While being incredibly easy to make, this Blueberry Ginger Coffee Cake pairs sweetness of the blueberries with citrusy notes of spicy ginger. It's fluffy, it's light, it has a crunchy streusel topping and absolutely perfect for warm, spring weather!
250gfresh blueberries* + 1 tablespoon floursee the tip for frozen in the post
50glight soft brown sugar
handful of coconut flakes
a couple of tablespoons of whole milk
Preheat the oven to 175˚C (350˚F) or 160˚C (325˚C) if using a fan oven. Grease the sides and line the bottom of an 8 inch (20cm) round cake pan with baking paper. (I used one with loose bottom for easier removing).
Make streusel topping by mixing together all-purpose flour, rolled oats, melted brown butter, coconut flakes, cinnamon and light soft brown sugar sugar. Squeezing it with your hands, you should be able to form small clumps to scatter over the cake.
Sift the flour, baking powder, ground ginger and salt into a medium sized bowl. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat together egg, oil and sugar on medium-high speed, until it gets pale and fluffy (approx. 2-3 min). Next, add greek yogurt and mix until it's combined with the rest.
Add your dry ingredients in two stages, for easier mixing and beat it on low speed to avoid overmixing, until it's thoroughly incorporated.
Lastly, add in fresh blueberries that have been mixed with one tablespoon of flour, to avoid them sinking on the bottom and mix with a silicone spatula.
Pour the batter into the prepared pan, smooth it out with a palette knife and sprinkle with streusel topping.
Bake the cake in a preheated oven for 45-50 minutes, or until skewer inserted in the middle comes out with a few moist crumbs. Let the cake cool in the pan for 10-15 minutes, before removing it from the pan on the cooling rack to cool completely.
Make sugar glaze by mixing sifted powdered sugar and whole milk. Add tablespoon by tablespoon until you get the desired consistency.
Drizzle the glaze over the cake and serve with some extra fresh blueberries.
Not all ovens are the same. I suggest you check the cake after 35 minute mark and then adjust the time accordingly. Get to know your oven! ?
If you don't have a stand mixer, you can use an electric hand mixer.
The cake is best when eaten at room temperature. Keep it in an airtight container or double wrapped in cling film to keep it fresh for a couple of days.
If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking! :)