- For the streusel topping:
- 2/3 cup of sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon cinnamon
- 1 stick (4 ounces) cold unsalted butter cut into cubes
- a pinch of salt
- For the batter:
- 1 and 2/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 sticks (6 ounces) unsalted butter, soft and at room temperature
- 3/4 cups sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 and 1/2 teaspoons pure vanilla extract
- zest of a lemon
- 3 cups blueberries (dusted with flour)
I'm not a real big coffee fan. I love my tea though.... That 15 minutes of peace and quiet. Just me, my tea and a nice pastry is like therapy. I LOVE it and look forward to it everyday!! This cake goes perfect with tea and I originally wanted to call it "Blueberry Tea Cake", but I then thought about all of the confusion that would cause: "is it cake made with blueberry tea?, what is tea cake?...."
So, I opted out of being original and adventurous and kept things sort of basic...lol
Everyone loves coffee cake, especially the yummy streusel topping! Not everyone loves coffee though. Ok, I'll let that go for now so I can tell you just how delicious this cake is. It's light, flavorful and really quick to put together. Nothing fancy is needed. I bake it in a plain 9 by 13 inch baking dish. You can whip out your fancy bundt pans or decorative baking dishes if you like....
Substitute any berries you have or like: blackberries, mixed berries, whatever! Just make this cake. You will not regret it 🙂
Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking pan generously with butter.
First, prepare the batter: In a large bowl, beat the butter and sugar together until fluffy and combined. Add the eggs, milk, lemon zest and vanilla extract. Beat until completely combined.
Sift the flour, baking powder and salt in a bowl.
Slowly add the sifted dry ingredients into the wet ingredients in 3 batches. Mix until just combined. Do not over mix otherwise your cake will not be light.
Dust about a teaspoon of flour over the blueberries and mix them gently with your fingers so that they get lightly coated with flour. This will help them stay suspended in the cake and will prevent them from sinking to the bottom.
Fold the blueberries into your cake batter with a rubber spatula.
Spread the batter evenly into the prepared baking dish.
Now, make the streusel topping: In a bowl, whisk together the flour, sugar, salt and cinnamon. Sprinkle the cold butter on top. Using a fork or pastry cutter, cut the butter until the mixture becomes crumbly.
Sprinkle the topping over the cake.
Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean and the top is golden.
Allow the cake to cool for about 15-20 minutes (if you can resist!!). Cut it into squares and enjoy it with a nice hot cup of tea or coffee 🙂
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