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.


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.


  • 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


  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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