Blueberry Coffee Cake
Their season is fleeting, so make the most of summer’s fresh blueberries while you can. Here we blend them into a coffee cake that gets topped with a sweet cinnamon streusel, then bake it to moist, tender perfection in an Instant Pot. This cake is perfect for breakfast, dessert or anytime snacking, especially when paired with your favorite coffee drink. Feel free to swap in blackberries for some of the blueberries if you like.
Ingredients
For the coffee cake:
- 2 cups (8 1/2 oz./240 g) plus 1 tsp. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled slightly
- 1/2 cup (3 1/2 oz./100 g) granulated sugar
- 1 egg, at room temperature
- Finely grated zest of 1/2 lemon (about 1 1/2 tsp.)
- 1 tsp. vanilla extract or vanilla bean paste
- 2/3 cup (5 fl. oz./160 ml) milk
- 1 cup (4 3/4 oz./150 g) blueberries or a mixture of blueberries and blackberries, plus more for garnish
For the streusel:
- 2 Tbs. unsalted butter, melted and cooled slightly
- 1/4 cup (1 3/4 oz./53 g) firmly packed light brown sugar
- 1 1/2 tsp. ground cinnamon
- Pinch of kosher salt
- 1/4 cup (1 oz./30 g) plus 1 Tbs. all-purpose flour
Directions
To make the coffee cake, spray a 6-inch (15-cm) round springform pan with nonstick baking spray. Line the bottom of the pan with parchment paper.
In a medium bowl, whisk together the 2 cups (8 1/2 oz./240 g) flour, the baking powder, baking soda and salt.
In another medium bowl, whisk together the melted butter, granulated sugar, egg, lemon zest and vanilla. Whisk half of the flour mixture into the butter mixture, then whisk in half of the milk followed by the remaining flour mixture. Whisk in the remaining milk until combined.
Pour the batter into the prepared pan and, using a small offset spatula, spread evenly.
In a small bowl, toss together the blueberries and the 1 tsp. flour until the berries are evenly coated. Top the batter with the berries, lightly pressing them down and taking care that no berries touch the sides of the pan.
To make the streusel, in another small bowl, combine the melted butter, brown sugar, cinnamon and salt. Add the flour and, using a fork, gently work the ingredients together just until combined and larger balls and crumbs form. Sprinkle the streusel evenly over the batter, allowing some of the berries to peek through.
Cover the springform pan with aluminum foil, crimping it around the edges to secure it tightly. Place the trivet in an Instant Pot, with the handles facing up, then pour 1 1/2 cups (12 fl. oz./375 ml) water into the Instant Pot. Place the springform pan on the trivet and close the Instant Pot. Make sure the vent is set to “closed,” then press the “custom” button and set the time for 1 hour and 5 minutes on high pressure.
When the pressure cooking is complete, let the steam release naturally for 10 minutes, then quick release the remaining steam if needed. Remove the lid and carefully transfer the springform pan to a wire rack. Let the cake cool in the pan for 15 minutes. Remove the pan sides, then using an offset spatula, slide the cake out onto the wire rack and let cool completely. Garnish the cake with more berries, cut into slices and serve. The cake will keep in the refrigerator in an airtight container for up to 3 days. Serves 8 to 10.
Williams Sonoma Test Kitchen