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Blueberry Streusel Sour Cream Coffee Cake

A simple and elegant Sunday morning coffee cake from Martha Stewart’s Baking Book.
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Prep Time 41 minutes
Cook Time 45 minutes
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method

Ingredients
  

For the streusel (makes 4 cups, you’ll only use 1… freeze the rest!):
  • 2 1/4 cups all-purpose flour
  • 3/4 cup packed light-brown sugar
  • 2 1/4 teaspoons ground cinnamon
  • 1 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter room temperature
For the coffee cake:
  • 1 stick 1/2 cup unsalted butter, room temperature, plus more for the pan
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream room temperature
  • 1 cup blueberries frozen and thawed and drained well (or fresh will work too)
For the milk glaze:
  • 1 cup confectioners’ sugar sifted
  • 2 tablespoons milk

Method
 

  1. First make the streusel. In a medium bowl, combine the flour, sugar, cinnamon, and salt; cut in the butter using a pastry blender (or your fingers), until large, moist clumps form. Set aside one cup and refrigerate. Freeze the rest for future use.
  2. Preheat the oven to 350. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
  4. Spoon about half the batter into the prepared pan. Arrange the blueberries in a single layer on top of the batter; avoid placing any berries against the pan’s edge, as they may stick or burn if not fully encased in the batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle the one cup of streusel evenly over the top of the batter.
  5. Bake until the cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer the pan to a wire rack set over a rimmed baking sheet and let the cake cool 10 to 15 minutes. Invert the cake on to the rack, then reinvert (so streusel side is up), and let it cool completely.
  6. Make the milk glaze by whisking together the confectioners’ sugar and milk until completely smooth. Spoon the glaze over the cake, letting it drip down the sides. Let the cake sit until the glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.