Crumb-Topped Blueberry Coffee Cake

Crumb-topped Blueberry Coffee Cake

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Laura Mattingly


This is a favorite recipe of my mom's. I made it for the first time this blueberry season here and it was sooo delicious :)


★★★★★ 2 votes

45 Min


  • 2 c
    all-purpose flour
  • 1/2 c
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 2
  • 1 c
  • 1/2 c
    butter or margarine, melted
  • 2 Tbsp
    lemon juice
  • 2 c
    blueberries, (about 1 pint)

How to Make Crumb-Topped Blueberry Coffee Cake


  1. In a large bowl, combine the flour, sugar, baking powder and baking soda,
  2. In a separate bowl, blend together the eggs, milk, butter and lemon juice. Add to the flour mixture; mix well. Turn into a greased 13x9 inch pan. Sprinkle the berries evenly over the batter.
  3. Crumb Topping:
    In a small bowl, combine 2/3 cup sugar, 1/2 cup all purpose flour, 1 tsp. cinnamon, 1/4 cup butter or margarine, and 1 cup chopped nuts; blend together till crumbly. Sprinkle with the crumb topping. Bake in 350* oven for 40-45 mins. Remove to a wire rack.

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About Crumb-Topped Blueberry Coffee Cake

Dietary Needs: Vegetarian
Hashtag: #blueberry

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