The Pioneer Woman Tasty Kitchen
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Blueberry Crumble Coffee Cake

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

This is my husband’s favorite breakfast dish – especially in the summertime when blueberries are fresh picked!

Ingredients

  • FOR THE CAKE:
  • 4 cups All Purpose White Flour
  • 1-½ cup Granulated Sugar
  • 4 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2 whole Large Egg, Lightly Beaten
  • 1 cup Milk
  • 1 cup Butter, Softened
  • 3 cups Blueberries
  • TOPPING INGREDIENTS (below)
  • 1 cup Granulated Sugar
  • ⅔ cups All Purpose White Flour
  • ½ cups Butter (cold, Slightly Softened)

Preparation

Preheat oven to 375F

In a mixing bowl, combine dry ingredients (flour, sugar, baking powder and salt). Add beaten eggs, milk and butter to dry mixture and mix well. Gently fold in blueberries. Spread into a greased 9 x 13-inch rectangular baking pan.

Topping Mix (Crumbles): In another bowl, combine 1 cup of Granulated Sugar, 2/3 cups of All-Purpose White Flour and mix. Cut into this mixture 1/2 cup of cold butter (slightly softened) until you have a crumbly mixture.

Sprinkle this mixture over your pan of batter mix and bake at 375 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Pull it out of the oven and let it rest for 5 minutes and then dig in!

7 Comments

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emilyporter05 on 9.8.2009

YUMMO-LICIOUS!!!! I just served this at my Bunko, and it was a HUGE success! The crunchiness that the white sugar adds to the topping is outstanding. I could literally make myself sick eating this, and it would be TOTALLY worth it!!! Thanks for the fabulous recipe.
Oh, and someone had mentioned that they didn’t know if the topping ingredients were included in the “Ingredients” list…they’re not. They are in addition to the cake ingredients.

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dsolzer on 8.19.2009

Great recipe! So easy to make and so tasty! It was super moist and I loved the crunch on top. Thanks for sharing! (My office thanks you too!)

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mommy on 8.12.2009

this was so good, and so easy to make, the only thing i changed was the white sugar in the topping, i used brown sugar. and mmm it was good. thanks.

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candykettle on 7.24.2009

I just purchased some great Michigan blueberries also. This coffee cake was very tempting. I made it tonight and it was a hit. Shame on me,,,,I doubled the crumb topping for some extra crunch,,,,well, who wouldn’t go for extra crumb topping????

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freckleface on 7.18.2009

I got some very fine Michigan blueberries and couldn’t wait to put them in a recipe.

I did not know if the crumb topping ingredients were in addition to or subtracted from the original list of ingredients. Not wanting to subtract any sugar (because I love the taste of blueberries and sugar I just added the ingredients to a separate bowl) Did I do that right? It tastes very fine nonetheless even if I did it wrong! So, hey, thanks for the recipe it was posted at the most perfect time.

4 Reviews

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jojo0612 on 8.13.2010

Made this cake last night for a get together with my old High School friends – it was delicious! I couldn’t keep my husband out of it either!! Definately will make this again!

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Capers In The Corn State on 7.4.2010

Yum! Made this for tonight’s Independence Day BBQ, but just had to sample before taking it to other folks… right? :)

I also used 1/2 granulated sugar and 1/2 brown sugar for the topping. This dish is going to be delicious warmed slightly and served with vanilla ice cream!

Thanks for the great recipe!

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shari on 6.15.2010

This is an awesome coffee cake! It’s like the perfect blueberry streusel muffin in coffee cake form! This recipe is very easily halved, -which I did since there are only 2 of us-but I made the full amount of the “crumble” top, and I’m so glad I did! It was excellent. I baked it in an 8 inch square pan, and had to bake it for 50 minutes to get the middle done. The top was a nice golden brown, but the edges got a little too brown trying to get the middle done just right. Next time, -and there WILL be a next time, -it’s that good, -I will use a 9 inch pan, and that will probably be just right. Thank you for the great recipe!

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mamafindinggood on 5.27.2010

This is a huge hit in my house! I’ve made it several times now. For the crumb topping, I did half brown sugar and half white sugar. Then once it was all in the pan, I sprinkled some cinnamon on top. I love cinnamon with blueberries. Great recipe! Thanks!

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