Blueberry Coffee Cake - A Delicious Recipe
Start your day right with a slice of homemade blueberry coffee cake. Packed with juicy blueberries and topped with a buttery crumb topping.
Ingredients
For the Crumble
- 1 3/4 cups all-purpose flour
- 1 cup light brown sugar packed
- 1 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 3/4 cup melted butter
For the Cake Batter
- 3/4 cup granulated sugar
- 4 tablespoons butter room temperature
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 3/4 cup sour cream room temperature
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 cups fresh blueberries
- Zest of 1 lemon
- 1 tablespoon all-purpose flour for coating blueberries
Instructions
Preparing the Crumble
- Mix flour, brown sugar, cinnamon, and salt in a bowl.
- Pour in melted butter and mix gently until crumbly.
- Refrigerate the crumble while preparing the cake batter.
Making the Cake Batter
- Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
- Cream together sugar, butter, and oil until light and fluffy.
- Add vanilla and eggs one at a time, mixing well after each addition.
- Stir in sour cream until combined.
- Sift in flour, salt, baking powder, and baking soda. Fold gently until just combined.
- Toss blueberries with lemon zest and 1 tablespoon flour.
- Fold blueberries into the batter carefully.
Assembling and Baking
- Pour batter into the prepared pan and spread evenly.
- Sprinkle the chilled crumble over the batter.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 30 minutes before slicing and serving.