Moist Blueberry Coffee Cake with Buttermilk
This tender and moist Blueberry Coffee Cake is loaded with fresh blueberries and topped with a yummy buttery cinnamon streusel. I love having it as a snack with tea or coffee and sometimes occasionally for breakfast.
Servings: 10
Calories: 395kcal
Ingredients
Streusel Crumb Topping
- 1 cup (125 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
- 2 cups (250 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) packed light brown sugar
- 9 tablespoons (127 grams) unsalted butter room temperature
- 1-1/2 teaspoons vanilla
- 3 large (150 grams) eggs room temperature
- 3/4 cup (180 ml) buttermilk room temperature
- 2 cups (300 grams) fresh blueberries
Yogurt Lemon Glaze
- 1 cup (120 grams) 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°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.
Notes
Use a kitchen scale to weigh your flour. Too much flour can make the cake dry, while too little may cause the cake to rise and collapse in the center.
Prep before you bake: Measure all ingredients before starting. This helps ensure you don’t forget any steps or ingredients.
Room temperature matters: Butter, eggs, and buttermilk should be between 65–68°F. This helps the batter mix evenly and results in a tender crumb.
Cream thoroughly: Don’t rush the creaming step. Beating the butter and sugar until fluffy aerates the mixture and creates a finer, lighter cake texture.
Mix gently after adding flour: Once the dry ingredients are added, mix on low speed just until combined. Overmixing can lead to a dense, tough cake.
Use a springform pan for the cleanest release and to protect the topping. No springform? Line your cake pan with a parchment sling for easy lifting after baking.
Nutrition
Calories: 395kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 277mg | Potassium: 105mg | Fiber: 1g | Sugar: 40g | Vitamin A: 643IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg