Can I make this Blueberry Coffee Cake ahead of time?

Yes, you can! This cake actually tastes even better the next day as the flavors have had time to meld together. Simply store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze slices of the cake for longer storage, just be sure to wrap them tightly in plastic wrap and then aluminum foil.

Can I use a different type of milk in this recipe?

Yes, you can use alternative types of milk such as almond milk, soy milk, or coconut milk if you prefer or if you have dietary restrictions. Just keep in mind that using different types of milk may slightly alter the flavor and texture of the cake.

Can I use frozen blueberries instead of fresh ones in this Blueberry Crumb Coffee Cake recipe?

Absolutely! While fresh blueberries are ideal for their juiciness and flavor, you can substitute frozen blueberries if that's what you have on hand. Just be sure to thaw and drain them thoroughly before incorporating them into the batter to prevent excess moisture.

Easy Blueberry Coffee Crumb Cake

Description

Savor the delightful flavors of Blueberry Coffee Crumb Cake, a moist and flavorful treat perfect for breakfast or brunch. Enjoy bursts of fresh blueberries nestled in a tender crumb texture, topped with a sweet cinnamon streusel.

Ingredients

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Ingredients

2 c. all-purpose flour
1 c. granulated sugar
1 tbsp. baking powder
3/4 tsp. salt
5 tbsp. unsalted butter, melted
1/2 c. whole milk
1/2 c. buttermilk
1 large egg, slightly beaten
1/2 c. sour cream
1/2 tsp. vanilla extract
2 c. fresh blueberries, smashed

Crumb/ Streusel Topping

1/3 c. sugar
1/3 c. light brown sugar, packed
1/3 c. + 1 tbsp. all-purpose flour
1/2 tsp. cinnamon
5 tbsp. unsalted butter, melted

Glaze

2 c. powdered sugar
2 tbsp. Butter, melted
1/4 tsp. Salt
2 tbsp. Heavy cream
1/2 tsp. Vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
Make the streusel first: In a small bowl, combine the sugar, brown sugar, flour, and cinnamon for the crumb/streusel topping. Stir in the melted butter until the mixture resembles coarse crumbs. Place in the refrigerator for at least, 15 minutes.
Making the coffee cake: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the melted butter, whole milk, buttermilk, beaten egg, sour cream, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the smashed blueberries until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl for the crumb/streusel topping. Stir in the melted butter until the mixture resembles coarse crumbs—place in the refrigerator for, at least, 15 minutes.
Remove the streusel topping from the refrigerator and sprinkle the crumb/streusel topping evenly over the batter in the loaf pan.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
While the cake is baking, prepare the coffee glaze. In a medium bowl, whisk together the powdered sugar, melted butter, salt, heavy cream, and vanilla extract until smooth.
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes.
Carefully transfer the cake to a wire rack to cool completely.
Once the cake has cooled, drizzle the coffee glaze over the top.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Bake
Cuisine: American