This truly is an American classic. A delicious coffee cake confection heavily laden with fresh blueberries and a streusel topping. I recommend using fresh blueberries for this recipe, frozen berries will produce too much moisture and the batter will not cook evenly.
This recipe is from “America’s Test Kitchen, Cook’s Illustrated”
1/2 cup all purpose flour
1/2 cup packed light brown sugar
2 tbsp. granulated sugar
1/4 tsp. ground cinnamon
4 tbsp. unsalted butter, cut into 8 pieces and softened
1 1/2 cup all purpose flour
1 1/2 tsp. baking powder
10 tbsp. unsalted butter, softened
2/3 cup granulated sugar
1/2 tsp. salt
1/2 tsp. grated lemon zest
1 1/2 tsp. vanilla extract
2 large eggs, room temp.
4 cups fresh blueberries
For the Streusel: Using stand mixer fitted with paddle, beat flour, brown sugar, granulated sugar, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and beat on low speed until mixture resembles wet sand and no large butter pieces remain, about 2 minutes. Transfer to bowl and set aside.
For the Cake: Preheat oven to 350 degrees. Grease a 9 inch round cake pan (I recommend a springform), line with parchment paper, grease parchment and flour pan. Whisk flour and baking powder together in bowl, set aside. Using stand mixer fitted with paddle, beat butter, sugar, salt and lemon zest on medium-high speed until light and fluffy, about 3 minutes, scraping down bowl as necessary. Beat in vanilla until combined, about 30 seconds. With mixer on medium speed, add eggs one at a time, beat until fully incorporated. With mixer on low speed, gradually add in flour mixture, beat until flour is almost fully incorporated, about 20 seconds. Stir batter with rubber spatula, scraping bowl until no flour pockets remain, batter will be very heavy and thick. Gently fold in blueberries until evenly distributed. Transfer batter to prepared pan. Spread batter evenly to pan edges and smooth surface.
Squeeze portion of streusel in you hand to form large clump, break up clump with your fingers and sprinkle streusel evenly . Repeat with remaining streusel. Bake until cake is deep golden brown and toothpick inserted in center comes out clean, about 55 minutes, rotating pan halfway through baking. rack and let cook, 15 to 20 minutes (cake will fall slightly). Run sharp knife around edges to loosen. Invert cake, then peel off parchment and discard. Invert onto a serving platter.