Blueberry Crumb Coffee Cake

The smell of this cake baking will make it impossible to leave your house. The blueberries and brown sugar with the nuttiness of the oats, its irresistible.

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I love having a coffee cake in the house. I think its just an easy thing to snack on and it always gets eaten. Its a dessert, its a breakfast, its a snack! I usually leave my coffee cakes plain but we had some blueberries and I thought they would make an excellent addition.

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Unlike a lot of coffee cakes, my crumb topping takes on about half the size of the cake. I don’t mess around with my crumb topping. Its crunchy and buttery and chockfull of cinnamon and oats.

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The melted butter brings everything together. This crumb topping is often what I wish my morning oatmeal tasted like.

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The cake batter is a simple, one bowl deal. No mixer or nonsense. Just dump everything in and mix it until the clumps of flour are gone. Stir in the blueberries and you’re all set.

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I baked mine in a 8 inch square pan but you could also use an 8 inch springform pan as well.

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Once it comes out you have to let it cool to room temperature. If you dust the icing sugar too soon it dissolves and you lose the beautiful dusting of fluffy sugar.

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Looks great to me. This is just a plain old great recipe that you should make for yourself. The base lends itself to just about anything. I’m thinking milk chocolate chunks will be my next version.

Blueberry Crumb Coffee Cake 

Crumb Topping

1 1/4 cups all-purpose flour

1/3 cup brown sugar

1/3 cup rolled oats

2 tsps cinnamon

1/2 tsp salt

1/2 cup melted butter

Coffee Cake

1 1/4 cup all-purpose flour

1/2 cup granulated sugar

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup buttermilk OR 1/2 cup whole milk  + 1 tsp apple cider vinegar

1/2 cup melted butter

1 tsp vanilla extract

1 cup fresh blueberries

3 tbsps icing sugar for topping

  1. Preheat the oven to 350 degrees fahrenheit and grease an 8 inch square baking pan.
  2. Crumb topping: In a large bowl, combine the flour, brown sugar, oats, cinnamon and salt.
  3. Add in the melted butter and combine until pea shaped crumbs form. This should be a somewhat moist crumb topping so if needed you can add more melted butter. set this aside.
  4. Cake: In a large bowl combine the flour, sugar, baking soda, baking powder and salt. In a small bowl combine the buttermilk, melted butter and vanilla.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Stir in the blueberries.
  7. Pour the batter into the prepared baking pan and spread to ensure the batter goes right to the edges.
  8. Sprinkle the crumb topping and bake for 35- 40 minutes or until browned.
  9. Remove from oven and allow to come to room temperature. Dust with a generous amount of icing sugar

 

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