Farmhouse Blueberry Coffee Cake is a comforting, moist, and flavorful treat, perfect for breakfast, brunch, or a sweet afternoon snack. This classic coffee cake combines the tartness of fresh blueberries with a buttery cinnamon crumb topping, giving you a slice of homemade goodness that pairs beautifully with a hot cup of coffee or tea.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream or plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¼ cup unsalted butter, cold and cubed
- 1 tsp cinnamon
Directions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper.
- Prepare the crumb topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to combine until the mixture forms coarse crumbs. Set aside.
- Make the cake batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream (or yogurt).
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Add blueberries: Gently fold the blueberries into the batter, being careful not to overmix.
- Assemble the cake: Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the crumb topping over the batter.
- Bake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
- Cool & Serve: Let the cake cool in the pan for about 15 minutes before cutting into squares. Serve warm or at room temperature, and enjoy!