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!
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.
Here’s the recipe.
BLUEBERRY CRUMB COFFEE CAKE
(Recipe adapted from Colleen Parks, when we attended Hillcrest Baptist Church, Cedar Hill, TX)
This has been a favorite recipe from the first time I tasted this heavenly cake.
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.