Blueberry Coffee Cake Recipe- Learn Like a Pro

INSTRUCTIONS

Streusel

• In a bowl, mix the flour, white sugar, and brown sugar. Add the butter to the flour and sugar after cutting it into small cubes.
• Mix the butter and flour/sugar together with a fork until you get a crumbly mix.
• The dry ingredients should be mixed with all the butter.
• While you make the cake batter, put it in the fridge.

Blueberries

• In a bowl, mix the blueberries with 2 teaspoons of flour. Put it away

Coffee Cake

• Warm the oven up to 350oF.
• Spray oil on the inside of a cake pan and line it with parchment paper.
• You can also grease the pan with butter and then sprinkle flour over it evenly to cover it all.
• This recipe was made in a deep 8-inch springform pan.

• Use a 9″ cake pan instead if your pan isn’t deep enough.
• You can also use a cheesecake or springform pan, as long as you line the bottom with parchment paper so the batter doesn’t leak out.
• Put the baking powder, baking soda, salt, and cinnamon in a bowl. Add the two cups of flour and mix them together. Mix with a whisk.
• Add the butter, oil, and sugar to a stand mixer bowl or a large bowl and use a hand mixer to mix them.

• Beat them for about 3 minutes, until they become creamy and lighter in colour.
• Mix in the eggs and vanilla extract until everything is well mixed.
• Mix in the sour cream.
• After that, add the flour mixture and mix it in until it’s all mixed in. But I like to use a spatula at the end to make sure I didn’t mix the batter too much.

One Pot Lemon Rosemary Chicken and Rice Recipe

• Cover the bottom of the pan with about a third of the cake batter. Leave it alone.
• Now, mix the rest of the cake batter with half of the blueberries. Because of this, the blueberries won’t sink to the bottom of the cake when it’s baked.
• Put the cake mix into the pan.
• Add the last few blueberries on top.
• Then, evenly spread the streusel mixture over the blueberries. If it stuck together while it was in the fridge, break it up with your fingers before you spread it out.

Baking

• The oven should be hot when you put the cake in it for 55 to 65 minutes.
• Cover the crumble with aluminium foil if it is getting too brown near the end and the middle is still not cooked.
• When the cake is done baking, the top won’t feel soft or jiggly when you touch it, and the middle won’t move when you press on it.
• Also, stick a toothpick through the cake. It should come out clean, with no gooey batter stuck to it.
• Wait 30 minutes to an hour before serving the cake.

Glaze

• Use a hand mixer to mix the cream cheese, butter, powdered sugar, and 1 tablespoon of milk to make the glaze.
• You can also use a whisk, but make sure you whisk the mixture really hard.
• It’s ready when the glaze is smooth. If the glaze is too thick, add the last bit of milk until it’s thin enough to drizzle over the cake.

Storage

• Keep the cake at room temperature for up to two days in a sealed container without the glaze.
• In the fridge, it will last up to five days. Since it has cream cheese in it, the cake needs to be kept in the fridge after the glaze is added.
• After being put in the fridge, the cake needs to warm up before it can be served.
• You can also freeze the cake to keep it fresh. Seal it off with plastic wrap and put it in a container that won’t let air in.
• Freeze for up to one to two months. Let it thaw in the fridge overnight, and then serve it at room temperature.