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Blueberry Coffee Cake Recipe

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★★★★★

4.6 from 138 reviews

This Blueberry Coffee Cake features a moist and tender crumb made with Kodiak Blueberry Power Cakes mix, fresh blueberries, and a luscious streusel topping. Perfectly spiced with cinnamon, it’s an ideal treat for breakfast or brunch, boasting a balance of sweet and tangy flavors enhanced by buttermilk and applesauce.

Ingredients

Scale

For the Cake:

  • 3 cups Kodiak Blueberry Power Cakes Flapjack & Waffle Mix
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 8 tablespoons unsalted butter, room temperature
  • 3/4 cup whole milk
  • 1/4 cup buttermilk
  • 1 large egg
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries

For the Streusel:

  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/3 cup Kodiak Blueberry Power Cakes Flapjack & Waffle Mix
  • 1/2 teaspoon cinnamon
  • 5 tablespoons unsalted butter, room temperature

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Grease and flour a tube pan thoroughly to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients for Cake: In a large mixing bowl, whisk together the Kodiak Blueberry Power Cakes mix, granulated sugar, and baking powder until evenly combined.
  3. Incorporate Butter: Add the softened unsalted butter to the dry ingredients. Use a pastry blender or fork to cut the butter into the mixture until it resembles coarse crumbs.
  4. Prepare Wet Ingredients: In a separate small bowl, whisk together whole milk, buttermilk, egg, applesauce, and vanilla extract until smooth.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and gently fold with a rubber spatula just until combined. Avoid overmixing to keep the cake tender.
  6. Fold in Blueberries: Carefully fold in the fresh blueberries, ensuring they’re evenly distributed without crushing them.
  7. Fill the Pan: Spoon the batter evenly into the prepared tube pan. Let it rest briefly while preparing the streusel topping.
  8. Prepare Streusel Topping: In a small bowl, whisk together granulated sugar, light brown sugar, Kodiak mix, and cinnamon. Cut in the softened butter with a pastry blender or fork until the mixture forms coarse crumbs.
  9. Top the Cake: Sprinkle the streusel topping evenly over the cake batter in the tube pan.
  10. Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  11. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan before slicing. Store leftovers in an airtight container to maintain freshness.

Notes

  • Using fresh blueberries ensures the best texture and flavor. If using frozen, do not thaw to prevent excess moisture in batter.
  • Room temperature butter helps achieve a crumbly streusel topping.
  • The applesauce adds moisture and reduces the need for excess fat.
  • Be careful not to overmix the batter to avoid a dense cake.
  • Store the cake at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Blueberry coffee cake, blueberry streusel cake, breakfast cake, homemade coffee cake, Kodiak cakes recipe, moist coffee cake, blueberry dessert

Find it online: https://dinewithlily.com/blueberry-coffee-cake-recipe/