Ingredients
Blueberry Coffee Cake
- 1 1/4 cups all-purpose flour*
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces cream cheese, room temperature
- 1 stick (1/2 cup) unsalted butter, room temperature
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup fresh blueberries
Streusel Topping
- 1 cup all-purpose flour*
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Butter a 9 x 9-inch square baking pan. Line bottom of pan with parchment paper and butter parchment paper as well. Set aside.
- Start by making streusel topping. In a medium-sized bowl, whisk together flour, sugar, and cinnamon. Add melted butter and use a fork or your fingers to press butter into flour mixture, until it is crumbly and size of peas.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In stand mixer, beat together cream cheese, butter, and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly mixing each time. Add vanilla extract, mixing until combined.
- Pour flour mixture over batter mixture. Using a large rubber spatula, gently fold in flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in blueberries.
- Transfer batter to prepared baking pan. Top batter with prepared streusel topping and spread into an even layer. Gently press into top of cake with your hands.
- Bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let sit until cool, at least 30 minutes, and then remove from pan and slice/serve as desired.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.