Blueberry Coffee Cake
This delicious Blueberry Coffee Cake is ALL about the blueberries. This is such a lovely cake for a special tea time treat or as an after dinner dessert and a great way to use up any extra blueberries you have on hand. Recently, I had some blueberries in my refrigerator just begging to be turned into something sweet and delicious. I decided to make this simply delicious mouth watering moist coffee cake studded with blueberries and topped with a crunchy almond streusel. What Is Blueberry Coffee Cake?Coffee cakes, does not always contain any coffee in the ingredients. They’re so called because it is mostly served with coffee. Coffee cake was first created in Germany and quickly became popular in other parts of Europe.Coffee cakes are usually served without any kind of frosting, and this recipe is no exception. Instead, it includes lots of delicious blueberries and a sweet crumb topping together with lots of toasted almonds. Give this cake a try with your next cup of coffee and you’ll see why it’s so popular!Why You’ll Love This RecipeThe cake is soft and moist with a buttery crumb.The fresh blueberries add a sweet, tangy burst of flavour in every bite.There’s nothing like a fluffy slice of coffee cake to go with your morning coffee!It’s easy to make and so perfect for morning treats, brunch or dessert.What You’ll Need To Make Blueberry Coffee CakeDry ingredients – Flour, salt, and baking powder.Wet ingredients – Butter, sugar, eggs, milk, yoghurt, vanilla extract and lemon zest.Topping – Brown sugar, flour, ground cinnamon, sliced almonds & butter.Berries – I prefer fresh blueberries as they will bake better and incorporate into the batter more easily. If you’d like to use frozen then follow the simple steps in the notes to ensure you have berries that don’t sink and don’t bleed too much colour into your batter.
Ingredients
- 2 Cups Flour
- 1/2 Tsps Salt
- 2 Tsps Baking Powder
- 1/3 Cup Butter 60 ml
- 3/4 Cup White ugar 180 ml
- 2 Lrg Eggs
- 1/2 Cup Milk 125ml
- 1/4 Cup Greek Yoghurt 60 ml
- 2 Tsps Vanilla Extract
- Zest of a Lemon
- 2 Cups Blueberries
For the Topping
- 1/2 Cup Brown Sugar 90 Gr
- 4 Tbles Flour 60 Gr
- 1 Tsp Ground Cinnamon
- 1/2 Cup Sliced Almonds 70 Gr
- 4 Tbles Butter 60 Gr
Instructions
- In a small bowl, combine brown sugar, flour, cinnamon and chopped almonds.
- Cut in butter until crumbly.
- Preheat oven to 180°C .
- Prepare a 25cm spring form or a 20 x 10cm loaf pan with cooking spray.
- Sift together the flour, baking powder and salt. Keep it aside.
- In a large bowl, cream together the butter and sugar until it is light and fluffy.
- Beat in the eggs.
- Fold in the flour mixture alternately with the milk, yoghurt and lemon zest.
- Mix it until it is fully incorporated.
- With a rubber spatula spread 2/3 of the mixture in the pan and sprinkle 1 cup of the berries evenly on top. Spread the remaining batter on the top and top with the remaining blueberries.
- Spread the streusel evenly over the top.
- Bake in the preheated oven for 45 to 50 minutes.
- Cool on a wire rack for about 30 minutes before cutting.
Notes
Using Frozen Blueberries
Rinse your blueberries in cool water until just defrosted and the water runs clear. Dry thoroughly between 2 pieces of paper towel.
Toss the berries in a bit of flour before adding to the batter.
Tried this recipe?Let us know how it was!