Blueberry Crumble Coffee Cake
A delightful cake packed with juicy blueberries and topped with a crispy crumble, perfect for any occasion.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the cake
- 1/2 cup unsalted butter, softened Adds richness and tenderness to the cake.
- 1 cup granulated sugar Sweetness that balances the tartness of the blueberries.
- 2 large eggs Keeps the cake moist and provides structure.
- 1 tsp vanilla extract For a warm, inviting flavor.
- 1 cup sour cream Adds tang and moisture for an incredibly soft crumb.
- 1.5 cups all-purpose flour Forms the backbone of the batter.
- 1 tsp baking powder Provides lift.
- 1/2 tsp baking soda Ensures the cake rises perfectly.
- 1/4 tsp salt Enhances the flavors.
- 1.25 cups fresh blueberries (lightly dusted with flour) Bursting with juiciness and flavor.
For the crumble topping
- 1/3 cup all-purpose flour Creates the crumble texture.
- 1/3 cup granulated sugar Sweetness in the crumble.
- 2 tbsp unsalted butter, cold and cubed For that crispy texture.
- 1/2 tsp cinnamon (optional) Adds warmth and spice to the topping.
Instructions
Preparation
- In a small bowl, combine the flour, sugar, and cinnamon (if using). Add the cold, cubed butter and blend until you achieve a coarse crumble texture. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing gently until just combined.
- Carefully fold in the floured blueberries to prevent them from breaking apart.
Baking
- Spoon the batter into a greased bundt or tube pan, spreading it evenly.
- Sprinkle the crumble topping generously over the batter.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, incorporate lemon zest into the batter, or swap blueberries for other berries such as raspberries or strawberries. Adding chopped nuts to the crumble can provide a delightful crunch.