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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.

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  • 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.

  • 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.

  • Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.

  • 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.

Nutrition Facts

400.9 calories; 4 g protein; 61.1 g carbohydrates; 57 mg cholesterol; 303 mg sodium. Full Nutrition

Reviews (547)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/22/2006
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 - depends on how you like your coffee cake I suppose, (3) I used 1 1/2 cups blueberries and folded them into the batter before spreading into baking dish, (4) I spread half the batter in the dish and then sprinkled some streusel topping in the middle, then put the remaining batter on top and covered in streusel, (5) I used a 9x13 glass baking dish, baked it at 325 for about 25 mins (until golden brown) Read More
(376)

Most helpful critical review

Rating: 3 stars
07/23/2006
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 saying the original recipe wasn't worth 5 stars in the first place, and all those reviews about changing this or changing that were completely confusing. I think I would rather find a blueberry muffin or cake recipe that is worth 5 stars on its own. Read More
(143)
670 Ratings
  • 5 star values: 448
  • 4 star values: 153
  • 3 star values: 43
  • 2 star values: 13
  • 1 star values: 13
Rating: 4 stars
08/21/2006
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 - depends on how you like your coffee cake I suppose, (3) I used 1 1/2 cups blueberries and folded them into the batter before spreading into baking dish, (4) I spread half the batter in the dish and then sprinkled some streusel topping in the middle, then put the remaining batter on top and covered in streusel, (5) I used a 9x13 glass baking dish, baked it at 325 for about 25 mins (until golden brown) Read More
(376)
Rating: 5 stars
07/23/2006
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 differences. One, this recipe is half the recipe we made. The second is that all the ingredients were cut in half except the flour. The class recipe called for 3 cups of flour. Here it calls for 2 cups instead of 1 1/2 cups. That is probably the reason people are saying it's dry--too much flour. Read More
(275)
Rating: 5 stars
06/28/2003
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 made it in a springform pan. It was delicious! I took it to a garden club event. Everyone gave it rave reviews, and a customer offered to buy half of it from me. Read More
(216)
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Rating: 3 stars
07/23/2006
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 saying the original recipe wasn't worth 5 stars in the first place, and all those reviews about changing this or changing that were completely confusing. I think I would rather find a blueberry muffin or cake recipe that is worth 5 stars on its own. Read More
(143)
Rating: 5 stars
09/13/2003
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 milk to 3/4 cup used a 9" springform pan and put half of the topping on top of the fruit layer. Instead of fresh berries I used a 15 oz. can of Oregon blueberries (drained) which works really well. Alternately a can of drained peaches tossed with 1/2 tsp. cinnamon and some sugar also tastes great. I find that the cake tastes best when warm so zapping it in the microwave the next day for a few seconds does the trick:-) Read More
(72)
Rating: 5 stars
08/19/2003
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 of the butter in the recipe batter and it turned out wonderful and moist! I also used 3/4 cup of milk like others had said and put some streusel in the middle with the berries too. My friends devoured it! Thanks so much! Read More
(67)
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Rating: 5 stars
02/12/2006
Very good! Did take reviewers suggestions...3/4 cup of milk, 2 eggs, 9" springform pan, Half the topping and 2 cups of blueberries. Read More
(42)
Rating: 5 stars
01/28/2004
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 will make this again! Read More
(41)
Rating: 5 stars
07/25/2003
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 the recipe. Also I used canned peaches sliced thinnly instead of blueberries:) I did put half the streudel in the middle - so then there wasn't enough on top - so the top layer came out swirled with the cake batter. My friend had some and said it is his FAVORITE out of everything I have ever baked including cheesecakes cookies cakes pies!!!!!!! (I bake a lot - have made maybe 50 different things from this website:) But keep in mind that's b/c he doesn't like overly sweet desserts chocolate and adores cinnamon and peaches:) Also I made it low fat and low cholestrol by using "I can't believe it's not butter in place of butter fat free milk and eggbeaters:) (b/c all my friends are complaining i'm making them fat with all my baking) and it turned out so well...i think it just gives it a lighter cake - not as dense and rich:) A definitely must try if you love fruit desserts!:) Read More
(35)