Blueberry Coffeecake with Cinnamon Streusel

5.0 from 10 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: American

Ingredients: Fruits

Prep Time: 30 mins

Cook Time: 50 mins

Total Time: 1 hour 20 mins

Serves: 16

Ingredients

• Cinnamon streusel
• 65 gram (1/3 cup) sugar
• 60 gram (1/2 cup) all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 60 gram (4 tablespoon) unsalted butter, room temperature
• Blueberry coffeecake
• 240 gram (2 cup) all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 150 gram (3/4 cup) sugar
• 60 gram (4 tablespoon) unsalted butter, melted
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk, room temperature
• 275 gram (2 cup) fresh/frozen blueberries

Instructions

1. Preheat oven to 190 Celsius (375 Fahrenheit). Lightly grease and line an 8-inch square cake pan with a parchment paper. Set aside. (Note 1)
2. Cinnamon streusel: Mix together sugar, all-purpose flour, cinnamon, and salt in a bowl. Cut butter into little squares, then add into the bowl, and use a fork/two knifes/fingertips to rub with the sugar mixture until it reaches a crumbly state. Set aside.
3. Blueberry coffeecake: Sift together all-purpose flour, baking powder, and salt.
4. In a separate mixing bowl, beat together sugar, melted butter, egg, and vanilla.
5. Alternatively add the milk and the flour mixture into the egg/butter mixture, ending with flour. Add blueberries, stir only enough to blend.
6. Pour the batter into the prepared cake pan. Sprinkle with cinnamon streusel topping over the batter.
7. Bake in the preheated oven for 45-50 minutes, or until a cake tester comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a thin blade along the cake edges, and gently remove the cake from the pan. Cut into serving sizes and serve.

Notes

• (1) You can also use a 9-inch round cake pan. In a pinch, you can even use an 8-inch round cake pan, but it needs to have a 3-inch depth or the cake will overflow.