Blueberry Crumb Coffee Cake
Blueberry Crumb Coffee Cake is so delightful. It has a fresh blueberry layer sandwiched between two cake layers and then topped with a crumb topping before baking. The crumb layer ends up on the bottom of the cake when it’s inverted. It’s the perfect cake for any kind of family, company or holiday breakfast. It’s also great for snacks and dessert!
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Our church decided to put on Easter breakfast for all in attendance last month. While there were a lot of hot dishes and fruit trays, I also wanted to contribute something sweet for those who have a sweet tooth. I knew this coffee cake was one of those recipes I wanted to make. I made this along with a cherry concoction.
It’s been awhile since I last made it. One of the younger gals in the Sunday school class we used to teach ten years ago used to make this frequently when she brought breakfast. She also used to make a Chocolate Chip Coffee Cake that was heavenly.
Blueberry Crumb Coffee Cake is a great recipe to make if you’re looking for a special recipe for Father’s Day–or just because. While I garnished my cake with additional blueberries and raspberries, the coffee cake doesn’t need anything else. It’s delicious enough just like it is. Enjoy.
Blueberry Crumb Coffee Cake is a delightful coffeecake to make for special occasions.
Serve the coffeecake with fresh fruit.
If you enjoy coffeecake for breakfast, this one is fantastic.
Here’s what I did.
I used these ingredients for the cake portion of the recipe.
Soften butter and cream with an electric mixer until fluffy. Add egg and vanilla.
Cream again with an electric mixer until smooth.
Add salt, baking powder and half of the UNBLEACHED flour. (Bleached flour toughens baked goods).
Add half of the milk and whisk to combine.
Add remaining half of the flour and milk and whisk until combined.
Grease and flour a bundt pan very generously. Spread about half of the batter into the prepared baking dish.
Sprinkle blueberries over top.
Spread remaining cake batter over top of blueberries. Smooth top as much as possible.
I used these ingredients for the crumb topping.
Combine flour, brown sugar and cinnamon in a mixing bowl. Cut in cold butter with a pastry blender until mixture forms coarse crumbs.
Sprinkle crumb topping over top of cake batter. Bake at 350 about 55-60 minutes or until a knife inserted in center comes out clean. (My cake took 70 minutes to get to this point).
Cool cake completely before inverting cake onto a serving plate. Sprinkle with powdered sugar before serving.
Cut into pieces as desired.
Blueberry Crumb Coffee Cake is a wonderful breakfast cake to take to the office.
This has been a favorite recipe from the first time I tasted this heavenly cake.
Here’s the recipe.
BLUEBERRY CRUMB COFFEE CAKE
(Recipe adapted from Colleen Parks, when we attended Hillcrest Baptist Church, Cedar Hill, TX)
Blueberry Crumb Coffee Cake
Equipment
- 1 bundt pan
- 1 pastry blender
- 1 large mixing bowl
- 1 medium mixing bowl
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 bamboo skewer or knife to check for doneness on cake
Ingredients
CAKE:
- 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup unsalted butter softened (1 stick)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 cup 2% milk
- 1 cup fresh or frozen blueberries
- 1/4 cup powdered sugar (for dusting)
CRUMB TOPPING:
- 1 cup brown sugar packed
- 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. ground cinnamon
- 1/2 cup unsalted butter cold (1 stick)
Instructions
CAKE:
- Heat oven to 350°.
- Grease and flour a bundt pan very well.
- Beat ½ cup softened butter in large bowl with an electric mixer until creamy; add 1 cup granulated sugar, and beat until fluffy.
- Beat in egg and vanilla.
- Whisk together 2 cups flour, baking powder, and salt add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan.
- Cover with berries, and add remaining batter by tablespoons.
- Cover with streusel topping.
- Bake at 350° for 55-60 minutes, until deep golden brown.
- If knife or bamboo skewer inserted in center comes out clean, cake is done.
- Remove pan to wire rack to cool.
- Invert onto a plate after cake has cooled, and dust with powdered sugar.
CRUMB TOPPING:
- Mix 1 cup packed brown sugar, 2/3 cup flour, and cinnamon in a medium bowl.
- Cut in ½ cup butter; topping mixture will be crumbly.
- Set aside.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Every bite of Blueberry Crumb Coffee Cake will have you drooling!
Give this coffee cake a try for Father’s Day or other holiday gatherings.
You may also enjoy these delicious recipes!
Blueberry Crumb Coffee Cake
Equipment
- 1 bundt pan
- 1 pastry blender
- 1 large mixing bowl
- 1 medium mixing bowl
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 bamboo skewer or knife to check for doneness on cake
Ingredients
CAKE:
- 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup unsalted butter softened (1 stick)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 cup 2% milk
- 1 cup fresh or frozen blueberries
- 1/4 cup powdered sugar (for dusting)
CRUMB TOPPING:
- 1 cup brown sugar packed
- 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. ground cinnamon
- 1/2 cup unsalted butter cold (1 stick)
Instructions
CAKE:
- Heat oven to 350°.
- Grease and flour a bundt pan very well.
- Beat ½ cup softened butter in large bowl with an electric mixer until creamy; add 1 cup granulated sugar, and beat until fluffy.
- Beat in egg and vanilla.
- Whisk together 2 cups flour, baking powder, and salt add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan.
- Cover with berries, and add remaining batter by tablespoons.
- Cover with streusel topping.
- Bake at 350° for 55-60 minutes, until deep golden brown.
- If knife or bamboo skewer inserted in center comes out clean, cake is done.
- Remove pan to wire rack to cool.
- Invert onto a plate after cake has cooled, and dust with powdered sugar.
CRUMB TOPPING:
- Mix 1 cup packed brown sugar, 2/3 cup flour, and cinnamon in a medium bowl.
- Cut in ½ cup butter; topping mixture will be crumbly.
- Set aside.
2 Comments
Kim Lange
May 19, 2017 at 6:18 am
Teresa this looks great for Memorial Weekend! Blueberries with cake are the best! 🙂
Teresa
May 19, 2017 at 9:45 am
Thanks, Kim. It is a delightful cake to be sure! Have a great weekend.