Blueberry Crumb Coffee Cake
A fluffy coffee cake with juicy blueberries and a crunchy, buttery crumb topping. Perfect for breakfast or dessert.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries
For the Crumb Topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup cold butter cubed
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until fluffy. Add eggs and vanilla, beat well.
- Gradually add dry ingredients to the wet ingredients, alternating with sour cream.
- Fold in the blueberries gently to avoid crushing them.
- Pour the batter into the prepared pan.
- In a separate bowl, mix the crumb topping ingredients until crumbly.
- Sprinkle the crumbs evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin C: 4%
- Magnesium: 3%
Additional Notes/Tips
- For a burst of flavor, try adding lemon zest to the batter.
- Frozen blueberries work too, just don’t thaw them before adding.
- This cake is best served with a hot cup of coffee—don’t forget the napkins.