Blueberry Crunch Coffeecake
A moist, flavorful coffeecake bursting with blueberries and topped with crunchy almond and brown sugar streusel, perfect for breakfast or brunch gatherings.
Ingredients
- 1/4 cup sliced almonds ⓘ
- 1/4 cup packed dark brown sugar ⓘ
- 1 1/2 cups all-purpose flour ⓘ
- 2/3 cup sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 5 tablespoons cold unsalted butter ⓘ
- 1 large egg ⓘ
- 1/2 cup milk ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 cup fresh or frozen blueberries ⓘ
Instructions
- Position a rack in the lower third of the oven and preheat to 350°F.
- Grease an 8 1/2 x 4 1/2-inch (6-cup) loaf pan.
- Combine sliced almonds and brown sugar and sprinkle evenly in the bottom of the prepared pan.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and ground nutmeg.
- Add cold unsalted butter, cut into pieces, and cut in with two knives or a pastry blender until the mixture resembles coarse crumbs.
- In another bowl, whisk together the egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until about three-quarters of the dry ingredients are moistened.
- Add blueberries and fold just until the dry ingredients are moistened and berries are evenly distributed.
- Spoon the batter into the prepared pan and spread evenly.
- Bake until a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
- Cool in the pan on a rack for 5 to 10 minutes.
- Loosen the edges if necessary and invert the cake onto the rack.
- Serve warm.
Tips & Substitutions
For a crunchier topping, consider toasting the sliced almonds before adding them to the pan. If you don’t have brown sugar, you can substitute with an equal amount of white sugar mixed with a bit of molasses. To make this a gluten-free option, try using a 1:1 gluten-free flour blend. Also, for added flavor, a pinch of cinnamon can be included in the dry ingredients.
Serving Suggestions
This coffeecake is delightful when served warm, perfect for breakfast or as an afternoon snack with coffee or tea. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert. It also makes an excellent accompaniment to fruit salads or yogurt, enhancing the flavors of fresh berries.
Storage & Reheating
Store any leftover Blueberry Crunch Coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. To reheat, place slices in a microwave for 15-20 seconds or warm in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Crunch Coffeecake contains roughly 310 calories, with 3g protein, 32g carbohydrates, and 19g fat. It is a good source of vitamin A (19% of the Daily Value), calcium (17% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1183mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe. They add moisture and flavor, though they may make the batter slightly more purple. Just fold them in gently to prevent them from breaking apart too much.
How can I tell when the coffeecake is done baking?
The coffeecake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. It typically takes about 55 to 60 minutes, but keep an eye on it towards the end of baking to avoid overcooking.
Can I make this coffeecake ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. When ready to bake, just pour the batter into the prepared pan and bake as directed. This is a great way to have a fresh coffeecake ready for a morning gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).