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Wednesday, October 15, 2014

Blueberry Streusel Coffee Cake

Buttery, moist, crumbly cake. Stuffed with blueberries, layers of streusel and topped with a sweet, butter glaze, this cake is a triple threat. 

Buttery, moist, crumbly, Blueberry Streusel Coffee Cake by Two Food Lovers

I've had this cake many times, but I will never forget the first time I had it. It was one of my earlier visits at Dave's parents' house. Paulette, my mother-in-law, baked it for breakfast. I easily downed two large helpings. Way to make a first impression, right?

Blueberry Streusel Coffee Cake by Two Food Lovers
Can you smell the freshly baked aroma? 


This cake is easy to make, and worth every minute. It makes a wonderful breakfast, snack or dessert. Each bite melts in your mouth. The recipe makes a good amount of glaze. I like to save some and slather it on each slice as I eat them. The flavors are rich and sweet.






































I love the texture of this cake because it is moist, but crumbly and hearty. One piece will fill you up, but you will still eat two. Don't worry, we Food Lovers don't judge. We like to use frozen berries, but fresh are delicious, if in season. They add the perfect balance of sweetness and burst with flavor when you bite into them.

Are you hungry yet? Ready for the recipe? I'm ready to eat another piece as I write this.

Below are a few pics to give you an idea of how the cake will look before baked.

Step 4 after second layer of batter & berries. 

The finished cake, just before baking. Layers of delicious batter, cinnamon butter streusel and juicy berries. 


Blueberry Streusel Coffee Cake

Printer friendly version 

Prep time: 10 minutes + 3-5 minutes for glaze
Cook time: 25-35 minutes
Yield: 8 servings

Streusel Ingredients:
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons cold butter, cut into pieces

Instructions:
Step 1: Grease an 8-inch cake or springform pan. Preheat oven to 375° F.

Step 2: Place all streusel topping ingredients in a small bowl; use a fork or your fingers to “cut” the butter into dry ingredients until mixture resembles coarse crumbs. Set aside. Continue to cake ingredients and Step 3.


Cake Ingredients:
1 and 1/2 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup granulated sugar
1/3 cup melted butter
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup fresh or frozen blueberries - if using frozen, do not thaw

Instructions:
Step 3: In medium bowl, sift together flour, baking powder and salt. In a separate, large bowl, beat egg, sugar, and butter with an electric hand or stand mixer until well combined. Add the buttermilk, almond extract and vanilla extract, and beat momentarily to combine. Using a rubber spatula, stir in the flour mixture until all ingredients are combined. Be careful not to over mix, as this will result in a drier cake.

Step 4: Spread half the batter into the greased pan. Sprinkle half the blueberries on top of the batter, then sprinkle about 1/3 the streusel topping over the berries. Spread remaining cake batter on top, sprinkle with remaining berries, and finish with remaining streusel topping.

Step 5: Bake at 375° F for 30-35 minutes. At 30 minutes, test cake with toothpick by inserting it into the center of the cake. When removed, only a few crumbs should cling to the toothpick. If additional time is needed, cover cake with foil before you continue baking. Always keep an eye on your cake as each oven is unique and baking times may need to be adjusted. Additional intervals of 3-4 minutes are typically safe. Once baked through, remove from oven and continue to Step 6.


Butter Glaze Ingredients:
1/4 cup unsalted butter, melted
1/3 – 1/2 cup confectioner’s sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Dash of milk – varies depending on desired consistency

Instructions:
Step 6: Cool cake for 10 minutes on wire cooling racks. While cake cools, prepare the glaze by whisking together melted butter, 1/3 cup confectioner’s sugar and extracts.  Add a small splash of milk, approximately 2 teaspoons – 1 tablespoon, depending on preference. If you prefer a thinner glaze, add more milk; if you prefer a thicker glaze, add more confectioner’s sugar. Continue adding, whisking and tasting glaze until desired consistency is achieved. Note, if glaze is too thick you will have to spread it over the cake versus pouring.

Step 7: Pour glaze over slightly warm cake and serve. You can store this cake in an airtight container on the counter, or in the fridge if you are leery of room temperature milk in the glaze. It is delicious if eaten within 3-4 days, but I doubt it lasts that long.   J


Melty, buttery, glaze + moist & crumbly cake. This Blueberry Streusel Coffee Cake is perfection. By Two Food Lovers

Enjoy this cake all you fellow food lovers! Let us know if you bake it. Shout out on Facebook, Twitter or in the comments below. 





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