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Blueberry Coffee Cake

This blueberry coffee cake is soft, sweet and loaded full of blueberries topped with the the best cinnamon sugary streusel crumble on top!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 12


  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • 1/2 cup softened butter
  • 1 1/2 cups fresh blueberries (or frozen)

Crumb Topping:

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


  • Preheat your oven to 375 degrees.
  • In a large bowl combine your flour, baking powder, salt, and cinnamon. Set aside.
  • In another large bowl beat together your butter and sugar until light and fluffy.
  • Add in your eggs and vanilla and stir to combine.
  • Add the flour mixture, alternately with the milk mixing until just incorporated.
  • Coat your blueberries in flour. Fold them into the batter.
  • Pour your batter into a greased 9in springform pan.
  • Combine your topping ingredients, cutting in the butter until the mixture is large crumbs.
  • Bake in the preheated oven for 40-45 minutes or until a toothpick comes out clean.
  • Allow to cool, slice and serve.


Store cake covered with plastic wrap at room temperature for 3 or 4 days. Cake will be best on the first or 2nd day.