Blueberry Cinnamon Crumb Coffee Cake

Wednesday, July 9, 2014
A family favorite Blueberry Coffee Cake recipe filled with juicy blueberries and a brown sugar cinnamon crumble. Some of the brown sugar cinnamon topping is swirled through out the cake. Served warm or at room temperature for breakfast, brunch, later afternoon snack or dessert.

Homemade Blueberry Coffee Cake is a favorite for Christmas Brunch in our house but easy enough to make anytime. If you love this recipe you might also like Apple Coffee Cake and Cranberry Orange Coffee Cake.

A side shot of a slice of Blueberry Cinnamon Crumb Coffee Cake on a white plate.

This Blueberry Cinnamon Crumb Coffee Cake 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 coffee cake 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.

A down shot of a stainless steel mixing bowl with brown sugar, all-purpose flour, and cinnamon added.

Mix together:
  • 1 1/2 cups Brown Sugar
  • 1/3 cup Flour
  • 1 1/2 teaspoons Cinnamon
This can be done by hand or in a mixer.

Butter added to brown sugar mixture in a mixing bowl for cinnamon crumble topping.

Add 6 tablespoons Cold Butter, Cubed. If using a mixer mix on low speed until crumbly or cut in using a pastry cutter.

A down shot of Blueberry Cinnamon Crumb Coffee Cake crumble topping a swirl mixture in a mixing bowl.

Mixture should form large crumbs when pressed together.

A whole egg added to creamed butter and sugar in a stainless steel mixing bowl.

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. Then add 2 teaspoons Vanilla and mix well. Batter should have a lot of volume at this point.

Blueberry Coffee Cake batter in a stainless steel mixing bowl with baking soda, baking powder, and salt added.
Add: 
  • 1 1/2 teaspoon teaspoon Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Sea Salt
Mix until well combined and scrape bowl to evenly distribute.

Flour added to Blueberry Coffee Cake batter in a stainless steel mixing bowl.

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.

Sour Cream being mixed into Blueberry Coffee Cake batter. 

Mix on low speed between each addition until just combined, being careful not to over mix. 

Fresh Blueberries being added to Coffee Cake batter.

Once batter is mixed fold in by hand 2 cups Blueberries until evenly distributed.

Half the Blueberry Coffee Cake batter layered in pan and topped with some Cinnamon Crumb Crumble.

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.

A layer of Blueberry Coffee Cake batter in a 9"x13" pan. 

Cover cinnamon crumb with remaining cake batter.

Blueberry Cinnamon Crumb Coffee Cake batter topped with crumble in a 9"x13" pan.

Press remaining cinnamon crumb topping between fingers and spread evenly over top of cake. 

A down shot of Blueberry Coffee Cake with a Cinnamon Brown Sugar Crumble topping in a 9"x13" pan. 

Bake in a 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.

A side shot of a slice of Blueberry Cinnamon Crumb Coffee Cake on a white plate. 

Grab your fork and dig in! It's the bomb diggity!

A few other favorite coffee cake recipes you might like are:


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American
Yield: 18
Author: Serena Bakes Simply From Scratch
Blueberry Cinnamon Coffee Cake

Blueberry Cinnamon Coffee Cake

Classic Blueberry Coffee Cake filled with blueberries and a center swirl of brown sugar cinnamon topped with brown sugar cinnamon crumb from Serena Bakes Simply From Scratch.
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

Brown Sugar Cinnamon Crumb
  • 1 1/3 cups Brown Sugar
  • 1 1/2 teaspoons Cinnamon, Ground
  • 1/3 cup All-Purpose Flour Or Whole Wheat Pastry Flour
  • 6 tablespoons Cold Butter, Cubed
Blueberry Coffee Cake
  • 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 Salt
  • 3 cups All-Purpose Flour Or Whole Wheat Pastry Flour
  • 1 1/2 cups Sour Cream
  • 2 cups Blueberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter a 9"x13" and line with parchment paper, butter parchment paper.
Brown Sugar Cinnamon Crumb
  1. Mix together brown sugar, flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly.
  2. Set aside.
Blueberry Coffee Cake
  1. 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.
  2. 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.
  3. Add baking soda, baking powder and salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
  4. Stir in 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.
  5. Hand stir in blueberries until evenly distributed.
  6. 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.
  7. Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.
  8. Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
  9. Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.
  10. Allow cake to cool before serving.

Nutrition Facts

Calories

366.98

Fat

16.56 g

Sat. Fat

9.62 g

Carbs

51.24 g

Fiber

1.13 g

Net carbs

50.10 g

Sugar

32.18 g

Protein

4.52 g

Sodium

292.48 mg

Cholesterol

83.15 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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A side shot of Blueberry Coffee Cake on a white plate with white text at the top of photo Blueberry Coffee Cake. 2 Photos the top photo is of a slice of Blueberry Coffee Cake on a white plate. The bottom photo is of down shot of Blueberry Coffee Cake in a 9"x13 pan. There is a white banner between the two photos with black text Blueberry Coffee Cake.

32 comments

  1. Oh WOW - this looks SO beyond delicious!! It reminds me of a coffeecake my family used to eat at our favorite breakfast spot, which, unfortunately, has cut some corners in recent years and the coffeecake pales in comparison to its former self. I'll have to try this and see how it compares!

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    Replies
    1. I hope you like it just as much as your favorite breakfast spot! It was a hit in our house!

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    2. I finally bought some blueberries going to make this by the weekend, looks yummy!! Thanks

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  2. Mmmm that crumb looks sooo yummy! Definitely wouldn't mind having this in the morning with my coffee :)

    Happy Blogging!
    Happy Valley Chow

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  3. I have yet to bake up anything with blueberries this summer! Bill is hankering for a pie, but I'd much rather make your wonderful coffee cake.
    PS. I made your banana cream pie and Bill was in heaven! It was SO good!

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    Replies
    1. Thanks so much Liz! I'm glad that Bill enjoyed the Banana Cream Cheesecake! It's my husbands favorite too!

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  4. I love blueberry coffee cake! This looks insanely delicious!

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  5. thanks for sharing this great recipe! love the flavour combination.. definitely a recipe i will be trying!

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  6. That is dreamy! I love blueberries and I love cinnamon too. This is SO mine!

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  7. I love that crumb topping! This cakes looks so moist and delicious!

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  8. Boy do I LOVE blueberry cakes! That crumb topping looks so, so good. Sort wish I had some right now!

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  9. Looks amazing. Can i substitute blueberries for strawberries?

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    Replies
    1. Sorry I missed your question! Yes you could try to sub with strawberries you might want to reduce the fruit a little as the strawberries have a tendency to be juicy or Raspberries would work in equal amounts!

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  10. Delicious made it for a bday party and everyone loved it !

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  11. I made this several days ago for my boyfriend's work buddies. They all absolutely loved it, and now they're all asking for the recipe! This one's a keeper, thank you. :)

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  12. This is in my oven right now. Huge mess to make but I cannot wait to eat it. Already looks and smells delish. Note to self--not even close to fat free. Lol

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  13. If you like Sugar this one's for you. 2 Cups brown sugar?????? Everyone took one bite and that was all. Maybe I'll try with only 1/2 Brown sugar. Other than that cake tastes OK. No winner.

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  14. Made this tonight. Oh my goodness, so very good! My kids couldn't even wait for it to cool down!

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    Replies
    1. I'm so glad your families enjoying it as much as ours does!

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  15. Absolutely fabulous! Baked it tonight. Thank you for a great recipe 👏🏻🍰

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  16. Could you prepare this the night before and bake it in the morning, do you think?

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    Replies
    1. I would bake it at the time of making it due to the baking soda and powder being activated once mixed with the wet ingredients. It stores really well and could be reheated until warm. I hope that helps! Thanks, Serena

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  17. Do you use salted or unsalted butter?

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    Replies
    1. Salted, if you use unsalted you will need to add more salt.

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  18. Ingredients call for 3 tbl all purpose flour & then list another 1 1/2 tsp cinnamon & 6 tbl cold butter. Are these in addition to the first cinnamon & butter listed after the 1 3/4 c. brown sugar?

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    Replies
    1. Hi Lexie! I'm not sure how that happened but that is an error that must have happened during that last update! I will fix it! Thanks, Serena

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  19. Hi Serena, do you know if you could substitute almond flour for the regular flour?

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    Replies
    1. Hi! I haven't tried it for cakes yet to know how it effects the crumb. I have used cup for cup flour with good results before. If you end up trying the Almond flour I would love to hear how it goes. Thanks, Serena

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  20. I've been baking for my husband for 40 years. I made this tonight and he raved that it was one of the best things I've ever made. It was so good. Thank you!

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