Blueberry Coffee Cake Recipe :-There is a generous amount of blueberries packed into this delightful Blueberry Coffee Cake, which is delicate and chewy. Due to the use of sour cream in its preparation, it is exceptionally opulent and airy. A wonderful streusel is placed on top of the cake, and a cream cheese icing is served on the side.
In addition, the best thing is that this Blueberry Coffee Cake is so simple to create that it can be assembled in just half an hour. Afterward, all that is required of you is to bake it and wait a little while for it to cool down before slicing it, if you are able to do so.
Blueberry Coffee Cake Recipe
INGREDIENTS :
1 . Streusel
- 127 grammes of all-purpose flour equals one cup
- 63 grammes of granulated sugar one-third of a cup
- 73 grammes of brown sugar, or one-third of a cup
- 113 grammes of butter or half a cup of unsalted butter at room temperature
2 . Blueberries
- 1 and a half cups of blueberries, either fresh or frozen (285 grammes)
- All-purpose flour, two teaspoons
3 . Coffee Cake
- 254 grammes of all-purpose flour, that is two cups
- Baking powder, one teaspoon
- 1/4 teaspoon of baking soda
- 1/4 milligrams of salt
- a quarter of a teaspoon of cinnamon
- (85 grammes) of unsalted butter, six tablespoons, at room temperature
- 30 milliliter’s of vegetable oil, two tablespoons
- Two hundred grammes of granulated sugar, one cup
- 2 full-sized eggs temperature of the room
- One milligrams of pure vanilla extract
- 1 volume of sour cream 245 grammes in total
4 . Glaze
- At room temperature, one-fourth of a cup (35.6 grammes) of cream cheese
- 14 grammes of butter unsalted, one tablespoon
- a quarter cup of powdered sugar 31 grammes in total
- 1-3 tablespoons of milk
INSTRUCTIONS :
Streusel
A bowl should be used to combine the flour, granulated sugar, and brown sugar. The butter should be cut into small cubes and then added to the flour and sugar mixture. T
he butter and flour/sugar should be mixed together with a fork until a crumbly mixture is formed. It is important that all of the butter be mixed in with the dry ingredients.
Put it in the refrigerator while you are preparing the batter for the cake.
Blueberries
The oven should be preheated to 350 degrees Fahrenheit.
After spraying the cake pan with oil, line it with parchment paper and set it aside. As an alternative, you might oil the pan with butter and then sprinkle flour evenly all over it to completely cover it.
When I made this recipe, I used a springform pan that was 8 inches deep. Instead of using a 10 inch cake pan, you should use a 9 inch cake pan.
It is also possible to use a springform pan or a cheesecake pan, provided that the bottom is completely covered with parchment paper. This will ensure that the batter does not escape.
Add the two cups of flour, together with the baking powder, baking soda, salt, and cinnamon, to a bowl that is designed for mixing. Use a whisk to mix the ingredients.
It takes about three minutes to beat the butter, oil, and sugar together in a large bowl using a hand mixer or in the bowl of a stand mixer. The mixture should be creamy and light in colour after the beating process.
Stir in the vanilla essence and eggs until everything is incorporated. Mix in the sour cream after adding it.
Add the flour mixture and continue to mix until it is completely mixed. For the purpose of preventing the batter from being overmixed, I like to begin with the mixer and then finish with a spatula only.
On the bottom of the pan that has been prepared, spread approximately one-third of the cake batter. Put it to the side.
Now combine half of the blueberries with the remaining cake batter in a mixing blender. During the baking process, we do this to ensure that all of the blueberries do not fall to the bottom of the cake.
The batter should be poured into the cake pan. Lastly, sprinkle the remaining blueberries on top.
Once the blueberries have been uniformly distributed, sprinkle the streusel mixture on top of them. In the event that it became clumped together while it was stored in the refrigerator, you should break it up with your fingers before distributing it.
Baking
Bake the cake for around 55 to 65 minutes in an oven that has been preheated. In the event that the crumble is browning excessively towards the conclusion of the cooking process and the centre is not yet cooked, cover it with a piece of aluminium foil.
When you touch the top of the cake and it does not feel soft or jiggly in the center underneath the crumble layer, you will know that the cake has finished baking from the right amount of time.
It is also recommended that you insert a toothpick into the cake, and it should emerge clean, without any sticky batter stuck to it.
Before you serve the cake, allow it to cool down for approximately half an hour to an hour.
Glaze
Storage
Keep the cake in a sealed container without the glaze at room temperature for 2 days or 5 days in the fridge. Due to cream cheese, the cake must be refrigerated after glazing.
Before serving, the cake must come to room temperature from the fridge.
The cake can be frozen. Wrap it tightly in plastic and store it in an airtight container. Keep frozen for 1-2 months. Allow to thaw overnight in the fridge and serve at room temperature.
