Blueberry Crumb Coffee Cake

5 from 1 vote

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 coffeecake is that it is not overwhelmingly sweet.

Prep Time20

Cook Time55

Total Time1 15

Course: Coffee Cake

Cuisine: American

Keyword: blueberry coffee cake, crumb cake, coffee cake

Servings: servings

Calories: 314kcal

Author: Helen S Fletcher

Equipment

1 9 in cheesecake or springform pan

Ingredients

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)

Lemon Glaze

1 cup powdered sugar (130 grams or 4 ½ ounces)
3 tablespoons lemon juice (plus more if needed)

Instructions

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.

Lemon Glaze

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.

Notes

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.

Nutrition