This recipe for Blueberry Coffee Cake is so moist, fluffy. Packed with bursting blueberries and the perfect cinnamon streusel topping, this is a recipe everyone will love. 
It’s Friday, we’ve almost made it through week 5 of this COVID quarantine! I’ve gone through all the feels and moods, one thing I am constantly telling myself is that ‘this to shall pass.’ My love for cooking is one thing that has really kept me sane it been a stress relief and just something positive I could put my mind into. On Thursday morning I woke up damned to have a piece of coffee cake and blueberries because my fruit cravings these days are intense!
Determined not to mess this recipe up because flour is so hard to come by right now. You literally have to be the first 5 people in line when markets open or you’re out of luck! Luckily I haven’t run out yet! This Blueberry Coffee Cake was one of the best uses of flour I’ve had in a long time.
How to make Blueberry Coffee Cake
- Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan.
- Add the flour, cane sugar, baking powder, and salt to a medium bowl, stir and combine.
- Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you’re doing right.
- Gently stir in your blueberries until evenly incorporated. Careful not to burst all the blueberries if you’re using fresh blueberries.
- Pour your batter into your prepared pan, you may need to use your hands to flatten it out.
- For the topping: Combine the flour, sugars, butter, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter.
- Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone or butter. On its own, it is great too. Enjoy!
Love baked goods, also try Strawberry Pop Tarts and Pumpkin Breakfast Cookies.
Blueberry Coffee Cake
This recipe for Blueberry coffee cake is so moist, fluffy, and bursting with delicious blueberries. Packed with blueberries and the perfect cinnamon streusel topping, this is a recipe everyone will love.
Ingredients
- 1 3/4 cups all-purpose four
- 1/2 cup cane sugar
- 2 tsp baking powder
- 1 egg
- 1/3 cup milk ( i used 2% but any milk will work)
- 1/4 cup butter, softened
- 3/4 cup blueberries, fresh or frozen
Streusel Topping
- 4 tbsp cold butter, cut into small pieces
- 1/3 cup cane sugar
- 2 tsp coconut sugar ( or sub brown sugar)
- 1 tsp cinnamon
- 1/4 cup flour
- pinch of salt
Instructions
- Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan.
- Add the flour, cane sugar, baking powder, and salt to a medium bowl, stir and combine.
- Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you're doing right.
- Gently stir in your blueberries until evenly incorporated. Careful not to burst all the blueberries if you're using fresh blueberries.
- Pour your batter into your prepared pan, you may need to use your hands to flatten it out.
- For the topping: Combine the flour, sugars, salt, butter, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter.
- Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone or butter. On its own, it is great too. Enjoy!
Notes
If there are any leftovers store in a ziplock bag in the fridge or an airtight container.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 195mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 1g
How much blueberries??? What size square pan???
Hi Karen, I will update that new have a new system working out a few glitches, my apologies!
8in square pan
3/4 cup blueberries frozen or fresh
Baking Powder or baking soda?
hey! baking powder. ❤️
Also need to add how much salt, and correct “can sugar” to “cane” 🙂
Hey! Just a pinch 1/8 tsp! Thanks for that’s changed!!????
can you do this in a bundt pan? would you put the topping in the middle?
What kind of cane sugar?
Hey!! I used organic cane sugar made by wholesome sweeteners. However any cane sugar you have will work!✨
Hey!!!! I think it would be fine time may vary depending on size of Bundt pan!!!
Hi Kay, in the toppings ingredients it calls for butter, however in the directions for the topping it just says to combine the sugars and cinnamon together. Is this just a typo?
OmG! Thank you! Will fix that! Add butter for sure haha!
This recipe needs a lot of work. Salt is in the instructions but not in the ingredients. Baking soda in one place, baking powder in another. Butter added after all other ingredients? Shouldn’t it be creamed with the sugar? Luckily I was planning to use leftover crumb topping from another recipe so I didn’t have to deal with any mistakes there.
Sorry I started this. Hopefully I got everything right and it tastes okay.
Hi Christine we recently moved this recipe card to a new format and it shifted everything, left out ingredients ????????????????♀️????????♀️????????♀️????????♀️! We will get this resolved today! Working on a brand new site, sorry about this issue, trouble shooting it today!