I’m convinced that coffee cake was created just so we could enjoy cake for breakfast. This blueberry crumble coffee cake is an excellent choice when fresh blueberries are in abundance and perfection with a cup of coffee or hot tea. The buttery golden crumb topping is the crowning touch to the lightly lemon flavor of the batter. To say it’s good is an understatement it’s amazing!
I can remember my Mom making crumb topped coffee cake when I was little. I thought it was one of the most grown-up things to do to have a piece of coffee cake with a hot steamy beverage to go with it. Needless to say, I have now lived that dream and I can confirm it does indeed taste better with a cup of hot tea or coffee and some girlfriend chatter, of course.
I made this cake with fresh berries but, frozen will work in a pinch. Serve it warm or at room temperature for an any time of day sweet indulgent treat.
- 2 cup fresh blueberries
- ¾ cup granulated sugar
- ¼ cup butter, softened
- 2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 large egg
- 2 cup self-rising flour plus 1 Tbsp, divided
- ⅛ tsp nutmeg
- ⅔ cup buttermilk
- 1 Tbsp lemon zest
- Crumb topping:
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- 4 Tbsp cold butter, cubed
- ⅛ tsp ground nutmeg
- Preheat the oven to 375°F. Spray a 9 x 9-inch baking dish with baking spray. Set aside.
- Wash and dry the blueberries.
- Using an electric mixer, cream together ¼ cup softened butter with ¾ cup granulated sugar, lemon juice and vanilla extract. Add the egg beating until combined.
- Sift together 2 cup self-rising flour with ⅛ tsp nutmeg.
- Add the sifted flour to the creamed mixture alternately with the buttermilk beginning and ending with flour. Beat on medium just until fully combined. The batter will be thick.
- Toss the blueberries with the remaining 1 Tbsp of flour. Fold the flour coated blueberries and lemon zest into the batter by hand. Spread the batter into the baking pan.
- In a separate bowl, mix together the dry ingredients for the crumb topping, Use a pastry cutter to cut the cold butter into the dry ingredients until it's pea sized. .
- Sprinkle the batter with the crumb topping. Bake for 30-35 minutes or until a toothpick inserted into the center comes back clean.
- Cool completely before cutting into squares.