Summer Favourite Blueberry Crumble Cake
Our blueberries are ripe and we’re making some delicious cakes, treats and desserts with them. This one is by far our favourite coffee cake recipe it’s a delicious blueberry coffee cake with a crumble top. I don’t know whether it’s the fresh blueberries that we’ve picked or just the combination but whenever my friends and I get together for a coffee morning this is one that they ask me to bring out every time.

Blueberry Crumble Coffee Cake
We love crumble topping it’s one of our favourite things to use to add a little extra to desserts and cakes. Our cranberry crumble bars are one that I get asked to make for the school cake sale every Christmas.

But this is perfect for summer. When my friends and I get together I like to have this made so we can sit out in the garden enjoy a slice or 2 and set the world to right.

Summer Favourite Blueberry Crumble Cake

A delicious summer fresh blueberry coffee cake with a crumble topping perfect to share with family and friends.
Ingredients
Blueberry coffee cake ingredients
- 3 C flour
- 4 tsp baking powder
- 1/2 tsp kosher salt
- 1 C unsalted sweet cream butter, softened
- 1 1/2 C sugar
- 4 eggs
- 4 tsp pure vanilla extract
- 1/2 C sour cream
- 1 C buttermilk
- 4 C fresh blueberries
Crumble topping ingredients
- ½ C unsalted sweet cream butter, cold and cut into cubes
- 1C flour
- â…“ C light brown sugar, packed
- â…“ C sugar
- 2 tsp ground cinnamon
Instructions
To Make the Crumble Topping
- Using a large bowl, combined the four, brown sugar, sugar, and cinnamon
- Using a fork or your fingers, work in the butter to create a crumbly mixture
- Set aside
To Make the Blueberry Crumble Cake
- Preheat the oven to 350 degrees and spray a 9x13 with pam baking spray
- Using a medium bowl, whisk together the flour, baking powder, and salt
- Using a large bowl, beat the butter and sugar together until creamy and combined
- Beat in the eggs, and vanilla until combined
- Beat in the sour cream until combined
- Alternating between the dry ingredients and the buttermilk, gradually beat in the two ingredients until combined
- Fold in 2 1/2 C of the blueberries into the batter
- Scoop the batter into the pan
- Top the batter with an even layer of the crumble
- Sprinkle remaining raspberries on top of the crumble
- Place into the oven and bake for 50-60 minutes or until a toothpick comes out clean
- Place the cake onto the counter and allow it to cool completely
- Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 576Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 129mgSodium: 510mgCarbohydrates: 77gFiber: 3gSugar: 42gProtein: 8g
More Blueberry Recipes
If you have more fresh blueberries then why not make some of these other delicious blueberry recipes

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