Blueberry coffee cake is the perfect seasonal breakfast for a summer morning.
Photo by Gretchen McKay/Pittsburgh Post-Gazette/TNS
By Gretchen McKay
Pittsburgh Post-Gazette
One of the best parts of a weekend getaway at the beach is in the “away” part — with sand and sea between your toes.
Not so fun is having to actually pull on a pair of shorts and a T-shirt to go and get something to eat with that first cup of java from your vacation rental’s Keurig coffee maker.
Which is why when I head out of town for the weekend, I pack something that is both super easy to make the night before we head out of town and travels well for breakfast the next morning.
Prepackaged cereal bars or a box of Cheerios would hit the spot, of course, but doesn’t a slice of homemade coffee cake with ribbons of cinnamon streusel sound better to kick off a lazy first day of vacation?
This seasonal recipe featuring plump and juicy blueberries and a crumbly, streusel topping only takes about an hour start to finish, and is packed with flavor. It’s enriched with both butter and sour cream, giving rise to a super-tender crumb that’s a perfect counterpoint to the crunchy brown sugar crumb on top.
It’s always a good idea to pick any remaining stems off the berries after swishing them around in a bowl of cold water to wash off any dirt or pesticides (they’re tough). You will want to pick out any green or reddish berries too —they’re not ripe.
I used full-fat sour cream, but light sour cream works, too. If you’re not wild about cinnamon, feel free to adjust it according to taste or omit it all together.
Coffee cake can be stored at room temperature for two or three days, or up to a week in the fridge either in a covered container or wrapped in plastic wrap.
Blueberry Crumble Coffee Cake
PG tested
For streusel topping
6 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1/4 teaspoon salt
1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
4 tablespoons unsalted butter, cold, cut into 1/2 -inch chunks
For the cake
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
Zest and juice from 1 1/2 lemon
2/3 cup full-fat sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Generous pinch of kosher salt
1 1/2 cups fresh blueberries (about 1 8-ounce container)
Confectioners’ sugar, optional, for garnish
Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan. (I used a springform pan.)
Prepare streusel: Combine brown sugar, cinnamon, nutmeg and salt in a bowl. Add flour, then cut the butter in using a pastry blender or crisscrossing two knives, until crumbly. (I finish with my fingers.) Set aside while you prepare the bake batter.
Prepare cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes, or until light and creamy.
Reduce the speed to low and add the eggs one at a time until combined. Add vanilla, lemon zest and juice and sour cream. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
With the mixer on low speed, add the flour mixture to the batter and mix until just combined. Using a spatula, gently fold in the blueberries, making sure batter is completely mixed.
Spoon the batter into the prepared pan and evenly spread it out with the back of a spoon. Use your fingers to crumble the topping evenly over the batter.
Bake for 40-50 minutes, until a cake tester or toothpick comes out clean. Cool completely before serving. If desired, sprinkle the top with a little confectioners’ sugar.
Adapted from barefootcontessa.com
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