Blueberry Coffee Cake

5 from 3 votes

Tender coffee cake that's loaded with fresh blueberries! This Blueberry Coffee Cake has the best cinnamon streusel topping!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: American

Servings:

Calories: 322kcal

Author: Julie Evink

Ingredients

2 cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg lightly beaten
½ cup milk
¼ cup butter softened
2 cups fresh or frozen blueberries

Topping:

⅓ cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup cold butter cut into pieces

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 inch square baking dish with non-stick spray and set aside.
In a large bowl whisk together flour, sugar, baking powder and salt. Cut butter into small pieces and mix into dry ingredients.
Add egg, milk and butter to the dry mixture and mix until just moistened. This will take a little while and the batter will be thick.
Gently fold in blueberries.
Spread batter into prepared baking dish.
Combine the topping ingredients in a small bowl or food processor until crumbly. If you aren’t using a food processor cut butter into a mixture with a fork or use your hands. Sprinkle over the batter.
Place plan in preheated oven at 350 degrees Fahrenheit for 40-45 minutes until cake tests are done.

Video

Notes

This cake can easily be doubled for a 9x13 inch pan. The baking time will be 60-70 minutes if doubled.

Batter will be extremely thick and you may need to mix it with your hands to fold in the blueberries.

When you add the blueberries, fold them into the batter carefully. This will keep them from breaking.

For the topping, I think it’s easiest to use a food processor to cut the butter into the dry ingredients. It goes much faster! If you don’t have one, you can use a fork or even your hands to cut the butter in.

The cake is done when a toothpick comes out with a few moist crumbs attached. Check the cake early so it doesn’t overbake.

It doesn’t need to be refrigerated. You can cover it with plastic wrap and store it at room temperature for two to three days.

You can also freeze it and then let it thaw at room temperature. If you do this, the topping may not be as crunchy when you bake it.

You can use the same amount of frozen blueberries in this coffee cake recipe. You don’t need to thaw them first – just mix them right into the batter.

Nutrition