Blueberry Coffee Cake
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!
Shop Equipment
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.
- 2 large eggs
- 1 tablespoon plain flour, (to coat blueberries)
- 1 1/2 cups (285g) blueberries (frozen and slightly thawed, or use fresh)
- 2 cups (240g) plain flour, (sifted, plus extra for Prep Step #2)
- 1/2 teaspoon kosher salt
- 3/4 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/4 teaspoon ground cardamom
- 4 tablespoons dark brown sugar (or caster sugar *See FAQs for alternatives)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 8 tablespoons (114g) unsalted butter (melted and cooled)
- 1/2 cup (115g) plain yoghurt (full-fat preferred)
- 1/2 cup (120ml) buttermilk
- 3/4 cup (90g) plain flour
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 3/4 cup (150g) dark brown sugar, (packed)
- 5 tablespoons unsalted butter, (chilled and cut into small cubes)
- 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
- 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!
