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.
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
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).
Step 9: Fold in Blueberries
Fold in the blueberries leaving the excess flour.
Step 10: Prepare Springform Pan
Coat a 10-inch springform pan with butter. Then line the bottom with parchment paper and coat the parchment with butter.
Step 11: Fill Springform With Batter
Fill the springform pan with the batter.
Step 12: Add Streusel
Remove the streusel from the fridge and sprinkle it on top of the batter.
Step 13: Bake
Bake until the top is golden brown, about 55 to 60 minutes.
Step 14: Let Cool
Remove the pan from the oven and let it cool on a wire rack for at least 20 minutes.
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