Blueberry Overload Coffee Cake Recipe with Streusel Topping

June 24, 2011

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A fabulous blueberry coffee cake recipe that works equally well with fresh or frozen blueberries.

In the crisper this week, the perfect dessert (or breakfast!) for when you’re craving something a little naughtier than a crumble or crisp but still want to be bowled over by berries. Recipe below, and read the full post here on Serious Eats.

The recipe originated to use up too many blueberries during the summer, but it’s just as good with frozen blueberries if you can’t (or simply don’t want to) live without it in the winter.

Talk to you soon.

Carolyn xx

Blueberry Overload Coffee Cake Recipe with Streusel

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Preparation 10 min Cook Time 45 min Total Time 0:55

This is our absolute favorite coffee cake. While it's originally designed to help process an overabundance of blueberries, it also works great with frozen ones if you can't (or simply would rather not) live without it in the winter.

Ingredients

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream (or plain Greek yogurt)
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter
1 cup sugar
2 large eggs
1 pound blueberries, washed and picked over
2/3 cup unbleached all-purpose flour
2/3 cup lightly packed brown sugar
2/3 cup finely chopped walnuts or pecans
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted

Instructions

Have all ingredients at room temperature. Preheat oven to 350°F with a rack in the center, and grease a 9 x 13 x 2-inch baking pan. In a large bowl, stir together the 2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. In a small bowl, stir together the sour cream and vanilla extract. In another large bowl, beat together the 4 tablespoons butter and the 1 cup sugar until lightened in color and texture, about 3 minutes. Add the eggs one at a time, beating to incorporate after each addition. Then add the flour mixture in three parts, alternating with the sour cream in two parts and beating on low after each addition until just incorporated. Toss the blueberries with the remaining tablespoon of flour and gently fold into the batter. Scrape the batter evenly into the prepared pan.

To make the streusel topping, stir together the flour, brown sugar, nuts, cinnamon and salt in a small bowl. Pour the melted butter overtop and stir to incorporate evenly into the dry ingredients. Use your fingers to sprinkle the topping over the batter. Bake until a cake tester inserted in the middle of the cake comes out almost clean, 30 to 35 minutes. Cool in the pan for a few minutes before serving warm or at room temperature.

by Carolyn

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