Posted by Grace Massa Langlois on Tuesday, 5th March 2013

When I was out in the working world, it wasn’t unusual to receive a late afternoon call from my sister and she would ask, “Coffee Time?” My answer – an emphatic yes! We both stopped what we were doing, hopped in the car, and headed to moms. We were greeted with the wonderful aroma (so intense and inviting) of fresh percolated coffee, pizzelle, Italian cookies and coffee cake.

A close up photo of Blueberry Cake with a slice removed to show the interior of the cake.

It was no coincidence that our other siblings often joined us. One pot of coffee became two or three and at times, coffee time was busier than Starbucks in the morning. I miss coffee time! It was a wonderful opportunity to catch up with one another and spend quality time together as a family.

A photo of a slice of Blueberry Coffee Cake and Cappucino in a glass mug on stack of round white dessert dishes with coffee spoon..

My mom’s typical coffee cake doesn’t have a streusel topping and although I’ve used one in this coffee cake the flavours and textures still remind me of my mom’s cake. Fresh fruit was always in abundance and my mom used it often in her cakes. Nuts are a staple in Italian baking, and my mom would usually incorporate a nut meal in the batter or nuts were sprinkled on top.

A photo taken looking down on a Blueberry-Almond Streusel Coffee Cake with a few cut slices displayed on wire rack place on marble pastry board..

For this Blueberry-Streusel Coffee Cake, I prepared the cake batter with the addition of cream cheese. The cream cheese creates a tender, moister crumb. A bountiful layer of jam and fresh, juicy blueberries divides two layers of batter. Each brings something slightly different to the party.

A photo of three randomly placed Blueberry-Streusel Coffee Cake slices.

The slightly acidic flavour of the fresh berries is balanced by the jam’s delightful sweetness. In hindsight I wish I would’ve added some lemon zest to the batter, blueberries and lemon go really well together.

A close up, cropped photo showing one-half of a Coffee Cake displayed on white cake stand.

Usually my cold room shelves are stocked full of preserves but my supply of homemade goodies has been dwindling. Usually I prepare enough to get me pretty close to berry season, either I miscalculated or we’ve gone through more than usual. My freezer stock is low too. I was completely out of blueberries luckily the market stocked some very tasty blueberries this week.

A photo taken looking down on Blueberry Cake with Milk Glaze drizzled on top displayed on wire rack with blue and white striped cloth napkin.

For the streusel topping, I used coarsely ground almonds, brown sugar and my new, favourite spice, Vietnamese cinnamon. (Like lemon, cinnamon pairs really well with blueberries too.) The combination is mouthwatering, nutty, crunchy, sweet and spicy. The brown sugar caramelized while baking adding a wonderful caramel flavour too.

A photo of Blueberry Coffee Cake displayed on white cake stand with blue and white striped cloth napkin and antique cake server.

One thing to keep in mind when preparing this coffee cake, if you plan to use a round baking tin rather than a tube pan, I would recommend reducing both the jam and fresh berries by half otherwise the cake may sink slightly in the centre.

A photo of an over turned colander with fresh blueberries spilling out.

If you’re anything like me you’ll prefer the generous helping of sweet jam and fresh berries and either sacrifice presentation or bake in a tube pan (cakes rises beautifully when baked in a tube pan).

A close up photo of Blueberry-Streusel Coffee Cake with Milk Glaze with slice removed cooling on wire rack.

I love coffee cake, it’s simple to make and you can incorporate so many wonderful flavours.

A close up photo of the interior of Blueberry Coffee Cake.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Recipes, Ricette di Base, Torte

Comments (4)

4 Responses to “Blueberry-Streusel Coffee Cake”

  1. melanie Says:

    Hi
    I love your site! can you tell me whether you can freeze this coffee cake?
    Thanks
    Melanie

  2. Grace Massa Langlois Says:

    Absolutely Melanie, make sure it’s completely cooled before freezing and wrap well first in plastic and then resealable plastic bag or airtight container.

  3. Nisha Says:

    When the blueberries fall down to the bottom of pan in the batter, they end up making nice smiling faces. Haha.

    Is there something special and different about Vietnamese cinnamon? I’m hearing about it first time.

  4. Grace Massa Langlois Says:

    Vietnamese cinnamon is sweet and red hot at the same time Nisha, very similar taste to red hot cinnamon candies – my favourite new spice.

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