BLUEBERRY BUTTERMILK STREUSEL COFFEE CAKE

Blueberry Buttermilk Streusel Coffee Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 19

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1 1/2 cup(s) all-purpose flour
3/4 cup(s) granulated sugar
1/4 cup(s) unsalted butter, room temperature
1 - egg, room temperature
1/3 cup(s) buttermilk, room temperature
1/4 cup(s) greek yogurt
2 tablespoon(s) vegetable oil
1 teaspoon(s) pure vanilla extract
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 1/2 cup(s) frozen blueberries
- optional: powdered sugar for dusting the top of cake
STREUSEL TOPPING
1/2 cup(s) all purpose flour
1/2 cup(s) brown sugar, firmly packed
1 tablespoon(s) turbinado sugar (for extra crunch)
1 teaspoon(s) cinnamon
1/2 stick(s) cold, unsalted butter

Steps:

Preheat the oven to 350°F. Make the streusel topping In a medium bowl, whisk together the flour, brown sugar, turbinado sugar, and cinnamon. Cut in butter with pastry blender or two forks until well combined and mixture resembles course crumbs. Grease or line a 8x8 square pan with parchment paper. In small bowl, whisk together the flour, baking powder, baking soda and salt together.
In the bowl of the stand mixer or a large bowl using a hand mixer, cream together sugar and butter about 2-3 minutes. Add egg and buttermilk until incorporated. Add vanilla, Greek yogurt and oil. Mix until combined. Turn the mixer to low, add flour mixture and slowly stir until just incorporated. Pour into prepared cake pan. Sprinkle blueberries on top. Sprinkle the streusel topping on top
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If using fresh blueberries, the cooking time will be slightly less. Check the cake often after the 30 minute mark to be safe. Allow to cool at least 10 minutes before cutting it into desired sizes and dust with powdered sugar.