Description

This classic Southern-style coffee cake features a tender vanilla crumb loaded with juicy blueberries and a spiced cinnamon streusel that creates a crunchy golden crust. Baked in a fluted tube pan, it serves as a beautiful centerpiece for any breakfast table or brunch gathering.

Ingredients

3/4 cup packed brown sugar
2 2/3 cups all-purpose flour, divided
1 teaspoon ground cinnamon
5/6 cup unsalted butter, softened and divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh blueberries
Confectioners’ sugar for dusting

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Instructions

Preheat your oven to 350 degrees F (175 degrees C) and generously coat a fluted tube pan with cooking spray.
In a medium bowl, whisk together the brown sugar, 2/3 cup of flour, and cinnamon, then cut in 1/3 cup softened butter until the mixture resembles coarse crumbs and set aside.
In a separate bowl, whisk together the remaining 2 cups of flour, baking powder, and salt to ensure even distribution of the leavening agent.
Using an electric mixer in a large bowl, cream 1/2 cup softened butter with the white sugar until light and fluffy, then beat in the egg and vanilla extract until combined.
Add the dry flour mixture to the butter mixture in two batches, alternating with the milk, and mix briefly after each addition just until the flour streaks disappear.
Spread half of the batter into the prepared pan, top with an even layer of blueberries, cover with the remaining batter, and sprinkle the prepared streusel over the top.
Bake for 55 to 60 minutes until the cake is golden brown and a tester comes out clean, then let the cake cool in the pan on a wire rack for 30 minutes.
Carefully invert the cake onto a serving plate so the streusel forms the bottom crust and finish with a dusting of confectioners’ sugar.

Notes

To ensure a clean release from your fluted pan, invert the cake while it is still slightly warm, approximately 30 minutes after removing it from the oven. If you find your blueberries sinking, you can toss them in a tablespoon of flour before layering them into the batter to help them stay suspended during the bake.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Breakfast
Method: Baking
Cuisine: American