Glazed Blueberry Coffee Cake
Perfect breakfast or snack; wonderfully moist and rich with cinnamon and fresh blueberries.
Ingredients STREUSEL 1/2 cup (65g) all purpose flour 1/2 cup (112g) packed brown sugar 3/4 tsp ground cinnamon 1/4 cup (56g) unsalted butter, melted Pinch of salt
COFFEE CAKE 1 cup flour 1 1/4 tsp baking powder 1/4 tsp salt 1/2 cup sugar 6 tbsp unsalted butter, room temp 1/4 cup sour cream 1/4 cup milk 1 large egg 1 tsp vanilla 1 1/4 cups blueberries
GLAZE 3/4 cup powdered sugar 1–2 tbsp milk 1/4 tsp vanilla
Instructions Parchment bottom of 9" cake pan; grease sides. To prepare the streusel, add flour, brown sugar, cinnamon, melted butter and salt and mix with a fork til incorporated and crumbly. Set aside.
Cake: combine flour, b/powder and salt and set aside. Add sugar and butter to a large mixer bowl and beat together until light in color and fluffy, about 3-4 min. Do not skimp on the creaming time. Add sour cream and mix just until well combined.Add milk and mix just until well combined. Add egg and vanilla and mix just til well combined. Add dry ing and mix til well combined.
Spread half of the cake batter into the bottom of the cake pan. The batter will be thick and the layer will be thin. Sprinkle about half of the streusel mixture evenly over the cake batter, then half of the blueberries. Drop spoonfuls of the remaining cake batter over the streusel and blueberries and carefully spread evenly. Again, it’ll be a thin layer of batter. Sprinkle rest streusel and blueberries on top. Bake 350 deg 32-38 min, pick comes out w/ a few crumbs.
Remove and allow to cool in pan for about 20 minutes, then remove to cooling rack to finish cooling. To make the glaze, combine the powdered sugar, milk and vanilla; whisk until smooth. Add a little more milk or sugar, if needed. Drizzle over the cake and sprinkle a few more blueberries over top, then serve.