Description
This Blueberry Coffee Crumb Cake is a soft, buttery cake layered with juicy blueberries and topped with a cinnamon-sugar crumb that bakes into a golden, crunchy finish. Whether you’re serving it warm for breakfast or slicing it for dessert, this cake delivers classic comfort in every bite. The moist base paired with the buttery topping makes it a standout among coffee cakes, perfect for brunch tables or weekend baking sessions. With a short prep time and pantry-friendly ingredients, it’s a must-have recipe to save and revisit often.
Ingredients
For the Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
1 cup fresh or frozen blueberries
1 tbsp flour (for tossing berries)
For the Crumb Topping:
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar, packed
1 tsp ground cinnamon
¼ cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9-inch square baking pan.
- Mix crumb topping: combine flour, sugars, and cinnamon. Cut in cold butter until crumbly. Chill.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla.
- Add half the flour mix, then sour cream, then remaining flour. Mix until just combined.
- Toss blueberries in flour and gently fold into the batter.
- Pour batter into pan and level it. Sprinkle with crumb topping.
- Bake 45–50 minutes until a toothpick comes out clean.
- Cool for at least 20 minutes before slicing.
Notes
Use firm blueberries for best results.
Chill crumb topping while you prep the batter to improve texture.
The cake tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290