Blueberry Coffee Cake with Crumble Topping Recipe

A slice of blueberry coffee cake on it's side showing the layers,

5 from 1 vote

Blueberry Coffee Cake with Crumble Topping Recipe

Prepare this blueberry coffee cake with a crumble topping and powdered sugar glaze for a sweet, satisfying breakfast or dessert!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: All American

Diet: Vegetarian

Servings: servings

Calories: 240kcal

Author: Sammi Ricke

Cost: $5.00

Equipment

Ingredients

Cake Batter

1 cup flour
1/2 cup monk fruit sweetener or white sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup milk
2 Tablespoons oil or melted butter
2 cups blueberries

Topping

1/2 cup flour
1/2 cup white sugar or monk fruit (see notes as to why we prefer regular sugar in the topping)
1/2 cup oatmeal
1/4 cup cold butter

Instructions

Preheat the oven to 375 F. Spray non-stick cooking spray in an 8×8 glass pan. Set aside.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
1 cup flour, 1/2 cup monk fruit sweetener or white sugar, 2 teaspoons baking powder, 1/4 teaspoon salt
In a small mixing bowl, whisk together the milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and mix until combined.
2 eggs, 1/2 cup milk, 2 Tablespoons oil or melted butter
Pour the cake mixture into the greased pan then top with the blueberries.
2 cups blueberries
In another small bowl, add all the topping ingredients: flour, sugar, oatmeal and cold butter. Using a pastry cutter, fork, or your hands "cut" the butter into the dry mixture until a crumbly texture forms. Pour the crumb topping over the blueberries and smooth until level.
1/2 cup flour, 1/2 cup white sugar or monk fruit, 1/2 cup oatmeal, 1/4 cup cold butter
Bake for 45 to 50 minutes, uncovered, or until the cake is fluffy and a toothpick inserted in the middle of the cake comes out clean.
Allow the cake to cool for 30 minutes before slicing. Store leftovers in an airtight container at room temp for up to 3 days.

Video

Notes

Substitute Tips – Monk fruit sweetener may be substituted for the sugar in this recipe. However, using all monk fruit sweetener in the topping results in a harder crust-like topping rather than a loose crumble topping. We prefer to use monk fruit sweetener in the cake and use regular white sugar in the topping. Plant based butter, non-dairy milk and gluten free 1:1 baking flour may be substituted, if needed.

Optional Glaze – Mix ¼ cup powdered sugar with 1 teaspoon milk until a thin glaze forms (add more powdered sugar or milk, if needed) and drizzle over the cake when ready to serve.

Nutrition