Blueberry Streusel Coffee Cake.
What is a girl to do when a bestie friend comes home after a long time away?!
Well…. run over and visit and hug as soon as possible! Right?!
But you can’t go empty handed!
So – what to bake to take? I needed something quick, but yummy, that my sweet friend Janet and her Mom and Dad would enjoy…
I had some amazing fresh blueberries in the fridge I had recently bought at a local farm market, so I decided to make a blueberry cake.
And OH was it yummy! (I know because I kept half for hubby and me and took half to them. She is that kind of friend! The best kind – that you can take half a cake to – LOL!)
I arrived just in time to serve it to them for dessert!
Oh the joy of friendship! Oh the joy of baking and sharing!
Make this for yourself! Make this to give away! But make this amazing Blueberry Streusel Coffee Cake today! (oh dear – am I still rhyming?! )
Welcome home sweet Janet! Looking forward to our time together.
Here is the recipe I made as I adapted from LifeLoveandSugar:
Blueberry Streusel Coffee Cake
- 3/4 cup flour
- 3/4 cup packed brown sugar
- 1 tsp. cinnamon
- 6 Tbsp. salted butter, melted
- 1/2 cup white sugar
- 6 Tbsp. salted butter, room temperature
- 1/4 cup sour cream (light sour cream works fine)
- 1/4 cup milk (I used Skim)
- 1 large egg
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. baking powder
- 1 cup all-purpose flour
- 2 cups fresh blueberries
- 1/2 cup powdered sugar
- 1 Tbsp. milk
Preheat oven to 350 degrees F.
Prepare an 8-9 inch cake pan by greasing bottom and sides with shortening and then placing a circle of parchment paper in the bottom.
Prepare streusel by combining ingredients in a medium bowl with a fork. Set aside.
Prepare cake batter by beating sugar and butter in electric mixer for 3-4 minutes until light and fluffy. Add sour cream and milk until well incorporated. Add egg and vanilla. Finally, add baking powder, then flour just until thoroughly combined.
Spread half of the batter in prepared pan. Top with half of the streusel mixture, then 3/4 cup blueberries. Repeat batter, streusel, then 1 cup blueberries.
Bake for approximately 35 minutes or until toothpick inserted comes out clean.
Cool in pan for 20 minutes, then remove from pan.
Prepare glaze by by combining powdered sugar and milk until a glaze consistency is achieved. Add more powdered sugar or milk as needed.
Drizzle cooled cake with glaze, and top with remaining 1/4 cup fresh blueberries.
Serve warm or cold – plain or with a scoop of ice cream or whipped cream!
Cheers & Hugs,