Blueberry Coffee Cake with Crumb Topping
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
514 kcal
-
Course
Dessert, Baked Goods, Brunch
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Cuisine
American
Blueberry Coffee Cake with Crumb Topping
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Tender Blueberry Coffee Cake loaded with fresh blueberries, with a hint of lemon and topped with a buttery sweet crumb topping. This delicious and moist coffee cake is perfect for breakfast served with a nice cup of coffee or served as dessert.
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Ingredients
For the Cake:
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon lemon zest, grated
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 11/4 cup blueberries fresh
For the Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon lemon zest
- 1/2 cup unsalted butter at room temperature
Instructions
- Preheat the oven to 350 degrees Fahrenheit.. Butter and flour a 9-inch baking pan.
To Make The Crumb Topping
- Combine the flour, sugar, lemon zest, and butter in a bowl. blend well with a pastry blender, a fork, or your fingers to form crumbs. Set aside
To Make The Cake
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar for about 4 - 5 minutes or until light and fluffy.
- With the speed on low, add the eggs one at a time and mix to combine. Add the vanilla. lemon zest and sour cream and mix to combine.
- 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. With a spatula, gently fold in the blueberries until combined.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the topping crumbs evenly over the batter.
- Bake for 40 to 50 minutes, or until a cake tester or toothpick comes out clean. Cool completely and serve.
Notes
- The cake batter is thick and will prevent the blueberries from sinking to the bottom of the cake. There is no need to coat the blueberries with flour.
- Make sure your eggs are at room temperature. Room temperature eggs mixed with the butter-sugar mixture create a nice emulsion and produce baked cakes with an even crumb.
- Add the eggs one by one, and mix just until each egg is nicely incorporated and the mixture looks smooth. Don't over mix!
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Cholesterol
116mg
(39%)
Sodium
393mg
(16%)
Potassium
174mg
(4%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
840IU
(17%)
Vitamin C
5.4mg
(6%)
Calcium
65mg
(7%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 116mg | 39% |
| Sodium | 393mg | 16% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 65mg | 7% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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