Blueberry coffee cake, anyone?
This blueberry coffee is an indulgent treat but slightly sweetened to enjoy as an afternoon snack. The recipe can also be easily altered to make this refined sugar-free. See the FAQs at the end of this post for my favourite alternatives.
Make this coffee cake today. It’s made with blueberries, a hint of espresso, and a nice streusel toppping. It’s also not as heavy as traditional coffee cake, it still has a dense yet slightly fluffy texture. Sit back, tuck in, and take a break to enjoy a slice of coffee cake!
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Blueberry Coffee Cake
Description
Make this delicious coffee cake studded with blueberries and topped with a simple streusel. Enjoy it for teatime, with your morning coffee, or even alone.
Equipment: Nonstick cooking spray, medium mixing bowl, large mixing bowl, small bowl, whisk, silicone spatula, 9-inch springform baking pan, sieve, baking parchment or greaseproof baking paper.
Ingredients
Streusel Topping:
Prep:
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- Crack the eggs in a small bowl, and lighty beat the eggs with a whisk. Set aside.
- With nonstick cooking spray (or butter), generously coat the inside of a springform baking pan (cake pan), making sure to coat the inner sides and bottom of the pan well. Then, evenly sprinkle a few pinches of flour inside the pan, coating the pan along the areas you used the cooking spray. Set aside. (Alternatively, you can line the cake pan with baking parchment instead of coating the pan with cooking spray and flour ).
- In a medium bowl filled with the blueberries, sprinkle 1 tablespoon of flour over the blueberries. If you need more flour, just use one teaspoon to ensure that all of the blueberries are coated with the flour. Set aside.
- Preheat the oven to 375° F/190° C
Method:
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- In a large mixing bowl, tip in the sifted flour, salt, bicarbonate of soda, baking powder, espresso powder, cardamom, and 4 tablespoons of brown sugar. Whisk to incorporate.
- Add the vanilla and almond extract to the lightly beaten eggs. Stir a few seconds to incorporate.
- Add the melted butter, plain yoghurt, and buttermilk to the large bowl of flour mixture. Mix together with a silicone spatula or wooden spoon until blended.
- Now, add in the egg mixture to the bowl to form a batter, mix together with a silicone spatula until incorporated. *Do not over mix. This should only take 15 to 20 seconds.
- Empty the bowl of batter into the prepared cake pan. Use an offset spatula or spoon to evenly distribute the batter in the cake pan.
- Making the Streusel: In a small bowl, tip in the flour, salt, and cinnamon. Whisk to incorporate. Add the brown sugar, and small cubes of butter, and use a metal fork to mix together until you have a large breadcrumb consistency. *There will be small and large chunks, This is the streusel topping. Set aside.
- Scatter the flour-coated blueberries evenly over the batter in the cake pan.
- Now, add all of the streusel topping on top of the blueberries, covering the entire batter. Bake for 40 to 50 minutes, or until a toothpick comes out clean when inserted in the centre.
- The streusel topping should be slightly crisp and browned on the top, and the edges of the cake golden brown.
- Remove from the oven, and allow the cake to rest for 10 to 15 minutes before serving and slicing.
- Just before serving, dust the cake with icing sugar (Confectioners' sugar) over the top. Serve warm or room temperature. Enjoy with tea, coffee, or your favourite warm beverage!
FAQs
Yes. Where there is dark brown sugar used, you may use light brown sugar instead. Brown sugar adds a slightly caramel-like taste, due to the molasses content; this gives the dark brown sugar the deeper colour and richer flavour.
Yes. I have made this recipe refined sugar-free, and low sugar for family and friends. To make this refined sugar-free, in the batter where there is 4 tablespoons of brown sugar used, you can use a diabetic-freindly brown sugar alternative, or any sugar alternative made with allulose that won't spike your blood sugar (like this), or you can use 3 to 5 tablespoons of pure maple syrup.
For the streusel, I would use a granulated brown sugar alternative to give it a similar consistency. Some branded brown sugar alternatives are more bitter in flavour than others, and all are not created equal. To balance the bitterness, you may or may not need to add 1 tablespoon of maple syrup to your streusel. Here are some helpful brands that I like and have used in the past. View it here.
Baked goods are generally best consumed the same day they are made, or within 3 days. This cake doesn't usually last too long in our house, but if you have leftovers use these tips for storing:
Immediate Storing: After the cake has cooled completely, wrap the cake with cling-film, baking parchment, or aluminum foil. If you use baking parchment, you can also store it in a cake tin or cake container with a lid closure. Then, store it on the kitchen counter at room temperature for up to 3 days, or place the cake in the refrigerator, if preferred. When you're ready to enjoy it, heat in a microwavable plate in 30 second intervals, or warm the cake in an air fryer for 3 to 4 minutes at 350° F/180° C.
Freezing: Wrap individual slices in a freezer-safe bag or container and store in a ziptop bag (this will keep well up to 3 months). When you are ready to enjoy it, thaw it out on the counter for 1 hour beforehand. Then, heat in a microwavable plate in 30 second intervals, or warm the cake in an air fryer for 3 to 4 minutes at 350° F/180° C.
Everyone's oven varies! If your oven cooks a bit high and it has already been 30 minutes and you're worried about the edges of the cake, here's what you can do.
To prevent your cake from overbaking or getting too crisp, just carefully remove the cake from the oven, and immediately place a sheet of foil loosely over the top of the cake pan (you can crimp the sides but do not enclose it tightly). This will help prevent your cake from getting over baked. Place it back in the oven and bake for the remaining range of time, or until the cake is done.
But, please remember, this is a coffee cake, and it should have a deep golden brown colour, and have a slight crisp edge, which means it is done. Make sure to check the middle of the cake with a wooden skewer or toothpick, if it comes out clean, you're good to go!
Did you make this recipe?
This coffee cake is absolutely stunning- and looks so tasty!
-Ashley
Le Stylo Rouge
Thanks, Ashley! x
This blueberry coffee cake looks so tasty! I love how you made it with simple ingredients. Can’t wait to try it with my afternoon tea.
Thanks Doris! I hope you enjoy it as much as we do! x/M