One of the finest things that could happen to a basket of blueberries is a pillowy plush coffee cake. Dotted with juicy blueberries and scattered with spiced brown sugar streusel, this is my definition of breakfast bliss (though I must warn you – this cake is the kind you’ll want to eat for breakfast, lunch, and dinner).

Blueberry Streusel Coffee Cake | Tutti Dolci

Since summer baking must be easy and effortless, this coffee cake is just that – the vanilla bean batter comes together in mere minutes and it’s not long before the intoxicating aroma of buttery streusel and bursting berries fills the kitchen. The reward is sweet!

Blueberry Streusel Coffee Cake | Tutti Dolci

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Blueberry Streusel Coffee Cake

  • Yield: 14 servings

Ingredients

Streusel

  • 1/3 cup light brown sugar
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1/8 tsp allspice
  • 1/3 cup hazelnuts, chopped
  • 1/3 cup pecans, chopped
  • 2 Tbsp cold unsalted butter, cubed

Cake

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup plus 2 Tbsp sugar
  • 1 Tbsp vanilla bean paste (or vanilla extract)
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1 1/2 cups plain fat-free Greek yogurt, at room temperature
  • 2 cups blueberries

Instructions

  1. Preheat oven to 350Β°F and spray a 10-inch tube pan with nonstick spray. For the streusel, combine brown sugar, flour, cinnamon, allspice, hazelnuts, and pecans in a medium bowl; add cubed butter and toss with a fork until mixture is crumbly. Chill until ready to use.
  2. For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries. Beat butter, sugar, and vanilla bean paste in a large mixer bowl at medium speed until light and fluffy. Add eggs and yolk one at a time, beating well after each. Reduce speed to low and add flour mixture in three additions, alternating with yogurt (begin and end with flour mixture). Beat just until incorporated. Toss blueberries with reserved flour mixture and fold into batter.
  3. Spoon batter into prepared pan and smooth with an offset spatula; tap pan sharply to remove air bubbles. Top with chilled streusel.
  4. Bake for 48 minutes, until cake feels firm to the touch and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes before removing sides of tube pan; cool completely on wire rack before carefully inverting onto a plate (streusel side down). Remove tube pan base, place wire rack on top of cake, and invert streusel side up.

Nutrition

  • Calories: 290
  • Carbohydrates: 40

22 comments

  1. This coffee cake looks absolutely incredible, Laura! Blueberries are one of my favorite additions to baked goods, and in this recipe?! Love. <3

  2. Oh my, this looks so moist and delicious Laura. I’ve actually got blueberry bushes that are loaded right now right in my yard. This looks like the perfect way to use the bumper crop.

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