Blueberry Coffee Cake
Blueberry coffee cake with streusel topping tastes just like a blueberry muffin. With a gluten-free option.
Berry season is my favorite time of year. It doesn’t start for another two months where I live, but with spring here, I just can’t resist throwing berries into almost everything I bake.
I rarely make anything with berries without adding some lemon flavor. The lemon just seems to brighten up whatever it’s added to, like this blueberry cream cheese pie. So in this blueberry coffee cake, I’ve added lemon juice, zest and extract.
Even with all that, the lemon flavor isn’t as prominent as I thought it’d be. If you want more lemon flavor, use more lemon extract in place of the vanilla and double the amount of zest. If you don’t want any lemon flavor at all, I’m thinking an almond version of this coffee cake would be amazing! Just omit the zest, use milk in place of lemon juice, and almond extract instead of lemon.
This blueberry coffee cake could just as well be called blueberry muffin cake. It really tastes like a blueberry muffin! It also makes for a great make-ahead breakfast. I like to make it along with some fruit cup the night before serving so I can just roll out of bed without having to worry about preparing breakfast.
The baking temperature of 340°F is a little unusual, but not a mistake. To be honest, it was a mistake when I originally baked the cake at that temperature. So I made it again at 350°F, which resulted in the topping not getting as evenly browned and crunchy. So I stuck with 340°F!
For the gluten-free option, you can use the flour blend that I have listed in the recipe or an all-purpose gluten-free baking flour, like this one. Both work just as well in this blueberry coffee cake.
Blueberry Coffee Cake
For the streusel:
- 3/4 cup all-purpose flour or gluten-free flour*
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- pinch of salt
- 1/4 cup unsalted butter, cold
For the cake batter:
- 2 1/4 cups all-purpose flour or gluten-free flour*
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup canola oil (or another neutral-tasting vegetable oil)
- 1 cup + 2 tablespoons granulated sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/4 teaspoons lemon extract
- 1/2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 cups fresh blueberries, rinsed and patted dry
For the gluten-free version – mix together:
- 2 cups (280 grams) rice flour
- 2/3 cup (103 grams) potato starch
- 1/3 cup (40 grams) tapioca flour / starch
- 1 teaspoon xanthan gum
Use 2 1/4 cups (320 grams) of this mixture for the cake batter and the remaining 3/4 cup (107 grams) in the streusel. I highly recommend weighing the flours rather than using measuring cups to ensure accuracy! If you need this cake to be gluten-free, make sure all your ingredients are certified gluten-free.
- Preheat the oven to 340°F and line an 8″x 8″ pan with parchment paper.
- Prepare the streusel. In a medium mixing bowl, stir together the flour, granulated sugar, brown sugar, and salt. Add in the butter using your hands and mix together until coarse crumbs form. Place the bowl in the refrigerator while preparing the cake batter.
- In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, stir together the oil, sugar, lemon juice, lemon zest, lemon extract, vanilla extract and eggs. Once well combined, gently fold in the flour mixture. Do not over mix. Carefully fold in the blueberries.
- Pour into the prepared pan and sprinkle the streusel evenly over the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. A few moist crumbs are okay but there shouldn’t be wet batter on the toothpick.
- Let cool for 15 minutes and then serve. Cover and store leftovers at room temperature for up to 3 days.
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