Blueberry Crumb Coffee Cake
This delicious moist blueberry streusel coffee cake is perfect for weekend brunch, especially for holiday weekends like Easter or Mother’s Day or anytime you want to impress friends and family.
This is a perfect high-altitude recipe that needs no adjustments for baking and turns out incredibly moist and delicious every time.
I make this blueberry coffee cake for special occasions like showers, brunches, and Easter Sunday. It’s moist, incredibly flavorful and decadent. A perfect cake for breaking the Easter fast!
Ingredients
There are 3 parts to the coffee cake – the cake, the crumb topping, and the glaze.
Crumb Topping or Streusel
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup plus 2 tablespoons butter
Blueberry Cake
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup butter, softened (room temp)
- 1 cup milk
- 1 teaspoon vanilla
- 1 egg
- 2 cups fresh blueberries, washed and dried
Glaze
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
Preheat oven to 375° and spray a 9″ baking pan or springform pan with non-stick spray. Cut out a circle of parchment paper to fit in the bottom of the pan for easier transfer to a serving dish.
Tips For Making Blueberry Coffee Cake With Crumb Topping
Streusel is one of the best things to happen to desserts. I recommend making the streusel first so that when you’re ready to layer everything, you have it ready to go.
Crumb Topping
In a medium bowl, combine the crumb dry ingredients and stir. Cut the butter into smaller pieces and mix with the dry ingredients until the butter is combined. Refrigerate the mixture until ready to use.
Cake
In a large mixing bowl, combine the butter and sugar and cream together with a mixer until fluffy. Add the egg, milk and vanilla extract and mix again. Add the flour, baking powder and salt and mix to combine with the butter mixture.
The batter will be thick, but it works I promise.
Sprinkle the blueberries with 1 teaspoon of flour to coat so they don’t fall to the bottom of the cake.
Fold the blueberries into the batter.
Pour the batter into the prepared pan and top with the crumb streusel topping in marble-sized chunks.
Bake for 55 – 60 minutes until the top is golden brown and the center is firm. Toothpick should come out clean when testing for doneness.
Remove from the oven and cool for 10 minutes on a wire rack.
Glaze
The glaze is definitely optional but looks beautiful and adds a little something-something to the cake to make it extra special and indulgent.
Prepare glaze while the cake is cooling. In a small bowl, combine powdered sugar, vanilla and milk until smooth and pourable.
Pour the glaze over the top of the warm cake for a glaze that hardens and melts into the cake.
Ingredients
- Crumb Topping or Streusel
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup plus 2 tablespoons butter
- Blueberry Cake
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup butter softened (room temp)
- 1 cup milk
- 1 teaspoon vanilla
- 1 egg
- 2 cups fresh blueberries washed and dried
- Glaze
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat oven to 375° and spray a 9" baking pan or springform pan with non-stick spray. Cut out a circle of parchment paper to fit in the bottom of the pan for easier transfer to a serving dish.
- Crumb Topping
- In a medium bowl, combine the crumb dry ingredients and stir. Cut the butter into smaller pieces and mix with the dry ingredients until the butter is combined. Refrigerate the mixture until ready to use.
- Cake
- In a large mixing bowl, combine the butter and sugar and cream together with a mixer until fluffy. Add the egg, milk and vanilla extract and mix again. Add the flour, baking powder and salt and mix to combine with the butter mixture.
- The batter will be thick, but it works I promise.
- Sprinkle the blueberries with 1 teaspoon of flour to coat so they don't fall to the bottom of the cake.
- Fold the blueberries into the batter.
- Pour the batter into the prepared pan and top with the crumb streusel topping in marble-sized chunks.
- Bake for 55 - 60 minutes until the top is golden brown and the center is firm. Toothpick should come out clean when testing for doneness.
- Remove from the oven and cool for 10 minutes on a wire rack.
- Glaze
- The glaze is definitely optional but looks beautiful and adds a little something-something to the cake to make it extra special and indulgent.
- Prepare glaze while the cake is cooling. In a small bowl, combine powdered sugar, vanilla and milk until smooth and pourable.
- Pour the glaze over the top of the warm cake for a glaze that hardens and melts into the cake.
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