Coffee cake has always been something that we like the idea of more than the real thing. Somehow (despite copious amounts of sour cream and sugar) they end up too dry and too sweet. That's why, more often than not, we turn to muffins or scones when we want a morning pastry. That changed, however, when we tried this big crumb blueberry coffee cake.
This coffee cake is perfect for a couple of reasons. The first is its emphasis on the crumb layer. Let's face it—the crumb topping of anything is always the best part, am I right? This coffee cake fully admits and embraces that, and the oversized crumbs are a yummy part of every bite. We also just love the blueberry layer of this coffee cake. It adds a little bit of tartness to cut through the sweetness of the cake, and I swear they provide the moisture needed to keep the cake from getting dry.
Another thing I love about this recipe is it makes the perfect amount for having a few guests over, but also isn't too much for enjoying with family or roommates. Let us know what you think!
Big Crumb Blueberry Coffee Cake
For the blueberry layer:
- 8 ounces fresh blueberries
- 1 tablespoon granulated sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
For the crumbs:
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of salt
- 1/2 cup butter (1 stick), melted
- 1 3/4 cups cake flour
For the cake:
- 1/3 cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup cake flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons softened butter, cut into 8 pieces.
Preheat oven to 325 degrees. Spray an 8 inch square pan with cooking spray.
Toss the blueberries with the sugar, cornstarch and ginger. Set aside.
To make crumbs: In a large bowl, whisk brown sugar, granulated sugar, cinnamon, ginger, and salt into melted butter until smooth. Then, stir in the flour with a wooden spoon. It will look like a crumbly dough, but will hold together when you squeeze it in your hand. Set aside.
To prepare cake: In a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add in the softened butter piece by piece and beat for 30 seconds. Add in half the sour cream mixture and mix on medium speed for 30 seconds. Add the remaining sour cream mixture and mix on medium speed for 30 seconds. Make sure to scrape down the sides of the bowl once or twice until everything is fully incorporated. Scoop out about 1/2 cup of batter and set aside.
Scrape remaining batter into prepared pan. Spoon blueberries over batter. Dollop the remaining 1/2 cup batter over blueberries.
Using your fingers, break topping mixture into big crumbs and sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter, 45 to 55 minutes. Cool completely before serving.
Adapted from Smitten Kitchen