Ingredients
Cake
- 4 cups (500g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks or 226g) butter, room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups fresh raspberries
Crumble
- 1/3 cup (67g) brown sugar
- 1/4 cup (31g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter
Glaze
- 1/2 cup (62.5g) confectioners’ sugar
- 2 tablespoons milk
Instructions
Blueberry Coffee Cake
- In a large bowl combine the flour, baking powder, and salt.
- In a stand mixer (or using a hand-held mixer) cream butter and sugar until fluffy, about 2-3 minutes.
- Add eggs, milk, oil, and vanilla; mix on low for about 1 minute.
- Add dry ingredients to butter mixture and blend on medium for 30 seconds, mixing until ingredients are JUST incorporated.
- Remove bowl from mixer and gently fold in raspberries.
- Place batter in a prepared 9×13 casserole pan. Prepare crumble and add it on top of the batter. (directions below)
Crumble
- Using a food processor, fork, or your hands, combine brown sugar, flour, cinnamon, and cold butter pieces in a bowl. (I prefer clean hands) Make sure the butter is broken down and no larger than a pea when you are done.
- Bake coffee cake at 350°F for 35-40 minutes or until an inserted toothpick comes out mostly clean. If your top is starting to brown, cover the coffee cake with foil.
Glaze
- Combine the confectioners’ sugar and milk. Feel free to add a few drops of additional milk at a time until it reaches drizzling consistency.
- Drizzle glaze over a warm cake and serve.
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