blueberry coffee cake

blueberry coffee cake

Blueberry Crumb Coffee Cake

Course Breakfast, Brunch, Dessert


  • oven
  • parchment paper
  • 8x8 pan
  • mixing bowl


Coffee Cake

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp butter room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 cup milk
  • 1 pint fresh or frozen blueberries

Crumb Topping

  • 1 1/2 cups all purpose flour
  • 12 tbsp butter room temp
  • 1 cup sugar
  • 1/2 tsp ground cinnamon or Baker’s Sprinkles Spice Mix


  • Preheat oven to 350°
  • Line a 8x8 pan with parchment paper, leaving a 1” edge higher than the pan; spray with cooking spray.
  • Mix flour, baking powder and salt together and set aside.  Beat the butter and sugar in a medium bowl until pale and fluffy, about 2 minutes.  Add in the egg and beat to mix.  Alternating with flour and milk, starting with the flour, add flour mixture and milk to butter-sugar mixture.  When well mixed, fold in blueberries.  If using frozen berries, do not thaw.  Spread batter into pan.
  • For topping mix flour, butter, sugar and cinnamon, crumbling with your fingers.  Scatter the crumbs over the batter.  Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center of the cake comes out clean.  Cool for about 20 minutes in the pan and then lift cake out used parchment paper edges.  Cool slightly before cutting.
Keyword baker's sprinkles, blueberries, coffee cake, streusel topping