Blueberry Crumble Coffee Cake

delectable blueberry crumble coffee cake with a beautifully dense yet light cake base, fresh strawberry layer and final sugar crumb topping perfect for spring and summer brunches.

rangel angel @cook_4758924

Netherlands

delectable blueberry crumble coffee cake with a beautifully dense yet light cake base, fresh strawberry layer and final sugar crumb topping perfect for spring and summer brunches.

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Ingredients

58 mins

9 servings

For the Cake:
1/3 cupunsalted butter, room temperature (75 gr)
1/2 cupgranulated sugar
1large egg
1 cupall-purpose flour (130 gr)
1/2 teaspoonsalt
1/2 teaspoonbaking powder
1/4 teaspoonbaking soda
1/2 cupsour cream, room temperature (120 ml)
2 teaspoonspure vanilla extract
1 1/2 cupsblueberries (150 gr)
For the Crumble Topping:
3/4 cupsall-purpose flour (96 gr)
1/4 cupgranulated sugar (50 gr)
1 tablespoonbrown sugar
1/4 teaspoonsalt
1/2 teaspoonground cinnamon
1/4 cupunsalted butter, melted then cooled (57 gr)

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Steps

58 mins

1

For the Cake:
1.Preheat oven to 350 degrees and liberally spray 8x8 sized pan with non-stick baking spray.
2.In the bowl of your stand mixer (or using a hand mixer), beat together butter and sugar on high speed for 4-5 minutes until light and fluffy.
3.Add in egg and continue to mix until combined.
4.Change mixer to low speed and slowly add in flour, salt, baking powder, and baking soda until just combined then pour in sour cream and vanilla extract and mix until it all just comes together without over mixing. Turn off mixer.
4.Evenly spread cake batter in pan then top with sliced strawberries.
2

For the Crumble Topping:
1,Whisk together flour, both sugars, salt, and cinnamon until mixed.
3.Drizzle butter over flour mixture and using a fork, stir together until crumbs form.
4.Sprinkle crumbs over strawberries.
3

Bake cake for 30-38 minutes OR until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool for at least 20 minutes then serve.