Blueberry Coffee Cake

5 from 7 votes

This moist and delicious blueberry coffee cake is bursting with juicy berries and topped with a sweet crumble.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Keyword: Blueberry Coffee Cake Recipe

Servings:

Calories: 312kcal

Preheat the oven to 350°F.
Spray an 8x8 baking pan with nonstick spray and set aside.
In a small bowl, add the 1 tablespoon of flour to the blueberries and gently stir to coat blueberries with flour. Set aside.
In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt (whisking will remove any lumps in the flour). Set aside.
In a large bowl, cream together the sugar, ¼ cup butter, and egg on medium-high speed with a handheld mixer for 1 to 2 minutes. Add the milk and mix on low speed until smooth, 1 to 2 minutes.
Add the dry ingredients and stir just until mixed.
Gently stir in the flour-coated blueberries.
Spread mixture evenly into the prepared pan.
In a small bowl, mix together with a fork the topping ingredients of brown sugar, 3 tablespoons flour, 3 tablespoons of butter, and cinnamon until crumbly. Sprinkle on top of the coffee cake batter.
Bake for 25 to 35 minutes or until the cake tester comes out with just a few crumbs on it. Let it sit in the pan for 10 minutes before serving.

Coating the blueberries in flour will help keep them suspended in the coffee cake while baking, so you will have a nice distribution throughout.
This batter is quite sticky. When transferring to the pan, add a sprinkle of flour to the dough and your hands to get it into the pan easier.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.