A Blueberry Coffee Crumb Cake is a delightful treat that has captured the hearts of many.
Known for its tender crumb, juicy blueberries, and crunchy streusel topping, this cake is a favorite for breakfast, dessert, or a snack.
Its versatility makes it perfect for any time of day, whether you’re enjoying a quiet morning coffee or hosting a dinner party.
Let’s check out this awesome recipe that’s gonna be a regular in your kitchen!
How To Make A Blueberry Crumb Cake: At A Glance
- Step 1: Preparing the Streusel Topping
- Step 2: Making the Cake Batter
- Step 3: Assembling and Baking the Cake
- Step 4: Enjoy!
History and Background
The Blueberry Coffee Crumb Cake, affectionately known as “Boy Bait,” has an intriguing origin story that dates back to 1954.
The name “Boy Bait” was coined due to its supposed habit-forming effect on boys, making it a hit among teenage girls.
This charming recipe was first introduced by a 15-year-old girl named Renny Powell.
She submitted the recipe to the Pillsbury Recipe & Baking Contest, where it gained significant attention.
Renny’s Blueberry Coffee Crumb Cake won second place in the junior division, solidifying its place in American culinary history.
The cake’s delightful combination of tender cake, juicy blueberries, and crunchy streusel topping has made it a beloved classic ever since.
Today, it continues to be a favorite for breakfast, dessert, or as a delightful snack anytime.
Ingredients Overview
To make the perfect Blueberry Coffee Crumb Cake, you’ll need specific ingredients for both the streusel topping and the cake batter.
Here’s a detailed list with exact quantities:
Streusel Topping Ingredients
The streusel topping adds a delightful crunch to the cake. You’ll need:
- ¼ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg (optional)
- 1 ⅓ cups all-purpose flour
- ½ cup cold butter, cut into chunks
These ingredients are mixed until crumbly and then sprinkled over the cake batter before baking for that perfect crispy topping.
Cake Batter Ingredients
The cake itself is tender and bursting with blueberries.
For the batter, you’ll need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ½ cup milk or buttermilk
- 2 cups fresh or frozen blueberries (do not thaw if using frozen)
These ingredients come together to create a moist and flavorful cake.
The lemon zest is optional but adds a nice citrus note.
Fresh or frozen blueberries can be used, but if you opt for frozen, do not thaw them before mixing into the batter.
Optional Glaze Ingredients
For an extra touch of sweetness, you can add a simple glaze made from:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice or milk
- ½ teaspoon vanilla extract
Drizzle this over the cooled cake for a lovely finish.
Step-by-Step Instructions
Step 1: Preparing the Streusel Topping
- Mix the Dry Ingredients: In a medium bowl, combine ¼ cup granulated sugar, ⅓ cup packed light brown sugar, 1 teaspoon cinnamon, and ⅛ teaspoon nutmeg (optional). Add 1 ⅓ cups all-purpose flour and mix well.
- Cut in the Butter: Add ½ cup cold butter, cut into chunks. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture is crumbly and resembles coarse crumbs.
- Refrigerate: Place the streusel topping in the refrigerator until ready to use.
Step 2: Making the Cake Batter
- Cream Butter and Sugar: In a large mixing bowl, cream together ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
- Add Eggs and Flavorings: Add 2 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract and 1 teaspoon lemon zest (if using).
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt.
- Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with ½ cup milk or buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in Blueberries: Gently fold in 2 cups fresh or frozen blueberries (do not thaw if using frozen) until evenly distributed throughout the batter.
Step 3: Assembling and Baking the Cake
- Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- Spread the Batter: Spread the cake batter evenly into the prepared pan.
- Add the Streusel Topping: Sprinkle the chilled streusel topping evenly over the batter.
- Bake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. If using frozen blueberries, the baking time may need to be extended by about 5-10 minutes. Keep an eye on the streusel topping, and cover with foil if it begins to brown too quickly.
Nutritional Information
Here is a basic nutritional breakdown per serving:
- Calories: 277
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Sugar: 22g
- Fiber: 1g
- Protein: 4g
- Sodium: 219mg
- Cholesterol: 59mg
This breakdown is based on a standard serving size and includes the primary ingredients used in the cake, such as butter, sugar, flour, and blueberries.
