Light and mouthwatering mini blueberry coffee cakes. Amazing crunchy topping with juicy blueberries.
Keyword blueberry coffee cake
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Author Muna Kenny
¼cuppacked light sugar
6Tablespoonsunsalted melted butter
For the cake:
⅓ cupblueberries 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.