Description
This Blueberry Coffee Cake is a luscious treat perfect for breakfast or brunch, featuring a tender, buttery cake layered with sweet blueberry jam, fresh blueberries, and a cinnamon-sugar crumb topping. The balance of moist cake and crunchy topping makes every bite delightful and satisfying.
Ingredients
Cake
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla bean paste
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk (at room temperature)
- ½ cup blueberry jam (homemade or storebought)
Topping
- ⅔ cup all-purpose flour
- ½ cup light brown sugar
- ⅓ cup unsalted butter (softened)
- ½ teaspoon ground cinnamon
- 1 cup fresh blueberries
Instructions
- Make the Cake Prep: Preheat your oven to 350ºF (175ºC). Line a 9-inch springform pan with aluminum foil to prevent leaks, then grease and lightly flour the pan. Set this aside while you prepare the batter.
- Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy, about 5 minutes. Beat in the eggs one at a time, then add the vanilla bean paste, mixing until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
- Mix Batter Components: Add half of the flour mixture to the butter mixture and stir just to combine. Then pour in the milk and mix gently. Finally, add the remaining flour mixture and mix until just combined, being careful not to overmix to retain a tender crumb.
- Layer the Batter and Jam: Spread half of the cake batter evenly into the bottom of the prepared pan. Spoon the blueberry jam in small dollops evenly over this batter, leaving a 1-inch border around the edge without jam. Carefully spread the remaining batter over the jam layer, smoothing it out to the edges.
- Prepare the Topping: In a small bowl, use your fingertips or a fork to blend the flour, light brown sugar, softened butter, and ground cinnamon until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble the Cake: Sprinkle fresh blueberries evenly over the top of the batter then generously sprinkle the crumb topping over the blueberries, covering the surface.
- Bake: Place the cake in the preheated oven and bake for 40-55 minutes. Test doneness by inserting a wooden toothpick into the center; it should come out with just a few moist crumbs clinging to it.
- Cool and Serve: Let the cake cool in the pan for 15 minutes. Then carefully loosen and remove the springform pan outer ring. Allow the cake to cool completely before slicing to ensure clean cuts and the best texture.
Notes
- Be sure ingredients like eggs and milk are at room temperature to ensure even mixing and a tender crumb.
- If you don’t have vanilla bean paste, you can substitute with 1 teaspoon vanilla extract.
- Using a springform pan lined with foil helps avoid leaks from the blueberry jam layer.
- Do not overmix the batter once the flour is added to prevent a tough cake.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days. Reheat slightly before serving for best taste.
- Fresh blueberries can be substituted with frozen ones, just do not thaw before adding to topping.
