I love how the smell of a freshly baked Blueberry Coffee Cake Recipe Bakery Crumb fills my kitchen on a quiet morning, promising a delicious start to the day. This simple recipe brings that same bakery-fresh experience right to your home, making it a perfect family-friendly treat. The aroma of warm blueberries and sweet cinnamon crumb is utterly irresistible, creating a showstopping coffee cake that disappears fast. It’s surprisingly easy and hearty, ideal for busy weekday breakfasts or a comforting weekend brunch.
What You’ll Need (Ingredients and Key Roles)
- For the Cake:
- All-purpose flour: 1 ¾ cups (210g) – Forms the tender base for a perfectly soft crumb.
- Granulated sugar: 1 cup (200g) – Adds sweetness and essential moisture.
- Baking powder: 2 teaspoons – Provides lift for a light cake structure.
- Baking soda: ½ teaspoon – Reacts with milk for extra leavening.
- Salt: ½ teaspoon – Balances flavors and enhances sweetness.
- Large eggs: 2 – Binds the batter and adds richness.
- Milk: 1 cup (240ml) – Ensures a moist and tender cake (I often use whole milk, but skim or dairy-free like almond milk work too).
- Vegetable oil: ½ cup (120ml) – Keeps the cake incredibly moist and tender.
- Vanilla extract: 1 teaspoon – Essential for a warm, comforting flavor.
- Fresh blueberries: 1 ½ cups (225g) – Provides juicy bursts of fruitiness. (Or use frozen, unthawed berries if fresh aren’t in season; I’ve baked with both and the results are consistently good!)
- For the Bakery Crumb Topping:
- Cold butter: ½ cup (113g), unsalted and cut into small cubes – Crucial for developing that distinct, chunky crumb texture.
- All-purpose flour: 1 cup (120g) – Binds the crumb ingredients together.
- Brown sugar, packed: ½ cup (100g) – Adds deep, sweet caramel notes.
- Granulated sugar: ¼ cup (50g) – Contributes to the crumb’s golden sweetness.
- Ground cinnamon: 1 teaspoon – The classic, warming coffee cake spice.
- Smart Swaps & Upgrades: For a healthier approach, use plant-based milk options. For a gluten-free Blueberry Coffee Cake, ensure you use a 1:1 gluten-free baking blend. Add a squeeze of lemon zest to the blueberries for brightness – it makes the fruit pop! Consider organic blueberries for peak flavor when available.
- Sourcing: Choose plump, firm blueberries; local ones when they’re in season offer the best taste for this bakery crumb.
Step-by-Step Cooking Method
Prepare Your Pan & Oven
Preheat your oven to 375°F (190°C) to ensure an even bake. Grease and flour a 9×13 inch baking dish thoroughly, making sure all corners are coated for easy release later.
Make the Bakery Crumb Topping First
In a medium bowl, combine the brown sugar, granulated sugar, flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until coarse, varied crumbs form, resembling wet sand. Set this delicious Bakery Crumb Topping aside to keep it chilled.
Whisk Dry Ingredients for the Cake
In a large mixing bowl, whisk together the 1 ¾ cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt. Whisk for about 30 seconds until everything is well combined and aerated.
Combine Wet Ingredients
In a separate, smaller bowl, whisk the 2 large eggs, 1 cup milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and evenly blended, with no streaks of egg yolk remaining.
Mix Batter & Fold in Blueberries
Pour the combined wet ingredients into the large bowl of dry ingredients. Mix gently with a spatula or wooden spoon until just combined; a few lumps are fine. If the batter looks dry, splash in 1–2 Tbsp milk, but avoid overmixing as this can lead to a tough, dense cake. Gently fold in the fresh blueberries until they are evenly distributed throughout the batter. I always try to fold in my blueberries quickly to keep them from breaking apart too much, especially with the juicy organic varieties, which helps maintain their shape and ensures a tender Blueberry Coffee Cake.
