How to make a Blueberry Coffee Cake
This Blueberry Streusel Cake is based on a more German style cake
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Ingredients
Cake Batter
- ½ cup butter, softened (reserve about 1 tablespoon for greasing the pan)
- 2 large eggs, separated, room temperature
- 2 tablespoons Greek yogurt
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 6 tablespoons granulated sugar
- 2 tablespoons brown sugar
- ½ cup + 2 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- Pinch of salt
- Zest of ½ lemon
- ¼ cup blueberries, lightly coated with cornstarch and folded into the batter
- ¼ cup blueberries scattered over the top
- Powdered sugar, for dusting
Streusel Topping
Combine until crumbly:
- ½ cup all-purpose flour
- ¼ cup cold butter, cut into cubes
- ¼ cup brown sugar
Sprinkle the streusel over the blueberries before baking.
Method
- Preheat oven to 350°F (175°C) and grease an 8×8-inch pan or 7–8-inch round pan.
- Cream together the butter, granulated sugar, and brown sugar.
- Beat in the egg yolks, Greek yogurt, sour cream, vanilla, and lemon zest.
- Stir together the flour, baking powder, and salt and fold into the wet ingredients.
- Toss ¼ cup blueberries with a little cornstarch and gently fold them into the batter.
- In a separate bowl, whip the egg whites to stiff peaks and gently fold them into the batter.
- Spread the batter into the prepared pan and scatter the remaining ¼ cup blueberries over the top.
- Mix the streusel ingredients with your fingertips or a pastry cutter until coarse crumbs form and sprinkle evenly over the cake.
- Bake at 350°F (175°C) for 40–50 minutes, until golden and a toothpick inserted into the center comes out clean.
- Cool and dust with powdered sugar before serving.
