Crumb-Topped Blueberry Coffee Cake

Crumb-Topped Blueberry Coffee Cake is a delightful treat that pairs the sweet and juicy burst of fresh blueberries with a tender, buttery cake. Topped with a generous layer of cinnamon-spiced crumbs, this coffee cake is perfect for breakfast, brunch, or a sweet snack anytime. The crumb topping adds a satisfying crunch that contrasts beautifully with the soft, moist cake and the tartness of the blueberries. Whether you’re serving it with a cup of coffee in the morning or as a dessert, this coffee cake is sure to be a crowd-pleaser.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper.
2. Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
3. Add the Blueberries: Gently fold the blueberries into the batter, being careful not to crush them.
4. Prepare the Crumb Topping: In a small bowl, mix together the flour, brown sugar, granulated sugar, and ground cinnamon. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs.
5. Assemble the Cake: Pour the cake batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping over the batter, covering the entire surface.
6. Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the topping is golden brown.
7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Enjoy your Crumb-Topped Blueberry Coffee Cake with a hot cup of coffee or tea, and savor the combination of juicy blueberries and crunchy crumb topping in every bite!