Imagine waking up to the most tantalizing aroma of freshly baked coffee cake, where juicy blueberries burst with flavor and a crispy, cinnamon-infused crumble topping promises pure morning magic. This isn't just another recipe – it's a game-changing breakfast experience that will transform your ordinary mornings into extraordinary culinary celebrations. Whether you're a baking novice or a seasoned pro, this Blueberry Crumble Coffee Cake is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 9 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate medium bowl, mix melted butter, eggs, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Gently fold in fresh blueberries, distributing them evenly throughout the batter.
- For the crumble topping, combine brown sugar, rolled oats, and ground cinnamon in a small bowl. Add a tablespoon of melted butter and mix until the mixture resembles coarse, moist crumbs.
- Transfer the cake batter to the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the crumble topping generously over the entire surface of the batter, ensuring even coverage.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 15-20 minutes before slicing.
- Cut into 9 equal squares and serve warm. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Use fresh, plump blueberries for the best flavor and texture. If using frozen berries, do not thaw them before adding to the batter to prevent color bleeding.
- Be gentle when folding blueberries into the batter – overmixing can crush the berries and create a dense, purple-tinted cake.
- For an extra moist cake, ensure all wet ingredients are at room temperature before mixing.
- Don't skip the cooling time – letting the cake rest helps set the structure and makes cutting easier.
- For a gourmet touch, try using vanilla bean paste instead of extract for a more intense vanilla flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
