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Ina Garten Blueberry Coffee Cake

Ina Garten Blueberry Coffee Cake
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This is a moist, fluffy cake made with fresh or frozen blueberries and finished with a cinnamon-sugar streusel topping. Ina’s recipe often includes sour cream in the batter for extra moisture and tender crumb, making it perfect for breakfast, snacking, or dessert.

Ingredients

Scale

For the Cake Batter:

  • 12 tablespoons unsalted butter, room temperature

  • 1 ½ cups granulated sugar

  • 3 extra-large eggs, room temperature

  • 1 ½ teaspoons pure vanilla extract

  • 1 cup sour cream

  • 2 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 1 tablespoon lemon zest (optional, for brightness)

  • 2 cups fresh or frozen blueberries (if using frozen, do not thaw)

For the Streusel Topping:

 

  • ¾ cup all-purpose flour

  • ½ cup light brown sugar, packed

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon kosher salt

  • 6 tablespoons cold unsalted butter, diced

Instructions

Step 1: Prepare the Streusel Topping

  • In a bowl, mix flour, brown sugar, cinnamon, and salt.

  • Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  • Set aside in the refrigerator until ready to use.

Step 2: Make the Cake Batter

  • Preheat oven to 350°F (175°C).

  • Grease and flour a 9×13-inch baking pan or a 9-inch springform pan.

  • In a stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes.

  • Add eggs one at a time, beating after each addition.

  • Mix in vanilla extract and lemon zest (if using).

  • Add sour cream and mix just until combined.

Step 3: Combine Dry Ingredients and Fold in Berries

  • In a separate bowl, sift together flour, baking powder, baking soda, and salt.

  • Gradually add the dry ingredients to the wet batter, mixing just until combined.

  • Gently fold in the blueberries using a spatula.

Step 4: Assemble and Bake

  • Spread the batter evenly into the prepared baking pan.

  • Sprinkle the streusel topping generously over the top.

  • Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

 

  • Let the cake cool in the pan for 15-20 minutes before slicing.

  • Serve warm or at room temperature.

Find it online: https://inagartencooks.com/ina-garten-blueberry-coffee-cake/