Posted by Serena Bakes Simply From Scratch / Wednesday, July 9, 2014
Blueberry Cinnamon Swirl Crumb Coffeecake
A coffeecake loaded with blueberries and cinnamon crumb. This coffeecake won't last long and is perfect for breakfast, brunch or dessert.
This Blueberry Cinnamon Crumb Coffeecake didn't last long in our house.
Colt and the kids all decided they needed 2 pieces for dessert last night and we aren't talking little itty bitty slices.
We are talking about full-sized huge slices Colt had cut.
As if Colt hadn't had enough coffeecake he was standing in the kitchen at 2 am eating out of the pan, I may or may not have joined in on a few bites..
I decided to add a cinnamon swirl to the middle of the cake to make sure there was a little bit of cinnamon crumb topping in every bite along with the blueberries.
It doesn't get much better than this my friends.
Mix together 2 cups Brown Sugar, 3 tablespoons Flour and 1 1/2 teaspoons Cinnamon.
This can be done by hand or in a mixer.
Add 6 tablespoons Cold Butter, Cubed.
If using a mixer mix on low speed until crumbly or cut in using a pastry cutter.
Mixture should form large crumbs when pressed together.
In a large mixing bowl cream 3/4 cup cold Butter. Slowly add 1 1/2 cups Granulated Sugar while mixing on medium speed.
(The cold butter helps add volume to the batter and holds it's texture better making for a lighter cake.)
Scrape sides of bowl and add 4 eggs one at a time, beating well between each addition. Scrape sides of bowl between each addition.
Batter should have a lot of volume at this point.
Add 1 1/2 teaspoon teaspoon Baking Soda, 1 1/2 teaspoons Baking Powder and 1/4 teaspoon Sea Salt.
Add 3 cups All-Purpose or Whole Wheat Pastry Flour 1 cup at a time alternating with 1 1/2 cups Sour Cream (1/2 cup at a time.)
I've used both types of flour and you can't tell the difference between the whole wheat pastry flour and all-purpose in this recipe.
Once batter is mixed stir in by hand 2 cups Blueberries until evenly distributed.
Butter a 9"x13" pan and line with parchment paper, butter parchment paper.
Spread half the blueberry batter evenly across the bottom on pan.
Cover with 1/3 brown sugar cinnamon crumb.
Use a knife to swirl crumb topping into cake batter.
Cover cinnamon crumb with remaining cake batter.
Press remaining cinnamon crumb topping between fingers and spread evenly over top of cake.
Bake in a 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.
Sorry for the picture Colt had taken it at an odd angle.. I should take his cake away for this!
Grab your fork and dig in!
It's the bomb diggity!
Blueberry Cinnamon Swirl Crumb Coffeecake
Recipe by Serena Bakes Simply From Scratch
Classic Coffeecake filled with blueberries and a center swirl of brown sugar cinnamon. Then topped with a brown sugar crumb topping. Perfect for Breakfast, Brunch Or Dessert.Prep time: PT15M
Cook time: PT1H0M
Total time: PT1H15M
Yield: 16 Servings
- 2 cups Brown Sugar
- 3 tablespoons All-Purpose Flour Or Whole Wheat Pastry Flour
- 1 1/2 teaspoons Cinnamon, Ground
- 6 tablespoons Cold Butter, Cubed
- 3/4 cup Cold Butter
- 1 1/2 cup Granulated Sugar
- 4 whole Eggs
- 2 teaspoons Vanilla Extract
- 1 1/2 teaspoons Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoons Sea Salt
- 3 cups All-Purpose Flour Or Whole Wheat Pastry Flour
- 1 1/2 cups Sour Cream
- 2 cups Blueberries
- Preheat oven to 350 degrees.
- Butter a 9"x13" and line with parchment paper, butter parchment paper.
- For The Brown Sugar Cinnamon Crumb: Mix together brown sugar, 3 tablespoons flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly.
- Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.
- Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy.
- Add baking soda, baking powder and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
- Add flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added.
- Hand stir in blueberries until evenly distributed.
- Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter.
- Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.
- Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
- Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.
- Allow cake to cool before serving.
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