Blueberry Streusel Coffee Cake
Blueberry Streusel Coffee Cake - The most delicious coffee cake layered with a chocolate ribbon, fresh blueberries and a scrumptious streusel topping.
Ingredients
Cake Layer:
- 1 cup Blueberries fresh or frozen
- 1 ½ cup All-Purpose Flour
- ¾ cup White Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Milk
- 2 Eggs
- ½ cup Sour Cream
- 2 tablespoon Vegetable Oil
Cocoa Layer:
- 1 teaspoon Cocoa Powder
- 1 teaspoon Cinnamon
- ⅓ cup Brown Sugar
Streusel Topping:
- 2 tablespoon Butter cut into small chunks
- 3 tbsp All-Purpose Flour
- ¼ cup Brown Sugar
Instructions
- Preheat oven to 350 degrees.
- Line an 8" x 8" baking dish with parchment paper.
- For the cake: In a large bowl mix flour, sugar, baking soda, baking powder and salt until well combined. In another bowl, whisk eggs, sour cream, milk and vegetable oil. Pour wet mixture into dry ingredients and mix to combine. Very gently fold in blueberries.
- For the cocoa ribbon: Mix cocoa powder, cinnamon and brown sugar in a small bowl.
- For the streusel topping: Add cut cold butter, brown sugar and flour to another bowl. Using your fingers or a fork, mix until you have a nice coarse crumbly mixture. Do not over mix.
- Layer the cake: Pour half the cake mixture into the bottom of the baking dish sprinkle top with cocoa ribbon, then pour remaining of the cake mixture on top of the cocoa ribbon. Sprinkle top with streusel topping.
- Bake in the oven for 40-45 minutes until a toothpick runs through the cake and comes out clean.
Nutrition
Calories: 465kcal | Carbohydrates: 79g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 422mg | Potassium: 165mg | Fiber: 2g | Sugar: 50g | Vitamin A: 363IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg
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