Blueberry Coffee Cake Recipe
We’ve spent years perfecting the perfect blueberry coffee cake recipe-it is deliciously tender with hints of cinnamon and lemon and a crunchy oat crumble topping while being a little healthier!
Equipment
- 9-inch springform pan
- Mixing Bowls
- Pastry cutter
- wire rack
Ingredients
Streusel Topping
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup all-purpose flour
- 1/2 cup oats see notes
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted chilled butter cut into small cubes
Cake
- 2 cups whole wheat pastry flour *see notes
- 1/2–3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoons salt
- 1/3 cup unsalted butter chilled, cut into small cubes
- 2 tablespoons oil we used avocado oil
- 1/2 cup milk whole, low-fat, or dairy free
- 1/2 cup sour cream or Greek yogurt
- 2 eggs
- 2 teaspoons vanilla extract
- zest of a lemon
- 2 tablespoons lemon juice
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350F. Prepare a 9-inch springform pan with oil (and parchment on the bottom if desired).
- Mix the Stresuel Topping: In a bowl add brown sugar, flour, oats, cinnamon, and salt. Cut the butter in until a coarse crumble forms. Set the bowl aside.
- Make the Cake batter: In a large bowl mix together flour, sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Cut the cold butter into the dry ingredients with a pastry cutter, forks or fingers (make sure your hands are not too warm) combine until the mixture resembles a coarse meal.
- Whisk together oil, milk, sour cream, eggs, vanilla, lemon zest and juice.
- Fold the wet ingredients gently into the flour mixture. It will be thick.
- With a rubber spatula spread 2/3 of the mixture in the pan and sprinkle 1 cup of the berries evenly on top. Spread the remaining batter on the top (drop small scoops evenly around and spread the dough over the berries). Top with the remaining blueberries. Spread the streusel evenly over the top.
- Bake at 350F for 55-70 minutes, until set in the middle.
- Cool on a wire rack for 20-30 minutes before cutting.
Notes
Optional you can use chopped pecans or walnuts in place of the oats. Store at room temperature in a sealed airtight container up to 4 days. Reheat in the oven at 350F for 8-10 minutes. Whole wheat pastry flour (ww pastry flour is lighter than regular whole wheat) gives the cake an earthy nutty flavor that we love and adds nutrition. Feel free to use all purpose white flour or half wheat & half white. Sugar- 1/2 cup makes this cake just lightly sweet complementing the streusel topping. Adding 3/4 cup of sugar does richen the overall flavor of the cake. We prefer to use fresh blueberries but frozen works too. Be sure to add while still frozen, don’t let them thaw. The cake may take another 10 minutes to bake.