Blueberry Crumble Coffee Cake Loaf
Mmm, muffins. Or as I like to call them, cake for breakfast!
When I was in college, I worked part-time as a barista and became a total muffin junkie. Work started when it was still dark out (the people of NYC need their coffee bright and early), so when I left my apartment at 4:30 AM to get to the store in time for my shift, it was always way too soon in the day to stomach anything.
I'd head to work, and then be famished by 7. Luckily, our muffins were the best and my routine, once I found it, totally hit the spot--a blueberry crumb muffin with a large iced hazelnut coffee + milk. Even in the middle of February, I went iced; just something about this combo, you guys! To this day, I can't smell hazelnut coffee without half expecting my beloved blueberry crumb to appear.
This blueberry crumb coffee cake loaf is the closest thing I've ever made that tastes like that breakfast item of my youth (er, like, four years ago. whatever, let me live.). So tasty, plus blueberries are totally in season right now, double plus when you're baking, it makes your house smell like a cinnamon goddess has bestowed your apartment with blessings and good fortune. Enjoy!
Blueberry Crumble Coffee Cake Loaf
- 1/4 cup butter (melted)
- 2 eggs
- 1/3 cup sour cream
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 3/4 cup chopped walnuts
- 1 pint blueberries
- 1/4 cup flour
- 1/4 cup cold butter, cut into 1/2 inch cubes
- 1 teaspoon cinnamon
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
Cooking Directions
- Preheat oven to 350 degrees.
- In a bowl, combine butter, eggs and sour cream. Stir to combine.
- Sift in flour and baking powder. Add sugar and vanilla and stir to combine. Then, mix in nuts and blueberries. Save mixing in the blueberries for last since stirring them too much will cause them to break apart (and turn your loaf purple!).
- Grease a 1 lb bread loaf pan and pour in your batter.
- Combine flour, cold butter, cinnamon and sugars in a bowl. Using your hands, break apart the butter pieces and rub into the flour and sugar until you have coarse crumbs. Top your loaf with these crumbs.
- Bake loaf for about 1 hour, or until a toothpick inserted comes out clean. Let cool, slice and serve!
