How can one resist a Blueberry Coffee Cake topped with an outrageously delicious crumble topping and juicy blueberries? In my house coffee cakes has a special place and it is served with tea and coffee for our guests. If you love blueberry desserts, then don’t miss my Blueberry Strawberry Butter Bars and my Blueberry Muffins and for breakfast give my Blueberry Waffles a try.
What is Coffee Cake?
If you are new to coffee cakes, then let me tell you that coffee cakes have no coffee in the ingredients, but it is called so because the coffee cake is mostly served with coffee. The coffee cake was first created in Germany; the cake was delicious hence became popular in other parts of Europe and later in America.
How to make a blueberry coffee cake with crumble topping?
To have a delicious cake butter is a must but, in this recipe, I have added the oil too to keep the cake moist for a longer time. To make the cake richer, I have used evaporated milk, of course, you can use regular whole milk instead.
Making the coffee cake is easy; you sift the dry ingredients first and then separately beat the wet ingredients until combined. Add the dry ingredients to the wet and mix gently, then pour in a previously lined mini loaf pan.
Mix the crumb ingredients and form medium size crumbs, place the crumbs over the coffee cake batter and then gently distribute the blueberries over the crumbs.
Bake the coffee cake until a toothpick inserted in the middle of the cake comes out clean. Do not over bake this cake it will turn dry.
Make sure that the oven is preheated to 200F or 180C. If your oven does not prompt you when it reaches the desired temperature, then give it fifteen minutes to preheat and then place the cake in the oven to bake.
How to store blueberry coffee cake?
You can store the coffee cake by wrapping it in a plastic wrap and then freeze it. Refrigerating the coffee cake will make it dry but freezing it will maintain the cake’s moisture. The blueberry coffee cake is good for up to three months if kept in the freezer.
Don’t keep the freshly baked coffee cake at room temperature for more than two days, and if your kitchen or where you are storing the coffee cake is hot then keep the cake at room temperature for no longer than a day.
More Blueberry recipes that you might like:
Easy Mini Blueberry Coffee Cake Loaves Recipe
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light sugar
- 6 Tablespoons unsalted melted butter
For the cake:
- 1 cup all-purpose flour
- ½ cup evaporated milk
- 3 tablespoon softened butter
- 1 tablespoon oil
- ½ cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ⅓ cup blueberries to add on the crumb topping
Making the crumb topping
- Whisk the flour, granulated sugar, and brown sugar together until combined. Stir in the melted butter until crumbs form. Create small uneven balls from the crumbs and place it gently over the cake batter.
Making the cake:
- Preheat oven to 350F/180C. Line 3 4x 2-inch baking loaf pans with parchment paper.
- In a bowl, sift the flour, baking powder, baking soda, and salt. Keep aside.
- In a different bowl, add the sugar, butter, oil, and vanilla, beat well for at least three minutes on high.
- Add the egg to the previous mixture and beat until combined. Add the milk and beat for one minute.
- Add the dry ingredients to the wet and gently mix for a few seconds.
- Pour the batter into the baking loaf pans and spread the crumb topping evenly.
- Add the blueberries on the crumb topping.
- Bake for 25 to 40 minutes or until a skewer inserted in the middle comes out clean.
- Cool for 6 minutes while in the pan, then place on a cooling rack to cool completely.
- You can use frozen blueberries for this recipe.
- Please read how to store this blueberry coffee cake under "How to store blueberry coffee cake" in the post.
- Instead of evaporated milk, you can use whole milk.
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