Hi Everyone! It’s Aida from The Crafting Foodie bringing you your sweet treat fix. It’s been a snowy, cold February for us in the Northeast, and my family and I have been hunkered down in the house for much of it. So what have we been up to? Well, we’ve been baking up a storm, mainly delicious treats that we can enjoy with a nice warm mug of hot cocoa or tea. I’ve been indulging in my love for coffee cake, and in an attempt to capture a bit of summer, we whipped up these Mini-Blueberry Breakfast Cakes.
Mini-Blueberry Breakfast Cakes
Yes, blueberries are completely out of season right now, and that’s where frozen blueberries come in handy. I always keep frozen fruit in my house, mostly to make smoothies. But why not take some of our stash and make some buttery, fluffy, moist coffee cakes?
I think an essential part of a coffee cake is the streusel topping. In my book, there’s no such thing as too much streusel. It gives these Mini-Blueberry Breakfast Cakes a warm, cinnamon flavor and a bit of crunch. And just to give these mini-cakes something a little extra, they’re topped with a generous dusting of powdered sugar.
I made these using mini springform pans. They’re each about 4 inches in diameter; making them a cake to serve two. But hey, if you decide to eat one of these on your own, nobody is judging. They’re pretty tough to resist 🙂
I love coffee cakes, and this recipe happens to be a cake-based coffee cake. Meaning, there is no yeast. It’s made much like a sponge cake – creaming the butter and sugar. Then add in wet ingredients, etc. Along with cake-like coffee cakes, I also have a love for pastry coffee cakes. Ones made with yeast and copious amounts of butter cut into the flour. They’re flaky, not too sweet, and they are the perfect companion for a cup of tea or coffee. They look a little fancier, but they’re actually quite easy to make. If you want to try your hand at a pastry coffee cake, you can check out my recipe for Blueberry Lemon Coffee Cake Rings at The Crafting Foodie.
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Mini-Blueberry Coffee Cakes
- For the Cakes:
- 203 grams all-purpose flour
- 1 1/8 tsp baking powder
- 3/8 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tbs vanilla extract
- 1 cup full-fat sour cream
- For the Filling:
- 1 pint blueberries
- 2 tsp brown sugar per cake 12 tsp for all the cakes
- For the Streusel:
- 120 grams all-purpose flour
- 30 grams brown sugar
- 1/8 tsp sea salt
- 1/2 cup unsalted butter cut into 1/4 inch cubes, cold
- 1/4 tsp cinnamon powder
- Powdered sugar for garnish
- First make the streusel. In a medium bowl mix the flour, brown sugar, and salt. Then, using your fingers, rub the butter into the flour mixture until there are large clumps (about 1/8 inch large). Place the streusel mixture into the freezer.
- For the cake, sift together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
- In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes on medium.
- Add the eggs and vanilla. Mix until just combined.
- Add the dry ingredients and the sour cream into the batter in 3 additions, starting and ending with the dry ingredients.
- Cover the batter and refrigerate for about 30 minutes.
- Preheat the oven to 325 degrees F.
- While the batter rests, line the - inch, springform baking pans with parchment rounds. Spray the pans with baking spray.
- Place the prepared pans on a sheet pan.
- Mix the blueberries with the brown sugar.
- Once the batter is chilled, half fill each cake pan.
- Divide the blueberry mixture between the cake pans.
- Cover the blueberry mixture with the balance of the batter.
- Spinkle each cake with streusel mixture.
- Bake for 35 to 40 minutes.
- Allow the cakes to cool completely. Then remove the cakes from the pan and sprinkle with powdered sugar.
MORE YUMMY BLUEBERRY RECIPES: