A blueberry quick cake with streusel topping. It's sure to brighten your Monday mornings!

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
5 mins
total:
1 hr
Servings:
8
Yield:
1 - 9 inch square pan
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.

    Advertisement
  • In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.

  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

350 calories; protein 4.6g; carbohydrates 53.4g; fat 13.7g; cholesterol 24.5mg; sodium 194.1mg. Full Nutrition
Advertisement

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2015
As I write this review, this recipe has only a few people who have reviewed it and an average rating of just four stars--what a shame. I hope more bakers give this recipe a chance and bring that rating up to five stars where it belongs! I added 1/2 tsp. of vanilla to the batter and substituted butter for the margarine called for in the streusel, keeping all else the same. I kind of had the feeling when I saw the ingredients called for vegetable oil (rather than butter or even shortening) that this would be moist and that's exactly what this is--moist, flavorful, and bursting with blueberry flavor. The topping amount is just right, with a pleasing buttery crunch. I have made several of these coffeecakes or "buckles," over the years, one in particular that has been my favorite for over 40 years. But as good as that recipe is, THIS recipe beats it hands down for moistness. In fact, I think this is the finest recipe of its kind I've ever had! Read More
(104)

Most helpful critical review

Rating: 3 stars
11/03/2010
Well I'm not sure what to think just yet. I followed the recipe with no changes for the first time. It is moist. It could definitely use some vanilla. It's not bad I'm just not finding it up to par for a coffee cake. Something is missing. I will make this one again and play a little. Read More
(4)
98 Ratings
  • 5 star values: 72
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/21/2015
As I write this review, this recipe has only a few people who have reviewed it and an average rating of just four stars--what a shame. I hope more bakers give this recipe a chance and bring that rating up to five stars where it belongs! I added 1/2 tsp. of vanilla to the batter and substituted butter for the margarine called for in the streusel, keeping all else the same. I kind of had the feeling when I saw the ingredients called for vegetable oil (rather than butter or even shortening) that this would be moist and that's exactly what this is--moist, flavorful, and bursting with blueberry flavor. The topping amount is just right, with a pleasing buttery crunch. I have made several of these coffeecakes or "buckles," over the years, one in particular that has been my favorite for over 40 years. But as good as that recipe is, THIS recipe beats it hands down for moistness. In fact, I think this is the finest recipe of its kind I've ever had! Read More
(104)
Rating: 5 stars
03/19/2009
This is a great brunch cake for any day of the week. It's moist delicious bursting with blueberries and topped with a crisp buttery streusel. I followed the recipe exactly and added 1/2 tsp. of vanilla to the batter. I baked it in an 8x8 pan and was very pleasantly suprised with the results. Read More
(24)
Rating: 5 stars
01/21/2018
How can you not love the name of this cake? With a newly purchased 4 pound bag of blueberries tucked in my freezer and my 2 grandkids scheduled for an overnight with us, I was searching for a special breakfast treat. I made this, pretty much according to directions, and half a cake later we all declared it a winner. It was moist, flavorful, and had just the right amount of blueberries. I added vanilla to the batter and substituted butter for margarine in the crumb topping as suggested by Naples. I also used brown sugar instead of white in the topping. It was delicious; however, next time I'll probably stick with the granulated sugar and try a little nutmeg instead of cinnamon. I have a favorite blueberry muffin recipe that calls for a dusting of sugar and nutmeg and we really love that flavor combination. For those who had issues with this being too dry or needing extra baking time, some things to check are pan size, oven thermostat, and your pan material. Some pan coatings require lowering your oven temperature by 25 degrees. Read More
(16)
Advertisement
Rating: 4 stars
01/20/2009
Very moist cake but it was missing something. Next time I'll add a splash of vanilla as Naples suggested. Read More
(15)
Rating: 5 stars
12/23/2002
This is a simple cake that turns out moist and delicious! Highly recommended! Read More
(9)
Rating: 5 stars
07/25/2012
Moist and yummy!! I used butter instead of margarine in the topping added the zest of one lemon and 1/2 teaspoon vanilla to the batter and baked it in a 7 X 9 pan. Read More
(8)
Advertisement
Rating: 4 stars
12/23/2002
Yummy the whole family enjoyed it. Will make it again!! Read More
(5)
Rating: 5 stars
02/18/2013
I just made this and amazing can't wait to make it again with blue berry's. I did have to make one change as the frozen blueberry were freezer burnt so I had to use frozen Raspberry. WOW. 10 stars. Read More
(4)
Rating: 3 stars
11/03/2010
Well I'm not sure what to think just yet. I followed the recipe with no changes for the first time. It is moist. It could definitely use some vanilla. It's not bad I'm just not finding it up to par for a coffee cake. Something is missing. I will make this one again and play a little. Read More
(4)