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KIDS BAKE MOTHER’S DAY: Blueberry Streusel Coffeecake

Once you’ve found a basic 9”x13” coffee cake rhythm and style you like, there are infinite ways of changing up that sweet treat. Adapted from Lil' Luna, my cake -- full of blueberries and crunchy walnuts this time around -- is perfect for easy Mother's Day kids' baking or even gifting to a neighbor. No mixer needed; make this by hand for a tender crumb and to keep the berries whole. This cake is for you! Read through directions before beginning.
makes (one) 9”x13” cake

Ingredients

STREUSEL:

  • 1 ½ cups (320 g) brown sugar
  • 1 teaspoon EACH: ground ginger and cinnamon
  • ½ teaspoon ground cloves

CAKE:

  • ½ cup (4 oz/113 g/one stick) salted butter, melted
  • 1 cup (200 g) neutral oil (canola {my choice}, safflower, light olive oil, etc.)
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla
  • 1 cup (227 g) milk
  • 3 cups (360 g) all-purpose, unbleached flour
  • 1 cup (198 g) granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup (150 g) fresh or frozen blueberries
  • ½ cup (57 g) chopped walnuts

Instructions

  • PREPARATION: Preheat oven to 350 F and set oven rack at center. Grease a 9" x 13" metal baking pan. Set aside.
  • MAKE THE STREUSEL: In a medium bowl, stir together the brown sugar, ginger, cinnamon, and cloves. Set aside.
  • MAKE THE CAKE BATTER: Set the melted butter aside to cool a bit while you put the cake batter together. You'll use it to drizzle over the entire cake later, just before baking.
    In a large bowl, whisk together the wet ingredients: oil, eggs, vanilla, and milk. Set aside.
    In another large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
    Add the dry ingredients (flour mixture) to the wet ingredients (milk mixture) and mix just until well combined. Do not over mix. Add blueberries and stir gently until berries are distributed evenly throughout the batter.
  • LAYER THE BATTER, STREUSEL, NUTS, AND MELTED BUTTER INTO THE PAN: Using a rubber spatula, scrape ½ of the cake batter evenly into the prepared pan. Sprinkle ½ of the reserved streusel topping on top of the batter. Scrape the other half of the bake batter onto the streusel and, using a small offset spatula or table knife, spread as evenly as possible. Don't worry if it's not perfect.
    Sprinkle the batter with chopped walnuts and then with the other half of the streusel. Drizzle with reserved melted butter.
  • BAKE THE CAKE: Bake 25-30 minutes OR until a toothpick inserted at the center comes out clean or nearly so. (Try to insert the toothpick into the cake, not into the drizzled butter!) Let cool 15 minutes before cutting and serving warm.
    STORAGE: While I like this cake freshly baked, some might enjoy it more after it’s sat a day or two and become moister. You can cover it tightly with plastic wrap or foil and store at room temperature for two days, in the refrigerator for 4-5 days, or in the freezer for 2 months. If the weather is quite warm or you live in a humid climate, store in the refrigerator immediately after cooling and serving.

Notes

Copyright Alyce Morgan, 2024. All rights reserved. Weights from KAF.