Normally I wouldn’t make a blueberry recipe in the middle of winter. But with this Blueberry Streusel Coffeecake you can enjoy summer anytime! I don’t know what farmers are doing with blueberries these days, but they have been gorgeous – both beautiful AND delicious. And it is my granddaughter’s favorite food. So I am taking advantage and putting them in everything from my morning oatmeal to Dutch Baby pancakes to coffeecake and yogurt – even salad. But even if you don’t have access to great fresh berries, I have successfully made this with frozen blueberries.
For years, I have been on a quest for the perfect blueberry coffeecake. And I have tried many, many recipes, but while generally okay, they just always disappoint. But I am happy to report that my quest for the perfect blueberry coffeecake with a great streusel topping is finally over! This is it, folks. Perfection – no need to look any further.
I came across this recipe on the King Arthur Baking website and then I “improved” it. By adding lemon zest and doubling the streusel topping (I mean you can’t have enough streusel, right?) my Blueberry Streusel Coffeecake makes a scrumptious treat that can be enjoyed anytime. Have a piece for your morning coffee or tea or as an afternoon pick-me-up. And it’s a lovely addition to any brunch table. But this Blueberry Streusel Coffeecake also makes for a delightful fruity and not heavy dessert when you just want something, but are not sure what. I like to sneak little cubes of it when I think no one is looking. Every bite contains these purply blue beauties that burst in your mouth.
The cake itself is light and yet rich, fragrant with vanilla and lemon and not overly sweet. Just the right amount. And the blueberries just pop! Best of all, it takes no special skills to make. It will come out right the very first time you try it. I think it’s perfect as is, but sprinkling a bit of powdered sugar on top before serving wouldn’t go amiss.
My cake is served straight from the pan. If, however, you wish to take it out for presentation, you will need to grease and line the pan with parchment which you then grease again. This lovely, lovely cake should be a regular in your rotation. It’s that good.
For other delicious berry treats try these:
Maialino’s Olive Oil Cake with Roasted Strawberries
French Toast with Berries (or Challah French Toast)
Recipe
Yield: 9 generous servings
Ingredients
For the Streusel Topping
1/2 cup of granulated sugar
1 cup of unbleached, all-purpose flour
1 teaspoon of ground cinnamon
Generous pinch of kosher salt
8 Tablespoons of unsalted butter at room temperature
For the Cake
2 cups of unbleached, all-purpose flour
2 teaspoons of double acting baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
4 Tablespoons of unsalted butter at room temperature
1 large egg
Zest of one lemon
1 teaspoon vanilla extract
1/2 cup of milk ( dairy or non-dairy)
2 cups of fresh or frozen blueberries (If fresh, wash and dry them)
Garnish
Powdered, 10X or icing sugar (Optional)
Directions
Preheat the oven to 375 degrees F. Lightly grease and 8-inch or 9-inch square pan. (I prefer to use the 8-inch pan, although I made it with both. Your cake will be a little deeper with the 8-inch, which I prefer.)
Make the streusel topping by combining all of the ingredients and rubbing them together with your fingers or a fork until crumbly. Set aside.
Blend together the flour, baking powder and salt in a medium bowl.
In a larger bowl, beat together the sugar, butter, egg, lemon zest and vanilla. Alternately add the milk and the flour mixture. Do not overmix. Add the blueberries and gently mix through. Don’t worry if there is a little bleeding. (If you are using fresh berries that have been dried, toss them with about 1 Tablespoon of your flour mixture. It will prevent them from sinking to the bottom of the cake. This won’t work as well with the frozen berries, but the cake will still be delicious.)
Spoon the batter into the prepared pan.
Sprinkle the streusel mixture over the entire top and gently press down towards the batter.
Depending on the size of your pan and your oven, bake for between 40 to 50 minutes. The top will be golden, you will see a bit of berry ooze and the smell will be intoxicating. That’s how you know that it is done.
Cool completely before eating. I know, it will be very hard to wait. So at least allow the cake to cool to just warm before cutting.
