Description
This Blueberry Coffee Cake is a delightful treat featuring a moist cake bursting with fresh blueberries and topped with a sweet, cinnamon-spiced crumb topping. Perfect for breakfast or an afternoon snack, this cake combines tender crumb with juicy fruit and a crunchy topping for irresistible texture and flavor.
Ingredients
Cake Ingredients
- All-purpose flour – 2 cups (240 g)
- Granulated sugar – 1 cup (200 g)
- Baking powder – 2 teaspoons
- Baking soda – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Unsalted butter – 1/2 cup (115 g), softened
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- Buttermilk – 1 cup (240 ml)
- Fresh blueberries – 1 cup (150 g)
Crumb Topping
- All-purpose flour – 1/2 cup (60 g)
- Brown sugar – 1/3 cup (70 g)
- Granulated sugar – 2 tablespoons
- Ground cinnamon – 1 teaspoon
- Unsalted butter – 1/4 cup (60 g), melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy removal of the cake after baking.
- Make Crumb Topping: In a small bowl, combine 1/2 cup flour, brown sugar, granulated sugar, and cinnamon. Pour in melted butter and mix until the mixture becomes crumbly. Set this topping aside for later use.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In another bowl, beat the softened butter and 1 cup granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes using a mixer.
- Add Eggs and Vanilla: Add eggs one at a time, blending well after each addition. Then stir in vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the creamed butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing gently just until combined to avoid overworking the batter.
- Fold in Blueberries: Gently fold in fresh blueberries using a spatula, taking care not to break them to keep the berries intact in the cake.
- Fill the Pan: Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
- Add Crumb Topping: Evenly sprinkle the prepared crumb topping over the batter to ensure a crispy, sweet crust after baking.
- Bake the Cake: Place the cake in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature optionally dusted with powdered sugar for added sweetness and presentation.
Notes
- Use fresh blueberries for best texture and flavor; frozen blueberries can be used but may require slight adjustment in baking time.
- Ensure not to overmix the batter to keep the cake tender and light.
- The crumb topping can be prepared ahead and refrigerated before use.
- To avoid sinking berries, toss them in a little flour before folding into the batter.
- This cake pairs wonderfully with a cup of coffee or tea.
