Blueberry Coffee Cake
Blueberry Coffee Cake is a perfect cake for any occasion. It is a moist and fluffy cake batter topped with a sweet and crunchy streusel topping. The cake is full of blueberries, which give it a burst of flavor in every bite.
Blueberry Coffee Cake is a perfect cake for any occasion. It is a moist and fluffy cake batter topped with a sweet and crunchy streusel topping. The cake is full of blueberries, which give it a burst of flavor in every bite.
- Carbohydrate 664.928430417713 g
- Cholesterol 506.583333952092 mg
- Fat 193.244613572438 g
- Fiber 13.9414336052177 g
- Protein 45.6356100367623 g
- Saturated Fat 120.308916815974 g
- Serving Size 1 1 recipe (1383g)
- Sodium 5824.38600675274 mg
- Sugar 650.986996812495 g
- Trans Fat 14.66021135135 g
- Calories 4521 calories
Step-by-step
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Replacing all-purpose flour with a 1:1 gluten-free baking blend significantly alters the crumb structure, often yielding a denser pastry that requires an extra splash of milk to maintain moisture. Coffee cakes trace their lineage back to European traditions where sweet, yeasted or butter-based cakes accompanied morning coffee or afternoon tea. Proper execution relies on thoroughly creaming the butter and white sugar until light and fluffy, which incorporates the air pockets necessary for chemical leaveners like baking powder to expand effectively during baking.
Ideal Beverage Pairings
Acidity cuts through the dense richness of buttery pastry and sweet fruit. Strong brewed black coffee offers a roasted bitterness that balances the high sugar content of the brown sugar streusel. Alternatively, Earl Grey tea provides bergamot notes that complement fresh blueberries without overwhelming the palate. Chilled sparkling water infused with lemon adds a sharp, palate-cleansing contrast between bites.
- If the streusel sinks into the batter, the butter was likely too warm; chill the topping mixture for 10 minutes before applying.
- Uneven baking often stems from an uncalibrated oven; verify the 350 degrees F internal temperature using an independent oven thermometer.
- Sticking in the Bundt pan typically occurs when greasing is incomplete; brush melted shortening into every crevice and dust lightly with flour before filling.
