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High Altitude Blueberry Coffee Cake with Streusel

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Buttery blueberry coffee cake, with a tender crumb studded with bursts of juicy blueberries and crowned with golden brown streusel topping
Prep Time10 minutes
Cook Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry coffee cake, coffee cake, coffee cake recipe without sour cream, high altitude blueberry coffee cake
Yield: 9
Author: Rebekah S.

Equipment

  • 1 8x8 inch pan

Ingredients

Cake Batter

  • ¾ cup white sugar
  • ½ cup unsalted butter melted
  • 1 egg
  • ½ cup milk
  • 2 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 2 cup blueberries fresh or frozen

Streusel

  • ½ cup white sugar
  • ½ cup flour
  • ½ tsp cinnamon
  • ¼ cup unsalted butter melted

Instructions

  • Preheat oven temperature to 375℉. Prepare the pan by lightly covering with butter and dusting with flour.
  • Mix together all the cake batter ingredients except the blueberries. Note: the cake batter will be a very thick batter
  • Mix together all the streusel dry ingredients. Then add the melted butter. Mix until a crumble forms.
  • Add the blueberries to the cake batter by gently folding them in with a silicone spatula.
  • Pour the cake batter into the prepared pan then sprinkle the streusel over the cake batter.
  • Bake for 45-50 minutes or until the center of the cake is set.

Notes

TIP FOR SUCCESS:

  • ALWAYS add frozen blueberries at the very end to avoid the coffee cake batter turning purple