Imagine waking up to the most heavenly aroma of freshly baked coffee cake, packed with juicy blueberries and a crumbly, cinnamon-kissed topping that melts in your mouth. This Blueberry Crumb Coffee Cake isn't just a recipe—it's a morning transformation that will turn your ordinary breakfast into an extraordinary culinary experience. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver a mouthwatering treat that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/2 teaspoon 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 of the bottom and sides.
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix until the mixture is smooth and fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, taking care not to crush them. Use a spatula to distribute them evenly throughout the batter.
- For the crumb topping, mix brown sugar, remaining flour, and cinnamon in a small bowl. Cut in the remaining butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the crumb topping generously over the batter, covering the entire surface.
- Bake in the preheated oven for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out clean with just a few moist crumbs.
- Remove from the oven and let the coffee cake cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Cut into 8 equal squares and serve warm. The cake can be enjoyed at room temperature and stored in an airtight container for up to 3 days.
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 careful not to overmix the batter—this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For extra moisture, you can substitute some of the milk with sour cream or Greek yogurt.
- To prevent blueberries from sinking, toss them lightly in a tablespoon of flour before folding into the batter.
- Let the cake cool slightly before cutting to help it set and make slicing easier.
- For an extra indulgent touch, dust the top with powdered sugar or drizzle with a simple vanilla glaze.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 90mg
