Remove the cake from the oven, and set it on a rack to cool for 10 minutes. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, … Baking Parchment Paper - Set of 100 Half-Sheets, 4 tablespoons (57g) butter, at room temperature, at least 65°F, 2 cups (283g) fresh or frozen blueberries. Just be careful not to trip and drop the cake on the table, like I did. Looking for a gluten-free version of this recipe? MAKE THE BLUEBERRY COFFEE CAKE In a large mixing bowl, combine the flour, granulated sugar, softened butter, milk, egg, baking powder, and salt. Serve right from the pan. In a small bowl, combine brown sugar, cinnamon, flour, salt, and butter until mixture resembles … Using a knife or thin spatula, swirl the streusel layer into the cake. Bake 55-60 minutes or until a knife inserted into the crown of the cake comes out clean. Set aside. Mix in the walnuts, if desired. Blueberry Streusel Coffee Cake is so fluffy, moist, buttery, and bursting with fresh berries, a sweet streusel topping, and a simple glaze over top. (You may have leftover streusel–I did. Pour half of the batter into the prepared pan, spreading evenly. Sprinkle with blueberries and half of … For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Try other seasonal fruits, such as apples or pears, in this moist and tender How To Make Blueberry Coffee Cake. It keeps for a week to 10 days.). Coat a round 8-inch cake pan or bundt pan well with cooking spray. Stir in the flour-coated blueberries gently with a spatula, scraping the sides to incorporate all the batter. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Evenly sprinkle about 3/4 cup streusel mixture over the bottom of the pan. Preheat the oven to 350 degrees. Find it here: Gluten-Free Blueberry Buckle. This recipe has been a classic for years: moist, easy to make, and liberally studded with juicy berries. Sprinkle the streusel topping over the batter. It will make quite a mess, but will still taste just as good, 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature, 3 tablespoons unsalted butter, cut into pieces. Using a long thin spatula, carefully remove the cake from the pan and place streusel-side up on a serving platter. It's the perfect way to make use of your berry-picking bounty, but it can be made at any time of year with frozen berries if you just can't wait for a forkful of summer. Stir together until everything is combined. In a separate bowl sift together the remaining flour, cornstarch, baking powder, baking soda, and salt until combined. Add blueberries. To make the cake: Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. Just make sure you don't fill it too full (aim for it to be about … Toss the blueberries in one tablespoon of flour; set aside. So the hubs and I officially realized how old we are this weekend. Pour the batter into the prepared pan. Next day, add the streusel, then bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Spoon the remaining batter over the top of the streusel and then sprinkle the remaining streusel over the batter. Spoon half the batter into the pan over the streusel; smooth with a spatula. Heat oven: To 350 degrees F (175 degrees C). Combine the blueberries and 2 T flour; toss gently and set aside. Spoon the remaining batter into the pan, spreading it out with a spatula. Butter and flour a 10-inch bundt (or tube) pan. Best Blueberry Streusel Coffee Cake Recipe - The Yellow Table