Elevate your morning coffee ritual with this delightful Blueberry Coffee Cake, featuring a luscious blueberry-studded batter beneath a crunchy cinnamon crumble topping. Finished with a smooth vanilla glaze, this cake combines the tartness of blueberries with the warm, sweet notes of cinnamon and vanilla. Whether you’re enjoying a lazy weekend breakfast or looking for the perfect treat to share at a brunch gathering, this coffee cake is sure to impress with its moist texture and bursts of berry flavor.
Why You’ll Love This:
- Flavorful Layers: The cake boasts a rich, buttery base filled with juicy blueberries, topped with a spiced cinnamon crumble that provides a delightful textural contrast.
- Versatile Serving Options: Perfect alongside a cup of coffee or tea, this cake transitions beautifully from breakfast to dessert.
- Customizable: Easily adapt the recipe to suit your preferences—use frozen blueberries when fresh aren’t in season, or switch out the berries for another favorite.
Perfect Occasion: This Blueberry Coffee Cake is ideal for a range of occasions, from family breakfasts to office gatherings, potlucks, or as a comforting weekend treat. It’s also a lovely addition to any holiday table or special event where a sweet, homemade touch is appreciated.
Decoration Tips:
- Fresh Berry Garnish: Before serving, top the cake with fresh blueberries and a dusting of powdered sugar for an extra touch of elegance.
- Lemon Zest: Enhance the lemon flavor by sprinkling additional lemon zest over the glaze for a vibrant, citrusy pop.
- Nutty Addition: For added crunch and flavor, consider mixing chopped pecans or walnuts into the crumble topping.
Ingredients:
- Crumble Topping:
- 6 Tbsp cold unsalted butter, diced (85g)
- 1 cup all-purpose flour (120g)
- 3/4 cup packed light brown sugar (160g)
- 2 tsp cinnamon
- Pinch of salt
- Batter:
- 2 cups all-purpose flour (240g)
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup unsalted butter, room temperature (113g)
- 3/4 cup granulated sugar (149g)
- 1/4 cup light brown sugar (54g)
- 1/2 Tbsp lemon zest
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup milk (118ml)
- 1 3/4 cups blueberries (fresh or frozen)
- Glaze (optional):
- 1/2 cup powdered sugar (57g)
- 1 Tbsp milk (15ml)
- 1/2 tsp vanilla extract
Instructions:
- Prepare the Crumble:
- Whisk together flour, light brown sugar, cinnamon, and salt. Add diced butter and mix with fingers until crumbly. Refrigerate.
- Make the Batter:
- Preheat oven to 350°F (177°C) and grease a 9-inch baking pan.
- Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter, sugars, and lemon zest until fluffy. Mix in eggs and vanilla.
- Alternately add dry ingredients and milk to the creamed mixture. Coat blueberries in flour, then fold into the batter.
- Spread batter in the pan and top with crumble.
- Bake for 45-50 minutes.
- Prepare the Glaze:
- Mix powdered sugar, milk, and vanilla. Drizzle over cooled cake.
Enjoy this mouthwatering Blueberry Coffee Cake, a perfect treat that combines the freshness of blueberries with the sweet crunch of cinnamon crumble!
