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Blueberry Coffee Cake

A classic coffee cake, topped with sweet streusel and loaded with juicy blueberries. Perfect for a Sunday brunch!

Prep time: 10-15 minutes
Bake Time: 40-45 minutes
Total Time: 50-55 minutes
Serving Size: 9-12 servings

Featured Bakeware:


Topping: 1/4 cup unsalted butter
1/2 cup flour
1/3 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
Mix together until crumbly and set aside
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup room temperature butter
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh or frozen blueberries

Recipe Instructions

Preheat oven to 375 degrees. Mix together the flour, baking powder, and salt. Set aside. In mixing bowl, mix together the sugar and butter. Add the egg and vanilla and mix well. Alternately add in the flour mixture with the milk. Mix only until combined. Gently stir in blueberries. Batter will be thick. Spread into your 8" square USA Pan. Top with streusel topping. Bake for 40-45 minutes. Remove from oven to cool on cooling rack. Slice and serve right from pan- with plastic utensils!! Or, once cake has cooled, remove to serving platter.