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See 5 recipes Download free cookbookBlueberry Coffee Cake with Crumb Topping
Blueberry Cake
Moist, tender coffee cake studded with fresh blueberries and topped with a buttery crumb topping. Perfect for breakfast or brunch.
Prep Time:15 minCook Time:35 minTotal Time:50 minServings:8Difficulty:Easy
There's something truly special about a slice of blueberry coffee cake paired with your morning cup of coffee. This recipe combines a tender, moist vanilla cake base with bursts of fresh blueberries and tops it all off with a buttery crumb topping that adds the perfect contrast of texture. It's the kind of cake that makes your kitchen smell absolutely incredible while it bakes.
What I love most about this coffee cake is how simple it is to throw together, yet it tastes like you spent hours in the kitchen. The key is using fresh blueberries, folding them in gently so they don't bleed into the batter, and that glorious crumb topping that bakes up golden and crunchy. Serve it warm from the oven with a generous cup of coffee, and you've got yourself a morning worth waking up for.
Nutrition (per serving)
Calories:320 kcal
Protein:4 g
Carbs:42 g
Fat:15 g
Directions
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1
Preheat your oven to 350°F. Grease and flour a 9-inch square baking pan.
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2
In a medium bowl, whisk together 2 cups all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
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3
In a large bowl, cream together softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then add vanilla extract.
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4
Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined — don't overmix. Gently fold in the blueberries with a spatula.
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5
Pour the batter into your prepared pan and smooth the top.
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6
For the crumb topping, mix cold butter, brown sugar, flour, and cinnamon in a bowl with your fingertips until it resembles coarse crumbs. Sprinkle evenly over the batter.
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7
Bake for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown.
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8
Let cool in the pan for 15 minutes before serving warm with your favorite beverage.
Ingredients
- All-purpose flour:2 cups
- Granulated sugar:¾ cup
- Baking powder:2 tsp
- Salt:¼ tsp
- Unsalted butter, softened:½ cup
- Large eggs:2 pieces
- Whole milk:½ cup
- Vanilla extract:1 tsp
- Fresh blueberries:1½ cups
- Unsalted butter, cold:¼ cup
- Brown sugar, packed:½ cup
- All-purpose flour:½ cup
- Ground cinnamon:1 tsp
Tips & Notes
- Toss your fresh blueberries in a tablespoon of flour before folding them in — this helps prevent them from sinking to the bottom.
- Don't overmix the batter once you add the flour mixture; overworking it will make the cake tough rather than tender.
- For extra crumb topping flavor, add a pinch of nutmeg or a handful of chopped pecans to the streusel mixture.
- This cake is best enjoyed fresh but keeps well covered at room temperature for 2-3 days.
