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Blueberry Crumble Coffee Cake

A delightful dessert featuring a buttery, crumbly topping and fresh blueberries, perfect for coffee breaks or afternoon treats.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Blueberry Coffee Cake, Crumble Cake, Dessert Recipe
Servings: 8 servings
Calories: 275kcal

Ingredients

For the cake batter

  • 1/2 cup unsalted butter, softened to a creamy bliss
  • 1 cup granulated sugar for that sweet touch
  • 2 large eggs bringing richness and moisture
  • 1 tsp vanilla extract for a fragrant hint of sweetness
  • 1 cup sour cream ensuring a moist texture
  • 1 1/2 cups all-purpose flour the foundational ingredient
  • 1 tsp baking powder to help the cake rise beautifully
  • 1/2 tsp baking soda adding lightness and fluffiness
  • 1/4 tsp salt enhancing all the flavors
  • 1 1/4 cups fresh blueberries plump and juicy (lightly dusted with flour)

For the crumble topping

  • 1/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tbsp unsalted butter cold and cubed
  • 1/2 tsp cinnamon (optional, for crumble topping)

Instructions

Preparation

  • In a small bowl, combine the flour, sugar, and optional cinnamon for the crumble topping. Add the cubed cold butter and use your fingers or a pastry cutter to work it into the mixture until it resembles coarse crumbs. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and then the sour cream until fully incorporated.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, stirring gently until just combined.
  • Gently fold in the dusted blueberries to prevent them from sinking. Spoon the batter into a greased bundt or tube pan evenly.
  • Sprinkle the crumble topping generously over the batter.

Baking

  • Preheat the oven to 350°F (175°C) and bake the cake for 45-50 minutes, checking for doneness with a toothpick.
  • Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Use fresh, high-quality blueberries for best results. Leftover cake can be warmed in the microwave for a fresh-out-of-the-oven experience. Consider adding a drizzle of lemon glaze or folding in nuts for added flavor and texture.