Homemade Coffee Cake with Crumb Topping
This homemade coffee cake features a rich buttery crumb and fresh blueberries, making it perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter, softened for cake
- 4 large eggs, room temperature
- 1 ¼ cups full-fat sour cream
- 4 cups all-purpose or cake flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
Crumb Topping Ingredients
- ½ cup unsalted butter, softened for crumb topping
- 1 cup granulated sugar for crumb topping
- ¾ cup all-purpose flour for crumb topping
- ½ teaspoon ground cinnamon for crumb topping
Instructions
Preparation
- Preheat the oven to 350 degrees F. Prepare three loaf pans by lining them with baking paper.
- In a small bowl, combine the crumb topping ingredients: softened butter, granulated sugar, all-purpose flour, and cinnamon. Mix gently to achieve a crumbly texture.
Batter Mixing
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the salt, eggs, vanilla extract, and sour cream to the butter mixture, mixing until fully incorporated.
- Gradually incorporate half of the sifted flour, stirring gently. Then add the remaining flour mixed with baking powder, stirring just until combined.
- Fold in the fresh blueberries gently to avoid breaking them.
Baking
- Divide the batter evenly among the prepared loaf pans and sprinkle the crumb topping generously over the batter.
- Bake for 60-65 minutes until a toothpick inserted into the center comes out clean.
- Allow the coffee cakes to cool in the pans for about 20 minutes before slicing.
Notes
This cake is great for breakfast or as a snack. It can be kept at room temperature for up to 3 days, and refrigerates well for about a week.