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Blueberry coffee cake with extra crunchy crumble Recipe

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Diet: Vegetarian
Blueberry coffee cake with extra crunchy crumble Recipe

Description

Indulge in the delight of a classic Blueberry Coffee Cake with Extra Crunchy Crumble. This recipe features a moist and tender cake studded with juicy blueberries, complemented by a buttery, crisp crumble topping. Perfect for brunch, dessert, or a cozy afternoon treat, this cake is sure to become a family favorite. For a different flavor try these Baked Chicken Drumsticks

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon almond extract
  • 6 tablespoons cold unsalted butter, cubed
  • 2 cups fresh or frozen blueberries (do not thaw if frozen)

Instructions

  1. Step 1: Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. Step 2: Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, and salt.
  3. Step 3: Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, and almond extract.
  4. Step 4: Combine: Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries.
  5. Step 5: Make the Crumble: In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  6. Step 6: Assemble: Pour the batter into the prepared baking pan. Sprinkle the crumble topping evenly over the batter.
  7. Step 7: Bake: Bake for 30 minutes or until a wooden skewer inserted into the center comes out clean and the crumble topping is golden brown.
  8. Step 8: Cool: Let the cake cool in the pan for at least 15 minutes before slicing and serving.

Notes

  • Substitution for Sour Cream: Plain Greek yogurt can be used as a substitute for sour cream.
  • Substitution for Almond Extract: Vanilla extract can be used as a substitute for almond extract. Use the same quantity.
  • Make-Ahead: The crumble topping can be made a day in advance and stored in the refrigerator.
  • Storage: Store the baked cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Reheating: Reheat individual slices in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.

Nutrition

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