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Blueberry Coffee Cake

Serves 8Butter for the cake panFlour for the cake panCake1½ cups plus ½ cup unbleached all-purpose flour1 cup granulated sugar½ cup brown sugar1 teaspoon cinnamon16 tablespoons cold unsalted butter, cut into ½-inch cubes1 cup sour cream1 egg1 teaspoon vanilla extract1 teaspoon baking powder1 teaspoon baking soda2 cups blueberriesZest of one lemon {pinterest_rich_pins_images} Blueberry Coffee Cake {/pinterest_rich_pins_images}

Blueberry Coffee Cake

  • 1/11
    Blueberry Coffee Cake
  • 2/11
    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...
  • 3/11
    ...and pulse in 3-second intervals a few times, until the butter is crumbly. Take 1 cup of this mixture out, and set it aside to use as streusel topping.
  • 4/11
    In a bowl, whisk together ½ cup of the flour, sour cream, egg, vanilla extract, baking powder and baking soda, until combined.
  • 5/11
    Sour cream mixture
  • 6/11
    Add this mixture to the flour-butter mixture in the food processor bowl.
  • 7/11
    Process until you have a smooth batter.
  • 8/11
    Scrape the batter into the cake pan and spread evenly.
  • 9/11
    Scatter the blueberries over the batter. Grate the lemon zest evenly over the blueberries.
  • 10/11
    Sprinkle the reserved streusel over the blueberries.
  • 11/11
    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 to 60 minutes.

Text, photos and food cooked by Michal Martinek

Aug 11, 2015

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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. 

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  1. Serves 8
  2. Butter for the cake pan
  3. Flour for the cake pan
  4. Cake
  5. 1½ cups plus ½ cup unbleached all-purpose flour
  6. 1 cup granulated sugar
  7. ½ cup brown sugar
  8. 1 teaspoon cinnamon
  9. 16 tablespoons cold unsalted butter, cut into ½-inch cubes
  10. 1 cup sour cream
  11. 1 egg
  12. 1 teaspoon vanilla extract
  13. 1 teaspoon baking powder
  14. 1 teaspoon baking soda
  15. 2 cups blueberries
  16. Zest of one lemon

1

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.

2

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.

3

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.

4

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.

5

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.

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