Blueberry Coffee Cake

It’s always special for me to look at my cookbooks from my mom and see her handwriting letting me know how the recipe tasted and when she made it. She made this Blueberry Coffee Cake from Ina Garten back in 2011. I don’t remember eating the coffee cake, so I wanted to make it with the blueberries I got from the local Farmer’s market. It’s quite simple to make!

Streusel Topping

1/4 cup granulated sugar

1/3 cup light brown sugar, lightly packed

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1/4 lb (1 stick) unsalted butter, melted

1-1/3 cups all-purpose flour

Cake

6 T unsalted butter, at room temperature

3/4 cup granulated sugar

2 eggs, at room temperature

1 tsp vanilla extract

1/2 tsp grated lemon zest

2/3 cup sour cream

1-1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

1 cup blueberries

Preheat the oven to 350 degrees. This coffee cake fits into a buttered and floured 9-inch cake pan. I like to use a paper towel and brush softened butter around the pan specifically in the crevices. Then I sprinkle some flour over the butter and shake the pan until the entire pan is coated with the flour. This prevents the batter from sticking to the pan. 

For the streusel topping, combine both sugars, cinnamon, and nutmeg into a bowl. Pour the melted butter over the mixture and then add the flour. Mix well using a wooden spoon and set aside while you make the rest of the coffee cake. 

The coffee cake batter requires the paddle attachment on the stand mixer. Cream the butter and sugar for about 4 to 5 minutes, or until light and fluffy. I like to get the butter whipped a little bit before adding the sugar. Reduce the speed of the mixer and add one egg at a time. Once this is all mixed, add the vanilla, lemon zest, and sour cream. Sift together the flour, baking powder, baking soda, and salt into a separate bowl. Slowly add to the butter mixture on a low speed and beat until just combined. Using a spatula, fold in the blueberries and make sure it is all mixed together. 

Pour the batter into the prepared cake pan. I realized after baking that my blueberries were not evenly distributed. I had more on one side of the pan than the other. With your fingers, sprinkle the crumble topping over the cake batter. Bake for about 40 to 50 minutes, or until a toothpick comes out clean. I like to check my cakes about 5-10 minutes before the suggested time just in case my oven is cooking faster. 

Let the coffee cake cool completely and then sprinkle with powdered sugar right before serving. Since you serve this coffee cake at room temperature, I was able to make it the night before for breakfast the next day. The blueberries add a nice twist to this coffee cake that is very similar to a New York crumb cake.