Blueberry Coffee Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.

	this recipe	typical
fat	58%	63%
total sugar	87%	109%
brown sugar share of total sugar	33%	42%
egg	29%	30%
leavener	2%	2%
salt	0%	1%
liquid	70%	69%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

100 g	Â1/2 cup (100 grams) packed light or dark brown sugar
95 g	Â3/4 cup (95 grams) all-purpose flour
3 g	1 teaspoon ground cinnamon
85 g	6 tablespoons (85 grams) unsalted butter ((softened))
250 g	2 cups (250 grams) all-purpose flour ((spooned and leveled))
8 g	2 teaspoons baking powder
	Â1/2 teaspoon ground cinnamon
	Â1/4 teaspoon salt
115 g	Â1/2 cup (115 grams) unsalted butter ((softened))
200 g	1 cup (200 grams) granulated sugar
100 g	2 large eggs ((room temperature))
240 g	1 cup (240 grams) sour cream or plain Greek yogurt ((room temperature))
	1 Â1/2 teaspoons pure vanilla extract
200 g	1 and Â1/4 cups (200 grams) fresh blueberries

Method: 9 steps, published by www.livewellbakeoften.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Fabulous coffee cake recipe. Pretty straightforward and simple recipe to make. It was so moist and light and airy in texture. I was pleasantly surprised that it was not overly sweet either.....perfect amount of sweetness. I think this recipe could work with ju” — a cook, 5.0★

“Perfect coffee cake!! I split the batter into a 6 inch round pan and an 8 inch round pan and adjusted the baking time. I gave away the bigger cake to family. Next time I may keep the larger cake for us. :) I will surely make it again - another excellent recipe” — a cook, 5.0★