Blueberry Coffee Cake
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Keyword: blueberry recipes, coffee cake
Servings: 9
Calories: 537kcal
Blueberry Topping:
- 2 cups blueberries frozen
- ¼ cup water
- 2 tablespoons sugar
- 1 teaspoon fresh lemon juice
Prepare the oven and pan:
Make streusel:
Combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Add the melted butter and mix well. (Mixture will resemble wet sand.) Set it aside.
Make cake:
Place the melted butter in a large bowl, and whisk in the sugar.
Add the egg, and beat for one minute.
Whisk in the sour cream and vanilla.
Add the flour, baking powder, baking soda, and salt. Mix with a rubber spatula until well combined (batter will be thick).
Assemble and bake the cake:
Spread the batter in the prepared baking pan.
Pour the blueberry compote on top.
Crumble the streusel over the top.
Bake for 30 minutes. Loosely tent with aluminum foil. Continue baking until the center bounces back when gently pressed, about 10 minutes more. Cool for at least 30 minutes before slicing.
Sprinkle top with powdered sugar to serve.
Calories: 537kcal | Carbohydrates: 59g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 264mg | Potassium: 134mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1018IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg