Introduction:
Who doesn’t love the aroma of freshly brewed coffee combined with the sweetness of blueberries? Imagine that tantalizing scent filling your kitchen as you bake a moist and flavorful Blueberry Coffee Cake with a delectable Brown Sugar-Walnut Crumble. This heavenly treat is not just a delight for your taste buds but also a perfect accompaniment to your morning cup of joe or a delightful dessert for any occasion.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1 1/2 cups fresh blueberries (you can also use frozen)
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped walnuts
- 1 teaspoon cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, until everything is well combined.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it out evenly.
- In a small bowl, combine the flour, brown sugar, melted butter, chopped walnuts, and cinnamon to make the crumble topping. Mix until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cake batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve your Blueberry Coffee Cake with Brown Sugar-Walnut Crumble. Enjoy!
Why Blueberry Coffee Cake?
Blueberry Coffee Cake is a classic baked treat that combines the goodness of blueberries with the comforting flavors of coffee cake. The addition of a brown sugar-walnut crumble takes this recipe to the next level, adding a delightful crunch and extra sweetness to every bite. Plus, blueberries are packed with antioxidants and other nutrients, making this indulgent dessert a guilt-free pleasure.
Whether you serve it for breakfast, brunch, or dessert, this Blueberry Coffee Cake is sure to impress your family and friends. So why wait? Gather your ingredients and treat yourself to a slice of heaven today!
Serving and Storage Tips:
- Serving Suggestions:
- Serve slices of Blueberry Coffee Cake with Brown Sugar-Walnut Crumble warm or at room temperature.
- Pair it with a freshly brewed cup of coffee for a delightful breakfast or brunch.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Garnish with fresh blueberries or a dusting of powdered sugar for a beautiful presentation.
- Storage:
- Store leftover Blueberry Coffee Cake in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap the cake tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days.
- You can also freeze individual slices of the cake for up to 3 months. Wrap each slice tightly in plastic wrap and then aluminum foil before placing them in a freezer-safe bag or container.
- To thaw frozen cake slices, simply let them come to room temperature on the counter or reheat them in the microwave for a few seconds.
By following these serving and storage tips, you can enjoy your Blueberry Coffee Cake with Brown Sugar-Walnut Crumble whenever the craving strikes, whether it’s for breakfast, dessert, or a sweet snack!
FAQ’s
- What is Blueberry Coffee Cake with Brown Sugar-Walnut Crumble?
- Blueberry Coffee Cake with Brown Sugar-Walnut Crumble is a delicious baked treat featuring a moist blueberry cake base topped with a crunchy crumble made from brown sugar, walnuts, and spices.
- How do you make Blueberry Coffee Cake with Brown Sugar-Walnut Crumble?
- The recipe involves making a blueberry cake batter, pouring it into a baking pan, adding a brown sugar-walnut crumble topping, and then baking until golden and cooked through.
- What ingredients are needed for this recipe?
- The main ingredients include flour, sugar, butter, eggs, vanilla extract, baking powder, baking soda, salt, Greek yogurt, fresh blueberries, brown sugar, walnuts, and cinnamon.
- Can I use frozen blueberries instead of fresh ones?
- Yes, you can use frozen blueberries, but be sure to thaw and drain them before adding them to the batter.
- Is Greek yogurt necessary, or can I use regular yogurt?
- Greek yogurt adds richness and moisture to the cake, but you can substitute it with an equal amount of regular yogurt if needed.
- Can I substitute the walnuts with another type of nut?
- Absolutely, you can replace walnuts with pecans, almonds, or your preferred nuts.
- How long does it take to bake the cake?
- The cake typically bakes for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- What should I do if the crumble topping is too dry?
- If the crumble topping is too dry, you can add a bit more melted butter to achieve the desired texture.
- Can I make this cake in advance?
- Yes, you can make the cake in advance and store it properly for later consumption.
- How should I store leftovers?
- Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Can I freeze Blueberry Coffee Cake with Brown Sugar-Walnut Crumble?
- Yes, you can freeze individual slices of the cake for up to 3 months.
- How can I reheat frozen slices of the cake?
- Thaw frozen slices at room temperature or reheat them in the microwave for a few seconds.
- Can I omit the crumble topping?
- While the crumble topping adds texture and flavor, you can omit it if desired.
- Is this recipe suitable for people with nut allergies?
- If you have a nut allergy, you can omit the walnuts or substitute them with seeds like pumpkin or sunflower seeds.
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can use whole wheat flour, but the texture and flavor may be slightly different.
- Can I use a different type of fruit instead of blueberries?
- Yes, you can substitute blueberries with other fruits like raspberries, blackberries, or diced apples.
- Can I reduce the amount of sugar in the recipe?
- You can adjust the amount of sugar to suit your taste preferences, but keep in mind that it may affect the texture and sweetness of the cake.
- How many servings does this recipe yield?
- This recipe typically yields 8-10 servings, depending on how large you slice the cake.
- Can I use a different type of pan for baking?
- You can use a different size or shape of pan, but adjust the baking time accordingly.
- Can I add additional spices to the cake batter, such as nutmeg or cardamom?
- Absolutely, feel free to experiment with additional spices to enhance the flavor of the cake to your liking.