Blueberry Coffee Cake
This Blueberry Coffee Cake is a delightful treat that pairs perfectly with a cup of coffee or tea. Moist and tender, the cake is packed with juicy blueberries and topped with a buttery streusel crumb topping. A simple powdered sugar glaze adds a touch of sweetness to finish it off. Whether served for breakfast, brunch, or dessert, this coffee cake is sure to impress!
Equipment
- 9" Springform Pan
- Large Bowl
- Medium Bowl
Ingredients
- 1/2 cup canola oil (100g)
- 1 cup plain Greek yogurt (or sour cream) (250g)
- 1 1/4 cup light brown sugar packed (260g)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour (260g, fluffed and leveled)
- 2 1/2 cups fresh or frozen blueberries
- 1/2 cup unsalted butter
- 1 1/4 cup all-purpose flour
- 3/4 cup brown sugar (packed, 150g)
- 3/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 9" springform pan with parchment paper on the bottom, lightly greasing the sides.
- In a large bowl, whisk together canola oil, Greek yogurt (or sour cream), and brown sugar until combined and smooth.
- Add eggs, vanilla extract, baking powder, baking soda, and salt. Whisk until smooth.
- Add all-purpose flour and whisk just until combined. Gently stir in the blueberries with a spatula.
- Spread the batter evenly in the prepared pan.
- In a medium bowl, melt the butter for the streusel in the microwave. Stir in flour and brown sugar until it forms a crumbly mixture. Sprinkle the streusel over the batter in the pan.
- Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Note: If using frozen berries, it may take longer.
- Let the cake cool to room temperature on a wire rack.
- For the glaze, stir together powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled coffee cake before serving.
Notes
This Blueberry Coffee Cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.