Blueberry Coffee Cake

4.5
(688)
562 Reviews
92 Photos

This blueberry coffee cake has a sweet cinnamon streusel topping and is deliciously tender and moist. Perfect for a breakfast treat or late-morning snack with a cup of coffee.

Submitted by Debbie Rowe
Updated on November 17, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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looking at a serving of blueberry coffee cake on a white plate
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Prep Time:
25 mins
Cook Time:
55 mins
Additional Time:
30 mins
Total Time:
1 hr 50 mins
Servings:
12
Yield:
1 bundt cake
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Ingredients

Original recipe (1X) yields 12 servings

Streusel:

  • 1 cup packed brown sugar

  • ⅔ cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • ½ cup unsalted butter, softened

Cake:

  • cooking spray

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter, softened

  • 1 cup white sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ½ cup milk

  • 1 cup fresh blueberries

  • 2 tablespoons confectioners' sugar for dusting

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Make the streusel: Mix brown sugar, flour, and cinnamon together in a medium bowl. Cut in butter until mixture is crumbly.

    streusel ingredients combined until crumbly.

    Dotdash Meredith Food Studios

  3. Make the cake: Generously spray a fluted tube pan (such as Bundt) with cooking spray. Whisk flour, baking powder, and salt together in a bowl.

  4. Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until fluffy. Beat in egg and vanilla. Add flour mixture in two batches, alternating with milk, beating batter briefly after each addition.

    batter ingredients beaten together.

    Dotdash Meredith Food Studios

  5. Spread 1/2 of the batter in the prepared pan. Sprinkle blueberries over top, then add remaining batter, one spoon at a time.

    batter and blueberries added to bundt pan, alternating.

    Dotdash Meredith Food Studios

  6. Sprinkle streusel over top.

    streusel topping sprinkled over top.

    Dotdash Meredith Food Studios

  7. Bake in the preheated oven until deep golden brown, 55 to 60 minutes. Set on a wire rack to cool, about 30 minutes.

    coffee cake baked until a deep golden-brown color.

    Dotdash Meredith Food Studios

  8. Invert cake onto a plate and dust with confectioners' sugar.

    looking at a serving of blueberry coffee cake on a white plate, dusted with confectioners' sugar

    Dotdash Meredith Food Studios
1,125 home cooks made it!

Nutrition Facts (per serving)

396 Calories
16g Fat
60g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 396
% Daily Value *
Total Fat 16g 21%
Saturated Fat 10g 50%
Cholesterol 57mg 19%
Sodium 180mg 8%
Total Carbohydrate 60g 22%
Dietary Fiber 1g 4%
Protein 4g 8%
Vitamin C 1mg 1%
Calcium 86mg 7%
Iron 2mg 9%
Potassium 91mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.