Blueberry Streusel Coffee Cake
This is a recipe for a blueberry streusel coffee cake, often called Blueberry Buckle, or just Blueberry Streusel. For this recipe I used cake flour and fresh blueberries. This recipe is loaded with blueberries with twice the blueberries that you may find in some other recipes. You can substitute all purpose flour for the cake flour and frozen blueberries for the fresh blueberries. See the notes at the end of the recipe about substituting
The Ingredients
The Cake Ingredients
2 oz unsalted butter - room temperature (1/2 stick or 4 tablespoons)
2 oz unsalted butter - room temperature (1/2 stick or 4 tablespoons)
5.5 oz granulated sugar or 3/4 cups
1 large egg - room temperature
9 oz cake flour or 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt (if you use table salt reduce to 1/3 teaspoon)
1/2 teaspoon cinnamon
1/2 cup milk - room temperature
3 Cups Fresh Blueberries
The Streusel Ingredients
1.5 oz granulated sugar or 1/4 cup
1.5 oz brown sugar or 1/4 cup
1.5 flour cake or all purpose flour
2 oz cold unsalted butter (1/2 stick or 4 tablespoons)
3 Cups Fresh Blueberries
The Streusel Ingredients
1.5 oz granulated sugar or 1/4 cup
1.5 oz brown sugar or 1/4 cup
1.5 flour cake or all purpose flour
2 oz cold unsalted butter (1/2 stick or 4 tablespoons)
The Instructions
Preheat the oven to 350°.
The Wet Ingredients
On medium speed whip the butter with a mixer until light a fluffy, about 1 1/2 minutes. Add the sugar to the whipped butter and continue to mix on a medium speed for another 1 1/2 minutes. Next add the egg and mix for 1 minute. The mixture should be smooth and all of the ingredients well incorporated.
The Dry Ingredients
In a separate bowl combine the flour, baking powder, salt, and cinnamon. Lightly stir the dry ingredients.
With the mixer on a medium speed add the 1/3 of dry ingredients and 1/3 of the milk to the wet ingredients. Continue alternating adding the ingredients until they are all combined. Do not over mix.
Add the blueberries and stir in with a spatula or a large spoon.
Spray the inside of a 9x9 baking dish with a non stick spray, or lightly butter the interior. Pour and level the mixture into the baking dish.
The Streusel Topping
Cube the cold butter into small cubes approximately 1/4" squares. Combine the sugar, brown sugar, flour, and butter into a medium size bowl. With a fork, or pastry cutter break the butter into smaller chunks and coat the the sugar and flour. Sprinkle the topping onto the top of the cake.
Bake at 350° for 50 minutes. To check for doneness insert a toothpick or a cake tester into the thickest part of the cake, if it comes out clean it is done, if it has cake dough on it bake for another 1 or 2 minutes.
Allow to cool for 15 minutes before cutting.
On medium speed whip the butter with a mixer until light a fluffy, about 1 1/2 minutes. Add the sugar to the whipped butter and continue to mix on a medium speed for another 1 1/2 minutes. Next add the egg and mix for 1 minute. The mixture should be smooth and all of the ingredients well incorporated.
The Dry Ingredients
In a separate bowl combine the flour, baking powder, salt, and cinnamon. Lightly stir the dry ingredients.
With the mixer on a medium speed add the 1/3 of dry ingredients and 1/3 of the milk to the wet ingredients. Continue alternating adding the ingredients until they are all combined. Do not over mix.
Add the blueberries and stir in with a spatula or a large spoon.
Spray the inside of a 9x9 baking dish with a non stick spray, or lightly butter the interior. Pour and level the mixture into the baking dish.
The Streusel Topping
Cube the cold butter into small cubes approximately 1/4" squares. Combine the sugar, brown sugar, flour, and butter into a medium size bowl. With a fork, or pastry cutter break the butter into smaller chunks and coat the the sugar and flour. Sprinkle the topping onto the top of the cake.
Bake at 350° for 50 minutes. To check for doneness insert a toothpick or a cake tester into the thickest part of the cake, if it comes out clean it is done, if it has cake dough on it bake for another 1 or 2 minutes.
Allow to cool for 15 minutes before cutting.
Enjoy, Clifton
