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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1/2 cup sour cream - 3 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 cups fresh blueberries (or thawed frozen blueberries) - 1/2 teaspoon ground cinnamon The main ingredients create the base of the coffee cake. Flour gives structure. Sugar sweetens and helps with browning. Butter adds richness and moisture. Sour cream keeps the cake soft and fluffy. Eggs bind the mix and add volume. Vanilla enhances flavor, while baking powder and baking soda help it rise. Salt balances sweetness. Blueberries add bursts of juicy flavor, making it special. Lastly, cinnamon brings warmth and depth. - 1/2 cup all-purpose flour - 1/4 cup brown sugar, packed - 1/4 cup rolled oats - 1/4 cup unsalted butter, melted - 1 teaspoon ground cinnamon The streusel topping is simple yet delightful. Flour gives it structure, while brown sugar adds a rich, caramel flavor. Rolled oats provide a nice crunch. Melted butter binds the mix. Cinnamon adds warmth and pairs well with blueberries. This topping creates a nice contrast to the soft cake below. - Zest of 1 lemon - 1/2 teaspoon almond extract - 1/2 cup chopped nuts (like walnuts or pecans) You can enhance the flavor with a few optional ingredients. Lemon zest brightens the cake, adding a fresh taste. Almond extract provides a sweet, nutty note. Nuts add crunch and a different texture. Feel free to mix and match based on your taste. These additions can take your coffee cake to the next level! Start by preheating your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan. In a large bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer and mix until the mixture is light and fluffy. This should take about 3-4 minutes. Next, add 3 large eggs, one at a time. Mix well after each egg. Then, add 1/2 cup of sour cream and 1 teaspoon of vanilla extract. Mix until smooth. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Gradually add this dry mix into the wet ingredients. Fold gently using a spatula. Stop mixing once just combined. This keeps your cake nice and tender. Finally, fold in 2 cups of fresh blueberries, being careful to keep them whole. For the streusel, take a medium bowl and mix 1/2 cup of all-purpose flour, 1/4 cup of brown sugar, 1/4 cup of rolled oats, 1/4 cup of melted butter, and 1 teaspoon of ground cinnamon. Use your fingers or a fork to combine. You want it to look like coarse crumbs. Pour the batter into your prepared pan. Spread it out evenly with a spatula. Next, sprinkle the streusel topping all over the batter. Place the pan in your preheated oven. Bake for 40-45 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready. Let the cake cool in the pan for 10 minutes. Then slice into squares and serve. Enjoy this delightful treat! To keep your cake moist, use room temperature ingredients. This means your butter, eggs, and sour cream should be warm. Mix the butter and sugar until fluffy. This adds air and helps the cake rise. Don't over-mix the batter. Just stir until the dry ingredients blend in. Over-mixing makes the cake tough. When adding blueberries, do it gently. Fold them into the batter with a spatula. This keeps them whole and prevents purple streaks. If you use frozen blueberries, make sure to thaw and drain them first. This helps avoid excess moisture in your cake. You can also toss the berries in flour before adding them. This keeps them from sinking to the bottom. One mistake is not preheating your oven. Always let it heat up before baking. Another is using the wrong pan size. A 9x13-inch pan works best for this recipe. Be careful not to open the oven door too early. This can cause the cake to sink. Lastly, always check for doneness with a toothpick before taking it out. {{image_4}} You can easily adjust the Blueberry Streusel Coffee Cake to fit your needs. Here are some ideas: - Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. - Dairy-Free: Replace butter with coconut oil and sour cream with almond milk. - Egg-Free: Use flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. These swaps keep the cake tasty while catering to different diets. Adding a twist to the flavor can be fun. Here are some options: - Lemon Zest: Grate some lemon peel into the batter for a fresh, zesty taste. - Almond Extract: Swap out vanilla for almond extract. This gives a nutty flavor. - Nutmeg: A dash of nutmeg can add warmth and depth to your cake. Try these flavors to make your coffee cake unique! While blueberries are the star, you can mix it up with other fruits: - Raspberries: These add a tart contrast to the sweet cake. - Blackberries: Juicy blackberries create a lovely texture. - Peaches: Chopped peaches can bring a sweet and juicy burst. Feel free to experiment with seasonal fruits for new tastes! To store leftover Blueberry Streusel Coffee Cake, let it cool first. Place the cake in an airtight container. You can also cover it tightly with plastic wrap. This keeps it fresh for up to three days at room temperature. If you want to keep it longer, consider freezing it. To freeze the coffee cake, slice it into pieces. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. Label the bag with the date. It can stay in the freezer for up to three months. When you are ready to enjoy it, just take out the slices you want. For the best taste, reheat the coffee cake in the oven. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat them for about 10 to 15 minutes. You can also use a microwave. Heat each slice for about 20 to 30 seconds. Add a light dusting of powdered sugar after reheating for a nice touch. Yes, you can use frozen blueberries. Just thaw and drain them first. This helps keep your batter from turning blue. The flavor will still be great, and your cake will stay moist. I often use frozen blueberries when fresh ones are not in season. They work perfectly! To check if the coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready. Baking usually takes about 40 to 45 minutes. Always watch the time, as ovens may vary in heat. Blueberry Streusel Coffee Cake pairs well with coffee or tea. The rich flavors of the cake blend nicely with warm drinks. You can also serve it with whipped cream or a scoop of vanilla ice cream for a sweet twist. Fresh berries on the side add a nice touch, too! In this blog post, we covered how to make a delicious Blueberry Streusel Coffee Cake. We discussed the main ingredients, how to prepare the batter, and tips for a moist cake. I shared options for enhancing flavors and alternatives for dietary needs. Remember to store leftovers properly to keep them fresh. With these easy steps and tricks, you can create a tasty treat. Get ready to impress everyone with your baking skills! Enjoy your coffee cake warm with your favorite drink.

