Rating: 5 stars
21 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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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