Then, add the blueberries and use a rubber spatula to gently fold them in. The sweet, juicy blueberries are a perfect complement to the rich, moist cake - and the crumb topping is a perfect finishing touch. Add the flour mixture to the wet and mix on low speed until just combined. Then, add the eggs, vanilla extract, sour cream, and milk and mix on medium speed until fully combined. In the bowl of a stand mixer, beat the sugar and butter on high speed for 2 minutes. Use a small bowl to mix the blueberries and flour. In a separate bowl, mix the all purpose flour, baking powder, baking soda, and salt. In a medium bowl, mix brown sugar, granulated sugar, salt, cinnamon, and flour.Īdd the melted butter and mix with a fork. Line the bottom with parchment paper that rises out of 2 sides and spray again. Heat oven to 350☏ and spray an 8x8 square pan with baking spray. A stand mixer with paddle attachment or hand mixer will work.
#Blueberry crumb cake how to
Here is how to make and bake this blueberry coffee cake. Powdered sugar- This needs to be sifted to avoid a grainy glaze.Frozen blueberries- The frozen wild blueberries are best as wild blueberries because they are smaller than regular blueberries which allows them to spread more evenly and decreases the chances of them sinking in the batter.Sour cream- You can also use plain greek yogurt.The buttery cinnamon sugar crumb topping is. Eggs- Pull the large eggs outs 2 hours before using. This blueberry coffee cake is so tall and impressive The cake is soft and moist, filled with fresh blueberries.If it is too warm, it affects the texture of both the topping and the cake. This Blueberry Crumb Cake has mountains of buttery crumbs topped with sugar, a soft thin cake and a sweet layer of blueberry jam. Unsalted butter- The butter needs to be melted and cooled.
#Blueberry crumb cake full
For a full list of ingredients, check out the recipe card below. Balanced flavors- I put a lot of work into making sure that all of the flavors come through well so this tastes like blueberry, but still has strong cinnamon and lemon flavors.Lemon glaze- The simple glaze on top gives this coffee cake an extra kick of flavor!.Cinnamon Crumble- The crunchy streusel topping gives a crunch on top of the soft cake that is very satisfying.Perfect texture- This coffee cake is wonderfully soft and moist.
#Blueberry crumb cake upgrade
This lemon blueberry coffee cake recipe is an upgrade from the classic coffee cake recipe and you won't want to go back!įor more blueberry recipes try Blueberry Chocolate Chip Muffins, Blueberry Strawberry Pies, and Blueberry Danish. It is the best way to start your day with your cup of coffee whether for a special occasion or just to treat yourself. In a large mixing bowl or bowl of a stand mixer, whisk the oil, milk, sugar, egg, and vanilla together. This blueberry coffee cake recipe is a carefully balanced combination of juicy blueberries, lemon, and cinnamon. How to Make Blueberry Coffee Cake Mix wet ingredients. It is a a step up from blueberry muffins! This coffee cake balances soft coffee cake with crunchy top and sweet blueberry bread with tart lemon glaze. It is filled with wild blueberries with a cinnamon crumble topping and a lemon glaze. Sprinkle with powdered sugar, then bake for approximately 25-30 minutes or until the top is lightly browned.This blueberry coffee cake is a super soft and moist cake. Stir in the melted butter and then the flour. For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Butter and flour a 10-inch round baking pan. Sprinkle over the top of the cake batter in the prepared pan. 1 cup fresh blueberries confectioners' sugar, for sprinkling directions Preheat the oven to 350 degrees. Add flour and cinnamon until combined and crumbly. It really helps!) Pour into buttered 10-inch quiche pan.Ĭream together butter and sugar. (I like to coat the blueberries in a couple tablespoons of flour before folding them into the batter. Easy! I think this recipe would make good muffins, too! Yum!” – MelissaĢ cups blueberries (if using frozen, do not defrost) I made a double batch and took one of them to potluck. “I found this recipe last week on Family, Friends, & Food.
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