Fancy cakes are nice but sometimes a simple coffee cake with some berries is all you need. Don’t you think so? This Simple Blueberry Streusel Coffee Cake is the perfect companion with a cup of tea or coffee in the afternoon – and you don’t even have to spend hours in the kitchen to prepare it. That’s the best part ;) Fancy cakes are projects for the weekend when you got a lot of time, but this one here can be done quickly in the morning any day of the week – for whenever guests are coming by rather unexpected ;)
What is your opinion here? There are two cakes on the table in front of you – one is a five-layer cake and the other one is a simple cake with crunchy streusels on top. Which one do you choose? For me, it’s almost always the simple one with some streusel topping. If that cake has a fruity layer as well I am not even looking at the other cake ;P I just love the combination! Something like a simple Apple Streusel Cake or a simple Damson Plum Tray Bake with Streusels is a hundred times better than any other “fancy” cake ;P
This easy streusel coffee cake has a good amount of blueberries inside and on top. If you like blueberries you will love that fruity layer under the crunchy streusel topping. A really nice combination. The cake is easy to transport – no special boxes or anything needed. Just wrap it in some paper or beeswax foil and you are ready to take it anywhere. No need to store it in a large container and handle it overly careful – that five-layer cake with buttercream would probably be all over the place in a minute if you wanted to take it to work in a piece of paper ;P
One thing you should keep in mind when baking this cake (or any cake like that) – do not overbake it. If you leave it in the oven for too long it will most definitely dry out. The blueberries will give the cake some moisture but you don’t want to risk anything ;) Check early enough with a wooden skewer or something like that to make sure the cake is done but not dry. Not every oven holds temperatures equally well, so you should always check…. even if you think you know how your oven works. I’m speaking from personal experience here. You never know ;)
INGREDIENTS / ZUTATEN
1/2 cup (65g) spelt flour
1/4 cup (50g) raw cane sugar (or xylitol)
1/2 tsp. ground cinnamon
1 pinch of salt
1/4 cup (60g) butter, cold
1/3 cup (30g) rolled oats (whole grain)
For the batter:
1/3 cup (30g) rolled oats (whole grain) for the baking pan
1/2 cup (120g) butter
1/2 cup (100g) sugar (or xylitol)
1/4 cup (50g) raw cane sugar (or xylitol)
2 large eggs
1 tsp. vanilla extract
2 cups (260g) spelt flour
2 tsp. baking powder
1 tsp. lemon zest (from 1 organic lemon)
1/4 tsp. salt
1/2 cup (120ml) oat milk
10.6 oz. (300g) frozen wild blueberries
2 tbsp. spelt flour
65g Dinkelmehl (Type 630)
50g Rohrohrzucker (oder Xylit)
1/2 TL Zimt
1 Prise Salz
60g Butter, kalt
30g Haferflocken (Vollkorn)
Für den Teig:
30g Haferflocken (Vollkorn) für die Backform
120g Butter, weich
100g Zucker (oder Xylit)
50g Rohrohrzucker (oder Xylit)
2 Eier (L)
1 TL Vanille Extrakt
260g Dinkelmehl (Type 630)
2 TL Backpulver
1 TL Zitronenschale (von 1 Bio-Zitrone)
1/4 TL Salz
120ml Haferdrink
300g wilde Blaubeeren (TK-Ware)
2 EL Dinkelmehl (Type 630)
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 375°F (190°C). Lightly grease a square 9×9 inches (23x23cm) baking pan and line with some baking parchment. Sprinkle the 1/3 cup of rolled oats evenly over the bottom of the pan and set aside
3. Add the butter and both sugars (or xylitol) to the bowl of a kitchen machine and mix on high for about 2-3 minutes or until the mixture looks light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. In a second bowl mix, the spelt flour with baking powder, lemon zest, and salt. Add alternating with the oat milk in two batches to the bowl of the kitchen machine and mix slowly until just combined. Take the frozen blueberries out of the freezer and dust with the two tablespoons of spelt flour – you want the blueberries to be coated evenly with the flour. Take about 1 cup (100g) and add to the bowl with the batter. Gently fold in. Transfer the batter to the prepared baking pan and spread evenly. Cover the batter evenly with the remaining frozen blueberries and sprinkle the streusel on top. Bake for 40-45 minutes until the streusels are golden brown or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down completely on a wire rack.
2. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Eine quadratische Backform mit 23x23cm (9×9 inches) leicht einfetten und mit Backpapier auslegen. Die 30g Haferflocken gleichmäßig auf dem Boden der Form verteilen und zur Seite stellen.
3. Die Butter und beide Zuckersorten (oder Xylit) in die Schüssel einer Küchenmaschine geben und auf höchster Stufe etwa 2-3 Minuten lang hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt dazugeben und unterrühren. In einer separaten Schüssel das Mehl mit Backpulver, Zitronenschale und Salz vermischen. Abwechselnd mit dem Haferdrink in zwei Portionen zur Schüssel der Küchenmaschine dazugeben und alles nur langsam und kurz verrühren. Die gefrorenen Blaubeeren aus dem Tiefkühler nehmen und mit dem Mehl bestäuben – die Beeren sollten rundum mit Mehl bedeckt sein. Etwa 100g der Blaubeeren in die Schüssel mit dem Teig geben und vorsichtig unterheben. Den Teig in die vorbereitete Form füllen und glatt streichen. Die verbliebenen, mit Mehl bestäubten Blaubeeren darauf verteilen und dann die Streusel aus dem Kühlschrank darübergeben. Für etwa 40-45 Minuten backen, bis die Streusel eine goldbraune Farbe bekommen haben. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst aus dem Ofen holen, wenn dieser sauber herauskommt. Den fertigen Kuchen aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Simple Blueberry Streusel Coffee Cake
- Prep Time: 00:20
- Cook Time: 00:45
- Total Time: 02:00
- Yield: 12 1x
- Category: Cakes
- Cuisine: England
- Diet: Vegetarian
Description
Sometimes it can be so easy to serve a delicious treat. This simple Blueberry Streusel Coffee Cake is done in no time and soooo delicious!
Ingredients
For the streusel:
1/2 cup (65g) spelt flour
1/4 cup (50g) raw cane sugar (or xylitol)
1/2 tsp. ground cinnamon
1 pinch of salt
1/4 cup (60g) butter, cold
1/3 cup (30g) rolled oats (whole grain)
For the batter:
1/3 cup (30g) rolled oats (whole grain) for the baking pan
1/2 cup (120g) butter
1/2 cup (100g) sugar (or xylitol)
1/4 cup (50g) raw cane sugar (or xylitol)
2 large eggs
1 tsp. vanilla extract
2 cups (260g) spelt flour
2 tsp. baking powder
1 tsp. lemon zest (from 1 organic lemon)
1/4 tsp. salt
1/2 cup (120ml) oat milk
10.6 oz. (300g) frozen wild blueberries
2 tbsp. spelt flour
Instructions
1. Start with the streusel topping. Add the spelt flour, cane sugar (or xylitol), ground cinnamon, and salt to a bowl and mix to combine. Add the cold butter in pieces and mix. Rub everything between your fingers to create different-sized streusels. Mix in the rolled oats and place the bowl in the fridge until needed.
2. Preheat the oven to 375°F (190°C). Lightly grease a square 9×9 inches (23x23cm) baking pan and line with some baking parchment. Sprinkle the 1/3 cup of rolled oats evenly over the bottom of the pan and set aside
3. Add the butter and both sugars (or xylitol) to the bowl of a kitchen machine and mix on high for about 2-3 minutes or until the mixture looks light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. In a second bowl mix, the spelt flour with baking powder, lemon zest, and salt. Add alternating with the oat milk in two batches to the bowl of the kitchen machine and mix slowly until just combined. Take the frozen blueberries out of the freezer and dust with the two tablespoons of spelt flour – you want the blueberries to be coated evenly with the flour. Take about 1 cup (100g) and add to the bowl with the batter. Gently fold in. Transfer the batter to the prepared baking pan and spread evenly. Cover the batter evenly with the remaining frozen blueberries and sprinkle the streusel on top. Bake for 40-45 minutes until the streusels are golden brown or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down completely on a wire rack.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
