Blueberry Cinnamon Crumb Coffee Cake

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.

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.

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.

Then add 2 teaspoons Vanilla and mix well.

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. 

Mix until well combined and scrape bowl to evenly distribute. 

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.

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

Once batter is mixed fold 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!

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

• Apple Coffee Cake with Cinnamon Brown Sugar Crumb
• Strawberry Rhubarb Coffee Cake
• Cherry Cream Cheese Coffee Cake
• Cranberry Orange Coffee Cake with Brown Sugar Crumb

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American

Yield: 18

Author: Serena Bakes Simply From Scratch

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

Sat. Fat

9.62

Carbs

51.24

Fiber

1.13

Net carbs

50.10

Sugar

32.18

Protein

4.52

Sodium

292.48

Cholesterol

83.15

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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©2014 Serena Bakes Simply From Scratch

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