Recipe: (No Lemon) Blueberry Crumble Coffee Cake
Looking for a blueberry treat? Try this mouthwatering blueberry coffee cake, dense in flavor and bursting with blueberries. The Recipe is easy to make and perfect for your next breakfast, brunch, or tea party.
A week or so ago, I was craving something with blueberries, but I didn’t want muffins. Plus I wanted something I could double and bake easily so I could bake one for a friend who just had a baby (to save a little time one morning for breakfast). So I thought blueberry bread would be good. Unfortunately, all the bread recipes I saw had lemon in them and I didn’t really want to have to go back to the grocery store to get a lemon… So I set out to construct my own blueberry bread, but in the course of my attempt, I ended up with a very yummy, very dense blueberry coffee cake instead. Which, honestly, I was more than happy to eat (and so was my family). 🙂
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Long baking time.
I will warn you, this blueberry coffee cake takes a good amount of time to bake (depending on your oven, it could take 2 hours), so if needed, plan ahead and bake the night before (it tastes amazing hot or cold and is totally worth the time).
Let’s get started!
The process for this blueberry coffee cake is simple but should be followed for the best results. Get the entire recipe below.
Preheat the oven to 350℉ (177℃).
Grab a medium-sized mixing bowl. Using your hand mixer, blend the butter, sugar, and vanilla until smooth. Then, add milk and eggs, and continue mixing until combined.
Next, you’ll add flour, salt, and baking powder (no need to sift or whisk for this recipe). Using your hand mixer, blend until completely combined and smooth.
Set that mixture aside, and grab another bowl (small size is fine). Put in rinsed blueberries and add 2 tablespoons of flour. Gently toss the berries and flour until the berries are completely coated (this will help keep all the berries from sinking into the bottom).
Pour half of the batter into a well-greased (or sprayed) bread pan. Add about half of the berries into the pan, and gently press SOME of them deeper into the batter.
Pour the rest of the batter, using a spatula to spread the batter evenly into the pan.
Add the rest of the berries, then gently press them down leaving some above the batter and some submerged.
Make the Crumble
- In a mixing bowl… add all sugars, salt, oats, and flour into the bowl and whisk all together until completely combined.
- Add melted butter, then take a fork and mix, breaking apart any huge pieces. It should look like uncooked granola.
Jenn’s Notes:
For the crumble, it’s important to use old-fashioned oats, NOT instant. The instant will yield a mushy consistency. I also recommend using your hands to add the crumble instead of a spoon or form. Otherwise, you could end up with huge chunks, and most of it in the middle, which is just going to make it take longer to bake, and honestly isn’t as nice as having the crumble everywhere.
Add the crumble to the top of the coffee cake.
Bake for 1 hour and 45 minutes to 2 hours or until you poke a skewer through the middle and it comes out clean!
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
ENJOY and Share!
Let me know what you thought of this no lemon – blueberry coffee cake! Your star ratings with your comments are tremendously helpful!
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Blueberry Crumble Coffee Cake
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf 1x
Description
A simple Blueberry Coffee Cake (no lemon in this recipe). Perfect with your favorite cup of tea or coffee.
Ingredients
The Cake
- 1 cup whole milk
- 1/2 cup unsalted butter (melted)
- 1 cup sugar
- 2 eggs
- 2 teaspoon vanilla
- 2 cups all-purpose flour
- 2 tablespoon all-purpose flour (to coat blueberries)
- 1– pint blueberries
- 3 teaspoon baking powder
Crumble
- 2 tablespoon brown sugar
- 1/4 cup white sugar
- 1/4 cup old fashioned or rolled oats¹ (See Notes)
- 1/2 cup flour
- 1/4 cup unsalted butter (melted)
- 1 teaspoon salt
Instructions
- Pre-heat oven to 350° F
- Mix butter, sugar and vanilla until smooth
- Add milk and eggs. mix until combined
- Add flour, salt, and baking powder ( I do not sift, I just pour the flour, then the salt and baking powder in). Blend until completely combined and smooth.
- Put rinsed blueberries in a separate bowl and add 2 tablespoons of flour. Gently fold the berries and flour until completely coated. This will help keep all the berries from sinking into the bottom.
- After coating the berries, pour half of the batter into a well-greased (or sprayed) bread pan.
- Add about half of the berries into the pan and press some of them into the batter.
- Pour the rest of the batter and use a spatula to spread the batter evenly into the pan.
- Add the rest of the berries and gently press them down leaving some above the batter and some submerged.
- Add the crumble to the top of the bread² (see notes). *directions to make the crumble next.
- Bake for 1 hour and 45 minutes to 2 hours or until you poke a skewer through the middle and it comes out clean
- Add all sugars, oats and flours into a bowl and whisk all together until completely combined.
- Add melted butter ( used salted butter for this, if you want, you could add a tsp of salt to the recipe or skip the salt all together, it’s kind of up to your taste buds).
- Take a fork and mix together, breaking a part any huge pieces. It should look like granola.
Notes
Before you Start Baking
- I will warn you, this coffee cake takes a good amount of time to bake (depending on your oven, it could take 2 hours), so if needed, plan ahead and bake the night before (it tastes amazing hot or cold and is totally worth the time).
Other Notes:
¹ Do not use instant, it will just end up gross and cakey instead of crunchy
² I recommend using your hands to add the crumble and getting a little messy. Otherwise, you end up with huge chunks, and most of it is in the middle, which is just going to make it take longer to bake.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Breakfast, brunch, tea time food
- Cuisine: American
Nutrition
- Calories: 4115
- Sugar: 334
- Sodium: 3856
- Fat: 161
- Saturated Fat: 96
- Carbohydrates: 621
- Fiber: 22
- Protein: 61
- Cholesterol: 723
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©Photo, Prop Styling, and Food Styling by Jenn Smith
