Blueberry Crumble Coffee Cake
A delicious and fluffy coffee cake filled with juicy blueberries and topped with a buttery crumble and glaze.
Equipment
- 1 8 inch springform pan
Ingredients
Blueberry Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, softened
- 2 tablespoons avocado or olive oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain or vanilla greek yogurt, sour cream works, too
- 1½ cups fresh blueberries
Crumble
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 stick unsalted butter, softened
Glaze
- 2 ounces cream cheese softened
- 1 tablespoon unsalted butter softened
- ¼ cup powdered sugar
- 2-3 tablespoons whole milk or heavy cream
Instructions
Blueberry Cake
- Preheat your oven to 350°F and grease your 8 inch springform pan*.
- In a large mixing bowl, whisk your dry ingredients- flour, baking powder, baking soda, salt, and cinnamon.
- In the bowl of your electric mixer with the whisk attachment, cream the butter, oil, and sugar until creamy.
- To this, add in the eggs, vanilla, and greek yogurt. Mix.
- Add the flour mixture to the stand mixer and slowly mix until it is incorporated. Be sure to use a spatula to scrape the edges and bottom to make sure it is well mixed.
- Add enough batter to the cake pan to cover the bottom.
- To the rest of the batter, add in the blueberries and gently mix. Pour into the cake pan.
- Sprinkle the crumble on top. Bake for 50-60 minutes or until baked through.
- Once the cake is done, let it rest for 5 minutes in the pan. Then, remove the springform and allow it to cool for 10 minutes longer.
- Once it is fully cooled, drizzle the glaze on top and enjoy.
Crumble
- Add the crumble ingredients to a mixing bowl and mix with a fork. I usually just use my hands because it is faster. You should end up with coarse crumbs.
Glaze
- Add the glaze ingredients to a bowl and whisk until smooth. I prefer to use a hand mixer so that there are no clumps and it is perfectly smooth.
Notes
*If you don't have a springform pan, that is fine. Grease a regular 8 inch round baking pan really well and line the bottom and sides with parchment. It will come out better if you use parchment. I cut mine to fit the bottom and sides. If your butter the pan first, the parchment will stick and stay in place when you pour in your batter.