This blueberry crumb coffee cake is a delightful, fluffy dessert that’s quick and easy to whip up. It’s perfect for brunch or a cozy afternoon snack, combining the sweetness of fresh blueberries with a buttery, crunchy topping.
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The Best Blueberry Crumb Coffee Cake Recipe
Why You’ll Love This Blueberry Crumb Coffee Cake
This blueberry crumb coffee cake is not only delicious but also incredibly inviting. The moist texture paired with the burst of juicy blueberries creates a perfect balance of flavors. It’s family-friendly, kid-approved, and a wonderful treat for any coffee break. Plus, it’s quick to make, making it a go-to recipe for busy days.
Key Ingredients for Blueberry Crumb Coffee Cake
Gathering the right ingredients is essential for crafting this coffee cake. You’ll need:
- 6 tablespoons butter
- ¾ cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
For the crumble topping, you will require:
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 stick salted butter, melted
- 1 teaspoon cinnamon
Equipment Needed for Baking
To make this delightful cake, you will need a loaf pan, mixing bowls, a whisk, and a fork. These basic tools will make the process easy and enjoyable!
How to Make Blueberry Crumb Coffee Cake
Preparing the Coffee Cake Batter
Begin by preheating your oven to 375°F. Grease and line your loaf pan with parchment paper for easy removal. In a large bowl, beat the butter and sugar together until light and fluffy. Next, add the eggs one at a time, ensuring each is well incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to your butter mixture, mixing until smooth. Finally, stir in the milk and vanilla extract, creating a creamy batter.
Making the Delicious Crumble Topping
For the crumble topping, combine flour, sugar, melted butter, and cinnamon in a bowl. Mix it with a fork until it resembles coarse crumbs. This topping will add a delightful crunch to your cake.
Assembling and Baking Your Coffee Cake
Wash and dry the blueberries, then toss them in a tablespoon of flour to prevent sinking. Gently fold them into your batter. Pour the batter into the prepared loaf pan, smoothing the top. Next, sprinkle the crumble topping evenly over the batter.
Bake in the center of the oven for 50-60 minutes. The cake is done when it’s golden brown and a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
Tips for Perfectly Baked Coffee Cake
For the best results, ensure your ingredients are at room temperature before starting. This helps create a smooth batter. Additionally, wrapping the cooled loaf in plastic wrap allows it to retain moisture, making it even tastier the next day!
Serving and Storing Your Blueberry Crumb Coffee Cake
Serving Suggestions
This coffee cake is best served sliced, either slightly warm or at room temperature. A pat of butter on a warm slice adds an indulgent touch. It’s a delightful treat alongside your morning coffee or as an afternoon snack!
How to Store Leftover Coffee Cake
Wrap any leftover cake in plastic wrap to keep it fresh. It’s best enjoyed within a few days, but surprisingly, it becomes moister and more flavorful over time. Just remember to store it in a cool place!
FAQs
What kind of crumb topping should I use?
Use a mixture of all-purpose flour, sugar, melted butter, and cinnamon for a delicious crumb topping. This combination creates a perfect sweet contrast to the moist cake.
Can I substitute other fruits for blueberries?
Absolutely! You can substitute other fruits like raspberries, strawberries, or even peaches. Just ensure they are fresh and appropriately prepared before adding them to the batter.
How do I make the coffee cake batter?
To make the batter, cream butter and sugar, then add eggs. Combine dry ingredients in a separate bowl, then mix them into the wet ingredients along with milk and vanilla.
Should I chill the cake before slicing?
It’s not necessary to chill the cake. Allow it to cool in the pan for 10 minutes, then transfer it to a wire rack before slicing.
What type of bread pan should I use?
A standard loaf pan works perfectly for this recipe. Ensure it is greased and lined for easy removal after baking.
Related Recipes to try
- Biscoff Streusel Cream Cheese Coffee Cake
- Lemon Blueberry Cake
- Rhubarb Custard Cake
- Strawberry Vanilla Cake
- Brown Sugar Salted Caramel Cake
- The Cake
Conclusion
Indulging in this blueberry crumb coffee cake brings warmth and joy to your day. For more delightful recipes, don’t forget to check out Pinterest for inspiration. Whether you’re enjoying this cake with friends or savoring a quiet moment, it’s sure to be a hit!
Blueberry Crumb Coffee Cake: A Delightful Treat
Equipment
- loaf pan
- large bowl
- Separate bowl
- wire rack
- parchment paper
Ingredients
- 6 tablespoons butter
- ¾ cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
Crumble Topping
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 stick salted butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 375°F and prepare a loaf pan by greasing and lining it with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, ensuring each is well incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture and beat until combined. Stir in the milk and vanilla extract until the batter is smooth.
- Wash and dry the blueberries. Toss them with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Prepare the crumble topping by combining flour, sugar, melted butter, and cinnamon in a bowl. Mix with a fork until crumbly, then evenly distribute over the batter in the loaf pan.
- Bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Wrap the cooled loaf tightly in plastic wrap for storage. The cake will become moister over time. Serve sliced with butter, either slightly warm or at room temperature.
