Blueberry Coffee Cake

Are you a breakfast cake kind of person? I love a good coffee cake, one with a little something new and a little something we are all used to – if that’s what you’re interested in, this cake delivers.

This cake is moist and fluffy, with blueberries scattered throughout and a crumble topping that will probably bring you back for seconds. You can get creative with the fruit you use. I made it with a triple berry mixture and my family liked it even more. Apples mixed with a little cinnamon would be delicious as well.

The batter is thick. As you spread it out in the 13 x 9 inch pan, you might think there won’t be enough. You’ll divide it in half and spread the first half in the pan. Just keep spreading until you have an even layer. Trust me, it will work. Then, you’ll sprinkle the berries over the batter in the pan and then top with the rest of the batter. Just keep spreading, it’s okay if a few berries poke through.

Sprinkle the streusel topping over the cake and bake for 30-40 minutes. If you like a lot of streusel – you might want to double it. I haven’t tried it doubled so if you do, let me know how it turns out. I’m sure it will be divine.

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Blueberry Coffee Cake

Moist, fluffy cake with blueberries in every bite, topped with a delicious streusel topping.

Course Breakfast

Cuisine American

Keyword blueberry coffee cake, coffee cake, strawberry and blueberry crisp

Prep Time 30 minutes

Cook Time 30 minutes

Ingredients

• 2 cups flour
• 1 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/3 cup butter softened
• 1 cup buttermilk
• 1 egg
• 1 1/2 cups blueberries*

Streusel Topping

• 1/3 cup brown sugar
• 1/4 cup flour
• 1/2 tsp cinnamon
• 3 Tbsp butter softened

Instructions

1. Preheat the oven to 350° F and spray a 9 x 13 inch pan with non-stick cooking spray. Mix all ingredients together except blueberries in a medium bowl. Mix for 30 seconds on low and then 2 minutes on high.

2. Divide the batter in half and spread one half in an even layer in the prepared pan. It might seem like it will not be enough. Just keep spreading as best you can into one thin, even layer.

3. Sprinkle the blueberries* over the batter. Add the other half of the batter in spoonfuls over the blueberries. Spread out evenly trying to cover the all the berries. It is okay if they peak through, do the best you can!

4. Combine the ingredients for the topping in a small bowl. Mix with the back of a fork until it is combined and crumbly. It will take a few minutes to get it all mixed. You do not want to see any flour. Bake for 30-40 minutes until a toothpick comes out clean. Serve warm.

5. *I have made this cake with a triple berry mix (strawberries, blackberries, and raspberries) and my family liked it even more. Apples would be delicious as well – be creative!

*This recipe was adapted from Susan Kennedy.