For the crumb topping, simply combine the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Then, add the melted butter and mix until it resembles coarse crumbs. Once your batter is ready, pour it into the prepared cake pan and spread it evenly. Then, sprinkle the crumb topping generously over the batter. It’s a heavenly sight! Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean. The cake will rise beautifully, and you can expect a golden-brown top that will make your house smell amazing.
After baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Trust me, the patience is worth it! Once it’s cool enough to handle, slice yourself a piece (or two) and serve it warm. I like to enjoy mine with a hot cup of coffee, but it’s also delightful on its own.
Pro Tips for Best Results
When making this coffee cake, I recommend using fresh blueberries if you can. The flavor is absolutely divine! However, if you only have frozen blueberries, no need to worry—just add them directly to the batter without thawing. I tested this three ways, and there was no noticeable difference in taste or texture!
Another tip I’ve learned is to rotate the cake halfway through baking. Ovens can have hot spots, and by turning your cake, you ensure that it bakes evenly. This really helps in achieving that lovely golden-brown finish.
Lastly, don’t be afraid to adjust the sweetness. If you prefer a less sweet coffee cake, try reducing the sugar in the crumb topping. I’ve done this before, and it still turns out deliciously satisfying!
Common Mistakes to Avoid
One common mistake I made when I first started baking this coffee cake was overmixing the batter. It can be tempting to mix until it’s completely smooth, but you want to keep some lumps to ensure a tender crumb. Just stir gently until the ingredients are just combined, and you’ll be on the right track. (See the next page below to continue…)