My Best Blueberry Coffee Cake

4.96 from 50 votes

Prep Time40

Cook Time50

Total Time1 30

Course: Breakfast

Cuisine: Any

Servings:

Calories: 350.7kcal

Author: Susan Pridmore

In a small bowl, mix Streusel Topping ingredients together with a fork or pastry cutter until combined. Set aside

Preheat oven to 350˚F and butter a 9-inch square pan or a 9-inch springform cake pan.
In a medium bowl, combine flour, baking soda, baking powder, salt and lemon zest. Set aside.
Beat the butter and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment until fluffy.
Separate two eggs and save one yolk for another use. Beat in the egg yolk and vanilla extract.
Reduce the mixer speed to low. Add the dry ingredients to the bowl of the mixer until everything is just combined. Add the buttermilk, still on a low speed. The batter will be thick.
Pro tip: Be careful not to over-mix the batter.
Whip the egg whites to a moderate peak using a hand mixer (the peaks should droop a little when you scoop the whipped egg whites with the beaters and turn them upside down).
Fold the whipped egg whites into the batter in thirds using a rubber spatula. Little pieces of egg white should be visible in the batter. You don't want to fold them in too much.
Fold the blueberries and apricots into the batter and pour the batter into the prepared baking pan.
Sprinkle with the Streusel Topping.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before serving.
This coffee cake is great served warm or at room temperature.