Blueberry Crumble Coffee Cake

Course Breakfast, Cake, Dessert

Cuisine American, Southern

Keyword blueberry-coffee-cake, blueberry-crumble-coffee-cake

Prep Time 15

Cook Time 35

Cooling time 2

Total Time 2 50

Servings pieces

Calories 355kcal

Author Melissa Sperka

Wash and dry the blueberries.
Preheat the oven to 375°F. Spray a 9x9-inch baking pan or baking dish with baking spray. Set aside.
Using an electric mixer on medium-high speed cream together ¼ cup butter, ¾ cup sugar, lemon juice and vanilla extract in a large mixing bowl until fluffy and combined. Add the eggs one at a time, beating until combined.
In a medium bowl use a whisk to sift together 2 cups self-rising flour with ⅛ tsp nutmeg.
Add the sifted flour mixture to the creamed mixture alternately with the buttermilk beginning and ending with flour. Beat on medium speed just until fully combined. The batter will be thick.
In a medium bowl, toss the blueberries with the remaining 1 Tbsp of flour. Fold the flour coated blueberries and lemon zest into the batter by hand. Spread cake batter into the baking pan.
Crumble Topping: In a separate bowl, sift together the sugar, flour and nutmeg, Use a pastry cutter to cut the cold butter into the dry ingredients until pea sized.
Sprinkle the crumble topping evenly over the batter.
Bake for 30-35 minutes or until a toothpick inserted into the center comes back clean and the top is golden brown.
Cool completely in pan, then slice into squares and serve.

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.