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Blueberry Crumb Cake

Blueberry Crumb Cake

Blueberry Crumb Cake, A classic New York treat, the fresh blueberries and the coriander in the batter brightens up this fantastic coffee cake.
Course Breakfast, Brunch, Coffee cake
Cuisine American
Keyword blueberries, coffee cake, crumb cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1 13 x 9 pan

Ingredients

Crumb

  • 2 ½ cups 8 ½ ounces all-purpose flour
  • 1 ¼ cups 8 ¾ ounces sugar
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup 2 sticks butter
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • ½ teaspoon orange extract

Cake Batter

  • 2 cups all-purpose flour
  • ¼ teaspoon baking soda ½ for low altitude
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon ground coriander
  • ½ cup butter 1 stick butter
  • 1 cup 7 ounces sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla
  • 1 ½ cups nonfat Greek yogurt or sour cream
  • 1 cup fresh blueberries
  • confectioners sugar for dusting optional

Instructions

  1. Preheat the oven to 350°.
  2. Grease or butter a 13 by 9 pan

Crumb topping

  1. In a medium bowl, combine flour, sugar, salt, and cinnamon with a whisk or fork.
  2. In a microwave or small saucepan, melt butter, and add the vanilla and almond extracts.
  3. Pour the melted butter mixture into the dry ingredients and stir with a fork until all the butter has been absorbed and you have a uniformly moistened crumb mixture.
  4. Set aside while you make the cake batter.

Cake Batter

  1. Whisk together the flour, baking soda, salt, baking powder, and ground coriander in a medium bowl.
  2. Cream the butter and sugar until light and fluffy in a large mixing bowl.
  3. Add the eggs one at a time, beating well after each addition.
  4. Scrape down the bowl and then beat in the vanilla and Greek yogurt.
  5. Add the combined dry ingredients to the creamed butter mixture just until combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Spread the batter into the prepared pan, spreading evenly.
  8. Crumble the crumb mixture over the batter, completely covering the batter evenly.
  9. Bake for 35 to 40 minutes until a toothpick inserted near the center comes out clean.
  10. Cool on a rack

  11. Dust with the confectioners’ sugar before cutting if desired.

  12. This coffeecake can be served warm or at room temperature.