When it comes to delightful morning treats or a sweet companion to your afternoon cup of tea, nothing beats a delicious blueberry coffee cake. This recipe inspired by the culinary prowess of Ina Garten is sure to become a beloved staple in your baking repertoire. With a moist and tender crumb, bursting with juicy blueberries, and topped with a buttery streusel, this blueberry coffee cake is perfect for any occasion. Whether you’re hosting a brunch with friends or simply looking to elevate your daily breakfast routine, this recipe promises to delight your taste buds and bring comfort to your home.
Ina Garten Blueberry Coffee Cake
Ingredients:
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup sour cream
– 2 cups fresh blueberries
For the streusel topping:
– 1/4 cup granulated sugar
– 1/3 cup all-purpose flour
– 2 tablespoons unsalted butter, chilled and cubed
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan and set it aside.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, until just combined. Be careful not to overmix.
4. Gently fold in the fresh blueberries, being careful not to crush them.
5. In a small bowl, combine the ingredients for the streusel topping—sugar, flour, chilled butter cubes, and ground cinnamon. Use a fork or your fingers to mix the ingredients until crumbly.
6. Spread half of the batter into the prepared baking pan. Sprinkle half of the streusel mixture over the batter. Add the remaining batter on top and finish by sprinkling the rest of the streusel over the cake.
7. Bake the coffee cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, allow the coffee cake to cool slightly before serving. This delicious blueberry coffee cake can be enjoyed warm or at room temperature.
Serve this Ina Garten-inspired blueberry coffee cake alongside a hot cup of coffee or tea for a delightful morning treat or as a comforting dessert. The burst of blueberries combined with the sweet streusel topping makes this coffee cake a true winner in the world of cozy baking. Enjoy every bite and share the love by baking a batch for your loved ones. Happy baking!
