Coffee Cake Blondies
These Coffee Cake Blondies are soft and chewy and topped with a buttery almond streusel! They make a great addition to any brunch or breakfast spread.
Everyone knows the best part of coffee cake is the crumble on top, and these Coffee Cake Blondies definitely don’t skimp on the crumble. When I was testing this recipe, I thought it might be too much crumble, and then I remembered there is no such thing when it comes to coffee cake!
Tips and variations for this recipe
Line the pan with parchment for easy removal of the blondies. This will allow you to pull the blondies out in one piece for cutting.
Make and freeze the crumble first, before preparing the blondies. Chilling it firms up the butter again, so you get nice large crumbs when it bakes and it does not spread as much.
If you have a nut allergy or just don’t like the flavor, you can always substitute regular all purpose flour in the crumble.
For some fun flavor variations you can add some chocolate chips, shredded coconut, chopped nuts, etc to the blondie batter. Just keep in mind, nothing with too much moisture, because that will affect the texture of the blondies, for example something like blueberries would be too moist for this recipe.
I finished these coffee cake blondies off with a drizzle of glaze, but you can also do a dusting of powdered sugar on top of that is what you prefer.
Storage Tips
These blondies are best served within 1-2 days from the time they are made.
You can always freeze the remaining bars for 4-6 weeks.
Wether you are storing at room temperature or freezing, make sure they are in an air tight container, or they will dry out.
Other blondie recipes to try
Fluffernutter Chocolate Chunk Blondies
If you tried these Coffee Cake Blondies or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for more deliciousness!
Coffee Cake Blondies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup all purpose flour
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter, cubed and chilled
- 1 cup powdered sugar
- 2-3 tbl milk
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9x13 inch pan with parchment and lightly grease with non stick cooking spray and set aside.
- To prepare the crumble, combine all ingredients into a medium size bowl, and with a pastry cutter, cut the butter into the dough until it resembles pea sized crumbs. The crumble might seem dry, but if you can squeeze it together and it sticks, that means it is ready.
- Freeze the crumble until ready to use.
- In a medium size bowl, cream together the butter and sugar.
- Beat in the egg until combined.
- Mix in the flour, baking soda, and salt until just combined..
- Spread the batter evenly into the prepared pan
- Sprinkle crumble evenly onto the blondie batter.
- Bake for 25-30 minutes or until lightly golden brown.
- Cool before cutting.
- Mix the powdered sugar with milk until its think enough to drizzle on the crumble.
- Garnish the blondies with icing and cut into squares.
Notes
Store the bars in an air tight container until ready to serve.
The cookie bars can also be frozen for 4-6 weeks.