These values can vary slightly depending on specific brands of ingredients and any optional additions like glaze.
Keeping these nutritional details in mind, you can enjoy your delicious Blueberry Coffee Crumb Cake as part of a balanced diet.
Baking Tips
When baking a Blueberry Coffee Crumb Cake, a few simple tips can make a big difference in the final result.
Room Temperature Ingredients
Make sure all your ingredients are at room temperature before you start baking.
This includes butter, eggs, and milk or buttermilk.
Room-temperature ingredients mix more evenly, resulting in a smoother batter and a more uniform cake texture.
Check for Doneness
To ensure your cake is perfectly baked, use a toothpick to check for doneness.
Insert the toothpick into the center of the cake.
If it comes out clean or with just a few crumbs, your cake is done.
If there is wet batter on the toothpick, continue baking and check again in a few minutes.
Covering with Foil
If you notice that the top of your cake is browning too quickly, cover it loosely with aluminum foil.
This will prevent the streusel topping from burning while allowing the rest of the cake to finish baking.
Keep an eye on the cake to avoid over-baking.
Cooling the Cake
Once the cake is done, let it cool completely in the pan before serving.
Cooling allows the flavors to meld and the cake to firm up, making it easier to slice and serve.
If you try to cut the cake while it’s still hot, it might crumble or fall apart.
Serving Suggestions
Serve Warm
The Blueberry Coffee Crumb Cake is best enjoyed warm.
The warmth enhances the flavors of the juicy blueberries and the buttery streusel topping.
Serving it warm also keeps the cake moist and tender, making each bite delightful.
Pair a slice with a cup of freshly brewed coffee or tea for a perfect start to your day or a comforting afternoon treat.
Add a Glaze
For an extra touch of sweetness and flavor, consider drizzling the cake with a glaze.
A simple lemon glaze, made from powdered sugar and lemon juice, adds a tangy contrast to the sweet cake.
Alternatively, a vanilla glaze, made with powdered sugar, milk, and a splash of vanilla extract, complements the cake’s flavors beautifully.
Drizzle the glaze over the cake once it has cooled slightly, allowing it to set and create a lovely finish.
Storage Instructions
Proper storage is key to maintaining the freshness and flavor of your Blueberry Coffee Crumb Cake.
At room temperature, the cake can be stored for up to 2 days.
Simply cover it tightly with plastic wrap or foil to keep it moist.
If you need to store it for a longer period, refrigerate the cake for up to 5 days.
Ensure it is wrapped well to prevent it from drying out or absorbing other odors from the fridge.
For even longer storage, the cake can be frozen for up to 3 months.
Wrap it securely in plastic wrap and then in aluminum foil, or place it in an airtight container.
When you’re ready to enjoy a slice, reheat it in the microwave for a few seconds or warm it in the oven to restore that freshly baked feel.
This will bring back the cake’s tender texture and enhance the flavors, making it taste as good as new.
Variations and Substitutions
Using Other Berries or Fruits
While blueberries are a classic choice for this coffee crumb cake, you can easily substitute other berries or fruits for a delightful twist.
Try using raspberries, blackberries, or strawberries for a similar juicy and flavorful result.
Chopped apples or pears can also be a great alternative, adding a different texture and taste.
Just make sure to adjust the sugar slightly if you choose a fruit that’s less sweet or more tart than blueberries.
Gluten-Free Options
To make the cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend.
Look for a blend that includes xanthan gum, as this helps to mimic the texture of gluten.
Almond flour or oat flour can also be used, but you may need to adjust the quantities and add a binder like xanthan gum or an extra egg to achieve the right consistency.
Vegan Options
For a vegan version of the cake, several substitutions can be made.
Replace the butter with a plant-based margarine or coconut oil.
Use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) instead of regular eggs.
Substitute dairy milk with almond milk, soy milk, or any other plant-based milk.
Ensure that the granulated sugar you use is vegan, as some sugars are processed with bone char.
Conclusion
The Blueberry Coffee Crumb Cake is a delightful treat that combines a tender cake, juicy blueberries, and a crunchy streusel topping.
It’s versatile, making it perfect for breakfast, dessert, or a snack.
We encourage you to try this recipe and share your experience in the comments.
Happy baking!
