When I asked my baking genius friend, Julie, to help me find a sweet treat for my Easter brunch post, she didn’t hesitate and said “I will make you my Blueberry Cinnamon Coffee Cake.” I was immediately on board. Here’s the recipe for this heavenly and beautiful cake.
For the Blueberry Cake:
1 1/2 cups all purpose-flour
1 1/2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3/4 teaspoon ground ginger
1/4 teaspoon baking soda
1 cup, plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons canola oil
2 ounces (1/2 stick) unsalted butter, softened
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
Zest of 1 lemon (1 tablespoon)
1/4 cup heavy cream
1/2 cup sour cream
4 cups fresh blueberries
For the Cinnamon Topping:
3/4 cup firmly packed dark brown sugar
1/3 cup all-purpose flour
1/3 cup cake flour
3/4 teaspoon ground cinnamon
3 ounces (3/4 stick) unsalted butter, melted and cooled slightly
Make the Blueberry Cake
- Preheat oven to 375 degrees F. Generously spray the inside of a 12-cup Bundt pan with non-stick cooking spray.
- In a large bowl, whisk together both flours, baking powder, salt, ginger, and baking soda. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the sugar, oil and butter on medium speed until light and fluffy, 3-4 mins. Add the egg and egg yolk and beat until incorporated. Scrape down sides and bottom of bowl, add the vanilla and lemon zest and beat for 10 secs.
- Measure out the cream into a glass measuring cup. Add the sour cream and whisk until combined. Add the flour mixture to the sugar mixture in the standing mixer in 3 parts, alternating with the cream mixture, beginning and ending with the flour mixture; beat at medium speed after each addition until incorporated, 10 to 15 seconds.
- Using a rubber spatula, fold the blueberries into the batter, which will be very thick, and transfer batter to the prepared pan. Smooth the top with an offset spatula and prepare the topping.
Make the Cinnamon Topping
- In a large bowl, whisk together the brown sugar, both flours, and cinnamon (do not worry if large pieces of the sugar remain). Drizzle the butter over the mixture and use your very clean hands to pick up the mixture, squeeze in your fist, and let the mixture fall back into the bowl, repeating until the topping comes together.
- Pinch off chunks of the topping and drop them over the top of the batter. Use all of the topping and over the topping completely.
- Bake the cake until a toothpick inserted in the center of the cake comes out with a few moist crumbles, about 50-60 mins. Set the pan on a wire rack to cool for at least 20 mins. Loosen the cake from sides of the pan with a pairing knife, then push the bottom of the pan up to release the cake. Use the knife to loosen and remove the cake from the bottom of the pan, then cool completely, topping side up, on a cooling rack.
How to Store
The cake can be stored, tightly covered, at room temperature for up to 3 days.