Indulge in the irresistible combination of tender cake, juicy blueberries, and a crumbly streusel topping in this classic Blueberry Coffee Cake.
Blueberry Coffee Cake
Ingredients
Batter:
- 3½ cups all-purpose flour*
- 3 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon freshly grated nutmeg
- 2 cups applesauce
- 1 cup salted butter, melted
- 2 large eggs, lightly beaten
- 1½ cups fresh blueberries
Filling:
- 2 (8-ounce) packages cream cheese, softened
- 2 large eggs, lightly beaten
Topping:
- ½ cup all-purpose flour
- 6 tablespoons firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons cold salted butter, cut into small cubes
Instructions
- Preheat oven to 350°.
- For batter: In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, salt, and nutmeg.
- In the bowl of a stand mixer fitted with the paddle attachment, beat applesauce, melted butter, and eggs at low speed until blended, 2 to 3 minutes. Gradually add flour mixture, beating just until combined. Using a spoon, gently fold in blueberries.
- For filling: In a medium bowl, whisk together cream cheese and eggs until well combined and smooth.
- For topping: In another medium bowl, stir together flour, brown sugar, and cinnamon until blended. Add cold butter; cut in until it forms a crumbly mixture.
- Spray a 12-cup Bundt pan with baking spray with flour. In bottom of pan, place half of topping. Spoon half of batter over topping. Spoon filling evenly over batter in pan, and gently swirl into batter. Spoon remaining batter evenly over filling. Sprinkle remaining topping over batter.
- Bake until a wooden pick inserted near center comes out clean, 1½ hours to 1 hour and 45 minutes. Let cool in pan for 15 to 20 minutes. Invert cake onto a plate to serve.
Notes
*Brenda uses White Lily.
