Delicious Blueberry-Crunch Coffee Cake Recipe
As a barista, I know firsthand how important it is to start the day off right with a delicious cup of coffee. But what if I told you that you could take your coffee game to the next level with a homemade Blueberry-Crunch Coffee Cake recipe?
This recipe is not your average coffee cake – it’s a heavenly combination of crunchy cinnamon streusel, fresh blueberries, and a moist cakey texture that’ll leave you wanting more. Whether you’re hosting a brunch or just in the mood for something sweet, this recipe is sure to please.
Not only does this Blueberry-Crunch Coffee Cake taste amazing when paired with your morning cup of joe, but it’s also the perfect treat to bring to a party or gathering. A slice of this cake is easy to make and even easier to fall in love with – just watch as your friends and family swoon over every bite.
So, why not step up your coffee game and try out this Blueberry-Crunch Coffee Cake Recipe? Trust me – once you have one slice, you’ll crave another!
Why You’ll Love This Recipe
Are you looking for a new breakfast favorite? Let me introduce you to my Blueberry-Crunch Coffee Cake Recipe! This recipe has quickly become a fan favorite and for good reason.
First and foremost, the combination of blueberries and pecans creates an irresistible flavor that will leave your tastebuds dancing. The moist cake mixed with the crunchy cinnamon streusel and streusel topping make for a mouthwatering treat that will have you coming back for seconds (or thirds!).
What makes this recipe even better is its versatility. Not only is it great for breakfast, but it also doubles as a dessert. Serve it with a dusting of confectioners’ sugar and a dollop of whipped cream, and you’ll have a delectable blueberry crumb cake that’s perfect for any occasion.
And let’s not forget about the ease of making this cake. With simple ingredients like unsifted all-purpose flour, eggs, granulated sugar, unsalted butter, and frozen blueberries, you can create an impressive cake without any hassle. Plus, most of the ingredients are easily substituted or adjusted to fit your dietary preferences.
Trust me when I say that this Blueberry-Crunch Coffee Cake Recipe is sure to become one of your go-to breakfast or dessert options. Give it a try and see for yourself why so many people rave about it!
Ingredient List
Here are the ingredients you’ll need to make this delectable blueberry-crunch coffee cake recipe:
For the Crumb Topping:
- 1/2 cup unsalted butter, softened
- 2 cups unsifted all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup chopped pecans
For the Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups unsifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 4 cups frozen blueberries
For the Glaze:
- 3/4 cup confectioners’ sugar
- Fresh lemon juice (approximately one lemon)
Feel free to substitute fresh blueberries if they are available.
The Recipe How-To
Now that we have gathered all the ingredients, let’s start baking our Blueberry-Crunch Coffee Cake. This is where the magic happens!
Preparing the Cake
First, we need to preheat the oven to 375°F (190°C). We do this so that when we’re done preparing the batter, we can put it straight into the oven. Line a 13 x 9-inch baking pan with parchment paper and set aside.
Making the Batter
In a medium bowl, combine 2 cups unsifted all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 3/4 cup granulated sugar. Mix these dry ingredients well.
In another bowl or mixer stand, beat 6 tablespoons of softened unsalted butter using a paddle attachment at medium speed until it becomes smooth and creamy. Then add in 1 large egg, one at a time while mixing continuously. Scrape down the sides of the bowl occasionally.
Now, gradually add in the dry ingredients mixture (flour mix) alternating with 1/2 cup milk, starting and ending with flour mix. Beat everything together until combined. Do not overmix as this will cause your cake to become tough.
Adding Blueberries and Crumb Topping
Gently fold in 2 cups of frozen blueberries into the batter. Pour and spread out evenly in prepared pan.
Next, make the crumb topping: In a small bowl, mix together 1/2 cup unsifted all-purpose flour, 1/4 cup light brown sugar, and 1/2 teaspoon ground cinnamon. Then pour in melted butter and stir until fully combined to form clumps.
Sprinkle evenly on top of blueberry batter.
Baking Your Cake
Bake your cake for around 40-45 minutes or until golden brown on top and the center is dry, doesn’t jiggle, and a toothpick comes out clean when inserted.
