Best 6 Crumb Topped Blueberry Coffee Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary experience with our tantalizing Crumb Topped Blueberry Coffee Cake recipe, a harmonious blend of sweet and tangy flavors that will awaken your senses. This delectable treat features a moist and tender crumb cake base, generously topped with a luscious layer of juicy blueberries and a crispy, buttery streusel topping. Every bite offers a burst of blueberry goodness, complemented by the rich and comforting flavors of the cake. Elevate your coffee breaks or afternoon tea parties with this irresistible treat, sure to become a cherished favorite.

Along with the Crumb Topped Blueberry Coffee Cake, this article presents a collection of equally tempting recipes that cater to various tastes and preferences. Embark on a culinary adventure with our delectable Lemon Blueberry Zucchini Bread, a moist and flavorful quick bread that combines the refreshing tang of lemon, the sweetness of blueberries, and the moist texture of zucchini. If you're in the mood for a classic indulgence, our Blueberry Buckle Coffee Cake is a timeless choice, featuring a tender crumb cake base, a layer of sweet blueberry filling, and a streusel topping that adds a delightful crunch.

For those who prefer a gluten-free option, our Gluten-Free Blueberry Coffee Cake is a delightful treat that doesn't compromise on taste or texture. With its moist and fluffy crumb, bursting with juicy blueberries, this coffee cake is a delightful indulgence for those with dietary restrictions. And for a unique twist on a classic, our Blueberry Sour Cream Coffee Cake introduces a tangy twist with sour cream, resulting in a moist and flavorful cake that pairs perfectly with a cup of your favorite coffee or tea.

Here are our top 6 tried and tested recipes!

BLUEBERRY COFFEE CAKE (AKA BLUEBERRY BOY BAIT)



Blueberry Coffee Cake (AKA Blueberry Boy Bait) image

This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h10m

Yield 12 to 16

Number Of Ingredients 15

6 tablespoons packed light brown sugar
½ cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter, cold, cut into ½-inch chunks
2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
½ cup milk
2 cups fresh blueberries (frozen may be used but do not defrost)

Steps:

  • Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
  • Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
  • Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
  • Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
  • This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 piece, Calories 223, Fat 10 g, Carbohydrate 31 g, Protein 3 g, SaturatedFat 6 g, Sugar 15 g, Fiber 1 g, Sodium 169 mg, Cholesterol 47 mg

BLUEBERRY CRUMB COFFEE CAKE



Blueberry Crumb Coffee Cake image

Looks Good !

Provided by Lori Newton

Categories     Breakfast Casseroles

Time 55m

Number Of Ingredients 18

CRUMBLE TOPPING
1/2 c brown sugar
1/2 c flour
1/2 c butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 c chopped nuts (optional)
CAKE
2 c flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
3/4 c sugar
1/4 c butter, softened
1 large egg
1 tsp vanilla extract
1/2 c buttermilk
3 c fresh blueberries (or frozen, but do not thaw!)

Steps:

  • 1. Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
  • 2. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
  • 3. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you're folding in the berries! Don't mush them up!)
  • 4. Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

Provided by Ina Garten

Categories     dessert

Time 48m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
  • For the streusel:
  • Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
  • For the cake:
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
  • Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
  • crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

CRUMB TOPPING FOR BLUEBERRY CRUMB CAKE



Crumb Topping for Blueberry Crumb Cake image

Our easy crumb topping -- a blend of butter, flour, light-brown sugar, salt, and cinnamon -- makes any muffin, no matter how simple, seem special. This recipe can also be used to make our Blueberry Crumb Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 5

1 3/4 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
15 tablespoons (1 1/2 sticks plus 3 tablespoons) unsalted butter, room temperature

Steps:

  • In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add butter, and mix together with your hands or a pastry blender until well combined but still crumbly. (Alternatively, you can use an electric mixer.)

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

This is an easy, moist cake with a melt-in-your-mouth crumb topping.

Provided by goldSilk

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 16

¼ cup white sugar
⅓ cup brown sugar
1 ¼ teaspoons ground cinnamon
⅛ teaspoon ground allspice
1 stick salted butter, melted
1 ⅓ cups all-purpose flour
¾ cup white sugar
6 tablespoons salted butter, at room temperature
3 large eggs
⅔ cup sour cream
1 teaspoon vanilla extract
½ teaspoon lemon zest
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
  • Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
  • Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
  • Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 69.6 g, Cholesterol 131.6 mg, Fat 26.5 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.9 g, Sodium 283.5 mg, Sugar 36.5 g

BLUEBERRY BEST COFFEE CAKE



Blueberry Best Coffee Cake image

Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 9

Number Of Ingredients 15

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water

Steps:

  • Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
  • In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
  • Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
  • In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Nutrition Facts : Calories 390, Carbohydrate 65 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 39 g, TransFat 1 g

Tips:

  • Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you have everything you need.
  • Use Fresh Blueberries: Fresh blueberries will give your coffee cake the best flavor. If you can't find fresh blueberries, you can use frozen blueberries that have been thawed and drained.
  • Don't Overmix the Batter: Overmixing the batter will make your coffee cake tough. Mix the batter just until the ingredients are combined.
  • Use a Loaf Pan with a Lid: A loaf pan with a lid will help to keep the coffee cake moist while it bakes.
  • Bake the Coffee Cake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that the coffee cake is cooked through.
  • Let the Coffee Cake Cool Before Serving: This will give the cake time to set and the flavors to develop.

Conclusion:

This crumb-topped blueberry coffee cake is a delicious and easy-to-make breakfast or brunch treat. With its moist crumb and sweet blueberry filling, this coffee cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or brunch recipe, give this crumb-topped blueberry coffee cake a try. You won't be disappointed!

Related Topics