This Blueberry Coffee Cake streusel topping is one of my most cherished family recipes. It’s been passed down for years and is the best blueberry coffee cake I’ve ever had.
I was given a gift card to order spices as compensation for this post, however as always all thoughts and opinions are my own.
When I was 12, I spent a lot of time with my (great) Aunt Toni. That summer she taught me how to make her perfect apple pie and this scrumptious easy blueberry coffee cake.
I love the simplicity of this recipe. It’s a simple cake batter laced with fresh blueberries and topped with a cinnamon-crusted streusel topping.
Since this recipe is fairly simple, it makes a big different when you use top-quality ingredients.
When I made this cake, I used Madagascar Vanilla Extract and Indonesian “Korintje” Cassia Cinnamon from The Spice House. This stuff was incredible! I was blown away by how much more flavorful these spices were compared to my everyday spices.
Once you try The Spice House you just may fall in love with their quality, pricing and friendly service! I certainly did!
Here’s an interesting fact I learned…there is a reason vanilla is the second most expensive spice in the world…did you know it can take up to 8 years to harvest a vanilla bean start to finish?
It really makes a big difference when you use high quality ingredients, such as vanilla and cinnamon from The Spice House. I highly recommend it!
This recipe is one of the best blueberry coffee cake recipes you will ever try.
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The Best Blueberry Coffee Cake
Ingredients
- 3/4 cup sugar
- 1/4 cup shortening
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries - cleaned
- 1/2 cup 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 9x9 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 9x9 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.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Valerie says
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!