This Blueberry Crumble Coffee Cake combines a moist, tender cake with juicy blueberries and a crunchy, sweet crumble topping. The cake’s texture is enriched with sour cream, making it delightfully creamy, while the crumble adds a wonderful contrast with its buttery, sugary bite. Drizzled with a simple glaze, this cake is not only delicious but also visually appealing, making it a perfect centerpiece for brunch or a cozy dessert.
Why You’ll Love This:
The combination of soft cake, bursting blueberries, and the crunchy topping creates a delightful array of textures that will satisfy any sweet tooth. The tanginess of the blueberries complements the sweetness of the cake and crumble, offering a well-balanced flavor profile. This coffee cake is simple to make and can be enjoyed at any time of the day, whether it’s alongside your morning coffee or as an afternoon pick-me-up.
Perfect Occasion:
This Blueberry Crumble Coffee Cake is ideal for casual gatherings, morning meetings, or weekend brunches. It’s a fantastic option for potlucks, family breakfasts, or when you have guests staying over. The cake’s elegant appearance and comforting flavors make it suitable for more formal events or as a thoughtful homemade gift.
Decoration Tips:
For a beautiful presentation, sprinkle some fresh blueberries on top of the cake after baking. If you’re serving the cake for a special occasion, add a few mint leaves for a pop of color. The optional glaze not only adds an extra layer of sweetness but also enhances the cake’s appearance, making it look even more tempting.
Ingredients for the Cake:
- 2 cups cake flour (substitute with all-purpose flour if necessary)
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/4 cup sour cream
- 3/4 cup milk
- 1 cup blueberries
Ingredients for the Crumble Topping:
- 1/4 cup cold unsalted butter, cut into cubes
- 1/4 cup brown sugar
- 2 Tbsp granulated sugar
- 1/2 cup all-purpose flour
Ingredients for the Glaze (optional):
- 1/3 cup powdered sugar
- 1 1/2 tsp milk
Instructions:
- Preheat the Oven:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare the Crumble Topping:
- In a bowl, mix brown sugar, granulated sugar, and flour. Cut in the cold butter using a pastry cutter or fork until the mixture is crumbly. Refrigerate to keep cold.
- Make the Cake Batter:
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Mix in the egg, vanilla extract, and sour cream until well combined.
- Gently fold in the flour, baking powder, and milk, mixing just until smooth. Avoid overmixing.
- Carefully fold in the blueberries.
- Assemble the Cake:
- Line an 8×8 inch baking dish with parchment paper. Pour the batter into the dish, spreading evenly.
- Sprinkle the crumble topping over the batter.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Glaze:
- Allow the cake to cool completely. If using, whisk together the powdered sugar and milk until smooth, and drizzle over the cooled cake.
- Serve and Store:
- Cut into squares and serve. Store any leftovers in the refrigerator.
Enjoy this delightful Blueberry Crumble Coffee Cake, a treat that perfectly pairs the freshness of blueberries with the comforting richness of a classic coffee cake, topped with a delectable crumble that’s sure to please any crowd.
