Blueberry-Cinnamon Coffee Cake
- Total Time
- 1¼ hours, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 (8-inch-square) cake
- ½cup/65 grams all-purpose flour
- ¼packed cup/50 grams light brown sugar
- ¼cup/26 grams rolled oats
- 1¼teaspoons ground cinnamon
- ½teaspoon kosher salt
- ¼cup/57 grams unsalted butter, softened
- ¼cup/50 grams granulated sugar
- 2teaspoons ground cinnamon
- Nonstick cooking spray
- ¾cup/150 grams granulated sugar
- ½cup/115 grams unsalted butter, softened
- 2large eggs, at room temperature
- ½cup/120 grams sour cream
- 1teaspoon ground cinnamon
- 1teaspoon vanilla extract
- ¾teaspoon kosher salt
- 1½cups plus 1 tablespoon/203 grams all-purpose flour
- 1½teaspoons baking powder
- ¼teaspoon baking soda
- 1cup/140 grams fresh blueberries (or blackberries or raspberries)
For the Crumb Topping
For the Cinnamon Swirl
For the Cake
Preparation
- Step 1
Heat oven to 350 degrees and set a rack in the center. Spray an 8-by-8-inch square pan with cooking spray and line the pan with a strip of parchment paper that hangs over two sides.
- Step 2
Make the crumb topping: In a medium bowl, combine the flour, light brown sugar, oats, cinnamon and salt. Add the butter and squish it together with your fingertips until it’s evenly moistened, and pebble-size crumbs form.
- Step 3
Make the cinnamon swirl: In a small bowl, combine the granulated sugar and ground cinnamon; set aside.
- Step 4
Make the cake: In a large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing in one egg completely before adding the next. Add the sour cream, cinnamon, vanilla and salt, and beat to combine.
- Step 5
Stop the mixer and add the 1½ cups/195 grams flour, the baking powder and baking soda; mix on low speed until just combined. Toss the blueberries with the remaining 1 tablespoon flour, then gently fold them into the batter.
- Step 6
Assemble the cake: Spoon half the batter into the pan and smooth it to cover the bottom of the pan in an even layer. Sprinkle the cinnamon sugar evenly over the top of the batter. Spoon the remaining cake batter over the top and gently smooth it to cover the cinnamon sugar. Sprinkle the crumb topping over the top.
- Step 7
Bake the cake for 45 to 55 minutes until puffed and golden, and a tester inserted into the center comes out clean. Serve warm or at room temperature. Store the cake loosely wrapped at room temperature for up to 3 days.
Private Notes
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Cooking Notes
SEG
ShaZAM! So tasty! We’ll definitely make this again and again. Tackled the “spreading chewing gum over dry sand” issue by evenly dropping globs of the second layer of batter on top of the cinnamon-sugar layer and then gently smoothing it out with the back of a wet spoon. Close to magical.
Coquille
Lovely recipe! Made it with peaches and blueberries and substituted whole-wheat flour and 2% Greek yogurt for the all-purpose and the sour cream. Fantastic with coffee this morning!
Sticky Sitch
This recipe seems very promising (currently in the oven, smells great!) but "spoon remaining cake batter over the top" would be better described as "wrestle the batter over the top of the cinnamon sugar like you're trying to smooth chewing gum evenly over dry sand".
Susan
If you mean reduce the sugar in the cake itself to 100g from the 150g called for - yes, that's exactly what I did, and it was scrumptious. Perfect amount of sweetness for a breakfast item. I did add an extra egg yolk to put back the 'tenderness' the missing sugar would have provided.
LJ
Nice to get a recipe for a smaller cake that’s similar to the Bundt cake I’ve made for decades. Add a teaspoon or so of lemon zest & a handful of chopped pecans to the topping. Scrumptious!
LSF
This was so delicious. Blueberry crumb cake perfection.
