Blueberry Coffee Cake I

Blueberry Coffee Cake I


"This cake is super for a quick breakfast snack with coffee."


1 h 20 m servings 401 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 61.1g
  • 20%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
  2. Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
  3. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
  4. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
  5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 529 Ratings


This was good, but I made the following modifications: (1) I halved the streusel topping (and there was still some left over), (2) I used 3/4 cup milk because I thought the batter looked too dry...

I was comparing blueberry cake recipes and noticed that this recipe is exactly the same as a blueberry muffin recipe I received in a baking class I took at a culinary school. There were only 2 d...

I followed others' suggestions and used 3/4 c. buttermilk instead of 1/2 c. milk and increased the blueberries to 1 1/2 cups. I also sprinkled some of the streusel over the blueberry layer and m...

I followed the recipe as it was written and this coffee cake turned out only average. I don't think you should rate a recipe 5 stars if you had to make changes to get it there. That's just sayin...

This cake was a big hit with my picky husband and 9 year old son!! I've also brought it to work and to church, and people always ask for the recipe. I followed previous suggestions: increased m...

I read all the wonderful reviews about this recipe and tried it this morning to take to my son's little league game to share with the moms. OH MY GOSH! WONDERFUL! I used canola oil in place o...

Very good! Did take reviewers suggestions...3/4 cup of milk, 2 eggs, 9" springform pan, Half the topping and 2 cups of blueberries.

I made this using 1 cup of milk and I pressed the brown sugar mixture into the bottom of a tube pan and it made a nice topping when I flipped the pan over! The cake was moist and delicious! I ...

AMAZING!!!!!! Firstly I screwed up b/c I baked it in a 9 by 13 pan and misjudged the measurements - I thought 1.5 times the recipe woudl be sufficient but it wasn't - next time i'll try double ...