Blueberry Coffee Cake Recipe
Servings: 16 squares
Calories: 278kcal
Take advantage of blueberry season with this delicious blueberry coffee cake! It's fluffy, moist, and chock full of fresh blueberries bursting with flavor.
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Ingredients
Cake
- 1⅓ cup all-purpose flour
- ⅓ cup cornstarch
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- ½ cup butter softened at room temperature
- 2 large eggs
- ⅔ cup whole milk
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- 2 cups blueberries
Crumb Topping
- ½ cup butter cold
- ⅔ cup all-purpose flour
- 2 tablespoons cornstarch
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Instructions
Prep
- Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch metal square pan with parchment paper and set aside.
Crumb Topping
- In a medium bowl, combine the flour, cornstarch, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers or a fork to work it into the dry ingredients until large crumbs are formed.
Cake
- In a large bowl, add the granulated sugar and lemon zest. Work the zest into the sugar by pinching with your fingertips. In a separate bowl, add the blueberries and a tablespoon of the flour and toss it so all the berries are covered in flour.
- To the lemon sugar, add the remaining flour, cornstarch, salt, baking soda, and baking powder, and whisk together. Set aside.
- Add the butter into the dry ingredients and work it in with a whisk, a hand mixer, or a stand mixer, until the mixture looks like moist sand.
- In a separate bowl, combine the eggs, sour cream, and vanilla extract. Use a whisk to mix them until a thick mixture forms. Pour it into the dry ingredients and start mixing. Slowly add the milk and continue to mix, just until you no longer see any pockets of dry flour.
- Pour ⅔ of the cake batter into the prepared pan. Add the blueberries to the remaining cake batter and fold them in. Gently add this on top of the cake batter layer.
- Evenly add the crumb topping on top of the cake batter, and bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before taking it out of the pan to cut and serve.
Notes
Storing: Keep any leftover cake squares in an airtight container. The blueberries hold a lot of moisture so I suggest storing them in the fridge instead of at room temperature, for up to 4 days.
Freezing: Wrap each cake square in a layer of plastic wrap followed by a layer of aluminum foil. Put them in a freezer bag and store them in the freezer for a couple of months.
Gluten-Free: Use a gluten-free measure for measure flour blend that contains xanthan gum, like Bob's Red Mill (197g for the cake and 99g for the topping).
Dairy-Free: Use vegan butter, your favorite non-dairy milk, and substitute the sour cream with mayonnaise.
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Nutrition
Serving: 1square | Calories: 278kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Sodium: 267mg | Fiber: 1g | Sugar: 20g