A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.

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  • Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.

  • Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.

  • Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

Cook's Note:

You can use regular all-purpose flour or gluten-free flour.

Nutrition Facts

293 calories; protein 4g; carbohydrates 42.4g; fat 12.3g; cholesterol 35.3mg; sodium 344.4mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2019
One thing I will probably change next time is I'll make a double recipe of the crust. I made it in a wider pan so it didn't quite cover it. Other than that it turned out very well. Not too sweet. Just right. Read More
(3)
17 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/12/2019
One thing I will probably change next time is I'll make a double recipe of the crust. I made it in a wider pan so it didn't quite cover it. Other than that it turned out very well. Not too sweet. Just right. Read More
(3)
Rating: 5 stars
07/24/2019
Awesome!! I used fresh blueberries from my yard. I only wish I doubled the recipe. Read More
(1)
Rating: 5 stars
07/24/2019
Moist and delicious. Not too sweet. I would cut back the baking time next time as the top overly browned and the blueberries started bursting. Overall a very good bake and keeps fresh for several days. Read More
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Rating: 5 stars
01/14/2020
Absolutely delicious! Read More
Rating: 5 stars
06/24/2020
kids loved it Read More
Rating: 5 stars
02/09/2021
Puréed the blueberries with a little flour so my 92 year old mom didn’t have to pick out the berries. Surprisingly, it turned out pretty good. Read More
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Rating: 5 stars
08/24/2019
Easy and delicious Read More
Rating: 5 stars
07/22/2019
Turned out great with no changes. Read More
Rating: 4 stars
02/16/2020
It was a tasty coffee cake, but nothing like blueberry muffins which I love!! Read More
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