Blueberry Crumb Coffee Cake – a homemade cake batter with fresh blueberries and a sweetened crumb topping baked in my favorite cast iron skillet pan. This is the same crumb topping I use for my Apple Crumb Cake that’s so popular here on the site.
Most of the cake recipes I post on the blog start out with a cake mix. However, this Blueberry Crumb Coffee Cake is the real deal…it’s a homemade, baked from scratch cake recipe!
This recipe, along with the Chocolate Chip Skillet Cookie Recipe, are both baked in a cast iron skillet. Baking dessert in a cast iron skillet helps retain heat which ensures even baking.
An added bonus, this blueberry crumb coffee cake served in a cast iron skillet makes a great presentation when serving company.
Perfect for breakfast, brunch or even served as dessert with a scoop of homemade vanilla ice cream. I know you’re going to love this recipe as much as we do.
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Cleaning Tip: Not sure how to clean your cast iron skillet? Read my post on How to Care and Clean Cast Iron Pans.
Ingredients for the Cake
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Baking powder
- Softened butter
- Vanilla extract
- 1 egg
- 1 cup fresh blueberries
- 1 tablespoon cold butter to grease the bottom of the cast iron skillet
In the bowl of a KitchenAid or electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for 2 minutes until light and fluffy.
Add the egg and vanilla extract. Mix well mix until combined and smooth, scraping the sides of the bowl with a rubber spatula as necessary.
Begin adding the flour and milk in alternating portions. Mix until just combined and smooth. The batter will be thicker than a cake mix recipe. You won’t be able to pour it into the prepared cast iron skillet.
Spread 1 tablespoon cold butter on the bottom of a 12 inch cast iron skillet. Spread the mixture into the bottom of the prepared cast iron pan using a rubber spatula.
I dropped the batter into the pan using a large cookie scoop and then using my rubber spatula, spread the dough around.
Add the blueberries to the top of the blueberry crumb coffee cake batter. See my note below if you’re wondering if you can use frozen blueberries.
Ingredients for Crumb Topping
- All-purpose flour
- Cold butter
How to Prepare Crumb Topping
Prepare the crumb topping by combining the flour and sugar in a small bowl. Cut in the butter until crumbly just as you would when making an apple crisp.
Sprinkle the topping over the blueberry coffee cake batter right before baking.
Baking Tip: Add 1/2 cup chopped pecans or chopped walnuts to the crumb topping mixture for added crunch!
Frequently Asked Recipe Questions
Yes! Prepare the cake according to the directions but instead of pouring the batter into a prepared cake pan, pour the batter into a well-greased skillet and bake as usual. Baking in cast iron is great because it retains heat and cooks more evenly.
The cake needs to set quickly to firm up to hold the crumb topping in place. Make sure you have the oven set at the correct temperature. However, if you do find that this is happening a few times, you can easily bake the cake without the crumb topping for about 30 minutes and then pull the cake out of the oven and add the crumb topping.
You can substitute frozen blueberries for the fresh with this recipe. If you were making a muffin recipe or cake recipe where the blueberries are mixed into the batter, you would want to make sure you add the frozen blueberries at the very end of mixing to prevent the juices from discoloring the batter.
Ready for more great cast iron skillet recipes?
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tablespoon cold butter to grease the bottom of the cast iron skillet.
- 2/3 cup flour
- 1/2 cup granulated sugar
- 1/4 cup cold butter; cut in small pieces
- Preheat oven to 350 degrees. Spread 1 tablespoon cold butter on the bottom of a 12 inch cast iron skillet.
- Prepare the crumb topping by combining the flour and sugar in a small bowl. Cut in the butter until crumbly just as you would when making an apple crisp. Set aside.
- In a separate bowl, combine the flour, salt and baking powder. Set aside while you prepare the cake batter.
- In the bowl of a KitchenAid fitted with the paddle attachment, cream together the butter and sugar on medium speed for 2 minutes until light and fluffy.
- Add the egg and vanilla extract.
- Mix well until combined and smooth, scraping the sides of the bowl with a rubber spatula as necessary.
- Begin adding the flour and milk in alternating portions. Mix until just combined and smooth.
- Spread the cake batter into the bottom of the prepared cast iron skillet using a rubber spatula.
- Add the blueberries to the top of the cake batter.
- Evenly sprinkle the crumb topping on top of the blueberries.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Add 1/2 cup chopped pecans or chopped walnuts to the crumb topping mixture for added crunch!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 393Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 59mgSodium: 284mgCarbohydrates: 59gFiber: 1gSugar: 32gProtein: 5g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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