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Mini Blueberry Coffee Cakes|The Crafting Foodie for OHMY-CREATIVE.COM
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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.