Blueberry Fig Crumble Coffee Cake
Blueberry Fig Crumble Coffee Cake is a delightful and mouthwatering baked treat! It's a heavenly combination of blueberries and figs, nestled in a fluffy coffee-infused cake, and topped with a delectable crumble. This cake is the perfect blend of fruity sweetness and cozy coffee flavors. It's great for breakfast, a midday snack, or even as a dessert.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup brewed coffee (cooled)
For the blueberry and fig filling:
- 1 cup fresh blueberries
- 1 cup fresh figs diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter chilled and cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Stir in the brewed coffee until the batter is smooth.
- In another bowl, combine the blueberries, diced figs, sugar, lemon juice, and cornstarch. Toss gently until the fruit is coated evenly.
- Spread half of the cake batter into the prepared baking dish. Top with the blueberry and fig filling. Spread the remaining batter over the filling.
- In a small bowl, mix together the flour and sugar for the crumble topping. Add the chilled butter cubes and use your fingers or a pastry cutter to combine until crumbly.
- Sprinkle the crumble topping evenly over the cake batter.
- Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 502kcal (25%)Carbohydrates: 77g (26%)Protein: 7g (14%)Fat: 20g (31%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 94mg (31%)Sodium: 279mg (12%)Potassium: 177mg (5%)Fiber: 2g (8%)Sugar: 45g (50%)Vitamin A: 676IU (14%)Vitamin C: 3mg (4%)Calcium: 108mg (11%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
