So my mom really loves blueberry coffee cake. She’s always asking me to make her some whenever I have the chance. I’ve tried the recipe from Ina Garten and really do love the recipe. I wanted to try a difference recipe and just compare the two and see which one is better. I must say, Ina Garten’s Blueberry Crumb Cake turned out better. It had more flavor to it and was a bit fluffier. This recipe was still good but I prefere the other one instead.
Also, the blueberries in this cake was spread out on top instead of mixed in. I prefer to have my blueberries mixed in with the cake. I also thought the streusel topping from Ina’s cake was better.
Blueberry Coffee Cake from Joy of Baking
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
1 cup (140 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries
Preheat oven to 350 degrees F (177 degrees C). Butter an 8 inch (20 cm) spring form pan and line the bottom of the pan with parchment paper. Set aside.
For streusel topping: In a large bowl, mix together the flour, , and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In the bowl of your electric , with the paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter into the bottom of the prepared pan, smoothing the top with an offset .
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Serve warm or at room temperature.
Makes 8 – 10 servings.
Here’s a side by side comparison of the two: