Description
A soft and buttery blueberry crumb coffee cake filled with juicy blueberries and topped with a sweet cinnamon crumble. Perfect for breakfast, brunch, or an afternoon coffee break.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup unsalted butter
- 2 cups fresh blueberries
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F and grease a 9 inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and granulated sugar until fluffy.
- Add eggs, milk, and vanilla extract, then gradually mix in the dry ingredients.
- Fold in the blueberries gently.
- Pour the batter into the prepared baking pan and smooth the surface.
- In a separate bowl, combine brown sugar, cinnamon, melted butter, and flour until crumbly.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40 to 45 minutes until golden brown and a toothpick inserted into the center comes out mostly clean.
- Cool slightly, dust with powdered sugar if desired, then slice and serve.
Notes
- Toss blueberries lightly in flour before folding into the batter to help prevent sinking.
- Frozen blueberries can be used without thawing.
- Store leftovers tightly covered for up to 5 days in the refrigerator.
- Warm slices slightly before serving for the best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 58mg
Keywords: blueberry crumb coffee cake, blueberry coffee cake, crumb cake recipe, blueberry breakfast cake, cinnamon crumb cake, brunch cake recipe