- Prep time
- 15 minutes PT15M
- Cook time
- 45 minutes PT45M
- 6-8 servings
Buckle up and get ready to enjoy this classic coffee cake featuring fresh (or frozen) blueberries and a sweet streusel on top.
- 1 cup all-purpose flour
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 pints blueberries
- ¾ cup plus 2 tablespoon sugar
- ½ lemon, juiced
- 1 tablespoon corn starch
- ½ cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
Combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Use a fork to cut in the butter until pea-sized crumbs form. Refrigerate to keep cool.
Heat the oven to 350°F.
Butter and flour a 9-inch spring form pan.
In a medium bowl, sift together flour, baking powder, and salt.
In a separate bowl, mix 1 pint of blueberries with 2 tablespoons sugar, lemon juice, and cornstarch.
In a stand mixer fitted with the paddle attachment on medium speed, cream the butter and the remaining sugar until light and fluffy, about 3 minutes. Reduce the speed to low, add the egg and vanilla and mix until fully combined. With the mixer still running, add a third of the sifted flour mixture until fully incorporated. Pour in half of the milk and alternate until completely incorporated.
With a spatula fold in the remaining blueberries. Pour the batter into the prepared pan, spread the sugar coated blueberries on top and sprinkle with the streusel topping.
Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge and remove from pan. Cool for an addition 15 minutes. Serve plain or with a dusting of powdered sugar or whipped cream for an extra special treat.