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Deliciously Moist Blueberry Coffee Cake: A Recipe to Savor

There’s something undeniably comforting about a slice of coffee cake, especially when it’s bursting with juicy blueberries and topped with a crumbly streusel. This deliciously moist blueberry coffee cake is the perfect companion for your morning coffee, afternoon tea, or even as a delightful dessert. Not only is it easy to make, but it also fills your kitchen with an irresistible aroma that will have everyone gathering around the table.

Ingredients

To create this mouthwatering blueberry coffee cake, you will need the following ingredients:

– 1 cup all-purpose flour

– 1 cup whole wheat flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 cup sour cream

– 1 1/2 cups fresh or frozen blueberries

For the Streusel Topping

– 1/2 cup all-purpose flour

– 1/3 cup brown sugar

– 1/4 cup rolled oats

– 1 teaspoon cinnamon

– 1/4 cup cold unsalted butter, cubed

Instructions

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.

2. **Make the Batter**: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until well combined.

3. **Combine the Mixtures**: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

4. **Prepare the Streusel Topping**: In a small bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

5. **Assemble the Cake**: Pour half of the blueberry batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel topping over the batter. Pour the remaining batter on top, followed by the rest of the streusel topping.

6. **Bake**: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can cover it loosely with aluminum foil.

7. **Cool and Serve**: Once baked, remove the coffee cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. Slice and serve with a cup of coffee or tea.

Tips for the Perfect Blueberry Coffee Cake

– **Fresh or Frozen Blueberries**: Both fresh and frozen blueberries work well in this recipe. If using frozen berries, do not thaw them before adding to the batter to prevent excess moisture.

– **Storage**: Store any leftover coffee cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.

– **Customization**: Feel free to experiment by adding lemon zest for a bright, citrusy twist or swapping in different fruits like raspberries or blackberries.

Final Thoughts

This deliciously moist blueberry coffee cake is a delightful treat that brings joy to any occasion. Its tender crumb, bursting blueberries, and crunchy streusel topping make it a standout choice for brunches, gatherings, or simply enjoying on a quiet afternoon. Give this recipe a try, and savor every bite of this delightful cake!
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