Blueberry Coffee Cake II Recipe -
Blueberry Coffee Cake II Recipe

Blueberry Coffee Cake II

Recipe by  

"I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch square pan Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
  3. For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
  4. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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
Dec 23, 2002

This was very good and very easy. I used frozen blueberries, which turned out great and actually made the mixing easier since the batter is so sticky.

Most Helpful Critical Review
Jan 27, 2008

i've been thinking about making blueberry coffee cake for a couple of weeks, just for fun on a rainy sunday morning. found this one, read good reviews, but it was just okay for us. no one raved. the cake itself didn't have enough flavor, though the topping was yummy. i think i'll try another one next time.

Feb 06, 2004

The entire family liked this recipe and its easy to make. I suggest you double it though if you want some for yourself!

Sep 04, 2003

Wow---this now takes the trophy over my grandmother's famous blueberry coffeecake. Very easy!! The key to the light moist texture, I think, is alternating mixing in the dry to the moist batter. Very very wonderful!

Aug 12, 2010

Delicious and easy to make...I added blueberries on the bottom of my pan before adding the batter and then more on top before adding the topping. Therefore I used 1 1/2 cup of blueberries. Will definetly make it again. Thank you for sharing your recipe!

Sep 21, 2003

This was a fabulous blueberry crumb. My family loves the extra crumb so I doubled that mixture. It was a hearty crumb cake...that is how NYers like it! Great recipe overall...will continue to use it!

Jun 01, 2010

Excellent. Tried it for company and got rave reviews. The only change I made was to use King Arthur's White Whole Wheat Flour since we like whole grains. Thank you for sharing.

Feb 08, 2008

This is a good recipe. I'm not a fan of blueberries so I used cranberries instead. Because cranberries are not as sweet, I added 1/2 cup applesauce to the batter. This cut the tartness and fixed whatever thickness issues the others had becuase the batter was just fine. I put a layer of topping in the middle as well as on the top. My family enjoyed it and I'll use the recipe again. Thanks for sharing!


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 195 mg
  • 8%

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

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