Description
A delightful blueberry coffee cake with a crumbly topping, perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- 1½ cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp flour (to coat blueberries)
- ½ cup light brown sugar (packed)
- ½ cup all-purpose flour (for crumb topping)
- 1 tsp ground cinnamon
- ¼ cup unsalted butter (melted, for crumb topping)
- ½ cup powdered sugar (optional glaze)
- 1–2 tbsp milk or cream (optional glaze)
- ¼ tsp vanilla extract (optional glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
- Make the crumb topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Add melted butter to this mixture and stir until it becomes crumbly. Set it aside.
- Combine dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a larger bowl, beat the softened butter and granulated sugar together until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream.
- Prepare the blueberries: Toss the blueberries with 1 tablespoon of flour to coat them lightly. Gently fold the blueberries into the batter.
- Spread the batter: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the crumb topping generously over the surface.
- Bake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for about 20 minutes. If you want to add an optional glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over the cooled cake.
Notes
Best enjoyed warm or at room temperature. Add fresh blueberries for garnish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: blueberry coffee cake, breakfast, dessert, easy baking, brunch recipes