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blueberry coffee cake
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5 from 1 vote

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.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, brunch, cake, coffee cake
Servings: 10 servings
Calories: 396kcal
Author: Lynda


  • Mixer, 9-inch springform pan


Crumb Topping

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

Coffee Cake

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


  • Preheat oven to 350° Fahrenheit.
  • Combine brown sugar, 1/3 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.



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