Bang'n Blueberry Coffee Cake

Name: Bang'n Blueberry Coffee Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 slices in a loaf pan
Cuisine: American
Ingredients: STREUSEL; 1/4 c brown sugar; 1/4 c white sugar; 1/4 c flour; 3 Tbsp butter, room temperature; 1 tsp cinnamon; CAKE; 1 1/2 c all-purpopse flour, sifted; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 egg, beaten; 3/4 c white sugar; 1/3 c butter, melted; 1/2 c milk, or buttermilk, or soy milk; 1 tsp vanilla extract; 1 1/2 c blueberries, frozen

By Darci Juris
@keepitinthekitchen

After trying several different combinations, I have finally created the best blueberry coffee cake recipe ever. This cake is so moist, with tidbits of sweet crunch from the streusel, and a layer of gooey blueberry goodness. You can bake this recipe in a cake pan, a loaf pan, or in a muffin pan (cooking time will vary).
TIPS: I use a loaf pan. Fresh blueberries can be used as well. It will seem like the batter is not enough, but it will bake perfectly. Also, if the batter is a little thick, just add a little more milk. I am sure this recipe will also work with other flavor berries.

Blue Ribbon Recipe

A terrific coffee cake for breakfast or brunch! The Test Kitchen

Rating:

★★★★★ 58 votes5

Comments:

258 Comments

Serves:

8 slices in a loaf pan

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

STREUSEL
1/4 c

brown sugar
1/4 c

white sugar
1/4 c

flour
3 Tbsp

butter, room temperature
1 tsp

cinnamon
CAKE
1 1/2 c

all-purpopse flour, sifted
2 1/2 tsp

baking powder
1/2 tsp

salt
1

egg, beaten
3/4 c

white sugar
1/3 c

butter, melted
1/2 c

milk, or buttermilk, or soy milk
1 tsp

vanilla extract
1 1/2 c

blueberries, frozen
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How to Make Bang'n Blueberry Coffee Cake

Step-by-Step

Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.
For the topping - In small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside
In a small sauce pan, heat half the blueberries and 1 tsp of sugar over medium heat, while occasionally mashing the berries. Heat until berries turn into slightly thick syrup. Remove from heat and set aside.
In a small bowl, sift flour with baking powder and salt into a bowl. In a medium bowl, mix together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour 1/2 the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping, then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel.
Bake at 375° for 35 to 45 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake and serve.