I’d be lying if I said blueberries weren’t my favorite summer fruit. I think I make a new recipe with blueberries every other week, if not every week. This week, the new blueberry recipe was this gloriously delicious blueberry coffee cake with a crumble topping.
I mean, first of all, blueberries are beautiful. Second of all, they are extra flavorful in the summer – to me, even more than most other berries. Plus, it is so so tempting to buy the big tubs of blueberries in the summer. And let me tell you, I give in and buy those big tubs every week! How can you not?!
These blueberry coffee cake bars were born from a giant 1 pound container of fresh & flavorful berries. They are filled to the brim with berries, a sweet cinnamon sugar layer in the middle and a crunchy crumble over top. This coffee cake is incredibly moist and super fluffy. It is perfect for a sweet brunch, or a snack to cure any midday cravings.
Berries are just the most flavorful in the summer and you can bet I’m here to help you make the most of it! Grab some tips for making this coffee cake absolutely perfect down below, and the recipe following the tips.
Blueberry Coffee Cake Recipe Tips:
- Try to spread the second layer of coffee cake batter carefully. It’s obviously okay if the cinnamon sugar layer gets messed up a bit, but if you keep it intact, you will get a beautiful little swirl in the middle of your coffee cake!
- The crumble of any recipe, this one included, becomes less crisp as time goes on. With that, I recommend enjoying this coffee cake within about 3 days and storing in an airtight container once fully cooled. You can obviously enjoy it past then, but I would freeze the extra slices of coffee cake. 🙂
- Please only use fresh blueberries in this recipe! Frozen blueberries will cause extra moisture and weight in the batter. This would result in a more dense loaf, and potential sinking of the blueberries which we don’t want!
Looking for more coffee cake recipes? Try these
Blueberry Crumble Coffee Cake
1
loaf25
minutes50
minutesIngredients
- Coffee Cake Batter
1/2 Cup Unsalted Butter
2/3 Cup Brown Sugar
1/4 Cup Maple Syrup
2 Eggs, room temperature
1/3 Cup Milk of choice
1.5 Cup All Purpose Flour
1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2/3 Cup Fresh Blueberries
- Cinnamon Sugar Layer
2 Tbsp Brown Sugar
2 Tbsp Cane Sugar
1/2 Tbsp Cinnamon
- Crumble Topping
1/2 Cup & 2 Tbsp All Purpose Flour
6 Tbsp Cold Unsalted Butter
1/2 Tbsp Cinnamon
6 Tbsp Brown Sugar
Directions
- Preheat the oven to 350 degrees Fahrenheit and line an 8×8 baking dish with parchment paper – set aside.
- Begin by preparing the crumble topping. Cut the butter for the crumble topping into small cubes, about a half inch in size. Combine in a small mixing bowl with the flour, cinnamon, and brown sugar for the crumble topping. Mix everything with your hands until “crumbles” form. Once these have formed, set aside.
- Next, melt your butter for the coffee cake batter. Set aside.
- While the butter is cooling, whisk eggs, milk, brown sugar & maple syrup in a large mixing bowl until fully combined. Add melted / cooled butter and whisk again.
- In a separate bowl, combine flour (reserving 1 Tbsp of flour for covering the blueberries) , cinnamon, salt, baking soda & baking powder.
- In another separate bowl, add your blueberries and the reserved tablespoon of flour. Toss the blueberries until they are lightly coated in the flour – this is important as it will keep the berries from sinking!
- Add the dry ingredients to the bowl with the wet ingredients and fold everything together until fully combined. Folding ingredients together here rather than mixing vigorously will keep the coffee cake a nice light texture.Â
- Then, add the coated blueberries to the batter and fold them in to combine.
- Pour half of the batter into your parchment lined pan. Set aside.
- In a separate small bowl, mix together the brown sugar, cane sugar and cinnamon for the cinnamon sugar filling layer, and sprinkle generously over the first layer of batter – covering it completely.
- Then, add the remaining half of the batter over the cinnamon sugar filling layer and carefully smooth out over top, trying to keep the cinnamon sugar layer intact. It’s ok if it messes up a bit, though.
- Finally, sprinkle all the crumble topping over the second layer of banana bread.
- Bake for about 50 – 53 minutes, or until fully cooked through. Once done baking, remove your blueberry coffee cake from the oven and let it cool completely before storing in an airtight container. Slice into pieces and enjoy!
- Optional last step — mix 1 cup of powdered sugar with 3 tablespoons of milk of your choice for a frosting to drizzle over top!
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