Blueberry Coffee Cake with Crumb Topping and Fresh Blueberries Recipe
This Blueberry Coffee Cake is a soft, moist, and delicious treat loaded with juicy blueberries and topped with a buttery cinnamon crumb. Greek yogurt adds tenderness to the crumb, creating a bakery-style finish perfect for brunch or serving guests.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Ingredients
- 10 Tbsp unsalted butter, softened (1 1/4 sticks), plus more to grease the pan
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt or sour cream
- 1 1/2 cups blueberries (about 12 oz)
Crumb Topping
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 5 Tbsp cold butter, cubed
Instructions
- Prep: Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan and set aside to prevent sticking.
- Cream Butter and Sugar: In a stand mixer fitted with a whisk attachment, beat the softened butter and granulated sugar on medium speed until combined, then increase to high speed and beat for about 3 minutes until the mixture is light and creamy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract on high speed for an additional minute until the batter becomes creamy and fluffy.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly.
- Add Dry Ingredients and Yogurt: Alternately add the flour mixture and Greek yogurt to the butter mixture in two additions each, mixing gently just until combined after each addition to avoid overmixing.
- Fold in Blueberries: Using a spatula, gently fold the blueberries into the batter, ensuring they remain mostly intact. Spread the batter evenly in the prepared springform pan.
- Make Crumb Topping: In a small bowl, mix the flour, packed brown sugar, ground cinnamon, and a pinch of salt. Add the cold, cubed butter, and use your fingertips to work it into the dry ingredients until the mixture forms crumbly clumps with small pieces of butter visible.
- Top and Bake: Sprinkle the crumb topping evenly over the batter. Bake in the preheated oven for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to rest in the springform pan for 15 minutes. Then, transfer it to a cake plate and serve warm or at room temperature.
Notes
- For best results, use fresh blueberries and gently fold them in to avoid breaking.
- You can substitute sour cream for Greek yogurt for a similar texture and flavor.
- Ensure butter is softened for easy creaming but cold for the crumb topping to achieve a crumbly texture.
- Use a springform pan to easily release the cake without damage.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
