Go Back
homemade Blueberry Coffee Cake Recipe with Crumb Topping photo
Print Recipe Save it for later

Blueberry Coffee Cake Recipe with Crumb Topping

A tender vanilla coffee cake topped with fresh blueberries and a buttery crumb topping.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 16 servings

Ingredients

  • 1 vanilla cake (prepared batter) enough to fill a 9x13 pan
  • 2 pint fresh blueberries
  • 1 cup all-purpose flour for crumb topping
  • 1 teaspoon baking powder for crumb topping
  • 1/4 cup brown sugar packed, for crumb topping
  • 1 pinch kosher salt for crumb topping
  • 6 tablespoons butter melted, for crumb topping

Instructions

  • Preheat the oven to 350°F (175°C). Prepare a 9x13-inch baking dish by spraying with nonstick spray or buttering and lightly flouring it, then shake out any excess flour.
  • Prepare the vanilla cake batter according to the vanilla cake recipe instructions. Pour the batter into the prepared baking dish and spread it evenly.
  • Scatter the fresh blueberries evenly over the cake batter in the pan.
  • Make the crumb topping: in a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 cup brown sugar, and a pinch of kosher salt.
  • Pour the 6 tablespoons melted butter into the flour mixture and gently press and toss with a fork or spatula until coarse crumbs form.
  • Sprinkle the crumb topping evenly over the blueberries.
  • Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs, about 30 minutes.
  • Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving.

Equipment

  • 9x13 inch Baking Dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Oven

Notes

  • This cake is best served the day it is made.
  • Store covered in the refrigerator overnight if needed.