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Blueberry Coffee Cake Recipe

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This Blueberry Coffee Cake recipe is one of my favorites. It has a layer of blueberries and a crunchy topping that’s irresistible. I love this coffee cake because it’s great for either brunch or dessert, which means you can make it anytime!

Blueberry coffee cake.

This coffee cake would be perfect to bring to your next get-together with friends, neighbors, Sunday School class, etc., because everyone will enjoy the sweetness and crumbly texture on top! You could also take this in to work as an extra special treat for your co-workers – they’ll love getting baked goods from home that are so delicious too!

I hope you have fun making this yummy recipe. Enjoy!!

Ingredients

For this delicious blueberry coffee cake that is loaded with a layer of blueberries and a crunchy topping, you need the following ingredients:

Crumb Topping

  • ½ cup packed brown sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ⅓ cup oats
  • ⅓ cup cold butter

Coffee Cake

  • ½ cup butter softened
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 1 ½ – 2 cups blueberries

How To Make Blueberry Coffee Cake

To make it, you start by preheating your oven to 350° Fahrenheit. Prepare a 9-inch springform pan by spraying a light layer of nonstick spray. (It’s best to use Baker’s Joy for this recipe.)

It might seem like working backward, but the first thing to make is the topping. Combine brown sugar, 1/3 cup flour, cinnamon, oats, and cold butter in food processor and pulse until crumbly. Set aside. If you don’t have a food processor, combine the dry ingredients together and then “cut” the butter into it.

Blueberries in a measuring cup.

Next, in a mixing bowl, cream softened butter and sugar. Beat in the eggs, one at a time. Add the vanilla. Combine flour, baking powder, and salt and add it to the creamed mixture, alternating with milk. Mix well.

Spoon ⅔ of the batter into a greased 9-in springform pan. Sprinkle with ⅔ of the crumb topping. Top with blueberries followed by the remaining batter. Sprinkle crumb topping over the cake.

Bake for 65 – 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the sides of the pan.

Baked blueberry coffee cake.
sSice of blueberry coffee cake on a plate.

Blueberry Facts

  • Michigan is the number one state in highbush blueberry production with growers producing over 100 million pounds of blueberries every year?
  • Blueberries are one of the easiest fruits to enjoy – just pick, wash, and eat.
  • It takes about 4 cups of blueberries to make a blueberry pie. The recipe for Blueberry Coffee Cake takes no more than 2 cups.
  • One cup of blueberries has approximately 80 calories.
blueberry coffee cake

Blueberry Coffee Cake

This Blueberry Coffee Cake recipe is one of my favorites. It has a layer of blueberries and has a crunch topping. It's great for either brunch or dessert.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 10 servings
Calories: 396kcal

Equipment

  • Mixer, 9-inch springform pan

Ingredients

Crumb Topping

  • ½ cup packed brown sugar
  • cup all-purpose flour
  • ½ teaspoon cinnamon
  • cup oats
  • cup cold butter

Coffee Cake

  • ½ cup butter softened
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 1 ½ – 2 cups blueberries

Instructions

  • Preheat oven to 350° Fahrenheit.
  • Combine brown sugar, ⅓ cup flour, cinnamon, oats, and cold butter in food processor and pulse until crumbly. Set aside.
  • In a mixing bowl, cream softened butter and sugar. Beat in eggs, one at a time. Add vanilla. Combine flour, baking powder, and salt and add to the creamed mixture, alternating with milk. Mix well.
  • Spoon ⅔ of the batter into a greased 9-in springform pan. Sprinkle with ⅔ of the crumb topping. Top with blueberries followed by the remaining batter. Sprinkle crumb topping over cake.
  • Bake for 65 – 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of pan.

Nutrition

Serving: 1/10 | Calories: 396kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 363mg | Fiber: 2g | Sugar: 29g
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Be sure to come back and tell us how your coffee cake turned out!


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steps for making a blueberry coffee cake

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