Blueberry Coffee Cake

I had some blueberries in the freezer that had been eyeing me for quite some time. I couldn't decide whether to bake muffins or a coffee cake. Then I came across a beautiful sourdough blueberry breakfast cake on Pinterest that looked divine. All of that to say, we landed on a blueberry coffee cake with a brown sugar crumble topping. 

The tartness of the blueberries with the sweetness of the brown sugar crumble is beyond chef's kiss. 

A note:

The original recipe calls for sour cream, but that is not something we typically keep on hand, so I substituted it with cottage cheese. The texture won't be affected, and you get more protein with each bite. Below is how I substituted cottage cheese for sour cream:

Measure 1/2 cup of cottage cheese, 1 tsp of lemon juice, and 2 tbsp of milk into a blender. Blend until smooth. If it's still a bit chunky, add milk 1 teaspoon at a time until smooth.

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Blueberry Coffee Cake

Ingredients: for the blueberry cake batter

• 1 1/2 cups flour, all purpose (plus a little for the blueberries)

• 1/2 cup granulated sugar

• 1/3 cup brown sugar

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup butter, room temp

• 1/2 cup sour cream

• 1/4 cup milk

• 2 eggs

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 2 cups blueberries (frozen)

Ingredients: for the brown sugar crumble topping

• 6 tbsp brown sugar

• 1/2 cup flour

• 1/4 cup butter, cold and cubed

• 3/4 tsp cinnamon

• 1/4 tsp salt

Directions:

1. Preheat oven to 350F, and grease or line an 9x9 pan.

2. In a large mixing bowl, mix the flour, salt, baking powder, and both sugars. Whisk well. 

3. In another bowl, combine the sour cream, milk, eggs, vanilla, and lemon juice. 

4. Add your room temperature butter to the dry ingredients, and using a fork (a pastry cutter or your hands) combine until it’s a bit gritty. It should look like sand.

5. Slowly add in the liquid mixture and mix until just combined. Try to not over mix. Small chunks in the batter is okay!

6. Add a teaspoon of flour to the frozen blueberries, stir to combine. 

7. Toss the blueberries into the batter and mix until just combined. 

8. Pour the blueberry cake batter into your greased pan, using a spoon to smooth until evenly distributed. The batter will be thick.

For the topping:

1. In a small bowl, mix the brown sugar, flour, butter, cinnamon, and salt. You will likely need to use your hands (or a pastry cutter) to incorporate the butter into the flour and sugar. It should resemble gravel.

2. Sprinkle the brown sugar crumble on top.

3. Bake at 350°F for 35-40 minutes, or until a toothpick comes out of the center clean. 

I adapted this recipe from Iscreamforbuttercream.com!

Xx, Riss

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