Blueberry Crumble Coffee Cake

      We were very happy with this cake.  It’s feathery light and tender.  You can adjust the blueberries with no issues, my husband likes lots of berries, me – not so much. I love being able to taste the cake, and this one is a keeper!  I used frozen berries, but thawed them first.  I believe you could substitute Raspberries, or chopped Apples.  I haven’t tried it yet, but planning on it.


1 cup Butter (2 sticks), room temp

2 cups Sugar

4 large Eggs

¼ tsp Salt

1 TBSP Baking Powder

¼ cup Canola or Vegetable Oil

2 tsp Vanilla Extract

4 cups AP Flour

2 – 2 ½ cups Blueberries


½ cup Light Brown Sugar

5 TBSP Butter. cold

¼ cup + 1 TBSP AP Flour

1 tsp Cinnamon, ground


3/4 cup Confectionary Sugar, sifted

1 ½ – 2 TBSP Milk

½ tsp Vanilla Extract

OPTIONAL: ½ tsp Cinnamon, ground


     In mixer bowl, cream Butter and Sugar on medium speed until light and fluffy.  (About 3 minutes.) 

     Add eggs and beat until well combined. 

     Add Salt, Baking Powder, Oil, and Vanilla, and mix until combined. 

     Add Flour in batches, giving it a quick mix with a spatula after each addition so it doesn’t fly all over your kitchen.

     Lightly fold in the Blueberries

     Pour into Buttered 9” x 13” baking dish. 


     In a small bowl, add Brown Sugar, Butter, Flour, and Cinnamon.  Using a pastry blender, work it until you have a crumbled consistency.  Don’t over mix or you’ll end up with a very flat crumble.  You want it to be pea-sized.

     Using a large spoon, shake the Crumble on top of Cake Batter.

     Bake cake at 350° F for 40 minutes.  Use toothpick test by inserting toothpick into center of cake.  If it is clean when you pull it out, your cake is done.


     Place a small strainer over a bowl, and sift the Confectionary Sugar by pressing with the back and edge of a spoon.  Add Milk and Vanilla.  (Add Cinnamon if using).  Mix well with spoon until no lumps remain.

     Test to see if it’s of drizzling consistency.  If it’s too thick, add a few extra drops of Milk.  If it’s too thin, add extra Confectionary Sugar.

     Let cake cool for 10 – 15 minutes, and then drizzle Glaze over cake.  

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By Tika for CHEW WANNA EAT? © 2020

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