You're going to love this Blueberry Crumb Coffee Cake because it 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 coffee cake is that it is not overwhelmingly sweet.
One mixture makes the crumbs and forms the basis for the batter. This crumb cake can be mixed and in the oven in 20 minutes.
Why You'll Love This Recipe
- It's super simple to make this blueberry coffee cake. Mix up the crumbs, reserve some for the topping and add the remaining ingredients to rest of the crumbs. Pan it and bake. That's it!
- With the exception of the blueberries, you probably have all of the ingredients on hand.
- The recipe uses frozen blueberries for the best looking result, so keep a bag in the freezer and this can be made anytime without much effort.
CLOCKWISE: Buttermilk, all-purpose flour, blueberries, flour, baking soda, egg, unsalted butter, sugar in center.
LEFT TO RIGHT: Powdered sugar, lemon juice
- Wild blueberries are the best but extremely hard to find. So regular blueberries can be used.
- Blackberries or red raspberries can be substituted for the blueberries.
- 2 or 3 thinly sliced, peeled, and cored apples can replace the blueberries.
- 1 teaspoon of cinnamon can be added to the crumbs if desired.
- If you don't want to use the lemon glaze, simply dust with powdered sugar before serving.
Be sure to see the recipe card below for the list of ingredients and instructions.
Step by Step Instructions
Step 1. Place 2 cups of flour, butter and sugar in the bowl of a mixer.
Step 2. Beat the flour, butter, and sugar to form crumbs in the mixing bowl. They will be very fine.
Step 3. The crumbs are very fine and that is how they should be.
Step 4. Reserve ⅓ of the crumbs for the topping.
Step 5. Add the remaining ¼ cup flour, baking powder, egg and buttermilk to the crumbs in the mixing bowl.
Step 6. Beat on low to moisten and then raise to medium and beat until combined and smooth.
Step 7. Fold half of the blueberries into the batter.
Step 8. Spread the batter into the prepared pan.
Step 9. Place the remaining blueberries on top of the batter.
Step 10. Cover the blueberries with the reserved crumbs.
Step 1. Release the coffee cake after it has cooled and place itl on a rack.
Step 2. Combine the lemon juice and powdered sugar to make the glaze.
Step 3. Place the rack over waxed paper or parchment and using a spoon, drizzle the glaze over the cake.
Step 4. Drizzle in various directions until all of it is used.
While we don't know for certain, but it is assumed that they originated in Germany. We do know they are European with names like gugelhupf which is German or kaffekuchen from Austria. However, the Danish came up with the earliest version of eating a type of sweet bread while drinking coffee, so coffee cakes really evolved from many different cultural traditions.
Fresh berries break down faster when stirred into the batter and then baked making the batter an off color of gray which isn't very appetizing. Frozen berries stay in tact and don't discolor the dough so much.
Because originally it was made to accompany drinking coffee.
- It is important that the butter be refrigerated cold when mixing with the flour. Otherwise, it could form a paste instead of crumbs.
- It's important to use frozen berries even if they were bought fresh for the reasons stated above.
- This can be made ahead. Freeze it unwrapped. As soon as it is frozen, wrap it well and keep frozen up to 3 months. Thaw at room temperature, still wrapped. To refresh, warm in a 350°oven for about 15 to 20 minutes. Then glaze it.
Here are some other easy, delicious coffee cakes.
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Blueberry Crumb Coffee Cake
- 1 9 in cheesecake or springform pan
Blueberry Crumb Coffeecake
- 2 ½ 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
- 1 egg
- ½ cup buttermilk
- 9 oz frozen blueberries (255 grams)
- 1 cup powdered sugar (130 grams or 4 ½ ounces)
- 3 tablespoons lemon juice (plus more if needed)
Blueberry Crumb Coffeecake
- Preheat the oven to 350°F. Spray a 9" cheesecake pan or springform pan and set aside. Combine 2 cups of the flour and sugar in 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 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 blueberries into the batter. Spread it evenly in the pan.
- Place the remainder of the blueberries over the top of the batter. Top with the reserved crumbs. 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. Release it after it has cooled.
- Combine the powdered sugar and lemon juice in a bowl and stir until smooth and of a consistency to be drizzled. If it is too thick, add a bit of lemon juice, if it is to thin, add a little more powdered sugar.
- 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. Continue turning the cake and drizzling until all of the glaze is used. Allow the glaze to set before serving.
- The cake may be frozen without the glaze. Wrap well after freezing. Thaw and then glaze.
- Fresh or frozen berries can be used. Do not thaw the frozen berries. Use from the frozen state.
- Any berry or a combination of berries can be substituted for the blueberries.
- For maximumly even distribution of the blueberries, stir half into the batter and the layer the remaining half on top of the batter in the pan.