Super Moist Spiced Blueberry Coffee Cake
This blueberry coffee cake is filled with warm spices and a crumbly streusel topping. The juicy blueberries make for an irresistible summer treat!
Ingredients
Crumble Topping
- ⅓ cup granulated sugar (67g)
- ½ cup all-purpose flour (60g)
- 1 teaspoon cinnasational spice blend or cinnamon
- 1 pinch sea salt
- 4 tablespoons unsalted butter (57g) softened
Coffee Cake
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 1 teaspoon cinnasational spice blend or a mix of cinnamon, nutmeg, allspice and cloves
- ½ teaspoon sea salt
- ¾ cup granulated sugar (150g)
- 4 tablespoons unsalted butter (57g) softened
- 1 egg
- ½ cup whole milk (113g)
- 1 teaspoon vanilla extract
- 2 cups blueberries (285g) fresh or frozen
Instructions
Crumble Topping
- Mix the sugar, flour, spices and salt together in a bowl. Mix in the butter with your hands until crumbly. Set aside.
Coffee Cake
- Preheat the oven to 350°F. Grease and line an 8" round cake pan with parchment
- In a small bowl, whisk together the flour, baking powder, spices and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or with an electric mixer, beat the sugar and butter on medium speed together until smooth. Add in the egg and vanilla, mix until combined.
- With the mixer running on low, add in half of the milk. Mix in all of the flour mixture followed by the remaining milk. Mix until smooth, scraping the bowl after each addition. Fold in the blueberries. The batter will be thick.
- Spread the cake batter into the prepared pan. Sprinkle on the crumble topping.
- Bake for 40-45 minutes or until a toothpick or pairing knife inserted into the center comes out clean. You can also check for doneness with an instant read thermometer (200℉).
- Let cool for 15 minutes before digging in.
Notes
*The cinnasational spice blend is a blend I made in collaboration with Selefina Spices. It's a great all-purpose baking blend that I use all of the time but you can substitute it for any of your favorite baking spices.
*I used tallow to grease my cake pans, but butter and flour also work well. I don't use pan spray because I try to avoid seed oils.