The Best Blueberry Coffee Cake with Crumb Topping

It is blueberry season, and I have the best blueberry dessert

for you. It is a blueberry coffee cake. Super, super easy.

Great for last minute company. It's even good the next day, so

soft and moist, and I can't wait to eat this. So let's get

started. We'll start with some quick prep. Preheat your oven to

350 and butter a nine inch springform pan. I don't have my

mixer. I need my mixer in the bowl of your stand mixer with

the whisk attachment, beat together your softened butter

and sugar, start on medium speed until they're combined, then

increase it to high speed and beat for about three minutes or

until the mixture is light and creamy. Scrape down the bowl to

make sure it's all really well combined. Next, beat in two room

temperature eggs, and also add some vanilla extract. And I have

my homemade vanilla extract here. It's just two ingredients.

I will link to it in the Recipe Notes. Beat on high speed for

another minute, or until the batter looks creamy and fluffy.

Scrape down the bowl to make sure everything is combining

nicely. In a separate bowl, you're gonna whisk together your

dry ingredients. That's all purpose, flour, baking powder,

baking soda and salt. Let's do that again. No, I can't. No one

could see that. Add the flour mixture to the butter mixture in

two additions, and you're going to alternate with your Greek

yogurt. So we're going to add half of the flour, stir to

combine, then add half of your Greek yogurt, stir until it's

well incorporated. Then add the rest of your flour and Greek

yogurt, adding your ingredients in batches. This way ensures

that your batter is smooth and it's less likely to curdle.

Scrape down the bowl as needed and mix just until it's blended.

Make sure you don't over mix the batter. Now I have one and a

half cups of fresh blueberries, about 12 ounces, that I have

rinsed and patted dry. Gently fold that into your cake batter.

Fold just until those blueberries are evenly dispersed

in the batter. Now transfer your batter into your pan. Yeah, you

can see how thick and luscious this batter is, which is great

because it helps keep the blueberries in place. Spread the

batter evenly into the pan, flattening out the top. I need

the butter, the diced, cold butter.

Well, only one piece made it on the floor, five. Second rule,

no, we can't. We can't. We have a dog now, last but not least,

we're going to put together our crumb topping in a mixing bowl,

combine your flour, your packed light brown sugar, also some

ground cinnamon and a pinch of salt, stir that together until

it's well combined. Then we're going to add that diced cold

butter. Work that butter in using your fingertips. I'm just

having such a good day today. I think it's because I get to eat

blueberry cake. The mixture is ready when it looks crumbly and

you just see small buttery clumps. Finally, sprinkle your

butter crumb mixture evenly over the top of your cake. You can

spread it a little bit with your hands. There's no need for

perfection here. Now bake for one hour at 350 degrees

Fahrenheit, or until the top is golden brown, and a toothpick

inserted into the center of the cake comes out clean with maybe

just a few moist crumbs. You might need to poke it a couple

of times in case you hit a blueberry let that cake rest in

the pan for at least 15 minutes, and then you can remove it.

Okay. It's been cooling in the pan, and it is ready to take out

and enjoy. You can see as soon as it came out of the oven, it

was kind of a little bit domed. Now it's settled and oh my

goodness, that crisp cinnamon, brown sugar, buttery topping is

irresistible. I cannot wait to sink my teeth into it. But first

things first, we're gonna loosen the cake from the pan. I have

one of these little cake release tools. You can use a small

knife, whatever works for you. Just gonna go around the edge.

There we go, and it should come out nicely because, remember, we

also buttered the pan. Oh, oh, it's so perfect, so easy, but so

perfect. Look at this. It's so beautiful and it's still warm.

You can let it cool completely to room temperature before you

serve it. But, my goodness, this tastes so good when it's still

warm. It's kind of like eating a warm muffin. I'm gonna transfer

it to this platter so I don't scratch up my spring form mold.

This is probably the only tricky part is transferring it. But

it's not hard. You just have to have confidence. Famous last

words, Coco wants some cake. You aren't getting any cake, dear. I

think we're good. I think this is gonna be a wild success. Oh,

and it's on the move. Look at that. Thankfully, this is not a

fragile cake, and the crowd goes wild. Come on, let's hear it.

Crowd, yay. That was kind of a letdown. So that everybody knows

this is a blueberry cake, because the blueberries

obviously are baked into the cake. I. Do like to garnish a

little bit of fresh blueberries on top? I just think it looks so

pretty. Just gives that a little bit of brightness and freshness

and irresistibility. Is that a word? And it's tall and it's so

beautiful, and it tastes even better. And let me show you

what's inside, because that's the best part. Okay, here we go.

I love how it goes through that crunchy topping into a soft

center. Okay, here we go. Big old, generous slice. For me,

that's how we roll. And look at this. It's like bursting with

juicy, sweet blueberries. It's so soft and fluffy and moist and

it's still warm. It doesn't get any better. We're gonna plate

this beauty. Ooh, look at this. Oh, my goodness. This is a

coffee cake after all. Wow. I feel so spoiled. And look at how

cute. This is this little bunny, this little bunny on the handle.

Oh, perfect for Easter. I'm gonna dig right into this,

because I can't wait. Love the layers of, like, crunchy

topping, just all this goodness. I feel like there's, like, five

blueberries in this bite. I'm not gonna complain. It's gonna

be messy, but that's okay. One minute that was a really big

bite. It's so good, you guys, I love that. It's like, perfectly

sweet, not too sweet. You know how I feel about desserts that

are overly sweet. It's a no go. This is like the perfect

balance. And I love the layers of fruit in there, the crunch

from the topping. Everything about this is so good and so

satisfying. It really is like eating a warm muffin and then

enjoy it with some coffee, of course, or tea, if that's more

your jam. Okay, I'm gonna go enjoy the rest of this beautiful

slice of cake. I hope you guys try this. Make it for Easter

make it for the weekend. It's such an easy, approachable and

scrumptious cake. We'll see you on the next episode of Natasha's

kitchen. Let me know where you guys spotted Sharky, and if you

have any recipe requests, let me know in the comments. I would

love to hear from you. You notice that was like, fast

forward, because I want to get to this cake. Bite number two,

look at this. It's like hacked with blueberries. I love that.

Come back before I drop it.