You can make this recipe in a 10-inch springform pan. However, I like to make this coffee cake into smaller servings. I usually split the recipe in half since I’m only cooking for two. I use three 4-inch springform pans to bake the coffee cake and spread them out between a couple days. The coffee cakes can be stored in an airtight container at room temperature for up to 2 days. My husband and I like to split a mini coffee cake in the mornings with some hot tea or have it in the late afternoon as a snack. This recipe can also be found at gardengirlrecipes.com.

Ingredients

STREUSEL:
½ cup light brown sugar

½ cup rolled oats

⅓ cup all purpose flour

¼ teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

COFFEE CAKE:
2 cups fresh blueberries

2 cups + 2 tbsp all purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt¼ teaspoon ground nutmeg

2/3 cup whole milk, at room temperature

1 teaspoon vanilla extract

8 tablespoons unsalted butter, at room temperature plus more for coating

½ cup + 2 tbsp packed light brown sugar

½ cup + 2 tbsp granulated sugar

2 large eggs, at room temperature

Step 1: Combine Dry Ingredients for Streusel

Preheat the oven to 350°F. Then combine all the dry ingredients for the streusel.

Step 2: Add Butter to Streusel

Add the butter and place in the fridge until ready to use.

Step 3: Combine Flour, Baking Powder, Salt, Cinnamon, & Nutmeg for Coffee Cake

Combine 2 cups of flour with the baking powder, salt, cinnamon, and nutmeg.

Step 4: Coat Blueberries in Flour

Coat the blueberries in 2 tablespoons of flour.

Step 5: Combine Milk and Vanilla Extract

Combine the milk and the vanilla extract.

Step 6: Combine Sugars With Butter

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugars and the butter.

Step 7: Add Eggs

Add the eggs one at a time.

Step 8: Add Flour Mixture and Milk Mixture

Add a third of the flour mixture and mix until just combined. Then add a third of the milk mixture and mix until just incorporated. Repeat until all the flour and milk have been thoroughly combined. (Do not overmix or the cake will be tough).