Blueberry Coffee Cake with Crumble Topping

Blueberry Coffee Cake with Crumble Topping is your favorite blueberry muffin transformed into an exciting breakfast cake! So fast and easy to make. Perfect for entertaining or just for you!

There is never a bad time for cake and this coffee cake recipe proves that!

Full of fresh blueberries, buttery cake and a sweet, crunchy crumble topping. 

Great for a special breakfast treat or a midday snack. 

Anytime is the perfect time for this recipe.

What is Coffee Cake?

Coffee Cake is a light, sweet cake meant to be enjoyed with coffee. 

Whether for breakfast or a mid morning treat, the combination are a long time favorite. 

It is easy to make and is usually flavored with fruits, spices and/or nuts. Fresh blueberries are the hit of this recipe.

Usually finished with a glaze and/or crumble topping for some extra sweetness!

What’s in Crumble Topping?

Crumble topping is usually made with three main ingredients: flour, sugar and butter.

Some versions also include chopped nuts or spices.

The ingredients are combined and sprinkled on top of coffee cake or muffins.

When baked it creates a sweet, crunchy crust. 

It adds to the sweetness of the coffee cake much like frosting does to traditional cake.

The Crumble Topping for this recipe includes cinnamon and brown sugar!

Ingredients

• Unsalted butter
• Granulated sugar
• Sour cream
• Eggs
• Baking soda
• Baking powder
• Salt
• All purpose flour (regular or gluten-free measure-for-measure flour blend)
• fresh Blueberries
• Light brown sugar
• Cinnamon

Ingredient Notes

Flour

This recipe can be made with regular all purpose flour or gluten-free measure-for-measure flour blend.

My preferred gluten-free flour blend is Bob’s Red Mill Gluten-Free 1-to-1 Flour Blend.

Blueberries

This recipe uses fresh blueberries.

They integrate with the batter best and retain their shape.

If in a pinch, you can use frozen, thawed blueberries.

They will not hold their shape as well as fresh blueberries but will still be delicious.

How to Make Blueberry Coffee Cake – Step-by-Step

Making the Cake

STEP 1: Preheat oven to 350 degrees F. Prepare a 9-10 inch angel food tube pan with removable bottom with non-stick spray (photo 1).

STEP 2: In a large bowl combine the melted butter (photos 2-3), granulated sugar, sour cream and eggs (photos 4-6). It will look like photo 7.

STEP 3: In a second mixing bowl combine the dry ingredients (3 cups flour, baking soda, baking powder, salt) (photos 8-10).

STEP 4: Slowly combine the dry and wet ingredients (photos 11-12). For best results DO NOT OVERMIX!

STEP 5: Coat the blueberries with the 1 teaspoon of flour (photos 13 -14) and gently fold into the batter (photos 15-16). 

STEP 6: Spoon the batter into the prepared pan, spreading it evenly (photo 17).

Making the Crumble topping

STEP 7: In a medium mixing bowl, mix the crumble ingredients together using a fork until crumbly (photos 18-22). Sprinkle it evenly over the batter (photo 23).

Baking, Cooling and Glazing

STEP 8:Bake for 55-60 minutes, until a toothpick comes out clean. Place on a cooling rack for 10 minutes in the pan.

STEP 9: When cool enough to handle, remove the coffee cake from the pan. Place on the cooling rack to cool completely. 

STEP 10: Prepare the glaze as described in the recipe card below.

STEP 11: Drizzle the glaze over the cake and let it harden. Slice and enjoy!

Glazing – Pro Tips

Be sure the coffee cake is completely cooled before glazing. Otherwise the glaze will slide off creating a sloppy mess.

Adding a foiled-lined rimmed baking sheet underneath the cooling rack with the coffee cake does two things:

1. Allows any excess glaze to drip into the pan. For easy clean up, once the glaze hardens, fold up and discard the foil.
2. It prevents the coffee cake sitting in extra glaze which is both messy and softens the cake.

How to Store

Room Temperature

Store in an airtight container at room temperature for 2-3 days.

