Blueberry Coffee Cake
Blueberry Coffee Cake
This cake, adapted from Chocolate & Vanilla by Gale Gand, has been a real giver. I can’t remember how many times I’ve been asked to make it—for baby showers, birthday parties or as a gift—or to share the recipe.
Everyone loves the combination of moist cake, juicy blueberries and sweet, crunchy streusel on top. It is unpretentious, somewhat nostalgic and remarkably good, not to mention very easy to put together. It totally works both as an afternoon pick-me-up and as a special-occasion dessert.
In the past, I’ve made it with strawberries and gluten-free flour, and I’ve also baked it in a muffin pan—it all works perfectly.
- Serves 8
- Butter for the cake pan
- Flour for the cake pan
- 1½ cups plus ½ cup unbleached all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 16 tablespoons cold unsalted butter, cut into ½-inch cubes
- 1 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups blueberries
- Zest of one lemon
- Preheat the oven to 350 degrees. Thoroughly grease the bottom and sides of a 9-inch round cake pan with softened butter. Dust the bottom and sides of the pan completely with some flour, and tap out the extra.
- In the bowl of a food processor fitted with an S-blade, combine 1½ cups of the flour, both sugars and cinnamon, and mix. Add the butter to the bowl and pulse in 3-second intervals a few times, until the butter is incorporated into the mixture and crumbly. Take 1 cup of this mixture out, and set it aside to use as streusel topping.
- In a bowl, whisk together ½ cup of the flour, sour cream, egg, vanilla extract, baking powder and baking soda, until combined. Add this mixture to the flour-butter mixture in the food processor bowl, and process until you have a smooth batter.
- Scrape the batter into the cake pan and spread evenly. Scatter the blueberries over the batter. Grate the lemon zest evenly over the blueberries. Sprinkle the reserved streusel over the blueberries.
- Bake in the oven until firm to touch and golden brown on top, and until a cake tester inserted into the middle comes out clean, about 55–60 minutes. Remove from the oven and let cool in the pan. Cut into slices and serve.