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Blueberry Crumb Coffee Cake


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Rate this recipe 4.7/5 (32 Votes)


  • Crumble topping:
  • 1/2 C brown sugar
  • 1/2 C flour
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/4 C butter,softened
  • Cake:
  • 2 C flour
  • 2 t baking powder
  • 1/4 t salt
  • 1/2 t cinnamon
  • 3/4 C sugar
  • 1/4 C butter, softened
  • 1 lg egg
  • 1 t vanilla
  • 1/2 C buttermilk
  • 3 c fresh blueberries ( or frozen, but do not thaw)



Step 1

Preheat oven to 375.
Grease a 9" square pan & set aside.
In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
In another medium bowl, stir together the flour, baking powder, salt & cinnamon.
In a large bowl, cream together the remaining butter & sugar.
Blend in the flour mixture & cream alternately, beginning & ending with the flour.
Fold in the blueberries.
( The dough is quite stiff, so be patient as you're folding in the blueberries, don't mush them up)
Spread the batter into the prepared pan & sprinkle with the crumble topping.
Bake for 50-60 mins, until a toothpick inserted in the center comes out clean.
Cool, & cut into 9 lg squares.

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