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This blueberry coffee cake is soft and tender, and topped with a tasty buttery crumb topping.

Blueberry Coffee Cake with Crumb Topping

Kara
Blueberry coffee cake bursting with fresh blueberries, with a delicious buttery crumb topping.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 16 servings
Calories 310 kcal

Ingredients
  

Coffee Cake

  • ½ cup salted butter softened to room temp
  • 1 ⅓ cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups buttermilk
  • 4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups fresh or frozen blueberries

Crumb Topping

  • ⅓ cup all purpose flour
  • ⅓ cup sugar
  • 3 Tbsp salted butter softened to room temp

Instructions
 

  • 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.

Notes

I tried substituting half of the white flour with freshly ground whole wheat flour, and it still tasted amazing!

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 50gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 47mgSodium: 397mgPotassium: 99mgFiber: 1gSugar: 24gVitamin A: 334IUVitamin C: 1mgCalcium: 91mgIron: 2mg
Keyword blueberry coffee cake
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