Blueberry Coffee Cake
Blueberry coffee cake combines a tender vanilla cake base with juicy blueberries and a crunchy, buttery crumble topping. It's an unfussy American breakfast classic that pairs perfectly with morning coffee.
Blueberry coffee cake combines a tender vanilla cake base with juicy blueberries and a crunchy, buttery crumble topping. It's an unfussy American breakfast classic that pairs perfectly with morning coffee.
Delivery in as fast as one hour.*
Prices vary by store
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For the topping: In a small bowl, stir together the light brown sugar, flour, salt, and melted butter until clumps form. Set aside.
For the cake: Whisk together 2 cups flour, baking powder, baking soda, and salt in a medium bowl. With an electric stand mixer or hand mixer beat together the butter and sugar on medium-high until fluffy, about 3 minutes.
Add the eggs one at a time until incorporated, followed by the vanilla.
Reduce speed to medium, add half the flour, and mix until incorporated. Add half the milk and mix until incorporated. Repeat with the remaining flour and milk.
Toss blueberries with 1 tsp flour in a small bowl until coated. Stir blueberries into the batter by hand with a rubber spatula.
Spray a Suvie pan with cooking spray and line with parchment, allowing some parchment to overhang the pan. Pour batter into the prepared pan, smoothing the top.
Break up the topping and sprinkle it over the batter. Insert pan into your Suvie, input settings, and cook now or schedule, rotating pan halfway through cooking. Bottom Zone: Bake at 325°F for 55 minutes.
Remove pan from Suvie. Set coffee cake on a wire rack to cool for 10 minutes.
Lift coffee cake out of pan using the parchment as a sling. Transfer to a cutting board, cut into pieces and serve.
Cool completely, then wrap tightly and store at room temperature for up to 2 days. Reheat in a 300°F oven for 10–15 minutes; freeze whole or sliced for up to 3 months.
Yes. Use frozen blueberries without thawing; toss them lightly in a tablespoon of flour before folding into the batter to prevent sinking.
Make the topping with melted butter and brown sugar, then sprinkle it evenly over the batter just before baking. Don't over-mix; keep the crumbles chunky.
Yes. Bake completely, cool, wrap tightly, and store at room temperature for up to 2 days, or freeze for up to 3 months. Reheat gently in a 300°F oven.
Leave unsalted butter at room temperature (around 65°F) for 30–45 minutes until it's soft enough to press easily with your finger but still holds its shape.
You can replace up to half the all-purpose flour with whole wheat flour for a denser, nuttier cake. Use the full amount of liquid as written.
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