The Softest Blueberry Coffee Cake with Cinnamon Crumb Topping
Blueberry coffee cake loaded with juicy fresh blueberries, a hint of warm almond, and a generous layer of cinnamon-brown sugar topping. Finished with an optional vanilla glaze, this easy breakfast bake stays incredibly moist for days!
Servings: 6 Slices/Squares
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, but delicious with blueberries
- ¾ cup sour cream
- 2 cups fresh blueberries + a few extra to mix into crumble topping
- 1 tablespoon all-purpose flour for tossing the blueberries
For the Cinnamon Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- ¼ cup unsalted butter melted
For the Vanilla Glaze (Optional)
- ¾ cup powdered sugar
- 1½-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar for 3-4 minutes, until light and fluffy.
- Beat in the eggs one at a time. Mix in the vanilla and almond extract (if using).
- Add half of the dry ingredients, then the sour cream, then the remaining dry ingredients. Mix just until combined.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Spread the batter evenly into the prepared pan.
- Make the crumb topping by stirring together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until large crumbs form. Toss a few blueberries into the mixture. Sprinkle evenly over the cake.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the topping begins to brown too quickly, loosely cover with foil during the last 10 minutes.
- Let the cake cool for at least 20 minutes before lifting it from the pan.
- If desired, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly warm cake before slicing.
Notes
Fresh blueberries create the prettiest slices, but frozen blueberries can be used without thawing. Tossing the berries in flour helps prevent them from sinking.