Blueberry Coffee Cake

Name: Blueberry Coffee Cake
Prep time: 25 min
Cook time: 55 min
Total time: 110 min
Ingredients: 1 cup packed brown sugar; 0.66666668653488 cup all-purpose flour; 1 teaspoon ground cinnamon; 0.5 cup unsalted butter, softened; cooking spray; 2 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 0.5 cup unsalted butter, softened; 1 cup white sugar; 1 large egg; 1 teaspoon vanilla extract; 0.5 cup milk; 1 cup fresh blueberries; 2 tablespoons confectioners' sugar for dusting

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This blueberry coffee cake has a sweet cinnamon streusel topping and is deliciously tender and moist. Perfect for a breakfast treat or late-morning snack with a cup of coffee.

Recipe by Debbie Rowe

Updated on May 17, 2023

90

Prep Time:

25 mins

Cook Time:

55 mins

Additional Time:

30 mins

Total Time:

1 hr 50 mins

Servings:

12

Yield:

1 bundt cake

Jump to Nutrition Facts

Ingredients

Streusel:

1 cup packed brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup unsalted butter, softened

Cake:

cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup white sugar
1 large egg
1 teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries
2 tablespoons confectioners' sugar for dusting

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Make the streusel: Mix brown sugar, flour, and cinnamon together in a medium bowl. Cut in butter until mixture is crumbly.
Make the cake: Generously spray a fluted tube pan (such as Bundt) with cooking spray. Whisk flour, baking powder, and salt together in a bowl.
Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until fluffy. Beat in egg and vanilla. Add flour mixture in two batches, alternating with milk, beating batter briefly after each addition.
Spread 1/2 of the batter in the prepared pan. Sprinkle blueberries over top, then add remaining batter, one spoon at a time. Sprinkle streusel over top.
Bake in the preheated oven until deep golden brown, 55 to 60 minutes. Set on a wire rack to cool, about 30 minutes.
Invert cake onto a plate and dust with confectioners' sugar.

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Nutrition Facts (per serving)

396	Calories
16g	Fat
60g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 396
% Daily Value *
Total Fat 16g	21%
Saturated Fat 10g	50%
Cholesterol 57mg	19%
Sodium 180mg	8%
Total Carbohydrate 60g	22%
Dietary Fiber 1g	4%
Protein 4g
Vitamin C 1mg	6%
Calcium 86mg	7%
Iron 2mg	9%
Potassium 91mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.