A moist, tender coffee cake filled with blueberries + topped with cinnamon streusel.
This Blueberry Coffee Cake is the perfect way to start your morning.
Moist, tender cake. Fresh, juicy blueberries. Sweet + crunchy spiced streusel.
Perfect with a morning cup of coffee or tea. Even better as a mid-day snack.
Coffee cake, in all its delicious simplicity, is one of my favorite things to make. The recipe comes together quickly and the flavor combinations are endless.
If you want to know more about how this Blueberry Coffee Cake is made, keep reading.
Or don’t? The choice is always yours.
Blueberry Coffee Cake
The first thing you wanna do is make your streusel. In a medium bowl, add the brown sugar granulated sugar, flour, cinnamon, and salt. Mix until they are well blended.
Next, drizzle the melted butter over your dry ingredients and stir until well distributed. Set aside while we make the cake batter. I like to keep mine in the freezer.
Reverse Creaming Method for a Tender Coffee Cake
This cake is made using the reverse creaming method. That means instead of creaming together the butter and sugar, the butter is cut into the dry ingredients before adding the wet ingredients.
This method helps slow the formation of gluten leading to a cake with a more tender crumb. For this, you’ll need two separate bowls: one for your dry ingredients and another for the wet. Sift together your flour, cinnamon, nutmeg, baking powder, and salt. In the other bowl, whisk together