Blueberry Coffee Cake
Prep time
Cook time
Total time
Recipe type: Baking
Serves: serves 12
  • Crumble Topping:
  • ½ cup (64 g) all-purpose flour
  • 6 tbsp soft brown sugar
  • 4 tbsp (60g) cold unsalted butter – cut into ½ inch cubes
  • ¼ tsp salt
  • 1 tsp cinnamon powder
  • Cake batter:
  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 110 g unsalted butter – soften at room temperature
  • 150 g caster sugar
  • ½ cup (125 ml) whole milk
  • 2 large eggs (60 g each)
  • 1 ½ tsp vanilla extract
  • Lemon zest from 1 lemon
  • 2 cups (280 g) fresh blueberries
  1. Crumble topping:
  2. Combine brown sugar, flour, salt and cinnamon powder together in a medium bowl and mix well.
  3. Scatter cold cubed butter into the bowl and use your fingers to rub it into a crumbly texture. The mixture should resemble wet sand. Place in the refrigerator until ready to use.
  4. Cake batter:
  5. Preheat oven to 375°F/190°C. Grease a 9 x 9 inch square pan and set aside.
  6. Use a whisk and mix the flour, baking powder and salt in a medium bowl.
  7. In another large bowl, beat the butter and sugar together with an electric handheld mixer until pale and fluffy.
  8. Add in 1 egg at a time, beating it well after each addition. Mix in lemon zest and vanilla extract.
  9. In 3 batches, alternate between flour, follow by milk and fold gently until just combined. Do not overmix or the cake will be very dense. Lastly add in blueberries and give it a final mix.
  10. Pour the batter into the prepare pan and spread it evenly.
  11. Sprinkle all the crumble evenly on top of the batter.
  12. Bake in preheated oven for 40 – 45 mins or until a cake skewer inserted comes out clean.
  13. Allow to cool for 15 to 20 mins before serving.
Recipe by Bear Naked Food at