Blueberry Cinnamon Sugar Coffee Cake

Soft blueberry cake with two layers of cinnamon sugar crumble, this Blueberry Cinnamon Sugar Coffee Cake is like a blueberry muffin and a coffee cake had a baby.

Is there coffee in coffee cake?

Nope! Coffee cake does not usually contain any actual coffee, it got it’s name because it is meant to be eaten with a cup of coffee.

What is the difference between a coffee cake and a buckle?

A coffee cake with the addition of fruit is really called a buckle! Which is wild to me because I only knew of a buckle as being a belt buckle but yeah, technically this recipe is a buckle and you are more than welcome to call it that.

What is the crumble on a coffee cake made out of?

Traditionally the crumble on a coffee cake is made with brown sugar, flour, butter, cinnamon, vanilla and salt. However this one uses Kerrygold’s new Cinnamon Sugar Butter which also has nutmeg in it and it truly makes the perfect crumble.

Can I make this coffee cake in advance?

Yes! This cake is delicious warm from the oven (it does need to cool a bit first) but you can also make it the day before, let it come to room temp and cover the top with a sheet of plastic wrap. If you want to make it a few days in advance, transfer it to an airtight container and store it in the fridge; just be sure to let it warm up or come to room temperature before serving it.

Tips for making a Blueberry Coffee Cake

• Fresh or frozen blueberries will work in the actual cake! If they’re in season I’d use fresh blueberries but if it’s winter, use frozen!
• The crumble is best made with cold Kerrygold Cinnamon Sugar Butter, if it’s too warm the crumble won’t crumble.
• Make sure all the ingredients for the cake are at room temperature – this will help get a smooth and fluffy cake batter.
• I recommend using this 9″x9″ square pan from USA pan because it’s non-stick, and the sides are nice and tall. If you want to be able to lift the whole cake out, I recommend adding in a rectangle of brown parchment paper that reaches from one side to the other to use as a sort of sling.
• This cake can be difficult to tell when it is finished baking, but you’ll know it’s done when there isn’t MUCH of a wobble left on the cake.
• Let the cake cool for at least 15-20 minutes before slicing and serving.

Additional Coffee Cakes to try!

• Raspberry Almond Coffee Cake
• Cherry Coffee Cake
• Red Currant Cake

Ingredients for Blueberry Cinnamon Sugar Coffee Cake

• Full fat greek yogurt: Greek Yogurt is used in the cake to make it nice and fluffy but sour cream will work too!
• Sugar: White granulated sugar is used in the cake batter and brown sugar is in the crumble layers.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of all of the elements.
• Salt: Fine sea salt helps balance out all of the sweetness in the cake and enhances the flavors.
• All Purpose Flour: Any all purpose flour will work for this cake, I use King Arthur all-purpose flour! The flour is used in both the cake batter and the struesel.
• Butter: Regular salted butter is used for the cake batter of this Blueberry Coffee Cake and Kerrygold’s Cinnamon sugar butter is used for the crumble.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Eggs: I use standard large eggs from the store, make sure they are at room temperature.
• Blueberries: I’ve added raspberries to the cake. Fresh or frozen will work!

How to make Blueberry Coffee Cake?

Make the Crumble

• In a medium bowl add in the flour and brown sugar, stir together with a fork. Add the cold cinnamon sugar butter in 1″ cubes into the bowl.
• Use your hands to rub the butter into the flour sugar mixture until fully combined.
• Place the crumble in the fridge while you make the cake batter.

Cake Batter

• Preheat the oven to 350 F and place a rack in the center.
• In a medium bowl add in the sugar, 150 grams of the flour, baking soda, baking powder, and salt and whisk to combine.
• Add in the butter, greek yogurt, eggs, and vanilla.
• Use the paddle attachment or a hand mixer to mix the ingredients first on medium low speed. Then increase the speed until just combined.
• Add in the blueberries and the remaining 50 grams of flour. Use a flat rubber spatula to fold the blueberries and flour into the cake batter.

Bake the Coffee Cake

• If not using a non-stick pan, spray the cake pan with your baking spray. Line with a rectangle of parchment that is 15″ x 7″ from one side to another.
• Pour slightly more than half of the cake batter into the pan, sprinkle with half of the crumble. Then, dollop on the second half of the cake batter. Do your best to spread the cake batter over the streusel, careful not to mix in the crumble.
• Sprinkle with the second half of the crumble
• Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 25-30 more minutes.
• The cake is done when the cake has puffed a bit and no longer wobbles.
• Once baked, remove from the oven and leave to cool for at least 15-20 minutes on a wire rack. Run a knife along the edge between the cake and the pan. Then either lift the cake out with the parchment or slice the cake while it’s still in the pan.

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