Blueberry Coffee Cake

Celebrate all the fresh flavors of Spring with this decadent blueberry coffee cake recipe! This crumb cake is tender and moist with a buttery crumb topping that’s sure to knock everyone’s socks off.

📝 Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup buttermilk
• 1/2 cup Bonne Maman Wild Blueberry Preserves
• 3/4 cup unsalted butter, melted
• 1 1/2 cups flour
• 1 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F and line a 8 x 8 pan with parchment paper. Set aside.
2. 2In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes.
3. 3Add the eggs in one at a time, scraping down the bowl between each addition. Add the vanilla extract and beat well.
4. 4In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Alternate add the dry ingredients and the buttermilk in three batches, starting with the dry ingredients. Do not over mix.
5. 5Spread half of the batter into an even layer in the prepared pan. Spoon the Bonne Maman Wild Blueberry Preserves over the first layer. Top with the remaining batter, spreading into an even layer.You can use a greased spatula if you need. Set aside while you make the crumb topping.
6. 6Combine all ingredients for the crumb topping in a large bowl. Use a fork or pastry cutter to cut the mixture together. It should resemble wet sand. Sprinkle the crumble over the batter. Bake for 40 to 50 minutes or until a toothpick inserted into the middle comes out mostly clean.
7. 7Allow to cool completely before slicing into 9 big pieces and serving!