A blueberry coffee cake filled with fresh blueberries and topped with a sweet crumb topping. Best served 24 hours after it's been made - it's the perfect thing to make ahead for a brunch or dessert.
This recipe was first published 7/6/2021 and received a re-write on 07/17/26.
Treat this as a breakfast, brunch or dessert recipe. It's perfect any time of day but obviously best paired with coffee.
I can't think about coffee cake without thinking of my Grandma from New Jersey, she would get us coffee cake in the summers. It always had the thickest crumb topping, and powdered sugar top.
This cake absolutely tastes better after 24 hours on the counter, covered. The cake flavors have time to develop, also the crumb is way better after 24 hours. The crumb topping has more crunch to it when you first pull it out of the oven but after 24 hours it's perfection.
Tips and Tricks
Crumb Topping: Don't be tempted to add too much flour. It will dry it out and you'll be left with a crispy topping instead of a soft one.
Blueberries: Toss the blueberries in some flour before adding them to your cake batter. It helps (not totally prevents) them from falling to the very bottom of the cake during baking.
FAQ
You may have used too much flour. Also, if you want a really soft crumb you'll need to let the cake sit 24 hours, in a covered container. This gives it time for the moisture to release.
Use a metal pan. Metal will bake more evenly compared to glass.
Sky High Blueberry Coffee Cake
A blueberry coffee cake filled with fresh blueberries and topped with a sweet crumb topping. Best served 24 hours after it's been made - it's the perfect thing to make ahead for a brunch or dessert.
Ingredients
Cake
- 10 oz blueberries
- ½ c salted butter, room temp
- ¾ c cane sugar
- 2 eggs
- 1 ½ tsp vanilla
- ¾ c sour cream
- ½ c milk
- 2 ¼ c cake flour
- ½ tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp salt
- Powdered sugar, for dusting
Crumb Topping
- ½ c salted butter, melted
- ⅓ c cane sugar
- ⅓ c dark brown sugar
- ¾ tsp cinnamon
- Pinch of salt
- 1 ¼ c cake flour (180g)
Instructions
- Preheat oven to 350.
- Wash and dry the blueberries.
- To make the crumb topping add the melted butter, brown sugar, cane sugar, cinnamon and salt. Stir together until there aren’t any clumps of sugar. Mix in the cake flour (a bit at a time, you could need more, flour density varies).
- To make the cake batter cream together the butter and cane sugar. Mix in the eggs. Mix in the vanilla. Add the sour cream and milk, stir together.
- Add the cake flour, baking soda, baking powder and salt. Stir until just (barely) combined. In a bowl, toss the blueberries with 2 teaspoons of flour to coat. Gently fold the blueberries into the cake batter.
- Line a 9x13 baking pan with parchment paper. Pour in the cake batter and top with small clumps of the crumb topping.
- Bake for 35 minutes or once a toothpick comes out clean. Cool for 20 minutes after pulling from the oven and transfer to a wire rack to continue cooling. Package and let sit for 24 hours, then dust the top with powdered sugar and cut.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 113Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 21mgSodium: 182mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 3g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Linda Rothwell
You do not say how much cane sugar goes in the cake AND the topping. Is it 11 1/4 cup in cake and topping????
Tara Moore
Hi Linda, I do say how much. The measurements are listed on the recipe card. Under 'cake' it says 1 cup cane sugar and under 'crumb topping' it says 1/4 cup cane sugar.