Blueberry Coffee Cake

After trying several different combinations, I have finally created the best blueberry coffee cake recipe ever. This cake is so moist, with tidbits of sweet crunch from the streusel, and a layer of gooey blueberry goodness. You can bake this recipe in a cake pan, a loaf pan, or in a muffin pan (cooking time will vary).

Cook time: 45 Min  Prep time: 30 Min  Serves: 8 slices in a loaf pan

Blueberry Coffee Cake
Blueberry Coffee Cake












1/4 c brown sugar

1/4 c white sugar

1/4 c flour

3 Tbsp butter, room temperature

1 tsp cinnamon


1 1/2 c all-purpopse flour, sifted

2 1/2 tsp baking powder

1/2 tsp salt

1 egg, beaten

3/4 c white sugar

1/3 c butter, melted

1/2 c milk, or buttermilk, or soy milk

1 tsp vanilla extract

1 1/2 c blueberries, frozen

Blueberry Coffee Cake
Blueberry Coffee Cake











1. Grease and flour a loaf or cake pan. Preheat oven to 375 degrees.

2. For the topping – In small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside

3. In a small sauce pan, heat half the blueberries and 1 tsp of sugar over medium heat, while occasionally mashing the berries. Heat until berries turn into slightly thick syrup. Remove from heat and set aside.

4. In a small bowl, sift flour with baking powder and salt into a bowl. In a medium bowl, mix together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

5. Pour 1/2 the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping, then top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick to slightly mix in. Top with remaining streusel.

6. Bake at 375° for 35 to 45 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake and serve.

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