Basically, if you like coffeecake with lots if streusel (who doesn’t?), and blueberries you are obliged to make this.
This coffeecake really is great. The plump blueberries, the earthy flavor of the bit of whole wheat flour, and the cinnamon and brown sugar streusel really really win together. I think this one topped my Apricot Coffee Cake Muffins I made a while ago. And those were spectacular. So that must mean these are extra extra spectacular.
I used coconut oil instead of butter with wonderful results, so if you are vegan that is a great option, or just want to use less butter in your baking (which I try to do). This cake is also very moist due to the greek yogurt, which I love baking with. This cake was quick and easy, and bursting with blueberries. I ate it for breakfast, dessert, and snacks! I obviously couldn’t get enough. 🙂 I’d have to say the crunchy brown sugar streusel though was the BEST part. And on that note……
Blueberry Streusel Coffeecake
Adapted from Averie Cooks
Makes 1 9″ round cake pan
1/4 cup unsalted butter, softened (half of one stick) (I used coconut oil)
3/4 cup granulated sugar
3/4 cup Greek yogurt
2 large eggs
2 tablespoons canola or vegetable oil (I used grapeseed)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1 1/2 cups all-purpose flour (I used 1 cup of AP, 1/2 of whole wheat)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups blueberries
1/3 cup unsalted butter, extremely soft and almost melted (again, I used coconut oil)
1 cup light brown sugar, packed
2 teaspoons cinnamon
1/2 teaspoon vanilla, optional
Cake: Preheat oven to 350F and spray a 9-inch round cake pan with cooking spray (olive oil or coconut oil works for me!) and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine butter (or softened coconut oil), granulated sugar, and cream together until pale, light, and fluffy, about 3 minutes on medium-high to high speed. Add the sour cream, eggs, oil, vanilla, cinnamon, and beat until smooth and incorporated, about 3 minutes on medium-high to high speed. Add the flour, baking soda, salt, and beat until just incorporated and batter is smooth, about 1 minute on medium speed. Fold in blueberries. Spread batter into prepared pan; set aside.
Topping: In a medium-microwave safe bowl, add the butter (or coconut oil) and heat on high power until it just begins to melt, about 1 minute. Add the brown sugar, vanilla, and cinnamon, and beat with a spoon or whisk until combined. Spread filling over the top of the cake batter in an even, smooth, flat layer, as if you’re frosting a cake. Then, using a table knife, swirl back and forth to marble the filling into the cake batter, going over the cake and going up and back a few times. I swirled for about 1 minute. Bake for about 45 to 50 minutes, or until topping has set and a toothpick inserted into the center of cake comes out clean. Note that in the final minutes of baking, topping may have a tendency to burn near the edges as the butter browns and the brown sugar caramelizes; watch cake closely as you might need to tent it with foil. Allow cake to cool in pan and rest on baking sheet for at least 30 minutes before removing it from the pan and serving.