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Blueberry Crumb Coffee Cake

Irresistible Blueberry Crumb Coffee Cake for Cozy Mornings

This Blueberry Crumb Coffee Cake is a delightful treat combining juicy blueberries and a buttery crumb topping, perfect for cozy breakfasts.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Feel free to swap with gluten-free flour if needed.
  • 2 teaspoons Baking Powder Make sure it's fresh for that perfect rise.
  • 1 teaspoon Salt A little goes a long way.
  • 1 cup Butter (softened) Use unsalted for better control over salt content.
  • 1 cup Granulated Sugar Brown sugar can add a deeper flavor profile.
  • 1 teaspoon Vanilla Extract Always choose pure vanilla for the best results.
  • 1 large Egg Substitute with a flax egg for a vegan version.
  • 1 cup Milk Swap for almond milk or Greek yogurt for a twist.
  • 2 cups Fresh Blueberries Frozen blueberries work too, just don’t thaw.
  • 1 tablespoon Cold Butter (for greasing skillet) Essential for preventing sticking.
For the Crumb Topping
  • 1 cup Flour Use the same all-purpose flour as above for compatibility.
  • 1/2 cup Granulated Sugar Brown sugar can deepen the topping's flavor.
  • 1/2 cup Cold Butter Ensure it’s cold for the best results.

Equipment

  • 12-inch cast iron skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 12-inch cast iron skillet with cold butter.
  2. In a mixing bowl, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add the egg and vanilla extract to the creamed mixture and beat until well combined and smooth.
  4. Gradually mix in flour, baking powder, and salt alternately with milk until smooth.
  5. Pour the cake batter into the prepared skillet, filling it halfway. Sprinkle fresh blueberries over the top.
  6. Combine flour, sugar, and cold butter for the crumb topping until it resembles coarse sand.
  7. Sprinkle the crumb topping over the blueberries and batter. Bake for about 50 minutes until golden brown.
  8. Let the cake cool for 10-15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Feel free to experiment by adding spices or substituting blueberries with your favorite berries.

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