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!
- Unsalted butter
- Granulated sugar
- Sour cream
- Baking soda
- Baking powder
- All purpose flour (regular or gluten-free measure-for-measure flour blend)
- fresh Blueberries
- Light brown sugar
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.
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:
- Allows any excess glaze to drip into the pan. For easy clean up, once the glaze hardens, fold up and discard the foil.
- It prevents the coffee cake sitting in extra glaze which is both messy and softens the cake.
How to Store
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.
Frequently Asked Questions
You can but the crumble will end up on the bottom instead of the top. Typically coffee cake is made in a tube pan with a removeable bottom so the crumble stays on top and the cake doesn’t need to be turned out of the pan.
More Breakfast Recipes You’ll Love!
- Coffee Cake Muffins with Fresh Orange Glaze
- Huevos Rancheros
- Chocolate Chip Muffins
- Sweet Potato Toast
- Morning Glory Muffins
- Sour Cream Coffee Cake
- Easy Coffee Cake
Blueberry Coffee Cake with Crumble Topping
- 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
- 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
- 1/2 cup powdered sugar
- 2-4 tablespoons milk
- Preheat oven to 350 degrees F. Prepare a 9-10 inch angel food tube pan with removable bottom with non-stick spray. NOTE: Use a pan with a removable centerpiece for easy removal of the cake.
- In a large bowl, whisk together the melted butter, sugar, sour cream and eggs. Set aside.
- 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.
- 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.
- Spoon the batter into the prepared pan and evenly spread it out.
- 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.
- Sprinkle it evenly over the batter.
Baking and Cooling
- 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.
- When fully cooled, place the cooling rack on a foil-lined rimmed baking sheet underneath.
Glazing the Coffee Cake
- 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.
- 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.
- Slice and enjoy your cake for breakfast! Store covered at room temperature.