Blueberry Crumble Sheet Pan Coffee Cake
If you're in the mood for a blueberry muffin with lots of crumble this recipe was made for you! This coffee cake has everything I love about a blueberry muffin without having to fill individual tins.
Blueberry Crumble Sheet Pan Coffee Cake
Batter:
3/4 cup salted butter, softened
1 cup sugar
1/3 cup dark brown sugar
3 large eggs
2 teaspoons vanilla extract
1 3/4 cup + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
Pinch of salt
3/4 cup sour cream
1/3 cup whole milk
3 cups frozen blueberries
Crumble:
1 cup salted butter, melted
â…” cup dark brown sugar
â…” cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
2 ¼ cup all-purpose flour
¼ cup cornstarch
Glaze:
1 ½ cup powdered sugar
½ cup heavy whipping cream
1 teaspoon vanilla extract
In a stand mixer, beat butter, sugar, and brown sugar until incorporated and fluffy. Add eggs and vanilla and beat until incorporated.
In a medium-sized mixing bowl give the flour, baking soda, baking powder, and salt a quick whisk and then add half of it to the butter mixture. Stir until mostly combined.
In a small bowl, whisk the sour cream and milk until incorporated. Add half of the milk mixture to the batter, stirring until combined. Finish alternating between the dry mixture and the milk mixture until combined.
Spread the batter onto a parchment-lined and spray-sprayed 18 x 13 rimmed baking sheet. Sprinkle the blueberries over the top, pressing them into the batter.
In a medium-sized mixing bowl dump melted butter, brown sugar, white sugar, cinnamon, salt, flour, and cornstarch until combined. Sprinkle over the top of the blueberries.
Bake at 400 degrees for 20-25 or until golden brown.
Allow to cool slightly. Whisk powdered sugar, heavy cream, and vanilla until smooth. Transfer to a piping bag or use your whisk to drizzle the glaze evenly. Serve!