I`m back with some blueberry coffee cakes in cute little bundt forms! I had a large box of fresh blueberries and was dreaming of sweets studded with these beauties.
There are many reasons why these coffee cakes are the bomb. For starters, they are made with brown butter. There`s also blueberry yogurt in the batter. They each have a layer of streusel running through the middle, just like regular coffee cake! Then, they`re topped with some blueberry glaze to enhance their blueberry-ness! Total win.
I`ve encountered coffee cake recipes where the streusel is in the middle, while others have the streusel as a crumb topping. I decided to go with the middle, since I add streusel on top of basically everything, without the coffee cake inspiration.
Originally, I wanted to zest some oranges into the batter, but when I went to bake these, I had none. However, the next day when I photographed them, I did! I adorned each little coffee cake bundt with blueberries and orange zest. Completely optional, but they do look pretty.
Glazeee.
Mini Blueberry Coffee Cake Bundts
Ingredients:
Streusel:
-
½ cup brown sugar
-
2 tablespoons all purpose flour
-
1/8 teaspoon ground cinnamon
-
4 tablespoons unsalted butter, cold, diced
Blueberry Coffee
Cake:
-
½ cup (8 tablespoons) unsalted butter, sliced
-
2 cups all purpose flour
-
1 tablespoon baking powder
-
½ cup granulated sugar
-
½ cup brown sugar, packed
-
2 large eggs, lightly beaten
-
2-- 6oz containers blueberry flavored yogurt
-
1 ½ cups fresh blueberries, tossed around with 1 tablespoon flour
Blueberry Glaze:
-
½ cup fresh blueberries
-
1-2 cups powdered sugar
Directions:
1.
Preheat oven to 350°F. Butter
or grease mini bundt pans, or large Texas-sized muffin tins.
2.
In a small saucepan, brown your butter: Over medium heat, melt the
butter. Whisking frequently, let the butter turn into an amber color. It will
foam a little. Once it subsides and brown specks appears at the bottom of the
pan, it will begin to have a nutty aroma. Once butter turns a light golden
brown color, transfer to a bowl to cool. (I
stick it in the freezer to make it cool faster.)
Streusel:
3.
In a small bowl, combine brown sugar, flour, and cinnamon.
4.
Using a pastry cutter, or back of a fork, cut in the cold butter until
coarse crumbs form. Set aside.
Blueberry Coffee Cake
5.
In a large bowl, mix together flour, baking powder, brown sugar, brown
butter, eggs, and yogurt until combined.
6.
Using a rubber spatula, fold in the blueberries.
7.
Scoop some batter into prepared pan. Sprinkle streusel on top of batter.
Add more batter on top.
8.
Bake for 25-35 minutes, or until toothpick inserted in center comes out
clean.
9.
Let them cakes cool in pan for about 30 minutes before removing from pan.
Allow cakes to cool completely before glazing.
Blueberry Glaze:
10.
In a small bowl, smash the blueberries with the back of a fork.
11.
Add powder sugar and mix until glaze is at pourable consistency.
*Notes:
-
Streusel is running along the middle of each cake.
The amount of
powdered sugar needed for the glaze will depend on the amount of juice from
blueberries. Start with 1 cup, then add in increments of ¼ cup, until it
reaches a pourable consistency for you to glaze each cake. 
