Summer Dessert: Blueberry Streusel Coffee Cake

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Now that it’s summer, who is looking for a delicious dessert? Or maybe even breakfast. 🙂 How about Blueberry Streusel Coffee Cake?

It’s almost the 4th of July, and that had me thinking recently about when we lived in Virginia, where we were lucky enough to have Wegman’s grocery stores. If you have one near you and haven’t been, please go.

I know I’m weird but I really love grocery shopping and grocery stores. And Wegman’s is in a class all by itself. The stores are clean, and they have an amazing array of foods. The store near us always made Red, White and Blue Bread in the summer months.

This was a loaf bread made with cranberries and blueberries and a sugary topping. You could buy it as a whole loaf or they would slice it for you in the store.

We waited for it every summer and were sad to see it go in the fall. I’ve not seen it at any local stores in Texas, and I’ve not been able to find a copycat recipe ANYWHERE.

And I’ve looked. And made recipes claiming to be as good as Wegman’s, but I have not found that to be true. So if you have found this Holy Grail recipe, please, please share it with me! 🙂

So since I can’t have my Red, White, and Blue Bread and it exists now only in my memory, I went looking for something else that sounded good with blueberries.

I settled on a Blueberry Streusel Coffee Cake recipe from The Yellow Table. This would be a lovely dessert to take to a July 4th party.

So let’s get started. I used a bundt pan for my coffee cake. You will want to butter and flour the pan. I don’t always like doing that in two steps so I use a spray with flour and do it all at once.

My absolute favorite is the one by Bak-Klene. Baked goods release very easily from the pan with this spray.

While your oven is heating, the first thing you want to do is toss your blueberries in flour. The reason you do this is so they will stay suspended in the batter and not all sink to the bottom.

 

Cream your butter and sugar together.

One thing I’ve learned to do when creaming butter and sugar is to start with the butter by itself. Once it is broken up into smaller pieces, then I add the sugar. That way my mixer doesn’t fling sugar all over the place.

Then you add the eggs. Mix well.

Then you add sour cream, vanilla, and orange zest.

In a separate bowl, you will sift together flour, cornstarch, baking powder, baking soda, and salt. Then you gradually add the dry ingredients to the egg, butter, and sugar mixture. Mix until combined.

Then you gently add the blueberries. Use a spatula for this, not the mixer. A mixer will beat the blueberries up and you don’t want that. 🙂

Next, you want to make your streusel topping. For this, you combine flour, brown sugar, butter, cinnamon, and salt.

It’s easiest to mix this with your hands to combine the ingredients, so it helps to cut the butter into small squares.

Keep mixing until you have something that looks like really tasty sand. 🙂

Now you’re going to begin layering, alternating between the streusel topping and the cake batter. You start with the streusel topping.

I like starting with this streusel layer first in the bottom of the pan because it is going to caramelize and make a lovely crunchy topping on the cake.

Then you pour in a layer of the cake batter and top it with more streusel topping.

Another layer of cake batter and then I had a bit of streusel topping left, so I ended with a final layer of that.

Then comes the hard part–waiting an hour while it all bakes. 🙂 It rises nicely and comes out looking delicious.

You also have to wait an agonizingly long time to let the cake cool. But once you do, it’s time to slice!

You can see the blueberries remained suspended in the batter so that you get a taste of berry in each bite. You can also see the streusel topping interwoven throughout the batter.

So so good.

So if you want to make a delicious summer dessert, this Blueberry Streusel Coffee Cake is a winner. And as I mentioned before, it doesn’t just have to be a dessert.

There’s coffee in the name, and to me, that is a green light to have it for breakfast with coffee! 🙂

You can see the full recipe on The Yellow Table website here. Let me know if you make it!

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