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Blueberry Crumble Coffee Cake

  • Total Time2 hours 30 minutes
  • Yield1 loaf 1x

A simple Blueberry Coffee Cake (no lemon in this recipe). Perfect with your favorite cup of tea or coffee.

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Blueberry coffee cafe sliced on a crystal dish

Ingredients

Units Scale

The Cake

  • 1 cup whole milk
  • 1/2 cup unsalted butter (melted)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 tablespoon all-purpose flour (to coat blueberries)
  • 1- pint blueberries
  • 3 teaspoon baking powder

Crumble

  • 2 tablespoon brown sugar
  • 1/4 cup white sugar
  • 1/4 cup old fashioned or rolled oats¹ (See Notes)
  • 1/2 cup flour
  • 1/4 cup unsalted butter (melted)
  • 1 teaspoon salt

Instructions

  1. Pre-heat oven to 350° F
  2. Mix butter, sugar and vanilla until smooth
  3. Add milk and eggs. mix until combined
  4. Add flour, salt, and baking powder ( I do not sift, I just pour the flour, then the salt and baking powder in). Blend until completely combined and smooth.
  5. Put rinsed blueberries in a separate bowl and add 2 tablespoons of flour. Gently fold the berries and flour until completely coated. This will help keep all the berries from sinking into the bottom.
  6. After coating the berries, pour half of the batter into a well-greased (or sprayed) bread pan.
  7. Add about half of the berries into the pan and press some of them into the batter.
  8. Pour the rest of the batter and use a spatula to spread the batter evenly into the pan.
  9. Add the rest of the berries and gently press them down leaving some above the batter and some submerged.
  10. Add the crumble to the top of the bread² (see notes). *directions to make the crumble next.
  11. Bake for 1 hour and 45 minutes to 2 hours or until you poke a skewer through the middle and it comes out clean
  12. Add all sugars, oats and flours into a bowl and whisk all together until completely combined.
  13. Add melted butter ( used salted butter for this, if you want, you could add a tsp of salt to the recipe or skip the salt all together, it’s kind of up to your taste buds).
  14. Take a fork and mix together, breaking a part any huge pieces. It should look like granola.

Notes

Before you Start Baking

  • I will warn you, this coffee cake takes a good amount of time to bake (depending on your oven, it could take 2 hours), so if needed, plan ahead and bake the night before (it tastes amazing hot or cold and is totally worth the time).

Other Notes:

¹ Do not use instant, it will just end up gross and cakey instead of crunchy

² I recommend using your hands to add the crumble and getting a little messy. Otherwise, you end up with huge chunks, and most of it is in the middle, which is just going to make it take longer to bake.

Nutrition

  • Calories: 4115
  • Sugar: 334
  • Sodium: 3856
  • Fat: 161
  • Saturated Fat: 96
  • Carbohydrates: 621
  • Fiber: 22
  • Protein: 61
  • Cholesterol: 723

Find it online: https://www.jenn-smith.com/recipe-blueberry-crumble-coffee-cake/