Blueberry Coffee Cake is the ultimate comfort food. Whether made as a decadent dessert or a sweet snack, this blueberry coffee cake recipe will instantly become a family favorite!
This Blueberry Coffee Cake recipe is super easy to make and doubles as a dessert/breakfast treat. Combine with coffee and this recipe becomes apart of a timeless 1-2 punch that you can enjoy to start or end your busy day. Check out more easy snack recipes like this one!
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- Ease of Preparation: Super easy to make!
- Easy Ingredients: All ingredients are very common!
- Family Friendly: A tasteful dessert that the whole family can enjoy.
- Adaptable: Ingredient levels can be added or subtracted based on preference of spices!
What You Need to Make Blueberry Streusel Coffee Cake
Ingredients
- Sugar
- Vanilla Extract
- Shortening
- Eggs
- Flour
- Buttermilk
- Salt
- Baking Powder
- Fresh Blueberries
- Cinnamon
- Brown Sugar
- Butter
Equipment
- Oven
- 9×9 Baking Dish
- Large Mixing Bowl
- Wooden Spoon
- Fork
- Medium Bowl
How to Make Blueberry Coffee Cake – Step by Step
- Prep Oven: Preheat oven to 375 degrees and butter and flour a 9×9 baking dish.
- Add First Ingredients: In a large mixing bowl, mix together sugar and shortening.
- Introduce Dry Ingredients: Stir in vanilla, egg and milk until combined. Next, proceed to sift together flour, baking powder and salt.
- Mix all ingredients together: Add dry ingredients into the wet ingredients and stir until just combined.
- Add Blueberries: Gently fold in the blueberries.
- Add Batter: Pour batter into prepared 9×9 baking dish.
- Combine and Blend All Ingredients: In a medium bowl, combine remaining sugar, flour, cinnamon and butter and blend together.
- Finish and Bake: Sprinkle on the cinnamon mixture and bake 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Common Questions Blueberry Coffee Cake
This recipe is best placed in a covered pan and stored in the freezer for maximum longevity.
Absolutely. If blueberries aren’t your cup of tea, I recommend the use of cranberries or blackberries!
Of course! If doubled or halved, be sure to adjust the size of the pan you use.
Yep! Be sure to cover thoroughly in its pan to avoid freezer burn.
As you can probably guess, this coffee cake goes brilliantly with coffee! A real 1-2 punch to get you going for the day!
Expert Tips for Making Blueberry Streusel Coffee Cake
- Patience is Key!: When baking is complete, let it cool before consuming or freezing.
- Quality Matters: Incorporating high quality ingredients makes a huge difference!
- Double Check Measurements: Double check the quantity of each ingredient before inserted. Failure to use proper measurements can change the consistency of the batter and make the baking difficult.
- Alternate Berries: Cherries, cranberries and blackberries are all wonderful ideas for substitutions if you are not a big fan of blueberries.
- Level Off Your Ingredients: When measuring out ingredients, level them off with a knife for accurate results.
- It Pays to Glaze: If you’re looking to top off this recipe with just a little something extra, lightly drizzle vanilla glaze over the top!
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Blueberry Coffee Cake
Ingredients
Cake
- 3/4 cup sugar
- 1/4 cup shortening
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries cleaned
Topping
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 1/4 cup butter softened
Instructions
- Preheat oven to 375 degrees and butter and flour a 9×9 baking dish.
- In a large mixing bowl, cream together sugar and shortening.
- Stir in vanilla, egg and milk until combined.
- Sift together flour, baking powder and salt.
- Add dry ingredients into the wet ingredients and stir until just combined.
- Be careful not to over-mix the batter.
- Gently fold in the blueberries.
- Pour batter into prepared 9×9 baking dish.
- In a medium bowl, combine remaining sugar, flour, cinnamon and butter.
- Blend together with a fork until all of the ingredients are crumbly.
- Sprinkle the cinnamon mixture over top of the cake batter.
- Bake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Video
Expert Tips
- Patience is Key!: When baking is complete, let it cool before consuming or freezing.
- Quality Matters: Incorporating high quality ingredients makes a huge difference!
- Double Check Measurements: Double check the quantity of each ingredient before inserted. Failure to use proper measurements can change the consistency of the batter and make the baking difficult.
- Alternate Berries: Cherries, cranberries and blackberries are all wonderful ideas for substitutions if you are not a big fan of blueberries.
- Level Off Your Ingredients: When measuring out ingredients, level them off with a knife for accurate results.
- It Pays to Glaze: If you’re looking to top off this recipe with just a little something extra, lightly drizzle vanilla glaze over the top!
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
I am making the blueberry cake (which looks so yummy!) Do you use a 13×9 cake pan? By the way have just made your chili for the first time. Can’t wait to eat it!
It’s 9×9. I updated the recipe. 🙂