Ultimate blueberry coffee cake full of fresh blueberries, cinnamon streusel, and vanilla glaze!
Course Breakfast, brunch
Cuisine American, southern
Keyword blueberries, coffee cake, streusel
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 8
Calories
Ingredients
STREUSEL TOPPING
⅓cupgranulated sugar
⅓cuplight brown sugar, packed
⅓cupall-purpose flour
½teaspoonscinnamon
5tablespoonsunsalted butter, room temperature
CAKE
2 cupsall-purpose flour
1cup granulated sugar
1tablespoonbaking powder
¾teaspoonsalt
5tablespoonsunsalted butter, room temperature
¾cupwhole milk
¼cupbuttermilk
1egg, slightly beaten
½teaspoonvanilla extract
2cupsfresh blueberries
GLAZE
1cuppowdered sugar
5teaspoonswhole milk (may need more or less)
¼teaspoonvanilla extract
salt, pinch
Instructions
Preheat oven to 375 F. Grease and lightly flour an 8x8 baking dish. (I use a glass pan)
To make the streusel, combine the flour, brown sugar, and cinnamon in a medium bowl.
Cut in the butter until the mixture forms large crumbs. Set aside.
To make the cake, whisk together flour, baking powder, salt, and sugar in a large bowl.
Add butter to the flour mixture and cut it in using a pastry cutter.
Make a well in the center of the bowl and add egg, milk, buttermilk, and vanilla extract.
Gently stir the ingredients together using a rubber spatula just until combined. The batter will be lumpy and thick.
Gently fold in blueberries being careful not to break them open.
Spoon batter into the prepared pan and spread it out into an even layer using an offset spatula.
Sprinkle the streusel topping all over the top.
Bake on the middle rack for 55-60 minutes or until a toothpick inserted into the center comes clean. (You can tent with foil if the streusel starts to brown too much)
To make the glaze, in a small bowl, stir together all glaze ingredients until smooth and silky.
Immediately drizzle the glaze all over the hot streusel topping and let it harden.