Print

Springform Pan Blueberry Crumb Coffee Cake

Print Recipe

 

This blueberry perfection is based on the original Recipe Blueberry Crumb Coffee Cake by Lori Newton of www.justapinch.com My alterations to the recipe include combination of flours, and minor regarding amounts of spice, sugar, and berries. Her recipe is perfection!

 

Ingredients

Scale

 

Blueberry Cake:

  • 1 C AP Flour
  • 1 C Cake Flour
  • 2 tsp Baking Powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 ¼ C granulated sugar
  • ¼ C softened butter
  • 1 egg
  • 1 tsp vanilla extract
  • ½ C buttermilk
  • 4–5 C blueberries

Perfection Crumb Topping:

  • ½ C light brown sugar
  • ¼ C AP Flour
  • ¼ C Cake Flour
  • ½ C Butter
  • 1 ½ tsp cinnamon
  • 1 tsp freshly ground nutmeg (I used a nutmeg and a microplane)

 

Instructions

 

Prepare a springform pan, buttering and flouring, then set aside. Preheat oven to 350*

Combine ingredients for crumb topping, mixing flours, cinnamon, nutmeg, brown sugar until combined. Grate butter or cut into small cubes and cut into dry mixture until form a crumble texture.

For Cake:

Cream together butter, sugar, until light yellow, add in egg, vanilla, and small amount of buttermilk. Combine dry ingredients, then add to mixture slowly, alternating with remainder of buttermilk. Gently fold in blueberries.

Put batter into prepared springform pan, and top with crumble topping.

Depending on your oven, bake anywhere between 45-60 minutes, testing the center until the tester comes out clean with just a little crumb.

Cool and slice in to wedges.

Find it online: https://mythankfultable.com/2017/09/07/springform-pan-blueberry-crumb-coffee-cake/