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–+ servings
Blueberry Crumb Coffee Cake

Irresistible Blueberry Crumb Coffee Cake You’ll Love to Make

This Blueberry Crumb Coffee Cake offers a delightful mix of nostalgia and flavor, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour or gluten-free flour as needed
  • 1 tablespoon baking powder ensure it’s fresh
  • 0.5 teaspoon salt sea salt recommended
  • 0.5 cups butter softened; can substitute with coconut oil or margarine
  • 1 cups granulated sugar or brown sugar for deeper flavor
  • 1 teaspoon vanilla extract can substitute with almond extract
  • 1 large egg for vegan option, use flax egg
  • 0.5 cups milk or sour cream/yogurt for thicker texture
  • 1 cups fresh blueberries toss frozen blueberries in flour
  • 1 tablespoon cold butter for greasing the skillet
For the Crumb Topping
  • 0.5 cups flour base for the topping
  • 0.5 cups sugar combine with flour
  • 0.25 cups cold butter keep chilled until mixing

Equipment

  • 12-inch cast iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12-inch cast iron skillet with 1 tablespoon of cold butter.
  2. In a mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Add 1 large egg and 1 teaspoon of vanilla extract to the mixture and blend until smooth.
  4. In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add to the wet mixture alternating with ½ cup of milk.
  5. Fold in 1 cup of fresh blueberries gently into the batter and spread it into the prepared skillet.
  6. In another bowl, combine ½ cup of flour and ½ cup of sugar for the crumb topping, then cut in ¼ cup of cold butter until crumbly.
  7. Sprinkle the crumb mixture over the batter and bake for 50 minutes until golden brown.
  8. Allow the cake to cool in the skillet for about 10-15 minutes, then slice and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

For best results, chill your butter and avoid overmixing the batter. Check for doneness a few minutes before the timer goes off.

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