Blueberry Coffee Cake II

Blueberry Coffee Cake II


"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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1 h 10 m servings 262 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 108 Ratings

Most helpful positive review

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

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 rave...

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.

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

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. ...

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. Wil...

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 us...

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.

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...

Absolutely delcious! After reading the reviews, I made just a few changes: I used 1 cup of sugar in the cake batter. I also added approx 1/3 c sour cream & 1 tsp vanilla extract. I also used bro...

Oh so nice and easy and good but needs some flavoring so I like to add about 2 tsps. of lemon rind. This recipe also works for raspberries - frozen or fresh.