Ultimate Blueberry Coffee Cake III Recipe: A Step-by-Step Guide
Blueberry coffee cake is a timeless classic, perfect for breakfast, brunch, or a delightful afternoon treat. The “Blueberry Coffee Cake III” recipe, often found online and in cookbooks, is a particularly popular version known for its moist crumb, generous blueberry filling, and irresistible streusel topping. This guide provides a detailed, step-by-step approach to creating this delicious cake, ensuring a perfect bake every time. We will cover ingredient selection, precise measurements, mixing techniques, baking tips, and even variations to customize the recipe to your liking.
Why Blueberry Coffee Cake III?
What sets “Blueberry Coffee Cake III” apart? It’s a combination of factors:
* **Moist Crumb:** The recipe typically uses sour cream or yogurt, which contributes to a wonderfully moist and tender cake.
* **Abundant Blueberries:** A generous amount of fresh or frozen blueberries provides bursts of juicy flavor in every bite.
* **Irresistible Streusel:** A buttery, crumbly streusel topping adds a delightful textural contrast and a touch of sweetness.
* **Balanced Flavors:** The combination of sweet cake, tart blueberries, and rich streusel creates a perfectly balanced flavor profile.
Ingredients You’ll Need
Before you begin, gather all your ingredients. Accuracy is key for baking success!
For the Cake:
* **All-Purpose Flour:** 2 1/2 cups (300g). Use a kitchen scale for the most accurate measurement. If measuring with cups, spoon the flour into the measuring cup and level off with a knife to avoid packing it.
* **Baking Powder:** 2 1/2 teaspoons. Make sure your baking powder is fresh for optimal leavening.
* **Baking Soda:** 1/2 teaspoon. Baking soda reacts with acidic ingredients (like sour cream) to create lift.
* **Salt:** 1/4 teaspoon. Enhances the flavors of the other ingredients.
* **Unsalted Butter:** 1/2 cup (1 stick, 113g), softened. Ensure the butter is softened to room temperature for easy creaming.
* **Granulated Sugar:** 1 cup (200g). Provides sweetness and helps to create a tender crumb.
* **Eggs:** 2 large. Eggs add richness, moisture, and structure to the cake.
* **Sour Cream or Plain Yogurt:** 1 cup (240ml). Adds moisture and tanginess, resulting in a tender crumb. Full-fat versions are recommended for the best results.
* **Vanilla Extract:** 1 teaspoon. Enhances the overall flavor of the cake.
* **Blueberries:** 2 cups (300g), fresh or frozen. If using frozen blueberries, do not thaw them before adding them to the batter.
For the Streusel Topping:
* **All-Purpose Flour:** 1/2 cup (60g).
* **Granulated Sugar:** 1/4 cup (50g).
* **Brown Sugar:** 1/4 cup (50g), packed. Brown sugar adds a molasses-like flavor and contributes to a moist streusel.
* **Cold Unsalted Butter:** 1/4 cup (1/2 stick, 57g), cubed. The butter must be cold to create a crumbly texture.
* **Ground Cinnamon:** 1/2 teaspoon. Adds warmth and spice to the streusel.
Equipment You’ll Need
* **9×13 inch Baking Pan:** Lightly grease and flour the pan, or line it with parchment paper for easy removal.
* **Mixing Bowls:** You’ll need several mixing bowls for preparing the cake batter and streusel topping.
* **Electric Mixer:** A stand mixer or hand mixer will make creaming the butter and sugar much easier. You can also do it by hand, but it will require more effort.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Rubber Spatula:** For scraping down the sides of the bowl and gently folding in the blueberries.
* **Whisk:** For combining the dry ingredients.
* **Fork or Pastry Blender:** For cutting the cold butter into the streusel mixture.
Step-by-Step Instructions
Now, let’s get baking!
Step 1: Prepare the Streusel Topping
1. In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
2. Add the cold, cubed butter to the bowl.
3. Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed and no large chunks should remain.
4. Set the streusel topping aside in the refrigerator to keep the butter cold until ready to use.
Step 2: Prepare the Cake Batter
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the dry ingredients.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, which will help to create a tender cake. Use an electric mixer for best results, beating for 3-5 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. In a separate bowl or measuring cup, whisk sour cream (or yogurt) until smooth. This ensures it incorporates evenly.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. A good strategy is to add one-third of the dry ingredients, then half of the sour cream, then another third of the dry ingredients, then the remaining sour cream, and finally the last third of the dry ingredients. Mix after each addition only until just combined.
