Blueberry Coffee Cake I Recipe -
Blueberry Coffee Cake I Recipe
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Blueberry Coffee Cake I
This dense, moist cake is easy to assemble and perfect with coffee. See more

Blueberry Coffee Cake I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 Bundt cake Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
  2. 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.
  3. 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.
  4. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
  5. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 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)

Most Helpful Critical Review
Jul 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.

Jul 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.

Jun 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.

Sep 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 :-)

Aug 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!

Feb 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.

Jan 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!


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 61.1 g
  • 20%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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