Cinnamon Streusel Coffee Cake
with a Blueberry Ribbon- Wheat
- Milk
- Egg
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
Sometimes it's ok to eat cake for breakfast, especially when there's a hefty amount of cinnamon streusel topping! This moist breakfast bread also contains a smooth ribbon of colourful blueberry jam for an added fruity component.
Ingredients
3 cup
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
237 mL
Milk
(Contains: Milk)
6 unit(s)
Blueberry Jam
½ cup
Brown Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 cup
White Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
12 g
Baking Powder
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
4 g
Cinnamon, ground
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
1 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Sour Cream
(Contains: Milk)
Not included in your delivery
0.63 tsp
Salt*
6.33 tbsp
Unsalted Butter*
¼ cup
Oil*
Nutrition Values
Utensils
Cooking Steps
- Grease a 9x5-inch metal baking loaf pan with 1 tsp softened butter.
- Line the base and sides of the loaf pan with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the coffee cake from the pan later.)
- Whisk together 1/4 cup flour, 1/4 cup packed brown sugar, half the cinnamon and 1/8 tsp salt in a medium bowl.
- Add 2 tbsp softened butter. Using your fingertips, mix dry ingredients with butter until pea-sized clumps form. Set aside. (NOTE: This is your cinnamon streusel.)
- Sift 2 cups flour, 2 tsp baking powder, remaining cinnamon and 1/2 tsp salt into another medium bowl, then whisk to combine.
- Using an electric mixer or hand whisk, beat 1/4 cup softened butter, 1/4 cup oil and 3/4 cup white sugar in a large bowl until pale and fluffy, 1-2 min.
- Add egg. Beat until incorporated.
- Add half the flour mixture. Beat on low until combined, 30 sec.
- Add 2/3 cup milk and sour cream. Beat until smooth, 1 min.
- Add remaining flour. Beat until combined, 30 sec.
- Combine 2 tbsp batter and blueberry jam in a small bowl.
- Spread half the cake batter into the prepared loaf pan. Dollop blueberry mixture over top, then, using a spatula, gently spread it towards the edges of the pan.
- Dollop remaining cake batter over top, then gently spread it into an even layer.
- Scatter cinnamon streusel over batter.
- Bake cake in the middle of the oven until lightly golden-brown and a knife inserted into the middle comes out clean, 40-50 min.
- Allow cake to cool on a wire rack for 10 min before removing from the loaf pan.
- Allow cake to cool completely before cutting into slices with a sharp knife.
