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!
Servings 10 slices
- 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 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.
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.
Calories: 658kcal | Carbohydrates: 105g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 328mg | Potassium: 307mg | Fiber: 3g | Sugar: 42g | Vitamin A: 724IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 4mg