Blueberry Crumb Coffee Cake
I added fresh blueberries to a crumb cake recipe, and it is now one of my favorites!
If you don't have blueberries, fresh blackberries might make a good substitute.
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The coffee cake takes about 45 minutes to bake, and should cool off before you add the powdered sugar on top. But at our house, it's hard to make people wait for this wonderful treat!
Set oven at 300 degrees F.
Grease a 9-inch by 13-inch pan.
- 2 cups fresh blueberries, washed and picked over and allowed to dry
- 4 cups all-purpose flour, divided
- 1 cup light brown sugar, packed
- Pinch salt
- 1 ½ teaspoons cinnamon
- 1 cup (2 sticks) butter, melted
- 2 ½ teaspoons baking powder
- 2 Tablespoons granulated white sugar
- ½ teaspoon salt
- ½ cup milk
- 2 Tablespoons vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup powdered (confectioner's) sugar
Pick over the fresh blueberries, removing any stems or withered blossoms that might still be attached.
Place blueberries in a sieve, and rinse with cold water. Let dry as much as possible.
Melt butter in microwave on low. You may want to cover the dish with some wax paper or plastic wrap to avoid splashes.
Prepare the crumb topping
2 ½ cups all-purpose flour (You're only using part of your total flour amount for this)
1 cup light brown sugar, packed
Pinch of salt
1 ½ teaspoon cinnamon
1 cup (2 sticks) melted butter
Pour melted butter over dry ingredients. Use a spatula to blend ingredients together.
Crumble the crumbs with your fingers until they resemble small pebbles.
Making the cake
1 ½ cups all-purpose flour (here you are using the remaining portion of the flour)
2 ½ teaspoons baking powder
2 Tablespoons granulated sugar
½ teaspoon salt
½ cup milk
2 Tablespoons canola oil (or other flavorless vegetable oil)
1 large egg
2 teaspoons vanilla extract
In a medium bowl, sift together the flour, baking powder, sugar and salt. In another bowl whisk together milk, oil, egg, and vanilla. (I like to use a measuring cup with at least a 1-cup capacity – add the milk first, to the ½-cup line. Then add the oil, egg and vanilla, using a fork to combine. One less bowl to wash up!)
Using a spatula or spoon, fold wet and dry ingredients together.
Assemble the coffee cake
Spread the cake batter on the bottom of the pan. Top with blueberries. Cover with layer of crumbs.
After cooling, dust with powdered sugar
Once the coffee cake has cooled completely, dust with powdered (confectioner's) sugar. Put the sugar in a sieve and use a teaspoon to scrape lightly over the sugar, so that it sprinkles down over the crumbs on top of the cake.
(If you put the powdered sugar on while the cake is still hot, the sugar will turn yellowish. It doesn't hurt the flavor, but it doesn't look as nice either.)
However, don't let your coffee cake cool for too long, or you won't get a chance to add the powdered sugar at all!
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