This is one of my absolute favorite summer recipes. With most blueberry coffee cakes that have a crumb topping, the crumbs never get 100% crunchy. I found a solution for getting juicy, sweet blueberries on top, moist cake in the middle, and a bottom layer of surprisingly crunchy crumbs.
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons unsalted butter
- 2 teaspoons lemon juice
- 1/2 cup packed light brown sugar
- 1 1/3 cups blueberries
- 1 1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/3 cup packed light brown sugar
- 1 pinch Sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 stick unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon Sea salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 9 tablespoons unsalted butter, softened plus additional to grease the pan
Instructions
- The fruit: Preheat oven to 350 F. Grease a 9-inch round cake pan with butter. Line with parchment paper and grease the top of the paper. In a small saucepan, melt 3 tablespoons butter over medium-low heat. When melted, add lemon juice and brown sugar. Stir until sugar has dissolved. Pour the liquid into the bottom of the prepared cake pan. Pour the blueberries into the bottom of the pan. This can be done in advance.
- Crumb topping: Mix together flour, sugars, and spices in a medium bowl. Pour in the melted, cooled butter and mix until large crumbs form.
- Cake: In the bowl of a standing mixer fitted with the paddle attachment, combine flour, sugar, baking soda, baking powder, and salt. In a mixing bowl, whisk together the eggs, sour cream, and vanilla. Attach the bowl with the dry ingredients to the standing mixer and mix for a few seconds. Add the softened butter and a few tablespoons of the egg mixture, and beat for 10 seconds to combine. Beat in the remaining egg mixture, continuing to beat until very smooth.
- Pour the cake batter on top of the fruit and smooth the top. Use your fingers to create large crumbs from the topping and scatter evenly on top of the cake batter. Bake 55–65 minutes, until cake is set and the center springs back when very gently pressed with a finger. A cake tester will come out with crumbs attached, but it shouldn’t be wet.
- Remove cake from oven and transfer to a wire rack to cool completely, at least 2 hours.Use a flat-edged spatula or knife to loosen the sides of the cake from the pan. Flip cake onto the rack. Serve with the fruit either on the bottom or on top, whatever your preference.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 298 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 68 mg |
| Sodium | 146 mg |
Reviews
This is delicious!! Cake is moist, topping is crunchy..adds nice texture . The caramel and blueberry mixture is slightly tart and so flavorful! I’ll make this again and again..
I love the combinations here, blueberry top, cake middle and crumb bottom.
I followed the recipe but used a loaf pan. The cake is moist, not dry and crumbly. The caramel/blurberry was the right sweetness. You can add more of the crumb crust when you want to. This was easy to make.
Make sure to put parchment and spray everywhere because the caramel can get sticky.
I followed the recipe but used a loaf pan. The cake is moist, not dry and crumbly. The caramel/blurberry was the right sweetness. You can add more of the crumb crust when you want to. This was easy to make.
Make sure to put parchment and spray everywhere because the caramel can get sticky.
Ingredients looked great and had high hope of creating a masterpiece, so had a go at this recipe. My only concern was the fruit mixture being on the bottom of the pan so I used my “leak proof” Nordicware” spring form pan. You guessed it – the juice from the fruit leaked and a cloud of smoke from the oven of burning sugared blueberry juice filled the kitchen. I didn’t foil-wrap the outside of the pan since it has always held the tide in the past. Will stick to mixing the fruit into the batter in the traditional method and give this recipe a total miss, or modify in the future.