Assemble and Bake
Pour the blueberry cake batter into your prepared 9×13 inch pan, spreading it evenly. Generously sprinkle the prepared bakery crumb topping over the batter, ensuring it’s distributed from edge to edge. Bake for 45-55 minutes, or until the edges are golden brown and a wooden toothpick inserted into the center comes out clean. Cool the Blueberry Coffee Cake Recipe Bakery Crumb slightly on a wire rack for about 15 minutes before slicing and serving warm.
Perfect Occasions and Pairings
This delightful Blueberry Coffee Cake Recipe with its inviting bakery crumb isn’t just for special occasions; it’s a versatile treat perfect for so many moments.
- When to Enjoy: It shines as a special weekday breakfast treat or a centerpiece for Sunday brunch. This hearty cake is also fantastic for family gatherings, potlucks, or simply as a comforting dessert after dinner. It even makes a wonderful, thoughtful gift for neighbors or new parents, bringing a bit of warmth to their day.
- Serving Suggestions: For a classic touch, dust your slices with a simple layer of powdered sugar. Elevate it further with a dollop of whipped cream or a scoop of vanilla ice cream. Of course, it pairs perfectly alongside a warm cup of coffee or tea. Consider serving it with a fresh fruit salad for a complete, refreshing brunch spread.
- Meal Prep & Storage: This Blueberry Coffee Cake is excellent for convenient meal prep.
- Fridge: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezer: For longer storage, wrap individual slices tightly in plastic wrap, then an additional layer of foil. Freeze for up to 3 months. Thaw frozen slices at room temperature for an hour, or warm gently.
- Reheating: For quick enjoyment, microwave individual slices for 20-30 seconds. Alternatively, warm pieces in a 300°F (150°C) oven for 10-15 minutes until heated through.
Wellness and Everyday Benefits of Blueberry Coffee Cake
Even though it’s a sweet indulgence, this Blueberry Coffee Cake Recipe offers some lovely benefits, fitting well into a balanced lifestyle.
- Balanced Living: While certainly a treat, this delicious cake provides satisfying energy from its carbohydrates. The blueberries contribute valuable antioxidants, making it a more wholesome choice than some other baked goods. Enjoying it in moderation is part of a healthy eating approach.
- Lifestyle Fit: This coffee cake offers a comforting and delicious start to any day. It’s a wonderful addition to family meals, bringing everyone to the table. It’s also a fantastic way to utilize fresh seasonal berries, ensuring peak flavor. For an added boost, serve a slice with a dollop of Greek yogurt, turning it into a high-protein snack. Plus, baking a batch ahead makes it a smart choice for easy meal prep ideas.
Customizing the Recipe for Your Needs
You can easily adapt this Blueberry Coffee Cake Recipe to suit different tastes and dietary preferences without losing its delicious bakery crumb.
- Flavor Tweaks: For an extra layer of warmth, add a touch of nutmeg to the crumb topping. Feel free to mix in other berries like raspberries or chopped peaches with the blueberries for varied fruitiness. A simple vanilla glaze drizzled over the cooled cake can also add extra sweetness and elegance.
- Dietary Adjustments:
- Gluten-Free: Substitute the all-purpose flour with a reputable 1:1 gluten-free baking flour blend.
- Dairy-Free: Opt for plant-based milk and dairy-free butter to make this recipe completely dairy-free.
- Lower Sugar: Reduce the granulated and brown sugar in both the cake and crumb by 1/4 cup total, tasting for your preferred sweetness level.
- Safety Notes: Always ensure all your ingredients are fresh for the best flavor and quality. Proper storage, as outlined above, is crucial to maintain the cake’s freshness and prevent spoilage.
Common Questions Answered
Is Blueberry Coffee Cake a healthy option?
While this Blueberry Coffee Cake is a delightful sweet treat, it does offer some goodness! Blueberries are packed with antioxidants, and the cake provides energy. Enjoy it in moderation as a part of a well-balanced diet and active lifestyle.
Can I freeze Blueberry Coffee Cake for later?
Absolutely, it freezes beautifully for future enjoyment. Wrap individual slices tightly in plastic wrap and then foil. You can freeze them for up to 3 months. Thaw at room temperature for a quick treat, or warm gently in the oven.
What’s the best substitute if I don’t have buttermilk?
No buttermilk on hand is an easy fix! Simply measure 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup, then fill the rest with regular milk until it reaches the required amount. Let it sit for 5 minutes until slightly curdled.
Why is my bakery crumb topping not clumpy enough?
The secret to that perfect bakery crumb topping is very cold butter. I’ve learned over countless batches that really working the cold butter into the flour with your fingertips is key; my kids always love helping with this part for that perfect bakery-style crumb!
Can I use frozen blueberries for this coffee cake recipe?
Yes, you can definitely use frozen blueberries! The trick is not to thaw them first. Fold them directly into the batter while still frozen to prevent them from sinking to the bottom and bleeding color into the cake.
How do I prevent my blueberries from sinking?
A simple trick is to gently toss the frozen (or fresh) blueberries with 1 tablespoon of flour before folding them into the batter. This light coating helps them stay suspended, ensuring an even distribution throughout your Blueberry Coffee Cake.
What if my coffee cake comes out dry?
A dry coffee cake usually means the batter was overmixed or the cake was overbaked. To prevent this, mix the batter until just combined, with a few streaks of flour remaining, and keep a close eye on your oven’s baking time and temperature.
This easy Blueberry Coffee Cake Recipe with its signature bakery crumb is a perfect way to bring joy to your kitchen and smiles to your family’s faces. I hope you add this delightful treat to your list of family dinners or quick meals soon – you won’t regret it! Save this delicious recipe on Pinterest so you can always find it!
Blueberry Coffee Cake Recipe Bakery Crumb
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This Blueberry Coffee Cake Recipe offers a bakery-fresh experience at home, combining a tender cake with juicy blueberries and a sweet cinnamon crumb topping. It is an easy and hearty treat, perfect for breakfast or brunch.
Ingredients
- 1.75 cups all-purpose flour (210g)
- 1 cup granulated sugar (200g)
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup milk (240ml), (whole, skim, or dairy-free like almond milk)
- 0.5 cup vegetable oil (120ml)
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries (225g), (or frozen, unthawed)
- 0.5 cup cold butter (113g), unsalted and cut into small cubes
- 1 cup all-purpose flour (120g)
- 0.5 cup packed brown sugar (100g)
- 0.25 cup granulated sugar (50g)
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking dish thoroughly.
- Make Crumb Topping: In a medium bowl, combine the brown sugar, granulated sugar, 1 cup flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until coarse, varied crumbs form. Set aside to keep chilled.
- Whisk Dry Cake Ingredients: In a large mixing bowl, whisk together the 1.75 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt for about 30 seconds until well combined.
- Combine Wet Cake Ingredients: In a separate, smaller bowl, whisk the 2 large eggs, 1 cup milk, 0.5 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
- Mix Batter & Fold Blueberries: Pour the combined wet ingredients into the large bowl of dry ingredients. Mix gently with a spatula or wooden spoon until just combined; a few lumps are fine. Gently fold in the fresh blueberries until evenly distributed, avoiding overmixing.
- Assemble and Bake: Pour the blueberry cake batter into your prepared 9×13 inch pan, spreading it evenly. Generously sprinkle the prepared bakery crumb topping over the batter. Bake for 45-55 minutes, or until the edges are golden brown and a wooden toothpick inserted into the center comes out clean.
- Cool & Serve: Cool the coffee cake slightly on a wire rack for about 15 minutes before slicing and serving warm.
Notes
Avoid overmixing the batter for a tender cake. For variations, use plant-based milk or a 1:1 gluten-free baking blend, and add lemon zest for brightness. Use frozen blueberries unthawed if fresh are not available. Store cooled coffee cake at room temperature in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 90-100 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Blueberry coffee cake, crumb topping, breakfast, brunch, easy, family-friendly, baked goods, dessert, cinnamon