Home » baked goods » Blueberry Cinnamon Streusel Coffee Cake 

Blueberry Cinnamon Streusel Coffee Cake 

I made this recipe for a breakfast play date I have weekly with some ladies in the area. It was very tasty and went over quite well 🙂 

Ingredients: 

– 2 cups brown sugar 

– 3 tbsp. all purpose flour 

– 2 tsp. cinnamon 

– 6 tbsp. cold butter, cubed 

– 3/4 cup cold butter 

– 1 1/2 cups granulated sugar 

– 4 eggs 

– 2 tsp. vanilla extract 

– 1 1/2 tsp. baking soda 

– 1 1/2 tsp. baking powder

– 1/4 tsp. salt

– 3 cups all- purpose flour

– 1 1/2 cups sour cream 

– 2 1/2 cups fresh blueberries 

Directions: 

Preheat oven to 350F. 

Spray a 9×13 inch pan with nonstick cooking spray. 

For the crumb mixture: combine brown sugar, 3 tbsp flour, and cinnamon. Cut in the 6 tbsp of butter until coarse crumbs are formed. Set aside. 

Beat 3/4 cup of cold butter in your mixer until light and fluffy. Slowly add the granulated sugar. 

Add the eggs one at a time beating well after each addition. Add vanilla extract and mix well. 

Add baking soda, baking powder, and salt. Beat until well combined, scraping the sides of the bowl. 

Alternate by adding 1 cup of flour and 1/2 cup sour cream to the bowl, mix until just combined. Continue until all flour and sour cream is mixed in. Stir in blueberries by hand. 

Pour half of the batter into the prepared pan. Top with half the crumb topping, then distribute the other half of the batter on top of the crumb layer. Sprinkle the remaining crumb mixture on top. 

Bake in your preheated oven for 50-60 minutes or the cake passes the toothpick test. 

Allow cake to cool before serving.
   
    
    
    
    
    
    
    
    
    
    
   

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