Blueberry Muffin Coffee Cake with Coffee Glaze
A delicious coffee cake studded with bursting blueberries, topped with a crumble topping, and a coffee spiked glaze. Yum!
Servings: 8 slices
Equipment
- 1 9 inch cake pan
Ingredients
For The Blueberry Muffin Coffee Cake:
- 1 1/2 cups pastry flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cup sugar
- 8 Tbsp unsalted butter, room temperature
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2 eggs
- 1 1/4 cups buttermilk
- 1 cup fresh blueberries
- 1-2 Tbsp demerara sugar
For the Coffee Glaze:
- 1 cup powdered sugar
- 2 tsp heavy cream
- 2 tsp Cameron's Coffee Blueberry Muffin coffee, strongly brewed
Instructions
For the Blueberry Muffin Coffee Cake:
- Preheat oven to 350 degrees. Grease a 9-inch cake pan with butter.
- Combine dry ingredients in a medium bowl, whisking to combine, set aside.
- In a separate bowl, combine butter and sugar. Use a hand mixer to combine them completely. Add extracts and eggs, and continue mixing until everything us incorporated.
- Add 1/3 of the dry ingredients and mix until just combined. Add half of the buttermilk, and mix until combined. Continue alternating ingredients until everything is just mixed together. Fold in blueberries.
- Pour batter into prepared baking pan and top with demerara sugar and bake for 45 minutes, or until cake is golden brown and a cake tester inserted comes out clean. Allow to cool for 10 minutes in the pan, then remove from pan and transfer to cooling rack.
For the Coffee Glaze:
- Combine the powdered sugar, creamy, and coffee in a medium bowl. Whisk to completely combine. Drizzle glaze over *completely* cooled coffee cake (important, or it won't firm up!). Slice, serve, and enjoy!