Go Back
Blueberry Coffee Crumb Cake

Blueberry Coffee Crumb Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup (125g) all-purpose flour (for the crumb)
  • 2/3 cup (135g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (85g) cold unsalted butter, cut into pieces
  • 1 1/2 cups (190g) all-purpose flour (for the cake)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk, well-shaken
  • 1 1/2 cups (about 225g) fresh or frozen blueberries

Method
 

  1. Preheat oven to 350°F (175°C). Make crumb: mix 1 cup flour, brown sugar, and cinnamon. Cut in cold butter until clumpy; set aside.
  2. Whisk remaining 1 1/2 cups flour, baking powder, baking soda, and salt.
  3. Cream 1/2 cup softened butter and granulated sugar until fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla.
  4. Add dry mix and buttermilk alternately, beginning and ending with flour, mixing just until combined.
  5. Fold in blueberries. Spread batter in a greased 9-inch square pan, top evenly with crumb, pressing lightly.
  6. Bake 45-50 minutes until golden and a toothpick has moist crumbs. Cool 10 minutes before slicing.

Notes

If using frozen blueberries, add them without thawing. The cake keeps at room temperature for a day or refrigerated for up to four days. Reheat squares in a toaster oven at 300°F for a few minutes to bring back the crunch.