How do you usually say thank you to someone? Or tell someone that you're thinking about them? What do you do when you're feeling stressed or over-joyed? What's your favorite hobby? Favorite thing to do with the kids? What do you catch yourself looking at the most on the internet?
For me, all those questions can be answered with one word: Baking! Something about pulling out flour, sugar, and butter to make something delicious, brings me so much joy. I love testing out new recipes and buying new baking supplies. I love that the moment my kids see me pulling out my Kitchen Aid mixer that they come running to help measure and pour. Lastly, I love the look on someone's face when you just drop by with something special because you were thinking about them and wanted to bring them something that you hope will brighten up their day.
Last night I decided to make my favorite blueberry streusel coffee cake as a thank you present for my husband's co-worker who brought me all those delicious clams a couple of weeks ago. This cake is a perfect mix of cinnamon, blueberry and just a touch of lemon. Oh yeah and the streusel topping is divine, if I do say so myself. You can make this recipe in a 9-inch round pan or spring form pan and it will make a cake that is the perfect size for a family. Sometimes I double the batch size to make a monster-sized coffee cake that is so pretty looking I almost feel bad slicing into it.**
So here's my recipe for the best Blueberry Streusel Coffee Cake. Make it at home and tell me what you think!
Ingredients
- For the Cake
- * 2 cups all-purpose flour
- * 3/4 cup sugar
- * 2 & 1/2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 1/4 teaspoon ground nutmeg
- * 1/2 teaspoon cinnamon
- * 1/4 cup (1/2 stick) unsalted butter, melted
- * 3/4 cup milk or half & half
- * 1 egg
- * 2 cups fresh or frozen, unthawed blueberries
- * 1 tablespoon grated lemon zest
- For the streusel topping
- * 1/2 cup sugar
- * 1/3 cup all-purpose flour
- * 1/2 teaspoon ground cinnamon
- * 1/4 teaspoon ground nutmeg
- * 1/4 cup (1/2 stick) unsalted butter, softened
Directions
- 1. Preheat oven to 375 degrees Fahrenheit
- 2. In a medium-sized bowl, combine sugar, flour, cinnamon and nutmeg to make the streusel topping. Cut in softened butter with fingers and mix until topping is combined and crumbly. Don't over mix it though or else your topping will be more like a spread and a less like a delicious crumble topping. Place the streusel topping in the freezer until you're ready to put the cake in the oven.
- 2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg.
- 3. In a medium sized bowl, mix together the melted butter, milk (or half & half) and egg.
- 4. Now add the wet ingredients to the dry ingredients with an electric mixer until thoroughly combined, scraping sides of bowl if necessary.
- 5. Gently fold in blueberries and lemon zest by hand, transferring batter to a well-greased and floured 8 or 9 inch square baking dish, or 9 inch spring form pan.
- 4. Top the cake with the streusel topping and bake the cake for 45-50 minutes, or until a toothpick or knife inserted near center comes out clean. **If you double this batch, your cooking time will be around 60-65 minutes.
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