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!