In the Refrigerator

For longer storage, wrap snugly in plastic wrap and store in the refrigerator for 5-6 days.

In the Freezer

When freezing coffee cake I recommend two layers of protection. 

Wrap it tightly in plastic wrap and either place in a freezer bag or wrap with foil.

Store up to 2-3 months. Thaw in the refrigerator.

More Breakfast Recipes You’ll Love!

• Coffee Cake Muffins with Fresh Orange Glaze
• Shakshuka Recipe
• Huevos Rancheros
• Chocolate Chip Muffins
• Sweet Potato Toast
• Morning Glory Muffins

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• Strawberry Vodka
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Print

Blueberry Coffee Cake with Crumble Topping

Freshly baked Blueberry Coffee Cake with Crumble Topping is a perfect for breakfast anytime. Made with fresh blueberries, it will remind you of your favorite blueberry muffin!

Course Breakfast, Dessert

Cuisine American

Keyword blueberry coffee cake, blueberry muffin cake, crumble topping

Prep Time 20 minutes

Cook Time 1 hour

Cooling Time (estimated) 20 minutes

Total Time 1 hour 40 minutes

Servings 10 slices

Calories 658 kcal

Author Toni Dash

Ingredients

• 10 tablespoons (1/2 cup + 2 tablespoons) unsalted butter melted
• 1 cup granulated sugar
• 8 ounces full fat sour cream
• 2 eggs
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups+ 1 teaspoon all purpose flour regular or gluten-free measure-for-measure flour blend
• 1 pint container fresh blueberries

Crumble topping

• 4 tablespoons unsalted butter melted
• 1/2 cup all purpose flour regular or gluten-free measure-for-measure flour blend
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Glaze

• 1/2 cup powdered sugar
• 2-4 tablespoons milk

Instructions

1. Preheat oven to 350 degrees F. Prepare a 9-10 inch angel food tube pan with non-stick spray. NOTE: Use a pan with a removable centerpiece for easy removal of the cake.

2. In a large bowl, whisk together the melted butter, sugar, sour cream and eggs. Set aside.
3. In a medium bowl, whisk together the 3 cups flour, baking powder, baking soda and salt. Slowly add the dry ingredients into the wet and keep mixing until just combined.

4. Coat the blueberries with the 1 teaspoon of flour and then gently fold them into the batter. NOTE: The batter will be thick so take care not to smash the blueberries into the batter.

5. Spoon the batter into the prepared pan and evenly spread it out.

Crumble Topping

1. Mix together using a fork the unsalted butter (4 TB), flour (1/2 cup), brown sugar (1/2 cup), cinnamon (1 teaspoon) and salt (1/2 teaspoon). The mixture should be crumbly.

2. Sprinkle it evenly over the batter.

Baking and Cooling

1. Bake for 55-60 minutes, until a toothpick comes out clean. Place on a cooling rack for 10 minutes. When cool enough to be handled, remove from the pan to cool fully on the cooling rack.

2. When fully cooled, place the cooling rack on a foil-lined rimmed baking sheet underneath.

Glazing the Coffee Cake

1. Prepare the glaze by mixing the 1/2 cup of powdered sugar with 2 tablespoons of milk, then slowly add more milk and keep mixing until the desired consistency has been reached.

2. Pour the glaze all over the top. NOTE: excess glaze will drip down into the baking sheet below. When the glaze has hardened slightly, remove the foil from the baking sheet and discard.

3. Slice and enjoy your cake for breakfast! Store covered at room temperature.

Recipe Notes

Do not overmix the batter!

Cool the coffee cake completely before glazing.

Place the coffee cake on cooling rack in a foil-lines baking sheet before glazing. This allows excess glaze to drip below.

Nutrition Facts

Blueberry Coffee Cake with Crumble Topping

Amount Per Serving

Calories 658 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g70%

Cholesterol 89mg30%

Sodium 328mg14%

Potassium 307mg9%

Carbohydrates 105g35%

Fiber 3g12%

Sugar 42g47%

Protein 10g20%

Vitamin A 724IU14%

Vitamin C 5mg6%

Calcium 115mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.