Despite the name Blueberry Coffee Cake, this delectable crumbly sweet has absolutely zero coffee content. This American-style classic cake is meant to be eaten during breakfast and goes really well with an aromatic cuppa coffee, hence the name.
In fact, there’s no reason to limit yourself to having this just at breakfast. You could very well have it at anytime of the day. The crumbly streusel topping is made with a combination of brown sugar, flour, cinnamon and butter. This heavenly combination of crumb with cake is one of the most ingenious pairing ever.
Because of the generous amount of blueberries that go into the batter, the texture of the cake is moist and tender. The slight tartness from the blueberries give the cake a superior flavor without being too sweet.
Ingredients:
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
Serves 12
Adapted from: King Arthur Flour
The line up for crumble topping.
Crumble topping:
Combine brown sugar, flour, salt and cinnamon powder together in a medium bowl and mix well.
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.
The line up for cake batter.
Cake batter:
Preheat oven to 375°F/190°C. Grease a 9 x 9 inch square pan and set aside.
Use a whisk and mix the flour, baking powder and salt in a medium bowl.
In another large bowl, beat the butter and sugar together with an electric handheld mixer until pale and fluffy.
Add in 1 egg at a time, beating it well after each addition. Mix in lemon zest and vanilla extract.
In 3 batches, alternate between flour, follow by milk and fold gently until just combined. Do not over mix or the cake will be very dense.
Lastly add in blueberries and give it a final mix.
Pour the batter into the prepare pan and spread it evenly.
Sprinkle all the crumble evenly on top of the batter.
Bake in preheated oven for 40 – 45 mins or until a cake skewer inserted comes out clean.
Allow to cool for 15 to 20 mins before serving.
- 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
- Crumble topping:
- Combine brown sugar, flour, salt and cinnamon powder together in a medium bowl and mix well.
- 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.
- Cake batter:
- Preheat oven to 375°F/190°C. Grease a 9 x 9 inch square pan and set aside.
- Use a whisk and mix the flour, baking powder and salt in a medium bowl.
- In another large bowl, beat the butter and sugar together with an electric handheld mixer until pale and fluffy.
- Add in 1 egg at a time, beating it well after each addition. Mix in lemon zest and vanilla extract.
- 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.
- Pour the batter into the prepare pan and spread it evenly.
- Sprinkle all the crumble evenly on top of the batter.
- Bake in preheated oven for 40 – 45 mins or until a cake skewer inserted comes out clean.
- Allow to cool for 15 to 20 mins before serving.
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