Blueberry Coffee Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8 slices
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick), unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar (can sub light brown sugar)
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup whole milk, room temperature (try to use whole milk, but if necessary low-fat milk can be substituted)
  • 2 cups fresh or frozen blueberries
Crumb Topping
  • ½ cup (1 stick) unsalted butter, room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar (light or dark)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  1. Preheat oven to 325 degrees and spray a 9 inch spring form pan with baking spray; set aside.
  2. Make the crumb topping first - simply add all the ingredients into a bowl except for the butter and mix. Then add the butter and mix by hand until course crumbs forms; set aside.
  3. Now to the batter - mix together dry ingredients in a bowl; flour, baking powder, salt and cinnamon; set aside.
  4. Using a mixer, cream together butter, granulated sugar and brown sugar until light and fluffy (about 2 minutes) scraping down sides of bowl as necessary, . Add vanilla and egg and mix until incorporated, again scraping down sides of bowl as needed.
  5. Next alternate mixing dry ingredients and whole milk on low-speed. Start with dry and end with dry so you will mix about ⅓ of the dry, then half the milk, another ⅓ of dry, rest of milk, then the last of the dry ingredients. Do not over-mix during the increments or at the end. Mix until just incorporated and don't worry about scraping down the bowl as you will do that when you mix in the blueberries. Lastly, fold in the blueberries with a spatula.
  6. Pour batter into prepared pan and top with the crumble topping. Bake for 55-65 minutes or until toothpick inserted in the center comes out clean. If crumbs are on the toothpick that's okay, you just don't want wet batter. Let cool before opening spring form pan and cutting.
Recipe by Stuck On Sweet at