Blueberry Coffee Cake Recipe with Crumb Topping

This Blueberry Coffee Cake is a must-try! Juicy blueberries and a crunchy crumb topping make it perfect for breakfast or a sweet snack.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Snack

Cuisine: American

Keyword: Baking, Dessert, Easy

Servings: 8 servings

1 pint fresh blueberries these juicy gems add a burst of flavor and moisture throughout.
1 cup all-purpose flour essential for structure and texture in the cake.
1 teaspoon baking powder this will help the cake rise perfectly.
1/4 cup brown sugar adds a hint of caramel-like sweetness to the crumb topping.
1 pinch kosher salt enhances the flavors and balances the sweetness.
6 tablespoons butter melted, brings moisture and richness to both the cake and the topping.

Step 1: Preheat your oven to 350°F (175°C) to ensure that your cake bakes evenly.
Step 2: In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. In another bowl, whisk together the vanilla cake batter until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 3: Gently fold in the fresh blueberries, being careful not to overmix.
Step 4: In a separate bowl, mix the melted butter and brown sugar until combined. Add a pinch of salt and then gradually incorporate the flour until crumbly.
Step 5: Pour the cake batter into a greased 9-inch round cake pan, spreading it evenly. Sprinkle the crumb topping generously over the batter.
Step 6: Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely. Slice and serve warm or at room temperature.