OK so let’s say you’re making yourself a coffee. It smells great, tastes great, but it needs a companion. This blueberry coffee cake is just perfect for that situation. It’s airy yet rich, with that fantastic cinnamon streusel and blueberry explosions. Also, coffee cakes without blueberries should be illegal.
I know that it’s called “coffee” cake but honestly, half of it was eaten coffee-less. I will say that it’s so much nicer warm, tho! I heated it up for 15 seconds in the microwave before eating it and WOW, what a difference. It only lasted 2 days in my house and it was because it was just so delicious. The crumb is perfect as well as the streusel. And don’t get me started on those blueberries!
So many people had asked me before to make a coffee cake and I didn’t listen. Now that I tasted my recipe I have to say I should have done it a long time ago! You can make it with or without the blueberries but honestly, try your hardest to make it with the blueberries. It’s delicious without them but the fact that they’re there is just too good. I don’t ever want to be in the position when I don’t have blueberries in my coffee cake ever again, lol.
My obsession with cinnamon is endless. I have now made 3 types of cinnamon rolls, a cinnamon roll bread, a cinnamon apple galette, cinnamon raisin bagels, cinnamon sugar blondies, cinnamon sugar pretzels… I could go on. In summary, I love cinnamon. The cinnamon streusel in this blueberry coffee cake is to obsess over. In case you didn’t know you can freeze streusel! So feel free to make double the recipe and freeze what you don’t use so that you can use for other muffins and cakes.
Ingredients
For the batter
- 115 g unsalted butter at room temperature
- 60 g cream cheese at room temperature
- 100 g sugar
- 100 g brown sugar
- 2 eggs
- 90 g milk any kind
- 1 tsp vanilla essence
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
- 120 g blueberries
For the cinnamon streusel
- 120 g all-purpose flour
- 70 g unsalted butter at room temperature
- 40 g sugar
- 40 g brown sugar
- 2½ tsp cinnamon
- ½ tsp salt
Instructions
For the batter
- Beat the butter, cream cheese and sugars on high speed until it's lighter in colour and fluffy. You can also use a whisk ;). Stop halfway through to scrape down the sides, so everything is nicely mixed.
- Add the eggs and beat them on high speed again until they come together.
- Add the milk and vanilla essence and mix them in.
- Add the dry ingredients: flour, salt, baking powder, cinnamon. Mix them in as well. Don't overmix it though.
- Fold in the blueberries using a spatula. If some of them are too big it's better to cut them up in half first.
For the cinnamon streusel
- Mix all the ingredients using a fork.
- When the fork isn't helping anymore use your hands to pinch the pieces of butter until there are no lumps left.
For the assembly
- Prepare your mould by lining it with baking paper. I use a bit of oil to stick the paper in place by painting it on the inside.
- Add half the batter and sprinkle half the streusel on top.
- Add the other half of the batter but be careful not to move the streusel below. I added it carefully with a spatula in sections. You can see how in the video above.
- Bake in a preheated oven at 180°C / 350°F for 1 hour or until you insert a stick into the centre of the cake and it comes out clean. If you have an electric oven, it's fine to bake using the top and bottom heat like always. However, check on the top streusel at the 30-minute mark. If it's golden enough change the heat to only the bottom for the rest of the baking process.
