Blueberry Crumb Coffee Cake: A Delightful Treat
Blueberry Crumb Coffee Cake: A Delightful Treat is a practical, flavor-forward blueberry crumb coffee cake recipe with clear ingredients and step-by-step instructions. - Pan Type: Loaf pan.
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
- Batter: 6 tablespoons butter, ¾ cup sugar, 2 large eggs, 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ cup whole milk, 2 teaspoons vanilla extract, 2 cups fresh blueberries
- Crumble Topping: 1 cup all-purpose flour, ⅔ cup granulated sugar, 1 stick (½ cup) salted butter (melted), 1 teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Grease and line a loaf pan with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture. Stir in milk and vanilla extract until smooth.
- Dry blueberries on a towel. Toss with 1 tablespoon flour, then gently fold into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Combine crumble ingredients (flour, sugar, melted butter, cinnamon) in a bowl. Mix with a fork and pour evenly over the batter.
- Bake in the center of the oven for 50-60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
- The cake becomes moister over the second and third days of storage.
- Wrap the cooled cake in plastic wrap to store.
- Serve sliced with butter slightly warm or at room temperature.
- Wrap the cooled cake in plastic wrap to store.
- Serve sliced with butter slightly warm or at room temperature.