This Blueberry Crumb Coffeecake has everything going for it. It is super easy, beautiful to look at and better to eat. One of the things I most love about this coffeecake is that it is not overwhelmingly sweet.
One mixture makes the crumbs and forms the basis for the batter. This Blueberry Crumb Coffeecake can be mixed and in the oven in 20 minutes.
I love the lemon glaze but if you want to skip this step, just sprinkle it with powdered sugar.
When we made these at the bakery we used wild blueberries because they are smaller. However, they are often hard to find at the stores so regular ones will due just fine. To keep the discoloration to a minimum, use frozen blueberries and keep them frozen until you need to add them. That way they don't juice out in the batter causing the discolortion.
This Blueberry Crumb Coffeecake can be made ahead. Freeze it unwrapped. As soon as it is frozen, wrap it well and keep frozen up to 3 months. Glaze it after it has thawed.
Blueberry Crumb Coffeecake2 ¼ cups all purpose flour, divided (315 grams or 11 ounces)
1 cup sugar (200 grams or 7 onces)
¾ cup butter , cold (170 grams, 6 ounces or 1 ½ sticks)
1 teaspoon baking soda
½ cup buttermilk
9 ounces frozen blueberries (255 grams)
Preheat the oven to 350°F. Spray a 9" cheesecake pan or springform pan and set aside.
Combine 2 cups flour and sugar to the bowl of a mixer.
Cut the butter into small pieces and add it to the bowl. Mix on low at first until most of the butter has been cut in. Raise the mixer and continue to mixing until crumbs form. They will be fine and not large crumbs. Remove ⅓ of the crumbs (210 grams or about 7 ounces) and set them aside.Add the remaining ¼ cup flour, baking soda, egg and buttermilk to the remainder of the crumbs in the bowl. Beat on low to bring it together then on medium to smooth it out.
Stir half of the frozen blueberries into the batter. Spread it evenly in the pan.
Place the remainder of the blueberries over the top of the batter. Sprinkle the crumbs, set aside in the bowl, over the blueberries.Bake for 50 to 55 minutes until a tester comes out clean. The crumbs will be light in color.
Let cool before removing from the pan.
Lemon Glaze1 cup powdered sugar (130 grams or 4 ½ ounces)
3 tablespoons lemon juice (plus more if needed)
Combine the powdered sugar and lemon juice in a bowl and stir until smooth and of a consistency to be drizzled.
Place the cake on a rack over waxed or parchment paper for easy clean up. Drizzle one way, turn the cake and drizzle in the opposite direction. Allow the glaze to set before serving.
Note: The cake may be frozen without the glaze. Wrap well after freezing. Thaw and then glaze.