Blueberry Coffee Cake With Crumble Topping

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Blueberry Coffee Cake With Crumble Topping

Prep Time 20 minutes
Cook Time 55 minutes
Course Dessert
Servings 9


**Coffee Cake:**

  • – 2 cups all-purpose flour
  • – 2 teaspoons baking powder
  • – ½ teaspoon baking soda
  • – ½ teaspoon salt
  • – 1 stick salted butter room temperature
  • – 1 cup granulated sugar
  • – 1 large egg
  • – 1 teaspoon vanilla extract
  • – ½ teaspoon almond extract
  • – 1 cup buttermilk
  • – 2 cups fresh blueberries


  • – 1½ cups all-purpose flour
  • – ½ cup firmly packed light brown sugar
  • – ¼ cup white sugar
  • – ½ teaspoon salt
  • – 1 stick butter melted
  • – ½ teaspoon almond extract


**Brown Sugar Crumble:**

  • In a medium bowl, combine the flour, brown sugar, white sugar, and salt.
  • Pour in the melted butter and almond extract, then mix until large crumbs form. Set aside.

**Coffee Cake:**

  • Preheat the oven to 375°F.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a stand mixer or with a hand mixer, cream together the room temperature butter and sugar on medium-high speed for 2 minutes until light and fluffy.
  • Add the egg and extracts, then cream for another 2 minutes until light and fluffy.
  • Reduce the mixer speed to low and alternate adding the buttermilk and flour mixture, starting and ending with the dry ingredients. Add ⅓ of the dry ingredients, then ½ of the buttermilk, another ⅓ of the dry ingredients, the remaining buttermilk, and finally the last ⅓ of the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
  • Fold in the blueberries gently.
  • Spread the batter evenly in a 9×9 inch glass pan lined with parchment paper and sprayed with cooking spray.
  • Top the batter with the brown sugar crumble.
  • Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool before serving.

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