Easy coffee cake with buttery streusel on top and juicy blueberries inside.
- 2 cups unbleached all-purpose flour, plus 1 tablespoon to dust the cake pan
- 1 cup packed brown sugar
- 9 tablespoons cold unsalted butter, cut into ½-inch cubes, plus 1 tablespoon to grease the cake pan
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 2 eggs
- 1 cup whole milk
- 2 cups fresh blueberries
- Powdered sugar
- Preheat the oven to 350 degrees Fahrenheit.
- Grease the bottom and sides of a 9-inch square or 9-inch round cake pan with 1 tablespoon of butter.
- Dust the bottom and sides of the pan completely with 1 tablespoon of flour, and tap out any of the extra.
- In the bowl of a food processor fitted with an S-blade, combine 2 cups of the flour, brown sugar, 9 tablespoons of the butter, and cinnamon.
- Pulse in 3-second intervals a few times, until the butter is incorporated into the mixture, crumbly, and about pea-size. (Alternatively, place the flour, brown sugar, butter and cinnamon in a large bowl and use your fingers to incorporate the butter until crumbly, and about pea-size).
- Take 1 cup of this mixture out, and set it aside to use as crumb topping.
- Place the flour mixture into a medium bowl. Stir in the baking powder.
- Beat the eggs lightly with a fork in a small bowl and add to the flour mixture. Pour in the milk and stir to combine.
- Scrape the batter into the cake pan and spread evenly with a spatula. Sprinkle the blueberries evenly over the batter and lightly press down into the batter with your fingers.
- Sprinkle the reserved crumb topping over the blueberries and lightly press down with your fingers.
- Bake in the oven until firm to touch and golden brown on top, and until a cake tester or knife inserted into the middle comes out clean, about 55–60 minutes.
- Remove from the oven and let cool in the pan. Cut into slices, dust with powdered sugar, and serve. Store the cake covered with a kitchen towel in a cool place, for up to 3 days.