Blueberry Streusel Swirl Coffee Cake
Blueberry Streusel Swirl Coffee Cake perks up a cup of Joe. This light and moist cake requires no dipping but if that’s your style, go for it! A band of buttery streusel swirl runs through the middle of each mouthwatering bite. To boost the blueberry theme, I add a layer of St. Dalfour Wild Blueberry Jam.
Coffee Cake is a Heavenly Match
Historically, Coffee Cake is a cake made with coffee added for flavor or simply served with coffee. The Viennese gave us this delightful treat. Besides producing some of the world’s greatest geniuses of music, Vienna is the origin of great pastries. Coffee and cake are the perfect composition for a relaxing moment of pleasure in any day.
Streusel
Streusel is a combo of sugar, butter and flour. The popular topping hails from traditional German baking. Streusel means “scattered” and the resulting baked product features little balls of yumminess strewn across the top of the pastry. The orbs are crunchy on the top and soft on the bottom where they meet the fruit or batter.
Variations include the addition of spices such as cinnamon, nuts, oatmeal and fruits. Ratios of the ingredients of sugar, butter and flour make all the difference in the outcome. German streusel is 1:1:2. The United States or other countries can be as varied as 3:1:2 and 3:3:1. The first produces a grittier topping that tends to slide off the pastry and the latter spreads out like a crisp lace.
Marble a Cake with Swirl
Swirl is the result of mixing contrasting batters in the pan prior to baking. A tool, such as a knife, draws through the batter to create a decorative pattern. A popular example of this is adding brownie batter to a cheesecake batter. The baked result looks like marble.
Pudding in the Mix
Instant pudding is a blend of cornstarch and phosphates. Starch absorbs water and gels during baking. Cornstarch added to flour increases the moisture content of baked goods. Phosphates act as a leavening agent and will make the cake light in texture. If you don’t have a box of instant pudding in your pantry, replace 1/2 cup of flour in the recipe with corn starch. Speaking of pudding in the mix, check out my Devil’s Food Chocolate Chip Pudding Cupcakes!
For your next cup of Joe brewed, dripped, perked or pressed, try a slice – or two – of my Blueberry Streusel Swirl Coffee Cake. I guarantee you will love this recipe!
Blueberry Streusel Swirl Coffee Cake
Equipment
- Bundt pan, large
- Electric mixer with bowl and paddle attachment
- Food processor
- 2 mixing bowls
Ingredients
Fruit
- 1-2 cups blueberries
Jam Layer
- ½ cup St. Dalfour Wild Blueberry Jam substitution: any 100% fruit blueberry jam
Streusel Layer
- ½ cup firmly packed brown sugar
- ½ cup rolled oats (quick cooking oats)
- ½ cup all purpose flour
- 1 tbsp cinnamon
- ¼ cup chilled unsalted butter diced into small cubes
Cake Batter
Butter and Sugar Batter Starter
- ¾ cup butter, softened
- 1⅓ cup white sugar
Dry Ingredients
- 2½ cups all purpose flour
- 1 package 5 oz instant vanilla pudding substitution: ½ cup corn starch
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- ½ tsp ground nutmeg
Wet Ingredients
- 3 eggs, beaten
- 1 tsp vanilla extract
- ½ cup plain yogurt
- 1 cup buttermilk
Instructions
- Preheat oven to 350°.
- Grease a large Bundt pan.
Make the Streusel
- Add all the ingredients into the bowl of the food processor.
- Pulse in short bursts until the butter is cut into the dry ingredients. The mixture should look like clumps of small pearls. Be careful not to process the mixture to quickly. You don't want to make a paste.
- Set aside.
Prepare the Dry and Wet Ingredients
- Combine the dry ingredients together in a bowl and set aside.
- Combine the wet ingredients together in a bowl and set aside.
Make the Cake Batter Starter
- Add the butter and sugar to the electric mixer bowl.
- Beat them together until the mixture is light and fluffy.
Finish the Batter
- While slowly mixing, add the dry and wet ingredients to the batter starter in small alternating amounts – about a ½ cup per addition. Allow each ingredient to incorporate into the batter. Don't over mix the batter.
- Gently stir in the blueberries.
- The finished mix should look like a wet biscuit batter, thick and textured, not runny or pourable.
- Place ½ of the batter in the bottom of the greased Bundt pan.
- Place the streusel on top.
- Add a layer of blueberry jam.
- Add the remaining batter.
- Tap the pan on the counter to even out the dough and place the pan into the oven.
- Bake for 50-60 minutes until a cake tester comes out clean. The finished is cake is very moist. The best tester to use is a clean non-serrated knife as there is more surface area for any wet batter to stick to. The knife should draw in and out of the cake smoothly and have no batter on it when withdrawn. Test a few different areas of the cake to be sure. Baking the cake a little longer will not harm the final product. Place some foil over the top if you think it is getting too brown and test again in 5-10 minutes.
Notes
