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Blueberry Crumble Coffee Cake

A delightful treat that combines the sweetness of fresh blueberries with a buttery crumble topping, perfect for brunch or dessert.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Brunch, Dessert
Cuisine: American
Keyword: Blueberry Cake, Brunch Recipe, coffee cake, Dessert Recipe, Easy Baking
Servings: 8 servings
Calories: 300kcal

Ingredients

For the Crumble Topping

  • 1/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tbsp unsalted butter, cold and cubed
  • 1/2 tsp cinnamon (optional) for crumble topping

For the Cake Batter

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups fresh blueberries (lightly dusted with flour)

Instructions

Prepare the Crumble

  • In a small bowl, mix together the flour, sugar, and cinnamon (if you’re using it).
  • Add the cubed cold butter and use a fork or your fingertips to work it into coarse crumbs. Set aside.

Make the Batter

  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, fully incorporating each before moving on to the next, and then stir in the vanilla extract.
  • Mix in the sour cream until everything is fully combined.

Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add this dry mixture into the wet ingredients, stirring gently until just combined.

Add Blueberries

  • Gently fold in the flour-dusted blueberries, ensuring that they’re well distributed throughout the batter.
  • Spoon the batter into a greased bundt or tube pan, spreading it evenly.

Top and Bake

  • Generously sprinkle the crumble topping over the batter in the pan.
  • Bake at 350°F (175°C) for 45–50 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.

Notes

Use fresh blueberries for best flavor. Dust blueberries with flour to prevent sinking. Add nuts for extra crunch. Monitor baking time closely as ovens vary.