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Delicious blueberry crumble coffee cake with a crunchy topping and blueberries
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Blueberry Crumble Coffee Cake

A delightful treat combining sweet blueberries with a crunchy, buttery crumble topping, perfect for any occasion.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Blueberry Cake, coffee cake, Dessert Recipe
Servings: 8 servings
Calories: 280kcal

Ingredients

For the Cake

  • 1/2 cup unsalted butter, softened Adds richness and moisture.
  • 1 cup granulated sugar Sweetens the cake.
  • 2 large eggs Provides structure and richness.
  • 1 tsp vanilla extract Enhances the flavor.
  • 1 cup sour cream Ensures moist crumb.
  • 1 1/2 cups all-purpose flour Base of the cake.
  • 1 tsp baking powder Provides lift.
  • 1/2 tsp baking soda Ensures rise.
  • 1/4 tsp salt Balances sweetness.
  • 1 1/4 cups fresh blueberries, lightly dusted with flour Star ingredient.

For the Crumble Topping

  • 1/3 cup all-purpose flour Creates the crumble texture.
  • 1/3 cup granulated sugar Sweetness for topping.
  • 2 tbsp unsalted butter, cold and cubed Forms the crumble.
  • 1/2 tsp cinnamon Optional spice.

Instructions

Preparation

  • Prepare the crumble: In a small bowl, mix together the flour, sugar, and optional cinnamon. Add the cold, cubed butter and work it into the mixture until you achieve coarse crumbs. Set aside.
  • Cream the butter and sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Incorporate eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Mix wet and dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  • Fold in blueberries: Gently fold in the floured blueberries to maintain their shape.
  • Prepare to bake: Spoon the batter into a greased bundt or tube pan, spreading it evenly. Generously sprinkle the crumble topping over the batter.
  • Bake: Preheat oven to 350°F (175°C) and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  • Cool and serve: Let the coffee cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Use fresh blueberries for best flavor, or thaw frozen berries before use. Add lemon or orange zest for a citrusy twist. For a better crumble, ensure butter is cold.