This Blueberry Coffee Cake with Crumble Topping is a moist, tender cake loaded with summer summer berries perfect for breakfast and dessert. 

Blueberry Coffee Cake with Crumble Topping Recipe

It’s blueberry season! Juicy blueberries are delicious on their own and eaten on your morning yogurt but for a special treat why not make a coffeecake? Not your favorite sour cream coffee cake but a blueberry coffeecake topped with crumble topping? Is there anything better with a cup of coffee or tea than a blueberry crumb cake?

If coffeecake isn’t your thing I have lots of blueberry recipes on the blog. You might enjoy my blueberry muffins and for dessert try my blueberry no-bake cream cheese cake.

What You Need to Make Blueberry Coffee Cake

• 1/4 cup of unsalted butter, room temperature
• 1/2 cup of sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 11/2 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup whole milk
• 2 cups fresh blueberries or frozen blueberries (frozen should be thawed and drained)

Crumb topping ingredients

• 1/2 cup granulated sugar
• 1/3 cup of flour
• 1/2 tsp cinnamon
• pinch of nutmeg
• 1/4 cup of cold butter

​Recipe Instructions

• Pre-Heat your oven to 375. Prepare an 8 x 8 inch baking pan with non-stick cooking spray, then line with parchment paper, alternately grease and flour the pan. Set the cake pan aside.
• In the bowl of a stand mixer with a paddle attachment cream together the butter and sugar.  Add egg and vanilla extract mix well. In separate mixing bowl, combine  flour, baking powder, salt, cinnamon and nutmeg. Add dry ingredients  to sugar/egg mixture, alternating with the milk. Gently fold in fresh berries.
• Pour the cake  batter into the prepared pan and sprinkle the top of the cake with crumble topping.
• Bake for 40-45 minutes or until the cake is golden brown. Remove from oven and let cool on a wire rack.

For crumble streusel topping

• In a small bowl mix together flour, sugar cinnamon, nutmeg.
• Cut in butter so that mixture resembles small crumbs. Use your fingers, a pastry cutter or two knives.

How to store blueberry cake and coffee cake.

Wrap leftover cake in plastic wrap or store in an airtight container. For longer storage wrap in plastic, then in foil and freeze for up to 3 months.

This cake is moist and delicious, the berries are soft and a little tart, and the crumb topping is crunchy with a hint of spice. Add this scrumptious blueberry streusel coffee cake to your next brunch or special occasion. It a great recipe that comes together easily and can even be made ahead.

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Blueberry Coffee Cake with Crumble Topping Recipe

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Ingredients

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Blueberry Coffee Cake

1/4 cup of unsalted butter, room temperature

1/2 cup of sugar

1 large egg

1 teaspoon vanilla extract

11/2 cups sifted all purpose flour

2 tsp. baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 cup whole milk

2 cups fresh blueberries or frozen blueberries (frozen should be thawed and drained)

Crumb topping ingredients

1/2 cup granulated sugar

1/3 cup of flour

1/2 tsp cinnamon

pinch of nutmeg

1/4 cup of cold butter

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Instructions

For cake:

Pre-Heat your oven to 375. Prepare an 8 x 8 inch baking pan with non-stick cooking spray, then line with parchment paper, alternately grease and flour the pan. Set the cake pan aside.

In the bowl of a stand mixer with a paddle attachment cream together the butter and sugar.  Add egg and vanilla extract mix well. In separate mixing bowl, combine  flour, baking powder, salt, cinnamon and nutmeg. Add dry ingredients  to sugar/egg mixture, alternating with the milk. Gently fold in fresh berries.

Pour the cake  batter into the prepared pan and sprinkle the top of the cake with crumble topping.

Bake for 40-45 minutes or until the cake is golden brown.

 

For crumble: In a small bowl mix together flour, sugar cinnamon, nutmeg. Cut in butter so that mixture resembles small crumbs. Use your fingers, a pastry cutter or two knives.

• Author: Elizabeth