Blueberry Coffee Cake
Uses a 9" round springform pan. Recipe will also fit a regular 9" round or square cake pan.
Ingredients
Streusel Topping
- 1 c all purpose flour
- ⅔ c light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp salt
Blueberry Coffee Cake
- 2¼ c all purpose flour
- ¼ c cornstarch
- 2½ tsp baking powder
- ¾ tsp salt
- ½ c unsalted butter, softened
- ½ c cream cheese, softened
- 1 c granulated sugar
- ½ c light brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 10 oz fresh blueberries, washed and dried.
Vanilla Glaze
- 1 c powdered sugar
- 1-2 tsp milk
Instructions
- Pre-heat oven to 350F. Prepare springform pan with non-stick spray or other pan release method.
Streusel Topping
- In a bowl, add streusel ingredients. Mix until combined.
Blueberry Coffee Cake
- In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Sit aside.
- In the bowl of a stand mixer add butter, cream cheese, granulated sugar, and brown sugar. Beat until mixture has lighten and is fluffy. About 3-5 minutes.
- Add eggs one at a time, making sure each is incorporated before adding the next.
- Add vanilla extract, mix thoroughly.
- Add dry ingredients, alternating with buttermilk until incorporated. Mix for about 1-2 minutes total.
- Bake at 350F for 55-60 minutes. Baking time may vary depending on your oven and pan size. You'll know the cake is done when the middle springs back when you press it, or if a toothpick can be inserted and comes out clean.
- Let the cake cool completely
Glaze
- In a small bowl, add glaze ingredients. Mix until combined.
- Once cake is completely cooled, drizzle glaze on top