Elevate your breakfast or brunch with this delightful Blueberry Breakfast Coffee Cake! This moist, tender cake is bursting ...

Instructions. Prepare the Oven: Preheat your oven to 350°F (175°C).Grease and line a 9×9-inch baking pan with parchment paper, then set it aside. Make the Streusel Topping: In a medium bowl ...

Scrape the bowl. With the mixer running on medium-low, add the butter 1 piece at a time, mixing for about 15 seconds before adding the next. When all the butter has been added, scrape the bowl and ...

It’s the perfect coffee cake for breakfast, brunch or a casual dessert. In this recipe from our cookbook, “ Milk Street Bakes,” we add a pop of color with a layer of fresh blueberries.

Blueberry Crumble Coffee Cake. Adapted from barefootcontessa.com. For streusel topping: 6 tablespoons packed light brown sugar. 1 teaspoon ground cinnamon ...

Blueberry Crumble Coffee Cake. For streusel topping. 6 tablespoons packed light brown sugar. 1 teaspoon ground cinnamon. Pinch of ground nutmeg. 1/4 teaspoon salt.

Bake until the streusel is light golden brown, 30 to 35 minutes. Cool in the pan on a wire rack for about 30 minutes. Run a thin-bladed knife between the cake and pan along the short edges of the pan.

107 grams (½ cup) white sugar. 50 grams (¼ cup) packed dark brown sugar. ½ teaspoon table salt. 141 grams (10 tablespoons) salted butter, cut into 1-tablespoon pieces, room temperature ...

1: Make the streusel: In a stand mixer with the paddle attachment, mix the flour, both sugars and salt on medium-low until well combined and any lumps of brown sugar have broken apart, 1 to 2 minutes.

German Blueberry Streusel Cake. For the streusel: 195 grams (1½ cups) all-purpose flour. 107 grams (½ cup) white sugar. 50 grams (¼ cup) packed dark brown sugar ...