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–+ servings

Blueberry Crumb Coffee Cake

Teresa Ambra
The smell of Blueberry Crumb Coffee Cake baking is what you want to wake up to on a wonderful Saturday morning. This delicious Coffee Cake is filled with blueberries and has a lovely streusel topping baked into the cake. It's perfect for holiday breakfasts or company.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast Coffee Cake
Cuisine American
Servings 16
Calories 301 kcal

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

NOTE: My cake took 70 minutes to bake to the point where a knife inserted in center came out clean.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 301kcalCarbohydrates: 46gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 43mgSodium: 139mgPotassium: 68mgFiber: 1gSugar: 29gVitamin A: 385IUVitamin C: 1mgCalcium: 69mgIron: 1mg
Keyword blueberries, blueberry dessert, breakfast, cake, coffee cake, dessert
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