Blueberry Muffin Coffee Cake
A moist, fluffy coffee cake with the charm of blueberry muffins, topped with a golden crumb layer.
Ingredients
Cake Batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup cold butter cubed
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy.
- Add eggs one at a time, then mix in sour cream and vanilla.
- Gradually blend dry ingredients into the wet mixture until smooth.
- Gently fold in the blueberries.
- Pour batter into the prepared pan.
- For the topping, combine flour, brown sugar, and cinnamon.
- Add cold butter, working it in until crumbly.
- Sprinkle the crumb mixture evenly over the batter.
- Bake for 35 minutes or until a toothpick comes out clean.
- Let the cake cool before slicing.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (per serving)
- Calcium: 8%
- Iron: 6%
- Vitamin A: 10%
- Vitamin C: 4%
- Magnesium: 5%
Additional Notes/Tips
- Toss blueberries in a little flour to prevent them from sinking.
- Add a touch of lemon zest to the batter for a citrusy twist.
- Pairs perfectly with coffee, obviously.