Serving Your Cake
Once your cake has baked to perfection, let it cool slightly in its pan for about 15 minutes. Then, take a few fresh blueberries and sprinkle them over the top of your cake for some added color and decoration.
Finally, dust some confectioners sugar on top of the cake before serving slices with a cup of coffee or tea. Enjoy!
Substitutions and Variations
I know that sometimes the ingredients list can feel like a barrier to making a recipe. Don’t worry, I’m here to offer some substitutions for this blueberry-crunch coffee cake recipe that are just as tasty but maybe a bit more accessible.
First off, if you don’t have fresh or frozen blueberries you can try using diced apples or sliced peaches instead. You’ll get a different flavor profile but it will still be delicious. If you prefer a nut-free version, you can leave out the pecans in the crumb topping or replace them with sunflower seeds.
For those needing gluten-free options, try swapping out the all-purpose flour for gluten-free flour, though keep in mind it may affect the texture of the cake. You can also replace the brown sugar with honey or agave nectar for a refined sugar-free twist.
If you’re looking to switch up the flavor but want to keep this recipe as your coffee cake go-to, consider adding lemon zest and juice or substituting cinnamon for cardamom. For a cheesecake twist, take inspiration from Ina Garten and add blueberry cream cheese filling to the middle layer of your cake.
Lastly, if you’re not feeling like making a full-sized cake, you can easily make these into muffins by dividing the batter evenly between lined muffin cups and lowering their bake time to 20-25 minutes at 375°F.
Don’t be afraid to make substitutions and variations based on what you have on hand or what flavor combinations make your heart sing. Remember, cooking should always be fun and adaptable to personal preferences!
Serving and Pairing
Now that you have made this delicious Blueberry-Crunch Coffee Cake, it’s time to elevate your serving game. This cake is perfect for breakfast with a cup of hot coffee or as an afternoon snack.
For added sweetness, I suggest dusting confectioners’ sugar on top of the cake just before serving. This will give it a beautiful and elegant finish.
But, if you are looking to take it up a notch, try pairing this cake with homemade blueberry coffee. The combination of the rich and creamy coffee with the fruity flavors of fresh blueberries in the cake is divine! You could also pair it with a cold brew or even a flavored latte.
If you want to make it more like a dessert, then pair it with cinnamon ice cream or even whipped cream. This makes for a delicious and decadent after-dinner treat.
This cake is versatile and pairs well with many different flavors – you can add some tartness by pairing it with lemon sorbet or lemon curd. If you are feeling adventurous, you could even try incorporating some cream cheese frosting for a tasty twist on classic blueberry cheesecake.
In short, this Blueberry-Crunch Coffee Cake is perfect for any time of day and pairs well with many drinks and desserts. So go ahead, create your masterpiece and enjoy!
Make-Ahead, Storing and Reheating
When it comes to coffee cake, it is imperative to plan ahead to ensure a successful outcome. You may opt to make the blueberry crunch coffee cake ahead of time and store it in your freezer for later use. Simply bake the cake as directed, allow it to cool completely before wrapping it tightly with plastic wrap and placing it inside an airtight container. You can easily freeze the cake for up to 3 months.
When you’re ready to reheat and serve, remove the cake from the freezer and allow it to thaw overnight in the fridge. Preheat your oven to 350F (180C) degrees and reheat the cake on a baking sheet for 10-12 minutes or until warm. Alternatively, you can warm individual slices of blueberry crunch coffee cake in the microwave for a few seconds.
If you plan on storing the coffee cake in the fridge, you’ll want to wrap it tightly with plastic wrap or aluminum foil, ensuring there is no air trapped inside. The coffee cake should keep well for up to 5 days if stored properly.
It’s worth noting that reheating coffee cake will not affect its taste or texture significantly if done correctly. However, if you continually reheat it, the cake may dry out over time. To ensure that your blueberry crunch coffee cake stays moist and delicious, consider making just enough to last a few days or try freezing individual slices instead of whole cakes.
