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Blueberry Crumble Coffee Cake

A week or so ago, I was craving something with blueberries, but I didn’t want muffins. Plus I wanted something I could double and bake easily so I could bake one for a friend who just had a baby (to save a little time one morning for breakfast). So I thought a blueberry bread would be good. But all the breads I saw had lemon in it and I didn’t want to have to go back to the grocery store to get a lemon… So I set out to construct my own blueberry bread, but in the course of my attempt, I ended up with a very yummy, very dense coffee cake instead. Which, honestly, I was more than happy to eat (and so was my family). 🙂

Before you get started…

I will warn you, this coffee cake takes a good amount of time to bake (depending on your oven, it could take 2 hours), so if needed, plan ahead and bake the night before (it tastes amazing hot or cold).

Also, I used my hand mixer for the batter. It worked perfectly.

The Recipe

Ingredients

Cake

1 cup whole milk

  1. 1/2 cup melted butter

  2. 1 cup sugar

  3. 2 eggs

  4. 2 teaspoon vanilla

  5. 2 cups flour (you will also need 2 tablespoons of flour to coat blueberries)

  6. 1 pint blueberries

  7. 3 teaspoon baking powder

Crumble

  1. 2 tablespoon. brown sugar

  2. 1/4 cup white sugar

  3. 1/4 cup old fashion/rolled oats (do not use instant, it will just end up gross and cakey instead of crunchy)

  4. 1/2 cup flour

  5. 1/4 cup melted butter

  6. 1 teaspoon salt

Directions:

Coffee Cake:

  1. Pre-heat oven to 350° F

  2. Mix butter, sugar and vanilla until smooth

  3. Add milk and eggs. mix until combined

  4. Add flour, salt, and baking powder ( I do not sift, I just pour the flour, then the salt and baking powder in). Blend until completely combined and smooth.

  5. Put rinsed blueberries in a separate bowl and add 2 tablespoons of flour. Gently fold the berries and flour until completely coated. This will help keep all the berries from sinking into the bottom.

  6. After coating the berries, pour half of the batter into a well-greased (or sprayed) bread pan.

  7. Add about half of the berries into the pan and press some of them into the batter.

  8. Pour the rest of the batter and use a spatula to spread the batter evenly into the pan.

  9. Add the rest of the berries and gently press them down leaving some above the batter and some submerged.

  10. Add the crumble. (directions to make the crumble next). I recommend using your hands and getting a little messy. Otherwise, you end up with huge chunks, and most of it in the middle, which is just going to make it take longer to bake.

  11. Bake for 1 hour and 45 minutes to 2 hours or until you poke a skewer through the middle and it comes out clean

Crumble:

  1. Add all sugars, oats and flours into a bowl and whisk all together until completely combined.

  2. Add melted butter ( used salted butter for this, if you want, you could add a tsp of salt to the recipe or skip the salt all together, it’s kind of up to your taste buds).

  3. Take a fork and mix together, breaking a part any huge pieces. It should look like granola.


Blueberry Crumble Coffee Cake

A simple Blueberry Coffee Cake. No Lemon in this one. 

Course baked goods, Breakfast

Cuisine American

Keyword baked goods, blueberries, bread, breakfast, Cake, Coffee Cake, dessert, pancakes

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 1 Loaf

Author Jenn Smith

Ingredients

Cake

  1. 1 cup whole milk

  2. 1/2 cup butter Melted

  3. 1 cup sugar

  4. 2 eggs

  5. 2 teaspoon vanilla

  6. 2 cups flour you will also need 2 tablespoons of flour to coat blueberries

  7. 1 pint blueberries

  8. 3  teaspoon  baking powder

Crumble

  1. 2 tablespoon. brown sugar

  2. 1/4 cup white sugar

  3. 1/4 cup old fashion/rolled oats do not use instant, it will just end up gross and cakey instead of crunchy

  4. 1/2 cup flour

  5. 1/4 cup melted butter

  6. 1  teaspoon  salt

Instructions

Cake

Pre-heat oven to 350° F

Mix butter, sugar and vanilla until smooth

Add milk and eggs. mix until combined

Add flour, salt, and baking powder ( I do not sift, I just pour the flour, then the salt and baking powder in). Blend until completely combined and smooth.

Put rinsed blueberries in a separate bowl and add 2 tablespoons of flour. Gently fold the berries and flour until completely coated. This will help keep all the berries from sinking into the bottom.

After coating the berries, pour half of the batter into a well-greased (or sprayed) bread pan.

Add about half of the berries into the pan and press some of them into the batter.

Pour the rest of the batter and use a spatula to spread the batter evenly into the pan.

Add the rest of the berries and gently press them down leaving some above the batter and some submerged.

Add the crumble. (directions to make the crumble next). I recommend using your hands and getting a little messy. Otherwise, you end up with huge chunks, and most of it in the middle, which is just going to make it take longer to bake.

Bake for 1 hour and 45 minutes to 2 hours or until you poke a skewer through the middle and it comes out clean

Crumble:

Add all sugars, oats and flours into a bowl and whisk all together until completely combined.

Add melted butter ( used salted butter for this, if you want, you could add a tsp of salt to the recipe or skip the salt all together, it’s kind of up to your taste buds).

Take a fork and mix together, breaking a part any huge pieces. It should look like granola.

ENJOY and Share!

Make sure to tag me on Instagram and Facebook #thesmithcountry or @thesmithcountry! I always love seeing friends and family come together over a special meal!

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#blueberries #coffeecake

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