Blueberry Streusel Coffee Cake

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  I had some blueberries leftover and was trying to decide what to make with them.  I thought about blueberry corn bread or this coffee cake.  The cake won because…well….cake.  Who can say no to cake? Not I.  It’s a pretty simple recipe which has four steps.  First you make the streusel, then the cake, layer the cake, streusel and blueberries and finally the glaze.  You’ll find the original recipe here.  Make sure your butter, egg, milk and sour cream are all at room temperature.  I made a little extra glaze.  What can I say?  I’m like a kid.  I like glaze.  The resulting cake is wonderful.  It is light and moist with crispy edges, layered with sweet and spicy streusel and the blueberries burst with flavor.  It’ll brighten up your morning for sure.  Just add a cup of coffee or tea and you’re set.
  Look at this beauty!
   Glazeless, fresh from the oven.

Blueberry Streusel Coffee Cake

Streusel:

1/2 cup all-purpose flour

1/2 cup packed brown sugar

3/4 tsp. cinnamon

4 Tbs. (1/2 stick) unsalted butter, melted

Cake:

8 Tbs. unsalted butter (1 stick) at room temperature

1/2 cup sugar

1/4 cup sour cream at room temperature

1/4 cup milk at room temperature

1 large egg at room temperature

1 tsp. vanilla

1 cup all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. kosher salt

1 1/4 cups blueberries

Glaze:

1 cup powdered sugar

2-3 Tbs. milk

Preheat oven to 350 degrees.  Prepare a 9 inch cake pan by cutting a circle of parchment paper to fit in the bottom and spraying the pan with cooking spray with flour.  Set aside.

Combine the streusel ingredients in a small bowl.  Mix well until the butter is incorporated into the dry ingredients.  Set aside.

Mix the flour, baking powder and salt together in a small bowl.  Set aside.  In a medium-sized mixing bowl place the butter and sugar.  Mix with an electric hand mixer on high speed until light and fluffy and the butter is pale yellow colored about 4-5 minutes.  Mix in the sour cream and milk on medium speed until combined.  Mix in the egg and vanilla on medium speed until combined.  Slowly add the flour mixture into the bowl and mix until combined.

Spoon half the cake batter into the prepared pan.  Sprinkle with half the streusel mixture.  Top with half the blueberries.  Repeat the process-the rest of the cake batter, then the rest of the streusel and finally the remaining blueberries.  Bake at 350 degrees for 34-36 minutes.  Remove from the oven and allow to cool in the pan for 10-15 minutes on a wire rack.  Remove from the pan and allow to cool completely on the wire rack.  Meanwhile, combine the powdered sugar and milk in a small bowl.  Stir until smooth.  Add more milk if necessary to get to a glaze consistency.  Pour over the cooled cake.  Allow the glaze to set before serving.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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