"This blueberry coffee cake isn’t just for coffee time. A moist, tender cake loaded with blueberries – and a crunchy on-the-outside, soft on-the-inside crumb topping – makes for the best breakfast, dessert or afternoon coffee/tea snack!"
Blueberry Coffee Cake
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Prep time: 35mins
Cook time: 1hr
Serves or Makes: 16
Recipe Card
ingredients
The Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 1/2 cup unsalted butter (1 stick), softened
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
ingredients
The Crumb Topping
- 2 1/2 cups all-purpose flour
- 1 1/2 cups light brown sugar, packed
- 1 cup unsalted butter (2 sticks), melted
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Method
Step 1
Grease a 9×13” pan. Preheat the oven to 350 degrees.
Step 2
For the crumb topping: In a large bowl, mix together flour, light brown sugar, cinnamon, vanilla extract and salt with a fork. Add the melted butter and use the fork to mix the butter into the crumb mixture until just combined. Do not over-mix, or your crumb will turn into a paste! Set aside.
Step 3
For the cake: In the bowl of a mixer, cream together butter and sugar for about 90 seconds on medium speed until well-combined. Add eggs, vanilla extract, and sour cream. Mix on low for 1 minute, scraping down the sides of the bowl as needed.
Step 4
n a separate bowl, whisk together flour, baking soda, baking powder, and salt until combined. Add flour mixture to the wet ingredients in the mixer. Combine on low speed until just incorporated. Don’t over-mix! Batter will be sticky.
Step 5
Use a spatula to gently fold in blueberries. Add batter, in an even layer, to the greased pan.
Step 6
To assemble: Add crumb topping in an even layer on top of the cake batter. There's no need to press the crumb into the cake!
Step 7
To bake: Bake at 350 degrees for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Halfway through, you may need to lightly tent the cake with foil to prevent the crumb from burning.
Step 8
Let cool for at least 20 minutes before serving.