This blog post is brought to you by the Oregon Blueberry Growers. The opinions in the post are my own.
It's officially blueberry season here in Oregon and I'm kicking off the season with this tender and moist Blueberry Coffee Cake loaded with fresh blueberries and topped with a buttery cinnamon streusel. It's great for breakfast, lunch, or an afternoon snack so read below on how to make this delicious treat.
Why This Coffee Cake Tastes So Good
I think adding fresh Oregon blueberries take this coffee cake to the next level. Not only are the blueberries visually appealing but their flavor stands out in this cake. The buttermilk and extra egg ensure that the cake is moist and has a tight crumb. The cinnamon brown sugar streusel topping is soft, not hard and so good you may find yourself snacking on it along with the fresh blueberries.
All About Oregon Blueberries
I look forward to blueberry season every year. I can't get enough of them and they're so good I often eat them plain, but occasionally they make it to the breakfast yogurt, my smoothie or a dessert. In addition to this yummy coffee cake, fresh Oregon blueberries are also great in these other recipes: Fried Blueberry Hand Pies and Blueberry Crumble Pie.
A couple years ago I went blueberry picking with my family for the first time and it was so much fun. Not only spending time with family, but getting the most incredible blueberries - sweet and perfectly ripe.
If you love fresh blueberries like we do, there are so many great U-pick blueberry farms to choose from in Oregon. Here is a list of Oregon Blueberry Farms where you can go to get your share of this Oregon harvest.
I also like to freeze local blueberries to have some on hand and enjoy throughout the year. Blueberries are easy to freeze. Wash them, dry them, then lay them in a single layer on a baking sheet and place them in the freezer. Once the berries are frozen, put them in a freezer bag.
What Are the Recipe Ingredients
Below are the ingredient lists for the streusel and the cake. The streusel and cake use the same base ingredients - flour, sugar, butter and spices. Each component plays a part, plus the recipe is versatile, so you can easily make certain substitutions. See the details below.
Streusel Topping Ingredients
- All-Purpose Flour
- Granulated Sugar
- Light Brown Sugar
- Unsalted Butter
- Ground Cinnamon and Nutmeg
- Baking Powder
- Kosher Salt
Cake Ingredients
- Fresh Oregon Blueberries. Blueberries are the star of this coffee cake and Oregon blueberries are amazing this time of year.
- All-Purpose Flour. All-purpose flour provides the structure for the cake.
- Granulated Sugar. Sugar adds sweetness and moisture
- Light Brown Sugar. Adds sweetness and an hit of molasses flavor.
- Whole Eggs. Large eggs are used in this and all my recipes. The eggs weigh approximately 50 grams each, so if you have different size eggs weigh them. You may need more or fewer eggs depending on their size.
- Buttermilk. Buttermilk contributes to the moisture and tang of the cake. Because I like the tang that buttermilk adds, I don't add baking soda to diminish it.
- Baking Powder. Is the chemical leavener for this recipe and provides the lift for this cake.
- Unsalted Butter. The butter provides moisture and fat.
- Ground Ginger. Ground ginger goes perfectly with blueberries and adds a touch of heat to the cake. Other spices like cinnamon, nutmeg and cardamom can also be used.
How to Make a Streusel Topping
Making the streusel topping couldn't be easier and it adds amazing flavor to any coffee cake. It creates a delicious layer of butter, cinnamon and sugar that you may just want to eat all by itself.
Make the streusel first so it's ready to spread across the cake batter. You can even make it up to one month in advance and refrigerate it.
Place the flour, granulated sugar, brown sugar, salt and ground spices in a medium sized bowl and whisk to combine. Use your fingers to break up in brown lumps of brown sugar. Add the melted butter and stir it into the dry ingredients until clumps of streusel start to form.
While the streusel is still warm press it into clumps and allow it to cool to room temperature before using it on the coffee cake. If not using the streusel the same day, place it in an airtight container and refrigerate until ready to use.
How to Make and Bake Coffee Cake
The coffee cake batter is thick which means the blueberries and streusel won't sink to the bottom while the cake is baking.
Place the butter, brown sugar, granulated sugar and vanilla extract in the bowl of a stand mixer. Beat the contents on medium-high until the sugar and butter are light and fluffy
Add the eggs one at a time, beating each one in thoroughly after each addition. Beating the eggs in one at a time ensures that they are completely emulsified into the batter.
Add the all-purpose flour in three parts and the buttermilk in two parts alternately, mixing on low after each addition. The final batter should be thick and creamy.
Scrape the batter into the prepared pan. Scatter the streusel and fresh blueberries evenly over the top of the batter.
Bake the cake until the center of the cake is done and the temperature measures about 202°F. Cool the cake in the pan for 15 minutes, then remove the sides of the springform pan and finish cooling the cake.
Pro Tips for Making This Recipe
- Measure out all the ingredients before starting to make the cake. This step will ensure that you don't forget anything.
- The eggs, butter and buttermilk should be at room temperature. Room temperature is 65 to 68 degrees F.
