Blueberry Coffee Cake Recipe | Yummly

Blueberry Coffee Cake

YUMMLY(10)
Yvette M.: "I would definitely make this again but maybe half…" Read More
17Ingredients
55Minutes
350Calories
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Description

Buttery sour cream coffee cake bursting with fresh blueberries and topped with a sweet crumble is a treat you'll look forward to eating all year long with your morning coffee.

Ingredients

US|METRIC
  • nonstick cooking spray
  • 1/2 cup unsalted butter (softened, for cake)
  • 1 cup granulated sugar (for cake)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 2 cups cake flour (or all-purpose flour, for the cake)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (for cake)
  • 1 cup fresh blueberries
  • 1 cup all purpose flour (for the crumble topping)
  • 1/2 cup light brown sugar (packed, for crumble)
  • 2 tablespoons granulated sugar (for crumble)
  • 1 1/2 teaspoons cinnamon (for crumble)
  • 1/8 teaspoon salt (for crumble)
  • 1/3 cup unsalted butter (melted, for crumble)
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    NutritionView More

    350Calories
    Sodium9% DV220mg
    Fat23% DV15g
    Protein8% DV4g
    Carbs16% DV49g
    Fiber4% DV1g
    Calories350Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol70mg23%
    Sodium220mg9%
    Potassium90mg3%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber1g4%
    Sugars26g52%
    Vitamin A10%
    Vitamin C2%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(10)

    Yvette M. 2 months ago
    I would definitely make this again but maybe half the crumb topping.
    Sandra 2 months ago
    It came out amazing will def. be making this again for the family such a quick easy recipe.
    CubalayaBandit 4 months ago
    Yummy and easy! Definitely a crowd pleaser. Putting it on a lower rack in the oven is really important. I put mine on top and the middle didn't bake until I lowered it.
    Meaghan Hill 5 months ago
    Delicious and easy to make. The cake is soft and moist and the topping is sweet and crunchy. Absolutely delicious!
    Jeffrey K. 5 months ago
    I baked this for 45 minutes ( until an inserted toothpick came out clean) and the cake turned out gummy...not sure why as I followed the recipe exactly.
    Michalina Gil 7 months ago
    I made it in a bigger pan and didn't mix the blueberries in as I only had frozen ones so they would just ruin the whole batter. Instead, I placed them only on the top of the batter, added the crumble and it turned out to be absolutely delicious, everyone loved it.
    Violet Aragon 8 months ago
    It was delicious. The family loved it with ice cream. Everyone thought just a little more sugar. But was a great hit.
    Rangan 8 months ago
    I work at Yummly - I made this last weekend and it was delicious. The cake is especially good - very vanilla-y, tender and moist. I baked it in a stoneware pan (rather than metal), and it took 50 minutes to cook all the way through in the middle (my oven also runs cool). When I checked at 45 minutes, it was still a bit wobbly in the center, so I put it back in for 5 more minutes and that did the trick. (I did also edit the recipe to clarify the ingredients list. It now says more clearly what's for the cake and what's for the crumble - sorry that the ingredients list was confusing before, Gess!)
    Gess 9 months ago
    Wasn't real impressed with the directions. not all ingredients are maker for cake or crumble. wont try this again
    Cheryl M. 10 months ago
    Perfect directions! Everyone loves it!

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