This deliciously moist coffee cake is studded with fresh (or formerly frozen) blueberries, topped with a brown sugar crumble, then drizzled with a creamy vanilla glaze that hardens as it cools giving the cake the perfect crunch/crisp to chewy/moist ratio. Dreamy!!
Preheat oven to 375° and spray 9" springform pan with nonstick spray and if desired, cut out a piece of parchment paper for easier transfer to serving dish.
CRUMB TOPPING
In medium bowl combine all crumb dry ingredients and stir. Cut butter into smaller chunks and mix with mixer until combined or using fingers or pastry cutter mix until butter is combined and you can squeeze together to form clumps. Place mixture in fridge until ready to use.
CAKE
In large mixing bowl, combine flour, sugar, baking powder and salt. Stir to combine. Add softened butter, in chunks, milk and egg.
Using a mixer, mix until mostly smooth and combined. Batter will be thick, if too thick, add additional 1/4 cup milk. Gently fold in washed/dried blueberries into the batter.
Pour into prepared 9" springform pan (see options in notes). Remove crumble from fridge and crumble on top of coffee cake batter, larger marble sized chunks. Bake 50-65 minutes until top is golden and center is firm, toothpick may or may not come out clean. Remove from oven and cool 10 minutes on a wire rack. Then glaze.
GLAZE
Prepare glaze while cake is cooling. In a small bowl, mix powdered sugar, vanilla and milk/cream until smooth and pourable consistency.
Pour over top of warm cake for glaze that hardens and melts into cake, or if preferred, wait until cake is cooled completely then pour glaze over.*Glaze is pretty, but can definitely be left off the cake.
To serve, using a butter knife, gently run around the edge of the cuff of the springform. Open springform and gently lift off. If you used a piece of parchment, slide a flat spatula or large knife under and carefully slide off springform bottom onto plate or serving dish. Serve cooled or warm, may favorite!
Notes
GLUTEN FREE BLUEBERRY CRUMB CAKE* If using frozen blueberries: thaw and drain, toss gently in a couple tablespoons of flour to coat, that will help the blueberries to not bleed as much.For Crumb topping: replace with GF AP Flour (or split with part AP and part oat flour)For Cake: Replace flour with Gluten Free Cup for Cup All Purpose Flour or with 1 cup GF AP Flour, 1/2 cup oat flour and 1/2 cup almond flour. Reduce baking powder 2 teaspoonsAlways use real butter for baking, no spreads or blends. I use salted and unsalted butters interchangeably, just decrease salt slightly in your recipe if using salted.Substitute any other berries; strawberries (sliced), blackberries, raspberries are all delicious. Substitute equal amounts of fresh or frozen.BAKING PAN OPTIONS
Substitute a deep 9" square or round pan.
Or use an 8"springform pan, increasing baking time by 10 minutes or more.
Or a 10" springform (reduce bake time by 10 minutes or so).
Split batter between 2 smaller pans, such as 2 - 6" springform pans. Bake 30-40 minutes, putting foil on top if gets too brown. Freeze one for later.