Blueberry Coffee Cake with Brown Sugar Crumble
Servings 9
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick salted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup buttermilk
- 2 cups fresh blueberries
Crumble
- 1 ½ cup all-purpose flour 180 grams
- 1/2 cup firmly packed light brown sugar 100 grams
- 1/4 cup white sugar 50 grams
- 1/2 teaspoon salt 3 grams
- 1 stick butter 113 grams
- 1/2 teaspoon almond extract
Instructions
Brown sugar crumb:
- Add the flour, brown sugar, sugar, and salt to a medium bowl. Stir to combine
- Pour in the melted butter and almond extract. Mix together until large crumbs form. Set aside
Coffee Cake:
- Preheat the oven to 375 degrees fahrenheit
- Add the flour, baking powder, baking soda and salt into a medium bowl. Stir with a fork to combine and set aside
- In the base of a stand mixer or with a hand mixer, cream together the room temperature butter and sugar on medium-high speed for 2 minutes until light and fluffy
- Add in the eggs and extracts and cream for 2 more minutes on medium-high speed until light and fluffy
- Reduce the mixer speed to low and alternate adding the buttermilk and flour mixture, starting and ending with the dry ingredients. To do this, our preferred method is as follows: ⅓ of the dry ingredients, ½ of the buttermilk, ⅓ of the dry ingredients, ½ of the buttermilk, ⅓ of the dry ingredients (pulse after each addition). Note: do not over mix at this stage and just barely mix at each step to evenly combine the ingredients
- Once the dry and wet ingredients are added and the batter is just combined, fold in the blueberries
- Place the batter in a 9x9 inch glass pan lined with parchment paper and sprayed with cooking spray. Spread the batter into an even layer
- Top the batter with the brown sugar crumble and bake for 45-55 minutes or until a toothpick comes out clean
