Blueberry coffee crumb cake is a delightful treat that combines the sweetness of fresh blueberries with a buttery, crunchy crumb topping.
Perfect for breakfast, brunch, or an afternoon snack, this cake is sure to please everyone. Here’s a simple and delicious recipe to create your own blueberry coffee crumb cake.
Ingredients
For the Cake:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (120g) unsalted butter, softened
- ¾ cup (180ml) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (300g) fresh blueberries (washed and drained)
For the Crumb Topping:
- 1 cup (130g) all-purpose flour
- ¾ cup (150g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ cup (113g) unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Prepare the Cake Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture alternately with the milk. Mix until just combined; do not overmix.
- Gently fold in the blueberries to avoid breaking them.
- Make the Crumb Topping:
- In a medium bowl, combine flour, brown sugar, and cinnamon. Pour in the melted butter and mix until crumbly.
- Assemble the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the crumb topping generously over the batter.
- Bake:
- Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Serve:
- Slice into squares and serve warm or at room temperature. This cake pairs wonderfully with coffee or tea!
Tips for Success
- Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter; this helps prevent them from bleeding into the cake.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This blueberry coffee crumb cake is not only easy to make but also incredibly satisfying with its moist texture and sweet-tart blueberry flavor. Enjoy baking and sharing this delightful treat!
