Blueberry Muffin Coffee Cake

Why You’ll Love This Recipe

Blueberry Muffin Coffee Cake is the ultimate treat for blueberry lovers! The moist cake, studded with fresh blueberries, pairs perfectly with the buttery cinnamon crumble topping. Not only is it simple to make, but it also keeps well for days, making it perfect for breakfast, brunch, or even an afternoon snack. The sweetness of the cake, combined with the rich crumble, creates a delicious contrast, and it's incredibly satisfying with a cup of coffee or tea.

Ingredients

• 6 tablespoons butter

• ¾ cup sugar

• 2 large eggs

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup whole milk

• 2 teaspoons vanilla extract

• 2 cups fresh blueberries

Crumble Topping:

• 1 cup all-purpose flour

• ⅔ cup granulated sugar

• 1 stick salted butter, melted

• 1 teaspoon cinnamon

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F. Grease and line a loaf pan with parchment paper and set aside.

2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. Gradually add the dry ingredients to the butter mixture, beating well. Stir in the milk and vanilla extract, mixing until smooth.

5. Wash and dry the blueberries, then toss them with about 1 tablespoon of flour. Gently fold the blueberries into the batter. (Tossing the berries with flour helps prevent them from sinking in the batter.)

6. Spoon the batter into the prepared loaf pan and smooth the top with a spatula.

7. To make the crumble topping, combine the flour, sugar, melted butter, and cinnamon in a bowl. Mix together with a fork until crumbly. Sprinkle the mixture evenly over the loaf.

8. Bake the loaf for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. A few moist crumbs are fine, but avoid over-baking.

9. Allow the loaf to cool in the pan on a cooling rack for 10 minutes before removing it to the rack to cool completely.

Servings and Timing

• Yield: 1 loaf

• Prep time: 15 minutes

• Cook time: 1 hour

• Total time: 1 hour 15 minutes

Variations

• Blueberry & Lemon Twist: Add the zest of one lemon to the batter for a refreshing citrus flavor.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to make this recipe gluten-free.

• Add Nuts: Incorporate chopped nuts such as walnuts or pecans into the batter for an extra crunch.

• Cinnamon Sugar Topping: Instead of the crumble topping, you can sprinkle a mixture of cinnamon and sugar on top before baking for a simpler version.

Storage/Reheating

To store, wrap the cooled loaf in plastic wrap or place it in an airtight container. It will stay fresh for 3-4 days at room temperature or up to a week in the fridge. For longer storage, you can freeze individual slices for up to 2 months. To reheat, simply warm slices in the microwave for 10-15 seconds or in a low oven until heated through.

FAQs

How do I prevent the blueberries from sinking in the cake?

Tossing the blueberries in a small amount of flour before folding them into the batter helps prevent them from sinking to the bottom of the loaf.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just be sure to toss them in flour as you would with fresh blueberries to prevent them from bleeding into the batter.

Can I make this coffee cake ahead of time?

Yes, you can prepare this coffee cake a day in advance. It actually becomes more moist and flavorful after a day or two.

Can I add a glaze to the coffee cake?

Absolutely! A simple glaze made with powdered sugar and a splash of milk or lemon juice can be drizzled over the top after baking for an extra sweet touch.

How can I tell when the coffee cake is done?

The coffee cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Can I use a different fruit in this recipe?

Yes, you can substitute blueberries with other berries like raspberries, strawberries, or blackberries. The flavor will vary, but the texture will remain similar.

Can I make this into muffins instead of a loaf?

Yes, you can bake this recipe in muffin tins instead of a loaf pan. Bake at 375°F for about 20-25 minutes or until a toothpick comes out clean.

Is this recipe suitable for a vegan diet?

To make this recipe vegan, substitute the butter with plant-based butter, use a flax egg or chia egg instead of the eggs, and choose a non-dairy milk like almond or oat milk.

Can I use a different type of flour for this recipe?

You can experiment with whole wheat flour or almond flour, but keep in mind that it may alter the texture of the cake. For best results, stick to all-purpose flour.

How do I prevent the topping from becoming soggy?

Ensure that the topping is evenly distributed and that the loaf has fully cooled before serving. If the cake is stored properly, the topping will retain its crumbly texture.

Conclusion

This Blueberry Muffin Coffee Cake is a must-try for anyone who enjoys a moist, flavorful cake with a delightful cinnamon crumble topping. With simple ingredients and easy preparation, it’s perfect for a weekend brunch or as an everyday treat. Whether you’re serving it warm out of the oven or enjoying it days later, this coffee cake will quickly become a household favorite.