Crumble-Topped Blueberry Buttermilk Coffee Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 (9-inch) coffee cake, about 8 servings
Crumble-Topped Blueberry Buttermilk Coffee Cake features bursts of sweet/tart blueberries in a rich, yet surprisingly fluffy buttery vanilla cake.
Crumble Topping:
  • ½ cup (100 g) sugar
  • ¾ cup (96 g) all-purpose flour
  • ⅛ teaspoon fine salt
  • ½ teaspoon pure vanilla extract
  • 6 tablespoons unsalted butter, at room temperature
  • 2 cups (255 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 4 tablespoons unsalted butter, at room temperature
  • 4 tablespoons avocado oil (or other neutral-flavored oil)
  • 1¼ cups (250 g) sugar
  • 2 large eggs
  • ¾ cup (180 ml) buttermilk
  • 1½ teaspoons pure vanilla extract
  • 1½ cups (210 g) fresh blueberries
  1. Preheat the oven to 350F; butter and flour a 9-inch round cake pan.
  2. For the crumble topping, use a fork to combine the sugar, flour, salt, and vanilla, and then cut in the butter until it looks like coarse meal. Set aside for now.
  3. For the batter, sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  4. In a large bowl, cream together the butter, oil, and sugar, and then beat in the eggs, buttermilk, and vanilla.
  5. Stir the dry ingredients into the wet half at a time, being careful not to over-mix, and then fold in the blueberries.
  6. Pour the batter into the prepared cake pan and sprinkle on the crumble topping.
  7. Bake until a wooden pick inserted in the center comes out clean, about 1 hour, to 1 hour, 15 minutes.
  8. Cool completely before cutting and serving.
Recipe by An Edible Mosaicâ„¢ at