusel topping add a wonderful sweetness and cinnamon flavor. Usually, I don’t want my coffee cake to be too sweet, but if you prefer more sugar, then you can add a simple glaze topping as well.
Coffee cake needs to be baked at the right temperature for the correct amount of time or you risk making an overly dry cake. Nothing disappoints like taking that first bite of cake after a morning of baking to discover that it is dry as a bone.
Make sure you store your coffee cake in an airtight container or wrapped in plastic wrap to conserve the moisture. When it’s time to warm it up again, you can put a slice in the microwave for 30 seconds, take it out, and put a lump of butter on it.
Blueberry Streusel Coffee Cake
Blueberry Streusel Coffee Cake is the perfect morning breakfast treat. Enjoy it warm with your favorite cup of coffee or tea.
Ingredients
STREUSEL
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons cold unsalted butter
COFFEE CAKE
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1 egg
- 1/4 cup milk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh or frozen blueberries
Instructions
Preheat oven to 350F. Grease the sides of a 9 inch round baking pan with butter. Put parchment paper on the bottom of the pan, or butter the bottom if you don't have parchment paper.
Streusel Direction:
Combine all the dry ingredients in a bowl. Dice the cold butter into small cubes and add to the dry ingredients. Use a pastry blender or a fork to cut the butter into the dry ingredients until course crumbles form.
Coffee Cake:
In a medium bowl, combine the dry ingredients and mix well. In a separate bowl, beat the eggs together with the melted butter. Beat for 1 minute. In a large bowl, add the milk, sour cream, almond extract, and vanilla and mix.
Use a spatular to fold in the dry ingredients into the wet ingredients. Do not over mix.
Pour the batter into the greased pan. Spread evenly. Sprinkle blueberries on top, then cover with the Streusel.
Bake for 35-40 minutes until a toothpick inserted into the middle of the cake comes out clean.
Cool for 15 minutes. Transfer to a serving dish and enjoy.