With these tips and tricks, you can keep your delicious blueberry crunch coffee cakes fresh and ready for whenever those cravings hit.
Tips for Perfect Results
As a barista, I have learned that attention to detail is crucial when it comes to coffee and baking. To make sure your blueberry-crunch coffee cake turns out just right, follow these tips:
1. Soften butter properly:
Room temperature butter should be soft enough to leave a fingerprint but still hold its shape. If the butter is too cold or melted, it will affect the texture of the cake.
2. Measure ingredients accurately:
Baking is like chemistry; if you add too much or too little of an ingredient, it can throw off the balance of the recipe. Use measuring cups and spoons for accuracy.
3. Use fresh baking powder:
Old or expired baking powder can make your cake dense and heavy. For best results, measure the baking powder accurately and replace it every six months.
4. Keep an eye on the oven temperature:
Preheat your oven and make sure it stays at 375°F throughout the baking process. If the temperature fluctuates, it can affect how the cake rises and bakes.
5. Don’t overmix the batter:
Mix until just combined; overmixing can cause tough or rubbery baked goods.
6. Use frozen (not thawed) blueberries:
Thawing frozen blueberries can release too much moisture into your cake batter and turn it into mushy messes, making them less ideal for a crunch cake like this.
7. Add nuts on top of the streusel:
Sprinkle chopped pecans over the streusel topping before baking for an added crunch and depth of flavor.
By following these tips, you’re guaranteed to have a perfect blueberry-crunch coffee cake that looks as good as it tastes!
Bottom Line
So, there you have it – a delicious and easy blueberry-crunch coffee cake recipe that will surely impress your family and friends. This recipe is perfect if you are looking for something sweet yet crunchy to pair with your morning coffee or afternoon tea. The crumbly cinnamon streusel topping complements the sweetness of the blueberries perfectly, and the crunchy pecans add that extra texture that makes this cake a true delight.
Not only is this blueberry-crunch coffee cake incredibly tasty, but it’s also very easy to make. With just a few simple ingredients and an hour in the oven, you can have a scrumptious coffee cake that will be the highlight of any brunch or afternoon gathering. Plus, with all the substitutions and variations mentioned earlier in this article, you can customize this recipe to your liking and create your own unique version of this classic coffee cake.
Finally, I’d like to encourage you to try making this blueberry-crunch coffee cake recipe yourself. Don’t be intimidated by baking or cooking – just give it a try! You might surprise yourself with how good your own homemade version turns out. And, who knows? It might even become your new go-to recipe for brunches or afternoon tea parties.
So get baking, my friends! And don’t forget to share your results with me in the comments below – I can’t wait to see how it turns out for you!
Blueberry-Crunch Coffee Cake Recipe
Ingredients
Praline Crunch
- 1/2 cup light brown sugar, packed
- 1/3 cup unsifted all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter, softened
- 1/3 cup pecans, finely chopped
Cake
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 2 large eggs
- 2 cups unsifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups frozen blueberries
- confectioners' sugar, for dusting
Instructions
- Mix together milk and vanilla extract; set aside.
- Preheat oven to 350 degrees; grease 9-inch springform pan.
- Coat inside evenly with flour; tap out excess flour.
- Praline Crunch: In small bowl, stir together brown sugar, flour and cinnamon.
- Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
- With fork, stir in chopped pecans.
- Cake: In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
- Beat in eggs, 1 at a time, until blended.
- Continue to beat 2-3 minutes, until light and fluffy.
- In small bowl, mix flour, baking powder and salt.
- With mixer on low speed, alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
- Spread two thirds of the batter in prepared pan; crumble 1/3 cup Praline Crunch evenly over batter.
- Scatter frozen blueberries evenly over top.
- Carefully spread remaining batter over berries (batter will just barely cover).
- Crumble remaining Praline Crunch evenly over top.
- Bake 65-70 minutes, until a wooden pick inserted into center comes out clean.
- Let cake cool completely in wire pan on wire rack.
- Remove sides and bottom of pan; place cake on platter, top side up.
- Dust top with confectioners' sugar.
Add Your Own Notes
Nutrition
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