Blueberry Coffee Crumb Cake
A comforting family classic featuring fluffy cake layered with juicy blueberries, topped with a sweet crumb mixture for that irresistible crunch.
Ingredients
For the Cake
- 2 cups all-purpose flour Consider using King Arthur Flour for its high quality
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Always best to use grass-fed butter for richer flavor
- 1 cup blueberries (fresh or frozen) If frozen, do not thaw to keep them from falling apart
- 1/2 cup milk I prefer whole milk for creaminess
- 2 large eggs
- 1 teaspoon vanilla extract Use pure vanilla extract for authentic flavor
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup melted butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
- Beat in the eggs, one at a time, adding the vanilla after the last egg.
- In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk together.
Combining Ingredients
- Slowly add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.
- Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared baking pan, smoothing the top.
Making the Crumb Topping
- Mix together 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup melted butter until crumbly.
- Sprinkle the crumb mixture generously over the batter.
Baking
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
Serve warm with coffee or tea, and consider adding a scoop of vanilla ice cream.