7. Gently fold in the blueberries. If using frozen blueberries, add them while still frozen to prevent them from bleeding into the batter and turning it blue. Toss the blueberries lightly with a tablespoon of flour before folding them into the batter to help prevent them from sinking to the bottom of the cake.
Step 3: Assemble and Bake the Cake
1. Pour the cake batter into the prepared baking pan and spread it evenly.
2. Sprinkle the streusel topping evenly over the batter.
3. Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so check the cake periodically after 30 minutes.
4. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Tips for Success
* **Use Room Temperature Ingredients:** Softened butter, room temperature eggs, and room temperature sour cream will incorporate more easily and evenly into the batter, resulting in a better texture.
* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, which can result in a tough cake. Mix until just combined.
* **Use Fresh Blueberries (If Possible):** Fresh blueberries have a better flavor and texture than frozen blueberries, but frozen blueberries can be used in a pinch. If using frozen blueberries, do not thaw them before adding them to the batter.
* **Toss Blueberries with Flour:** Coating the blueberries with a tablespoon of flour before adding them to the batter helps to prevent them from sinking to the bottom of the cake.
* **Check for Doneness:** The cake is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking, as this can result in a dry cake.
* **Cool Completely:** Allow the cake to cool completely before slicing and serving. This will prevent it from crumbling.
Variations and Adaptations
* **Lemon Zest:** Add 1-2 teaspoons of lemon zest to the cake batter for a bright, citrusy flavor.
* **Nuts:** Add 1/2 cup of chopped nuts (such as pecans, walnuts, or almonds) to the streusel topping for added crunch and flavor.
* **Spices:** Experiment with different spices in the streusel topping, such as nutmeg, cardamom, or ginger.
* **Glaze:** Drizzle the cooled cake with a simple powdered sugar glaze for added sweetness and visual appeal. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth.
* **Different Berries:** Substitute other berries for the blueberries, such as raspberries, blackberries, or strawberries. You can also use a combination of different berries.
* **Vegan Blueberry Coffee Cake:** Substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and the sour cream with vegan sour cream or plain soy yogurt.
Serving Suggestions
Blueberry coffee cake is delicious on its own, but it can also be served with:
* **Coffee or Tea:** A classic pairing.
* **Whipped Cream or Ice Cream:** For a more decadent treat.
* **Fresh Fruit:** Serve with a side of fresh berries or other seasonal fruit.
* **Yogurt:** A healthy and refreshing option.
Storage Instructions
* **Room Temperature:** Store the cooled cake in an airtight container at room temperature for up to 2-3 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let the cake come to room temperature before serving.
* **Freezer:** For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil and freeze for up to 2-3 months. Thaw the cake in the refrigerator overnight before serving.
Troubleshooting
* **Cake is Dry:** Overbaking is the most common cause of a dry cake. Make sure to check the cake for doneness frequently and avoid overbaking. Using too much flour or not enough fat can also result in a dry cake.
* **Cake is Soggy:** Using too much liquid or not baking the cake long enough can result in a soggy cake. Make sure to measure the ingredients accurately and bake the cake until it is fully cooked.
* **Blueberries Sink to the Bottom:** This is a common problem when using frozen blueberries. To prevent this, toss the blueberries with a tablespoon of flour before adding them to the batter.
* **Streusel is Too Dry:** If the streusel is too dry, add a tablespoon or two of melted butter until it reaches the desired consistency.
* **Streusel is Too Wet:** If the streusel is too wet, add a tablespoon or two of flour until it reaches the desired consistency.
Nutritional Information (Approximate)
*Note: Nutritional information can vary based on specific ingredients and serving sizes.*
* **Calories:** 350-450 per serving
* **Fat:** 15-25g
* **Saturated Fat:** 8-12g
* **Cholesterol:** 50-70mg
* **Sodium:** 150-250mg
* **Carbohydrates:** 45-60g
* **Sugar:** 25-35g
* **Protein:** 4-6g
Conclusion
“Blueberry Coffee Cake III” is a delightful recipe that’s sure to impress. With its moist crumb, juicy blueberries, and irresistible streusel topping, it’s the perfect treat for any occasion. By following these detailed instructions and helpful tips, you can create a bakery-worthy coffee cake in your own kitchen. Enjoy!