Blueberry Streusel Coffee Cake

Indulge in a slice of heaven with this Blueberry Streusel Coffee Cake, perfect for brunch or a cozy afternoon treat! This easy recipe combines fresh blueberries and a delicious cinnamon streusel topping for a delightful burst of flavor in every bite. Discover how to make this moist and fluffy cake that will impress your friends and family. Click through to explore the full recipe and bring a sweet touch to your table!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

1/2 cup sour cream

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh blueberries (or frozen blueberries, thawed and drained)

1/2 teaspoon ground cinnamon

Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar, packed

1/4 cup rolled oats

1/4 cup unsalted butter, melted

1 teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Generously grease or line with parchment paper a 9x13-inch baking pan.

    In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-4 minutes.

      Add the eggs to the bowl one at a time, mixing well after each addition to ensure they are fully incorporated. Next, mix in the sour cream and vanilla extract until everything is smooth and uniform.

        In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.

          Gradually incorporate the dry ingredients into the wet mixture, using a spatula to fold them together gently. Mix only until just combined; avoid over-mixing to keep the cake tender.

            Carefully fold in the blueberries with a gentle touch, ensuring they remain whole to provide bursts of flavor throughout the cake.

              Transfer the batter to the prepared baking pan, spreading it out evenly with a spatula.

                For the streusel topping, in a medium bowl, mix together the flour, brown sugar, rolled oats, melted butter, and cinnamon until the mixture resembles coarse crumbs.

                  Evenly sprinkle the streusel topping over the surface of the cake batter.

                    Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                      Once baked, allow the blueberry coffee cake to cool in the pan for approximately 10 minutes before slicing into squares and serving.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                          - Presentation Tips: For a delightful final touch, serve warm with a light dusting of powdered sugar on top. Add a side of fresh blueberries for an elegant presentation, and enjoy it alongside a warm cup of coffee for the perfect treat!