Coffee cake is a true morning hero. A crunchy, crumbly topping of butter and sugar sits nestled on a pillow of soft, vanilla cake, and we call this breakfast. We’ve taken the classic coffee cake and studded it with ripe, juicy blueberries for a burst of fruit in every bite. Note: Be sure your butter is softened to room temperature before beating it together with the sugar. This ensures the butter and sugar properly aerate and give lift to the finished cake. The butter is at the right temperature when it gives slightly when pressed.
Blueberry Coffee Cake
Ingredients
For the Topping:
- 1/2 cup packed light brown sugar
- 3/4 cup all-purpose flour
- ¼ tsp salt
- 4 tbsp unsalted butter, melted
For the Cake:
- 2 cups all-purpose flour, plus 1 tsp flour, divided
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup packed light brown sugar
- 8 tbsp unsalted butter, softened (or about 65°F)
- 2 large eggs
- 1 tsp vanilla
- 1 cup milk, any percentage
- 2 cups frozen or fresh blueberries (if frozen, do not allow to thaw)
Directions
1) For the topping: In a small bowl, stir together the light brown sugar, flour, salt, and melted butter until clumps form. Set aside.
2) For the cake: Whisk together 2 cups flour, baking powder, baking soda, and salt in a medium bowl. With an electric stand mixer or hand mixer beat together the butter and sugar on medium-high until fluffy, about 3 minutes.
3) Add the eggs one at a time until incorporated, followed by the vanilla.
4) Reduce speed to medium, add half the flour, and mix until incorporated. Add half the milk and mix until incorporated. Repeat with the remaining flour and milk.
5) Toss blueberries with 1 tsp flour in a small bowl until coated. Stir blueberries into the batter by hand with a rubber spatula.
6) Spray a Suvie pan with cooking spray and line with parchment, allowing some parchment to overhang the pan. Pour batter into the prepared pan, smoothing the top.
7) Break up the topping and sprinkle it over the batter. Insert pan into your Suvie, input settings, and cook now or schedule, rotating pan halfway through cooking.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 55 minutes
8) Remove pan from Suvie. Set coffee cake on a wire rack to cool for 10 minutes.
9) Lift coffee cake out of pan using the parchment as a sling. Transfer to a cutting board, cut into pieces and serve.
Coffee Pairing
Pretty much any coffee will pair well with this recipe, but African coffees will really bring out the berry flavors. We recommend serving this cake with either single origin Kenyan AA or Ethiopian Yirgacheffe.
