Blueberry Crumb Coffee Cake — This blueberry coffee cake is bursting with fresh blueberries, and has a delicious buttery crumb topping. It’s sure to become a breakfast favorite!
Coffee cake is one of my favorite things to make for special weekend breakfasts. I love that you can just throw it together, put it in the oven, and walk away.
No standing over a hot griddle making bucketloads of pancakes. (Teenage boys eat A LOT of pancakes!) But when I make blueberry coffee cake, one pan feeds all of us. Hooray!
I have several coffee cake recipes, but haven’t ever made blueberry coffee cake before. Not sure why, because I love blueberry muffins.
I’m glad I finally tried it, because this is now one of my favorite coffee cake recipes. It is nice and tender and full of juicy berries. The yummy crumb topping makes it extra special.
What can I serve with Blueberry Coffee Cake?
I like to serve this coffee cake with scrambled eggs and fresh fruit. Makes for a very happy breakfast! You can also serve it with a fruit smoothie, coffee, or a cup of hot cocoa.
Handy Supplies for making Coffee Cake:
-Hand mixer: I’ve had this Cuisinart hand mixer for over 5 years, and it is still a workhorse. Love it!
–Silicone spatula: I have at least six of these in all different brands and sizes. I love the large ones for folding wet and dry ingredients together.
-Serving spatula: Nothing’s more frustrating than trying to serve your cake and having it crumble to pieces. I love small brownie spatulas for serving coffee cake!
Blueberry Coffee Cake with Crumb Topping
- 1/2 cup soft butter
- 1 1/3 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups buttermilk
- 4 cups flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups fresh or frozen blueberries
- 1/3 cup flour
- 1/3 cup sugar
- 3 Tbsp soft butter
- Cream butter and sugar in a large mixing bowl. Add eggs and vanilla; beat well. Stir in buttermilk and dry ingredients. Fold in blueberries.
- Spread batter into into a well greased 9×13″ baking pan.
- Combine topping ingredients in a small bowl till crumbly, sprinkle over the top of the batter.
- Bake at 325° for 45-50 minutes or till a toothpick comes out clean.
I tried substituting half of the white flour with freshly ground whole wheat flour, and it still tasted amazing!