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	63%	63%
total sugar	77%	109%
brown sugar share of total sugar	46%	42%
egg	33%	30%
leavener	3%	2%
salt	2%	1%
liquid	79%	69%
acid	10%	0%
mix-ins	13%	0%
flour strength	1.0	1.0

Where it stands out

• #78 of 78 for sweetness perceived

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

Ingredients

Weights computed by us.

106 g	1/2 cup brown sugar or coconut sugar
60 g	1/2 cup all-purpose flour
40 g	1/2 cup oats (see notes)
3 g	1 teaspoon ground cinnamon
2 g	1/4 teaspoon salt
85 g	6 tablespoons unsalted chilled butter, cut into small cubes
240 g	2 cups whole wheat pastry flour *see notes
125 g	1/2 -3/4 cup sugar
8 g	2 teaspoons baking powder
2 g	1/2 teaspoon baking soda
2 g	1 teaspoon cardamom
3 g	1 teaspoon cinnamon
3 g	1/2 teaspoons salt
76 g	1/3 cup unsalted butter, chilled, cut into small cubes
27 g	2 tablespoons oil (we used avocado oil)
122 g	1/2 cup milk (whole, low-fat, or dairy free)
115 g	1/2 cup sour cream (or Greek yogurt)
100 g	2 eggs
9 g	2 teaspoons vanilla extract
	zest of a lemon
31 g	2 tablespoons lemon juice
	2 cups fresh blueberries

Method: 8 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is SO yummy! The batter smelled SO wonderful with the lemon! I used WW pastry flour, 1/2 + 1/8 cups sugar - next time going for just 1/2 cup because I made a lemon glaze to top the cake when it came out of the oven :) I had some relatively fresh sou” — a cook, 5.0★

“This is a wonderful cake! Full of flavor, plump blueberry 'pop' and not too sweet. Used half wheat/half white flour and a 9x9 square glass pan. Will def make again when I have pastry flour. Thank you!” — a cook, 5.0★