- Don't skimp on creaming the butter and sugar together. This step aerates the butter and ensures a fine crumb.
- After the flour is added, mix on low speed to avoid over mixing the batter and making the final cake tough.
- Use a springform pan to ensure that you can remove the cake from the pan with messing up the topping. If you don't have a springform pan, create a sling the pan by folding parchment paper into a 4-inch wide sling to lift the cake when it's done.
Coffee Cake Recipe - Frequently Asked Questions
If you don't have buttermilk you can make your own. Combine 3/4 cup of whole milk with 2 teaspoons of lemon juice or vinegar and let the mixture sit for 5-10 minutes until it appears curdled. You can also replace the buttermilk with an equal amount of sour cream.
The cake is good at room temperature for 2 days and then refrigerated for up to a week.
Yes you can freeze the coffee cake. After the cake is completely cooled cut it into individual slices and wrap each piece in two layers of plastic wrap. When ready to eat thaw it in the refrigerator.
Yes, you can use frozen blueberries for this recipe. Thaw out the blueberries and proceed with layering them on the cake as directed.
Yes, you can make coffee cake ahead of time, especially since it tastes better the second day. After the cake has cooled to room temperature, cover it loosely with plastic wrap and refrigerate.
You should definitely make this coffee cake. It's a great way to treat your family or yourself. Please leave a comment below if you have questions or if you made this cake. If you take a picture and post it to Instagram tag me @bakesbybrownsugar and #bakesbybrownsugar. I look forward to seeing your versions of this wonderful cake.
More Related Recipes
If you looking for more breakfast treats or ideas for bakes to share with friends and family check out these delicious recipes:
Blueberry Coffee Cake
Equipment
- 9-inch Springform Pan
- 5-Quart Stand Mixer
- Digital Scale
- Parchment Paper
Ingredients
Streusel Crumb Topping
- 1 cup (130 grams) unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 6 tablespoons (85 grams) unsalted butter melted
Coffee Cake
- 1-3/4 cups (248 grams) unbleached all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons ground ginger
- 3/4 teaspoon kosher salt
- 3/4 cup + 2 tablespoons (175 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 9 tablespoons (127 grams) unsalted butter room temperature
- 1-1/2 teaspoons vanilla
- 3 (150 grams) large eggs room temperature
- 3/4 cup buttermilk room temperature°
- 2 cups fresh blueberries
Yogurt Lemon Glaze
- 1 cup powdered sugar sifted
- 1 tablespoon plain full fat yogurt
- 2 teaspoons lemon juice
Instructions
Cake Pan
- Melt a tablespoon of butter and brush the bottom and sides of a 9-inch springform pan. Dust the sides and bottoms with flour. Line the bottom of the pan with parchment paper.
Streusel Topping
- For topping, melt 6 tablespoons of butter in a sauce pan. In a bowl whisk together the flour, sugar, cinnamon, nutmeg, baking powder and salt. Add the melted butter to the flour mixture and mix together with a spoon until it's crumbly. Set aside.
Cake
- Preheat the oven to 350 degrees F.
- For the cake, place the all-purpose flour, kosher salt, baking powder and ground ginger in a medium bowl and whisk together.
- Place the granulated sugar, brown sugar, butter, and vanilla in the bowl of a stand the mixer and beat on medium high until fluffy, 3-4 minutes. Scrape the bottom and sides of the bowl.
- Add the eggs, one at a time, beating after each addition until well combined. Add the vanilla and mix. Scrape down the sides and bottom of the bowl.
- Add 1/3 of the flour mixture and beat on low speed until flour is just mixed in. Do not over mix. Add half of the buttermilk, beat until combined. Add half of the remaining flour and mix on low until just combined. Add the remaining buttermilk, mix on low and then add the remaining flour and mix on low until combined. Scrape the bottom and the sides of the bowl and mix on low speed for another 10-20 seconds to make sure everything is well combined.
- Place the batter in the pan and use an offset spatula to spread the batter evenly around the pan. Spread the streusel and fresh blueberries over the surface of the batter.
- Place pan in the oven and bake for 45-50 minutes. The temperature of the cake in the center should be about 202 degrees F. Remove from the oven and cool in the pan for 15 minutes. Remove the sides of the springform pan and let the cake completely cool before topping it with the lemon yogurt glaze
Lemon Yogurt Glaze
- Sift the powdered sugar. Add the yogurt and lemon juice and stir until the glaze is smooth. Drizzle the glaze over the top of the cake.
Storage
- The cake is good at room temperature for up to 2 days in a covered container. After 2 days keep it in the refrigerator covered with plastic wrap so it doesn't dry out.
- This cake also freezes well. Cut the cake into individual servings. Wrap each one in two layers of plastic wrap. Thaw at room temperature for a couple of hours before eating.
Liz says
Hi Cheryl! Hello from Brooklyn, NY! The strawberry doughnuts brought me here, and now I'm in the middle of baking this blueberry treat! Skimming through your recipes and they all look delicious! Looking forward on trying most of your recipes!