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+ servings

Blueberry Coffee Cake

close up shot of slices of blueberry coffee cake piled on top of each other on a plate
This moist and delicious blueberry coffee cake is bursting with juicy berries and topped with a sweet crumble.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast, Dessert
Cuisine American
Servings 9
Calories 312 kcal

Ingredients
  

  • cups blueberries
  • 2 cups all-purpose flour
  • 4 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg, room temperature
  • ¾ cup sugar
  • ¼ cup unsalted butter, softened
  • 3 tablespoons unsalted butter, softened
  • ½ cup milk
  • ¾ cup brown sugar
  • 2 teaspoons cinnamon

Instructions
 

  • 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 35 to 40 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.

Notes

  • 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. 

Nutrition

Calories: 312kcalCarbohydrates: 61gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 33mgSodium: 150mgPotassium: 191mgFiber: 2gSugar: 38gVitamin A: 221IUVitamin C: 2mgCalcium: 84mgIron: 2mg