Blueberry Coffee Cake

Let me start by telling you that this coffee cake was my breakfast for like 5 days! It's SO good!! This is/was especially unusual to me because coffee cake isn't really a thing in the UK.  Also, as someone who does not like coffee one bit, when I first saw it at my in-laws, I thought, ‘absolutely not!’. When I finally found out there was infact no Coffee in this particular coffee cake, it was game over. Every time I saw the box on the kitchen counter, I couldn't help myself... 

Fruit in cake always makes us feel better about eating cake, right? So, when I saw my new favourite breakfast cake, with a fruity twist, I had to give it a go!  

It did not disappoint! The crumble on top was the best part for me, reminding me of all the homemade apple and rhubarb crumbles my grandmothers would bake! 

The Softness and lightness of this cake is phenomenal, and the juicy fruitiness is perfect! I found a little re-heat in the microwave a few days after made it taste like it was fresh out the oven!  

Ingredients 

For the Streusel/ Crumble: 

• 1 Cup All Purpose flour 

• 1/3 Cup Granulated Sugar 

• 1/3 Brown Sugar  

• 1/3 Cup unsalted butter at room temperature  

For the Cake:  

• 2 Cups all-purpose Flour 

• 6 tbsp unsalted butter room temperature  

• 2 tbsp vegetable oil  

• 1 tsp baking powder 

• 1/4 tsp baking soda 

• 1/4 tsp salt 

• 1/4 tsp cinnamon 

• 1 cup granulated sugar 

• 2 large eggs room temperature 

• 1 tsp pure vanilla extract 

• 1 cup sour cream  

• 1 ½ Cups Blueberries (frozen or fresh) 

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Instructions 

1. We’ll start by making the Streusel/crumble topping. Start by adding the flour and sugars to a bowl, then add the butter (cut into small cubes). Use a fork to mix together. (I tend to get bored with the fork pretty quickly and use my fingers...) 

1. Pop the mixture in the fridge to chill. 

1. Next you’ll want to prep the blueberries. Wash them and put them in a bowl, and sprinkle/ stir in some flour to give them a slight coating.  

1. Now for the cake. Pre-heat the oven to 350F. 

1. Line the cake pan with parchment paper or grease the pan with butter. I use a 8’’ springform pan.  

1. In a bowl, add the flour, baking powder, baking soda, salt and cinnamon and mix.  

1. In a separate bowl, beat the butter, oil and sugar until combined. Use a stand mixer or a handheld for this. Beat for around 3 minutes until light and creamy.  

1. Next, add in the eggs and vanilla extract. Once that is combined, add in the Sour cream and mix again.  

1. Now slowly add in the flour to the mixer and mix until completely combined. 

1. Spread about 1/3 of the mixture into your prepared tin and set aside. 

1. Add half of the blueberries to the remaining cake batter and mix in. Then add this remaining mix, into the cake tin. (we separate the mix, so all the blueberries don't sink to the bottom when baking) 

1. Pour the remaining berries on the top of the cake mix and sprinkle the streusel/crumble mix all over the top. 

1. Bake for around 55-65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminium foil. 

From my kitchen to yours xoxo