Blueberry Crumble Coffee Cake

This Blueberry Crumble Coffee Cake is a delicious way to make the most of fresh blueberries when they’re in season. Perfect alongside a cup of coffee or hot tea, it features a lemon-infused tender cake crowned with a buttery, golden crumb topping. Every bite is bursting with juicy blueberries and irresistible flavor “delicious” hardly does it justice.

Easy Blueberry Crumble Coffee Cake Recipe

I’m convinced coffee cake was created so we could enjoy cake for breakfast without guilt. I still remember my mom baking a brown sugar crumb-topped cinnamon coffee cake when I was little. At the time, it felt like the height of adulthood, sipping a hot, steamy cup of coffee or tea while savoring a slice of cake.

Needless to say, I’ve since lived that dream, and I can confidently confirm that coffee cake truly does taste better when enjoyed with a warm mug of coffee or tea. Whether served for breakfast, brunch, or an afternoon treat, it’s the kind of cozy, comforting dessert made with pantry staples, that never goes out of style.

Key ingredients to make Blueberry Crumble Coffee Cake: (Scroll down for full printable recipe card.)

• Fruit – Fresh sweet blueberries give this coffee cake its signature fruity flavor.
• Flour – Self rising flour forms the base of the coffee cake batter.
• Sugar – Granulated sugar (white sugar) for sweetness.
• Tablespoons Butter – Salted butter or unsalted butter for richness.
• Liquid – Buttermilk gives the batter a creamy texture and tangy flavor.
• Citrus – Lemon juice and lemon zest for freshness.
• Flavoring – One teaspoon vanilla extract expands the flavor profile.
• Whole Egg – Large eggs stabilize the batter.
• Crumb Topping – Granulated sugar, all purpose flour, butter and nutmeg.

How to Make the Best Blueberry Crumble Coffee Cake Recipe

• Creamed Ingredients – Use a mixer to cream together butter with granulated sugar, lemon juice and vanilla extract. Add the egg beating until combined.
• Sift Dry ingredients – Use a whisk to sift together 2 cups self-rising flour with nutmeg.
• Combine – Add the sifted flour mixture to the creamed butter mixture alternately with the buttermilk.
• Blueberries – Toss the blueberries with the remaining 1 tablespoon of flour. Fold blueberries and lemon zest into the cake batter by hand. Spread the batter into the baking pan.
• Make Crumb Topping – Mix together the dry ingredients for the crumb topping, Use a pastry cutter to cut the cold butter into the dry ingredients. Sprinkle on top.
• Oven – Bake in a preheated 350 degree f oven per the recipe until a toothpick inserted into the center comes back clean.
• Cool completely then slice into squares and enjoy.

Kitchen Equipment to Make Blueberry Crumble Coffee Cake with Self Rising Flour

• 9×9-inch baking pan. You can bake this cake in a square pan or a 9-inch round springform pan.
• Measuring cups and measuring spoons.
• Citrus zester.
• Pastry blender or fork.
• Balloon whisk.
• Stand mixer or hand mixer.
• Large bowl and small bowl.

Recipe Variations, Tips and Substitutions

• Prep the Blueberries in Advance – Rinse and pick over the blueberries, then spread in a single layer on paper towels to dry.
• Flour – This coffee cake recipe uses self rising flour for the base of the batter. Self rising flour already has salt and leavening added to the mix. It’s not interchangeable with all purpose flour.
• All Purpose Flour – For this recipe, use 2 cups all purpose flour sifted with 1 tablespoon of baking powder and 1/2 teaspoon salt.
• Frozen Blueberries – I made this coffee cake with fresh blueberries, but frozen will work in a pinch. Make sure they’re  thawed prior to adding them to the batter or the cake won’t bake evenly. Also, drain any excess liquid that’s released while they thaw.
• Buttermilk – You could use the same amount of plain Greek yogurt or sour cream in place of buttermilk.
• Nuts – You could add chopped pecans, almonds or walnuts to the crumble topping.
• Serve Warm, Room Temperature or Chilled – You can serve this coffee cake warm at room temperature or chilled for breakfast, brunch or as dessert. It’s a berry-filled sweet indulgent treat.
• Optional Glaze – If you’d like to drizzle the top with a glaze, you could! In a small bowl mix together 1/2 cup powdered sugar with just enough heavy cream or half and half to thin. Mix in some fresh lemon zest, then drizzle over the cooled cake.

Storage and Leftovers

• Leftovers – Store Blueberry Crumble Coffee Cake tightly in an airtight container or wrapped in foil chilled in the refrigerator for up to 4 days.
• Freezer – You can freeze this cake for up to 2 months.

More Coffee Cake Recipes to Make

• This Cinnamon Streusel Coffee Cake is a stunner and SO delicious!
• Raspberry Cream Cheese Coffee Cake features layers of raspberry preserves and a cheesecake-like filling.
• Rich and decadent Cinnamon Pecan Coffee Cake features the bright flavor of orange zest in the batter.
• Fresh Strawberry Coffee Cake is drizzled with a vanilla cream glaze.
• This Honey Bun Cake recipe will take you from brunch to dessert.
• Oatmeal Cake features a broiled coconut pecan frosting that’s to die for.
• Chocolate Coffee Cake from The First Year Blog.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 9-inch Springform Pan