Description
A delightful and moist blueberry coffee cake with a crunchy streusel topping, perfect for breakfast or brunch.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 6 tbsp light brown sugar
- 3 1/2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp table salt
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 2 large eggs, room temperature
- 1 tbsp fresh lemon zest (optional)
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup brown sugar (for topping)
- 1/3 cup all-purpose flour (for topping)
- 1/4 cup cold unsalted butter (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the lemon zest and vanilla extract.
- In another bowl, mix the flour, baking powder, ground cinnamon, ground ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until just combined.
- Gently fold in the blueberries without overmixing.
- Pour the batter into the prepared baking pan.
- In a small bowl, combine the topping ingredients: brown sugar, all-purpose flour, cold butter, and ground cinnamon, and mix until crumbly.
- Sprinkle the topping over the batter evenly.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve with a dollop of whipped cream or vanilla ice cream for an added delight. Can be made gluten-free by using gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg