Blueberry Coffee Cake
A soft and buttery cake loaded with berries, topped with a delicious cinnamon crumb for a cozy breakfast treat.
Ingredients
For the Cake
- 2 cups All-purpose flour
- 1 cup Granulated sugar White sugar for the cake
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1/2 cup Butter Softened for batter
- 2 large Eggs Room temperature
- 1 cup Sour cream or plain Greek yogurt Keeps the cake moist
- 1/4 cup Milk Just a splash to loosen batter
- 1 teaspoon Vanilla extract
- 2 cups Blueberries Fresh or frozen
For the Crumb Topping
- 1 cup All-purpose flour
- 1/2 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1/2 cup Cold butter For crumb topping
- 1 pinch Salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch square pan or line it with parchment.
- For the crumb topping, mix flour, brown sugar, cinnamon, and a pinch of salt in a bowl. Cut in the cold butter until you have chunky crumbs. Refrigerate while you make the batter.
- In another bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Mix in the sour cream (or yogurt). Gradually add the dry ingredients in two batches, adding a splash of milk if the batter feels too thick.
- Gently fold in the blueberries, ensuring to toss them with flour first if using frozen.
- Spread the batter into the prepared pan and sprinkle the crumb topping evenly over the top.
- Bake for 40 to 50 minutes, until a toothpick comes out mostly clean. Allow to cool for at least 15 minutes before slicing.
Notes
Do not overmix the batter; mix just until combined. Store covered at room temperature for about 2 days or taller in the refrigerator.