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
- Pre-heat oven to 350° F
- Mix butter, sugar and vanilla until smooth
- Add milk and eggs. mix until combined
- 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.
- 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.
- After coating the berries, pour half of the batter into a well-greased (or sprayed) bread pan.
- Add about half of the berries into the pan and press some of them into the batter.
- Pour the rest of the batter and use a spatula to spread the batter evenly into the pan.
- Add the rest of the berries and gently press them down leaving some above the batter and some submerged.
- Add the crumble to the top of the bread² (see notes). *directions to make the crumble next.
- Bake for 1 hour and 45 minutes to 2 hours or until you poke a skewer through the middle and it comes out clean
- Add all sugars, oats and flours into a bowl and whisk all together until completely combined.
- 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).
- 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.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Breakfast, brunch, tea time food
- Cuisine: American
Nutrition
- Calories: 4115
- Sugar: 334
- Sodium: 3856
- Fat: 161
- Saturated Fat: 96
- Carbohydrates: 621
- Fiber: 22
- Protein: 61
- Cholesterol: 723