This Blueberry Crumble Coffee Cake is a delightful treat, perfect for breakfast or brunch, featuring a moist cake base topped with a buttery crumble.
Preheat your oven to 375°F (190°C) and grease an 8-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to serve.
In a mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg.
Whisking the dry ingredients helps distribute the leavening agent evenly.
Add the milk, melted butter, and egg to the dry ingredients and mix until just combined.
Avoid overmixing to keep the cake tender.
Gently fold in the blueberries.
Coating the blueberries in a bit of flour prevents them from sinking to the bottom.
Pour the batter into the prepared baking pan and spread evenly.
Use a spatula to smooth the top for even baking.
In another bowl, mix the brown sugar, flour, and cinnamon for the topping.
Using brown sugar adds a rich, caramel-like flavor to the topping.
Cut in the cold butter until the mixture resembles coarse crumbs.
Cold butter is key to achieving a crumbly texture.
Sprinkle the crumble topping evenly over the batter.
Ensure the topping covers the batter completely for a delicious crust.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the end of the baking time to avoid overbaking.
Let the cake cool slightly before serving. Enjoy your homemade Blueberry Crumble Coffee Cake!
Serve warm for the best flavor and texture.
