Blueberry Coffee Crumb Cake

This blueberry coffee crumb cake is a delightful treat perfect for breakfast or a snack. With a moist cake base studded with fresh blueberries and topped with a buttery crumb topping, it pairs wonderfully with a cup of coffee or tea.

The recipe is easy to follow and requires basic baking skills. You can use fresh or frozen blueberries, making it a versatile option for any season.

Delicious Blueberry Coffee Crumb Cake

This delightful cake is perfect for breakfast or an afternoon snack. The combination of moist cake and plump blueberries creates a satisfying treat that pairs wonderfully with coffee or tea.

Infused with vanilla, the cake features a tender crumb that melts in your mouth. The addition of a crunchy streusel topping adds texture and flavor, making each bite a pleasure.

Creating the Crumb Topping

For the crumb topping, combine brown sugar, rolled oats, flour, and cinnamon in a bowl. Cut in the butter until the mixture resembles coarse crumbs. This topping will provide a satisfying crunch that contrasts beautifully with the soft cake.

Spread the batter evenly in the prepared cake pan and sprinkle the crumb topping generously over the surface. This will create a deliciously crispy layer once baked.

Yield: 8 slices

Blueberry Coffee Crumb Cake

Print

This coffee crumb cake features a tender cake infused with vanilla and loaded with blueberries, topped with a crunchy streusel. The recipe takes about 1 hour from start to finish and serves 8 people.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup brown sugar
• 1/2 cup rolled oats
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
4. Prepare the Crumb Topping: In a separate bowl, combine the brown sugar, rolled oats, flour, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs.
5. Assemble the Cake: Pour the batter into the prepared cake pan and spread evenly. Sprinkle the crumb topping over the batter.
6. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
7. Serve: Slice and serve warm or at room temperature, optionally dusted with powdered sugar.

Nutrition Information:

Yield:

8

Serving Size:

8
Amount Per Serving: Calories: 467Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 94mgSodium: 366mgCarbohydrates: 69gFiber: 2gSugar: 40gProtein: 6g

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Baking and Serving

Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, slice the cake and serve it warm or at room temperature. A light dusting of powdered sugar can add an extra touch of sweetness. Enjoy this delightful treat with a steaming cup of coffee for a cozy moment any time of day.