Blueberry Coffee Cake

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Happy Tuesday! One of the reasons that I love Summer is that I can find fresh berries in any store. Love baking with fresh berries specially when I bake with blueberries. Frozen blueberries always “cry” in my cookie/cake dough/batter , I always prefer fresh for sure.

This is a recipe that anybody can make plus there is no fancy ingredients, all basic stuff that I’m sure you have at home. Always remember, the trick for a good loaf is to not overmix your batter at the end. Just mix until all the dry ingredients are well mixed in and stop mixing. Overmixing your batter will make your loaf very dry and hard as a brick.

This coffee cake is baked in a loaf pan. Packed with ground cinnamon and vanilla extract. It has a nice streusel in the middle and on the top.

Let’s start with the recipe and if you make it don’t forget to tag me on Instagram @Pastry_Tales

Yield 1 loaf pan or you can use an 8-8 1/2 round pan

Ingredients

For the streusel

1 cup all-purpose flour

5 tablespoons unsalted butter, cold and cut into small pieces

1/3 cup white granulated sugar

1/3 cup light brown sugar

2 and 1/4 teaspoons ground cinnamon

1/2 teaspoon fine salt

For the cake

1 and 2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 cup (8 tablespoons) unsalted butter at room temperature

2 oz cream cheese at room temperature

1/2 cup white granulated sugar

1/2 cup light brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

6 tablespoons milk (any milk you prefer at room temperature)

1 and 1/2 cups fresh blueberries (not frozen)

Directions

For the streusel

1.- In a medium bowl mix flour, light brown sugar, granulated sugar, cinnamon and salt. Mix well with a fork and then add the cold butter. Using your hand or a fork mix the butter really good with the rest of the ingredients until there are no lumps left and the mixture resembles beach sand.

2.- Place this bowl into the fridge until ready to use.

For the cake

1.- Preheat oven to 350 F. Line your pan (bottom and sides) with parchment paper. Set aside.

2.- In a medium size bowl mix flour, baking powder, salt and cinnamon. Set aside.

3.- In a bigger bowl and using a mixer, beat your butter for 2 minutes. Add cream cheese and mix for 2 more minutes. Then, add both sugars and mix for about 3 minutes until light and fluffy. Add eggs, one by one mixing well and in medium speed after each addition. Don’t forget to scrape down the sides of your bowl so your mixture is all mixed.

4.- Add in vanilla, milk and mix in low speed for 30 seconds.

5.- With the mixer in low speed add dry ingredients and mix until JUST combined. Do not overmix.

6.- With the help of a spatula fold your blueberries into your batter.

7.- Pour half of your batter into your prepared pan, sprinkle half of your streusel on the top. Pour the other half of the batter on the top but be gentle because you don’t want to ruin the streusel that is under. Top with the other half of your streusel and carefuly using the palm of your hand tap the streusel down.

8.- Bake for 1 hour or until a toothpick inserted in the middle comes out clean. If the top of your cake gets too dark but the the center needs more cooking time, grab a piece of foil, cover the top and keep baking until done.

9.- Let it cool for 30 minutes and then take off the parchment paper and place it on a cooling rack to cool completly.

10.- Slice and serve. Enjoy!

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