Susan
I've used blueberry jam in recipes like this--spooned the jam around in dabs and then covered with batter. It worked out fine.
kim
Just baked this yummy cake. It is wonderful. One tool that makes this easier to assemble is an off-set spatula. My friend introduced me to this tool a couple of years ago and I don’t know how I ever lived without it. It makes spreading the batter in the pan soooooo much easier. Great recipe, didn’t change a thing.
Dave
Yes! They work great. I freeze them from my bushes every year and cook any time. Great winter fruit.
Suzy
Delightful! Great cinnamon flavor and so summery with the blueberries. Only change I would make next time is to put more oats and butter into the crumb topping.
John
If you Google (or search this very site) the phrase "coffee cake" you'll find most, if not all, don't actually use coffee as an ingredient, but are meant to be eaten (as you guessed) with a cup of coffee. Similar to tea biscuits!
Katy
Ok ok I know it says fresh but … can one use frozen blueberries?
Melissa
Delicious! Love the topping and cinnamon sugar layer. To add the tip layer of batter is was helpful to add spoonfuls (kind of like cobbler) and then push it down and smooth it over the cinnamon and sugar. Could imagine some pecans in the topping.
Anne Ronan
Coffee cake is a common phrase in US for cake to have for breakfast or mid-day with coffee or tea.
GW
Might I draw your attention to tea cake? Doesn't have tea in it dolly!
ag
Accidentally made this with the pecan topping from Melissa Clark’s blueberry pecan crunch cake (looked at the “wrong” recipe after searching). Used Bundt pan. Delicious
Amy
This batter is STIFF. You are definitely going to want to either pipe it (what I would do if I make this again), or do dollops then use a wet offset spatula to smooth it out. Looks yummy going into the oven.
Stephanie
If I make this again, I will add more berries and use less sugar.
Marcy
I used frozen blueberries, and had to bake an extra 30 minutes to not be gooey in the middle. Otherwise delicious !
tinybug
The process of getting half of the batter accurately leveled in order to put on the cinnamon sugar mixture was not something I had the effort for, so I skipped it. I put all of the batter in the pan at once and just ignored the cinnamon sugar steps and ingredients. The cake was still plenty sweet, cinnamon-y, and delicious!
IM
Delicious, wonderful, a keeper! My only complaint was that the topping seemed just a touch dry & floury so I'll add more butter next time. There will be a next time!
clare
I made this exactly as written and it turned out REALLY well. There was a nice balance between the tartness of the berries and the sweet, but not too sweet topping. I am grateful for the previous comments that helped make the spreading of the batter a bit easier. This is a keeper. My husband said it was even better the next day.
Sophia Lyons
I made it with 2.5 ish loose cups of apples sliced about 1/8 inch thick then quartered the slices for thin but wide chunks, roughly 2 medium apples. Cook time not affected, it was delicious. I'll double the oats in the streusel next time just because I really love oats in struesel.
Kristin
I doubled the topping, I should have maybe just upped the oats. It’s still so very good and the crumb is light and tender.
Sharanya
Too much baking powder? Salt? Something was off for me. I think I’ll stick to the Melissa Clark crunchy blueberry coffee cake which I love love
J
So yummy!! Didn’t need as much cinnamon sugar in the middle layer. Used frozen blueberries and used extra, but could’ve been even more. Also added raw pecans to the crumble - yum!!
Jill Berke
Next time i’ll use less salt in the topping mixture and make it sea salt. The kosher salt taste was too strong to my taste. Otherwise, yummy!
Jill Berke
I too found the kosher salt to be overpowering. Will use sea salt next time and cut the amount in half. Otherwise, yummy.
Dawn
Love it! Next time I'll add some lemon zest.
RJ
Did not look like enough batter for an 8x8’pan let alone adding half then swirl layer then rest. I had less than a half cup of sour cream available so added buttermilk to top up to half cup. I made this in regular sized muffin tin for a perfect 12 - one pan, one bake, no batter leftover! Only used half the topping as it seemed excessive and omitted the swirl. Added a powdered sugar and cream glaze after cooling. Yum! Super fluffy and cakey.
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