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    Home » Recipes » Recipes

    Blueberry Crumble Coffee Cake

    Published: Apr 6, 2017 · Modified: Aug 15, 2018 by Cara Kretz · This post may contain affiliate links · 2 Comments

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    blueberry_crumble_coffee_cakeBlueberry Crumble Coffee Cake is a wonderful way to brighten up a rainy Spring morning! What makes this coffee cake special is the heavy-handed brown sugar crumble topping.  The blueberries are a perfect tart contrast to the crumble and creamy cake.  You can use fresh blueberries or frozen (do not thaw).  The blueberries used in the cake pictured were frozen from last summer, a wonderful batch from my cousin Aggie's blueberry farm in Indiana.

    What type of pan you use will make a difference. In this recipe I used a 10-inch Springform pan. I like the easy release of the cake in a springform. The classic recipe calls for 9-inch square baking pan.  A smaller pan, such as an 8-inch square baking pan or 9-inch round, will result in a deeper cake. Whatever your preference. The hardest part of making  a Blueberry Crumble Coffee Cake is gently folding in the blueberries evenly without getting blue streaks. It won't hurt the flavor at all if they break up a bit. As you can see here I did not do that great a job at it!

    blueberry_crumble_coffee_cake

    The spiced crumble topping adds a layer of sweetness and flavor as well covers up the jumble beneath. Give Blueberry Crumble Coffee Cake a try this weekend for your family.

    blueberry_crumble_coffee_cake

    blueberry_crumble_coffee_cake
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    5 from 1 vote

    Blueberry Crumble Coffee Cake

    Blueberry Crumble Cake is a wonderful way to brighten up a rainy Spring morning! What makes this coffee cake special is the heavy-handed brown sugar crumble topping. The blueberries are a perfect tart contrast to the crumble and creamy cake. You can use fresh blueberries or frozen (do not thaw).
    Course Sweet
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Author Homemade Italian Cooking with Cara

    Ingredients

    For the Cake:

    • 2 cups flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • ¾ cup sugar
    • ¼ cup butter softened
    • 1 egg
    • 2 teaspoons vanilla extract
    • ½ cup buttermilk
    • 3 cups blueberries fresh or frozen (do not thaw)

    For the Crumb Topping:

    • 1 cup brown sugar
    • 1 cup flour
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ cup 1 stick butter, softened

    Instructions

    • Preheat the oven to 375 degrees.
    • Grease a 10-inch springform pan with butter or spray baking oil. Place the springform pan on a baking sheet for easier handling in and out of the oven, and to catch any possible spills.
    • In a small bowl, sift together the flour, baking powder, salt, and cinnamon.
    • In the bowl of a stand mixer, cream the sugar and butter for 3-4 minutes until pale and creamy. Add the egg and vanilla and mix well.
    • Add the flour third at a time, alternating with a third of the buttermilk. mixing after each addition. The dough will be thick. Using a spatula, gently fold in the blueberries until evenly incorporated.
    • Transfer batter to the greased pan.
    • To make the crumble, whisk all the dry ingredients together in a medium bowl. Break the softened butter in pieces with your hand and mix/squish into the sugar mixture until crumbly. The crumble will end up with little bits of butter coated in sugar. Sprinkle the crumb topping over the cake batter.
    • Bake for 50 -60 minutes or until a cake tester comes out clean in the center, and the crumble is golden brown.
    • Let cake cool for 30 minutes.Release from springform pan before serving.

     

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    Reader Interactions

    Comments

    1. Helan

      March 06, 2021 at 11:41 pm

      5 stars
      Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

      Reply
      • Cara Kretz

        March 09, 2021 at 8:54 am

        Thank you!!

        Reply

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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