Maybe one day I’ll stop coming up with new ways to eat cake for breakfast. But based on the number of coffee cake variations I’ve made here, I’m going to put the odds on that as slim to none. This time I’ve got a recipe for yeasted blueberry coffee cake that is sweet, tender, packed with juicy blueberries, and still has the taste of freshly baked bread. It’s a simple cake for a my favorite kind of simple, slowed down morning.
The weather has been picture perfect here in Ann Arbor, and we have been soaking it all in. The temperature is firmly in the 70’s, the sky is blue and full of puffy clouds, and there’s a constant breeze keeping everything feeling fresh. As I write this, our dog Max is flopped out on the back deck, soaking in the sunshine. He has the right idea, I think. With Father’s Day, my oldest daughter’s birthday, and the end of the school year around the corner, I think we’re all going to have to make sure we take some time to flop down in the sunshine and soak it all in.
This yeasted blueberry coffee cake is a perfect way to treat yourself when you find yourself with a leisurely morning. With all the events on the horizon, we’ll probably find ourselves with a houseguest or two. If I’m on my game, I like to have something easy and delicious that they can easily grab for breakfast, and for a snack later. This coffee cake is just my style, with a not-too-sweet yeasted cake studded with juicy blueberries, and a streusel topping for a sweet kick and some crunch. It’s a true breakfast-dessert hybrid, which seems just right for sunny mornings.
This recipe is adapted ever-so-slightly from this babovka recipe, which is from my grandmother’s Anniversary Slovak-American Cookbook. I’ve missed cooking out of that book for the past few weeks, and I was excited to try a new spin on a real classic. The original recipe called for almonds, which I switched out for twice as many blueberries. Then I added a crumb topping, which was inspired by this one over on Bread in 5. The instagram photo of that particular blueberry yeasted coffee cake actually set me on the path to making this one, and even if the recipes are different, I owe all of the inspiration to them. Cheers to cake for breakfast, friends.
- For the cake:
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon sugar
- ½ cup lukewarm milk
- 4 eggs, separated
- 1 teaspoon vanilla
- 8 tablespoons butter (1 stick), at room temperature
- ½ cup sugar
- 2 ¼ cup flour
- 1 teaspoon salt
- 1 cup blueberries
- 5 tablespoons all-purpose flour
- 5 tablespoons brown sugar
- ⅛ teaspoon cinnamon
- 1 tablespoon unsalted butter, softened
- Combine yeast, lukewarm milk, and 1 tablespoon sugar in a medium bowl. Set aside for five to ten minutes, until yeast starts to bubble.
- Add enough flour to this mixture to make a spongy dough, about ¾ cup. Set aside to rise again while you get the rest of the ingredients together.
- In a separate bowl, cream the butter and remaining ½ cup sugar together with a hand mixer. Beat the egg yolks and add them, then add this mixture to the sponge.
- Add the rest of the flour, salt, and vanilla.
- In another separate bowl and with clean beaters, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the dough, along with the blueberries. Allow the dough to rise for 90 minutes. It will be very wet; don't worry.
- To make the streusel, combine the flour, brown sugar, and cinnamon in a small bowl with a fork. Add the butter and stir with the fork or with your fingertips to combine.
- Preheat the oven to 350°F. Pour the dough in a lightly greased 9” springform pan. Sprinkle with the streusel topping and bake for 45 minutes.
- Remove from the oven and leave in the pan for a few minutes, then release the sides of the springform pan. Serve warm or at room temperature. Bread keeps well wrapped in plastic for a few days.