Blueberry Coffee Cake

A delicious quick and easy buttery blueberry coffee cake with a streusel topping.

Course breakfast cake, breakfast/snack

Cuisine American

Keyword blueberry coffee cake recipe, can you freeze blueberry coffee cake, how to make blueberry coffee cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 366kcal

Author Beth Pierce

Preheat oven to 350 degrees. Grease a 7x11 or 9x9-inch baking dish with butter or shortening.
In a medium bowl, combine the streusel topping ingredients, flour, brown sugar, cinnamon, and butter. Using a pastry knife cut in the butter until it is crumbly. Cover it and refrigerate while you are mixing the blueberry cake.
Whisk the flour, baking powder, and salt in a medium bowl.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time and vanilla extract and beat on low just until combined. Scrape down the bowl and beaters when needed.
Stir in the flour mixture and the milk in 3 increments, alternating between the two. Mix just until combined.
Gently stir in the blueberries. The batter will be thick. Spoon it into the prepared baking dish. Use an offset spatula to level the batter. Sprinkle evenly with the streusel.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 30 minutes before slicing.

Mix the blueberry cake batter just until combined. Overmixing can result in an overly dense or gummy texture.
For best results, let the cake cool for 30 minutes before slicing. This will make for nice, clean slices and less seeping of blueberry juice from cut berries.
Wrap well or place in an airtight container at room temperature for up to 3 days. But if you live in a hot or humid climate, cover and store it in the refrigerator.