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To make this blueberry crumb coffee cake, gather these simple ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup sour cream - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup fresh blueberries, rinsed - 1/2 cup brown sugar, packed - 1/2 cup rolled oats - 1 teaspoon ground cinnamon If you need to make changes, here are some great options: - All-purpose flour: Use whole wheat flour for a healthier option. - Sour cream: Greek yogurt works well and adds creaminess. - Unsalted butter: Coconut oil can be a dairy-free choice. - Fresh blueberries: Frozen blueberries can also work, but thaw them first. - Granulated sugar: Brown sugar can add a deeper flavor. These substitutions help you adjust the recipe without losing its delicious taste. Enjoy your baking! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). 2. Grease a 9x13 inch baking dish with butter. Dust it lightly with flour. This helps the cake not stick. 3. In a big bowl, mix the softened butter and granulated sugar. Beat it with an electric mixer for 3-4 minutes. The mix should be light and fluffy. 4. Add the eggs, one at a time. Make sure each egg mixes in well. Then, stir in the sour cream and vanilla extract until smooth. 5. In another bowl, whisk together flour, baking powder, baking soda, and salt. Mix until even. 6. Gradually add the dry mix to the wet mix. Stir gently. Don’t overmix. This keeps the cake tender. 1. Carefully fold in the fresh blueberries. Use a spatula for this. Make sure they spread throughout the batter without squishing. 2. Pour the batter into the prepared baking dish. Spread it out evenly. 3. For the crumb topping, mix brown sugar, rolled oats, cinnamon, and a little flour in a small bowl. 4. Drizzle a few tablespoons of melted butter into the mix. Use a fork to combine until it feels like wet sand. 5. Sprinkle the crumb topping over the batter. This gives it a tasty crunch. 6. Bake in the preheated oven for 40-45 minutes. Use a toothpick to check for doneness. It should come out clean. 7. Let the coffee cake cool in the pan for about 10 minutes. Slice it into squares and enjoy! To make a moist coffee cake, use sour cream. It adds rich flavor and moisture. Don’t skip the butter either; it gives a nice texture. When mixing, beat your butter and sugar until fluffy. This step helps trap air, making the cake light. Avoiding overmixing is key. When you combine wet and dry ingredients, stir gently. Stop mixing once you see no dry flour. Overmixing can make the cake tough, which we want to avoid. This coffee cake tastes great with coffee or tea. The warm flavors of blueberry pair well with a rich cup of coffee. You can also try it with a soothing herbal tea. For a lovely presentation, serve the cake warm. Dust it lightly with powdered sugar. Add some fresh blueberries on top for color. This simple touch makes your coffee cake look special. Pro Tips Fresh Blueberries: Always use fresh blueberries for the best flavor and texture. If using frozen, make sure to thaw and drain them to avoid excess moisture in the batter. Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature before mixing. This helps create a smoother batter and a lighter cake. Avoid Overmixing: Mix the batter just until combined to keep the cake tender. Overmixing can lead to a dense texture, so be gentle when folding in the dry ingredients. Cooling Time: Let the cake cool in the pan for about 10 minutes before slicing. This helps it set and makes it easier to cut without falling apart. {{image_4}} You can switch up the berries in this cake. Strawberries, raspberries, and blackberries all work well. Each berry brings its own flavor. Strawberries add sweetness, while raspberries give a nice tartness. Blackberries can add a juicy burst. Just be sure to rinse and dry them well before use. If you need a gluten-free cake, use gluten-free flour. This works well in most recipes. It keeps the cake light and fluffy. For a vegan option, swap butter for coconut oil and use flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. This will help bind the cake. To keep leftover coffee cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This keeps the cake moist and prevents it from drying out. Store it at room temperature for up to three days. If you want to keep it longer, refrigeration is a good choice. Just remember that it may lose some moisture in the fridge. I recommend using glass or plastic containers that seal well. These containers help maintain the cake's texture and flavor. Avoid using paper bags, as they do not keep moisture in. Freezing your coffee cake lets you enjoy it later. To freeze, cut the cake into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to remove any air from the bag to prevent freezer burn. You can freeze the cake for up to three months. When you're ready to eat it, take a piece out of the freezer. Let it thaw in the fridge overnight. If you want to eat it warm, you can reheat it in the oven at 350°F for about 10-15 minutes. This warms it up nicely and brings back its fresh taste. How to know when the coffee cake is done? You can tell when the coffee cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready. The edges should be golden brown, and the center should feel set but springy. Can I make this recipe ahead of time? Yes, you can prepare the batter the night before. Just cover it and store it in the fridge. In the morning, pour it into your baking dish and add the crumb topping. Bake as usual, and enjoy fresh coffee cake! Why is my coffee cake dense? A dense coffee cake can happen if you overmix the batter. Mix until just combined to keep it light. Also, check if your baking powder and baking soda are fresh, as old leavening agents can affect the rise. Can I add nuts to the crumb topping? Absolutely! Chopped nuts like walnuts or pecans work great in the crumb topping. They add a nice crunch and flavor. Just mix them in with the other crumb topping ingredients before sprinkling it on the cake. This blog post covered how to make a delicious coffee cake. I shared the ingredients, detailed steps, and helpful tips to ensure great results. You learned about storage options and how to adapt the recipe for various diets. Baking is fun and rewarding. With the right ingredients and techniques, you can create a tasty treat. Enjoy your coffee cake with friends and family, and don’t hesitate to experiment with different flavors. Happy baking!

Blueberry Bliss Crumb Coffee Cake

A delightful coffee cake featuring fresh blueberries and a crumbly topping, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup fresh blueberries, rinsed and drained
  • 0.5 cup brown sugar, packed
  • 0.5 cup rolled oats
  • 1 teaspoon ground cinnamon

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it with butter and lightly dusting it with flour to prevent the cake from sticking.
  • In a large mixing bowl, combine the softened butter and granulated sugar. Beat the mixture with an electric mixer on medium speed for about 3-4 minutes until it becomes light and fluffy.
  • Introduce the eggs into the mixture one at a time, ensuring each egg is fully incorporated before adding the next. After the eggs, stir in the sour cream and vanilla extract until the mixture is smooth and well blended.
  • In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed. Slowly add this dry mixture to the wet ingredients, stirring gently just until combined—avoiding overmixing to keep the cake tender.
  • Carefully fold in the fresh blueberries using a spatula, ensuring they are well-distributed throughout the batter without crushing them.
  • Pour the batter into the prepared baking dish, spreading it evenly to ensure consistent baking.
  • To make the crumb topping, in a small bowl, combine the brown sugar, rolled oats, cinnamon, and a handful of flour. Drizzle in a few tablespoons of melted butter and mix with a fork until the topping achieves a texture similar to wet sand.
  • Evenly sprinkle the crumb topping over the batter in the baking dish for that delicious crunch.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is done.
  • After baking, allow the coffee cake to cool in the pan for about 10 minutes before slicing it into squares for serving.

Notes

Serve warm, dusted with powdered sugar and garnished with extra blueberries. Pairs well with coffee or tea.
Keyword blueberry, brunch, coffee cake, dessert