Blueberry Crumble Coffeecake
This delightful coffeecake is reminiscent of summer with a wild blueberry jam filling. The light, fluffy cake is then topped with a crunchy, buttery streusel. Serve this Blueberry Crumble Coffeecake as a decadent brunch item or save it for dessert!
What do I need to make Blueberry Crumble Coffeecake
- Frozen wild blueberries (Or fresh if berries are in season!)
- Fresh lemon juice
- Raw honey
- Granulated sugar
- Arrowroot starch
- All purpose flour
- Whole wheat pastry flour
- Baking powder
- Baking soda
- Celtic sea salt
- Organic Valley Butter(chilled)
- Organic Valley buttermilk
- Liquid whey (or aquafaba)
- The Spice House pure vanilla extract
Making the Blueberry Jam
In a medium saucepan, combine the blueberries and lemon juice. Cook on medium-low for about five minutes (or longer if the berries aren’t fully thawed). In a separate bowl, whisk the arrowroot starch and honey until combined. It’s pretty sticky, but it will come together eventually! Gradually add this mixture to the saucepan and whisk until dissolved. Bring to a boil and stir constantly for four minutes. Then remove from heat and set aside. It should be quite thick and a bit stretchy when ready.
If you don’t have arrowroot starch, tapioca or corn starch could be used instead.
Making the Cake
In a large bowl, whisk both flours, sugar, baking powder, baking soda, and salt. Use a cheese grater to shred the cold butter into the bowl and use a pastry blender (or your hands) to work it into the flour mixture. It should be crumbly and the butter should be broken into pea-sized pieces. If you want to make this step extra easy, place all the dry ingredients in a food processor along the butter (cut into chunks). Then blend until the butter is evenly mixed in!
In a separate bowl, combine the buttermilk, whey, and vanilla. Add to the dry ingredients and mix well. If you don’t have whey, aquafaba is a good substitute. They both act as an egg replacer! Whey is the liquid leftover when yogurt is strained. If you don’t make your own yogurt, thus resulting in a plethora of whey, you could drain the liquid off of store-bought Greek yogurt or just use aquafaba instead (the liquid from a can of chickpeas).
If you don’t have buttermilk, mix 1 1/2 cups of whole milk with a tablespoon of lemon juice, apple cider vinegar, or whey. Set aside for five to ten minutes to let it curdle before using.
Preheat the oven to 350°F and grease a 9×13 baking dish with butter.
Making the Streusel and Assembling the Blueberry Crumble Coffeecake
Combine the remaining butter, flour, and sugar in a small saucepan on low heat. Stir constantly until it is well mixed and crumbly. Remove from heat and set aside.
Then pour half of the cake batter into the baking dish and smooth it out, followed by the jam even. Dollop spoon-fulls of the remaining batter over the jam until it is all used up (try to be as even as possible). Then cover the entire cake with the streusel crumble topping.
Bake for 40-45 minutes until the top is lightly golden and the fruit filling is bubbly. It’s a good idea to put a jelly roll pan under the baking dish to catch any drips! Allow the cake to cool completely before slicing.
I hope you enjoy this Blueberry Crumble Coffeecake! Be sure to leave a rating below and let me know what you think in the comments! Happy baking!
More Recipes to Try
- Strawberry Rhubarb Coffee Cake
- Vegan Blueberry Orange Bread
- Vegan Blueberry Banana Muffins
- Gluten Free Lemon Blueberry Cheesecake
- Blueberry Overnight Oats
- Blueberry & Cacao Yogurt Bowl
Blueberry Crumble Coffeecake
Ingredients
Filling
- 30 oz unsweetened wild blueberries thawed
- 2 Tbsp lemon juice freshly squeezed
- ½ cup raw honey
- ⅓ cup arrowroot starch
Cake
- 1½ cups all purpose flour
- 1½ cups whole wheat pastry flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp Celtic sea salt
- 1 cup Organic Valley Butter chilled
- 1½ cups Organic Valley buttermilk
- 6 Tbsp liquid whey*
- 1 tsp pure vanilla extract
Streusel
- ¼ cup Organic Valley butter softened
- ¾ cup all purpose flour
- ¾ cup granulated sugar
Instructions
Filling
- In a medium saucepan, combine the blueberries and lemon juice. Cook on medium-low for about five minutes (or longer if the berries aren't fully thawed).
- In a separate bowl, whisk the arrowroot starch and honey until combined. Gradually add this mixture to the saucepan and whisk until dissolved.
- Bring to a boil and stir constantly for four minutes. Then remove from heat and set aside. It should be quite thick when ready.
Cake
- In a large bowl, whisk both flours, sugar, baking powder, baking soda, and salt.
- Use a cheese grater to shred the cold butter into the bowl and use a pastry blender (or your hands) to work it into the flour mixture. It should be crumbly and the butter should be broken into pea-sized pieces.
- In a separate bowl, combine the buttermilk, whey, and vanilla. Add to the dry ingredients and mix well.
- Preheat the oven to 350°F and grease a 9×13 baking dish with butter.
Streusel
- Combine the remaining butter, flour, and sugar in a small saucepan on low heat.
- Stir constantly until it is well mixed and crumbly. Remove from heat and set aside.
Assembly
- Pour half of the cake batter into the baking dish. Then pour all the jam evenly over the batter.
- Dollop spoon-fulls of the remaining batter over the jam until it is all used up. Then cover the entire cake with the streusel crumble topping.
- Bake for 40-45 minutes until the top is lightly golden and the fruit filling is bubbly. Allow the cake to cool completely before slicing