Blueberry Cinnamon Sugar Coffee Cake

4.80 from 5 votes

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Afternoon Kaffee, Breakfast

Cuisine: American

Keyword: Blueberry, Blueberry coffee cake, Cinnamon sugar butter, coffee cake, crumble

Servings:

Calories: 628kcal

Equipment

9" x 9" square metal pan

Ingredients

Cinnamon Sugar Crumble

220 grams flour
150 grams light brown sugar
200 grams Kerrygold Cinnamon Sugar Butter

Blueberry Cake

200 grams all purpose flour divided
175 grams granulated sugar
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 eggs standard large, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
100 grams full fat greek yogurt
150 grams salted butter softened
200 grams blueberries fresh or frozen

Instructions

Cinnamon Sugar 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.

Blueberry 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

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.

Notes

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.

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