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Blueberry Coffee Cake with Cinnamon Crumble replaces the word nice with emptypping: A Perfect Blend of Tart and Sweet

Blueberry Coffee Cake with Cinnamon Crumble replaces the word nice with emptypping: A Perfect Blend of Tart and Sweet

Upgrade your morning coffee ritual with this delicious blueberry coffee cake, featuring luscious dough studded with blueberries under a crunchy cinnamon crumble topping. Finished with a creamy vanilla frosting, this cake combines the tartness of blueberries with the warm, sweet notes of cinnamon and vanilla. Whether you're enjoying a lazy weekend breakfast or looking for the perfect treat to share at brunch, this coffee cake is sure to impress with its moist texture and bursts of berry flavor.

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Why you'll love it:

  • Tasty layers: The cake features a rich, buttery base filled with juicy blueberries, topped with a spicy cinnamon crumble that provides a delicious textural contrast.
  • Versatile serving options: Perfect to accompany a cup of coffee or tea, this cake goes wonderfully from breakfast to dessert.
  • Customizable: Easily adapt the recipe to suit your preferences: use frozen blueberries when fresh ones aren't in season, or substitute the berries for another favorite.

Perfect occasion: This Blueberry Coffee Cake is great for so many occasions, from family breakfasts to office gatherings to potlucks or as a comforting weekend treat. It's also a lovely addition to any holiday table or special event where a sweet, homemade touch is appreciated.

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Decorating Tips:

  • Fresh berry garnish: Before serving, garnish the cake with fresh blueberries and sprinkle with powdered sugar for an extra touch of elegance.
  • Lemon zest: Enhance the lemon flavor by sprinkling additional lemon zest over the glaze for a vibrant citrus twist.
  • Adding hazelnuts: For added crunch and flavor, consider mixing chopped pecans or walnuts into the crumble topping.

Ingredients:

  • Crumble topping:
    • 6 tablespoons cold unsalted butter, diced (85 g)
    • 1 cup all-purpose flour (120g)
    • 3/4 cup packed light brown sugar (160g)
    • 2 teaspoons of cinnamon
    • replaces the word nice with emptych of salt
  • Beat:
    • 2 cups all-purpose flour (240g)
    • 1/2 teaspoon of salt
    • 2 teaspoons of baking powder
    • 1/2 cup unsalted butter, room temperature (113g)
    • 3/4 cup granulated sugar (149g)
    • 1/4 cup light brown sugar (54g)
    • 1/2 tablespoon lemon zest
    • 2 eggs, room temperature
    • 2 teaspoons of vanilla extract
    • 1/2 cup milk (118 ml)
    • 1 3/4 cup blueberries (fresh or frozen)
  • Frosting (optional):
    • 1/2 cup powdered sugar (57g)
    • 1 tablespoon of milk (15 ml)
    • 1/2 teaspoon vanilla extract

Instructions:

  1. Prepare the crumble:
    • Whisk together flour, light brown sugar, cinnamon and salt. Add the diced butter and mix with your fingers until crumbly. Refrigerate.
  2. Prepare the dough:
    • Preheat oven to 350°F (177°C) and grease a 9-inch baking dish.
    • Whisk flour, baking powder and salt in a medium bowl. In a large bowl, beat the butter, sugars and lemon zest until fluffy. Add the eggs and vanilla.
    • Alternately add the dry ingredients and milk to the creamy mixture. Coat the blueberries in flour, then incorporate them into the dough.
    • Spread the dough in the mold and garnish with crumble.
    • Bake for 45 to 50 minutes.
  3. Prepare the frosting:
    • Mix the powdered sugar, milk and vanilla. Pour over cooled cake.

Enjoy this mouth-watering blueberry coffee cake, a perfect treat that combines the freshness of blueberries with the sweet crunch of cinnamon crumble!

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