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Indulge in the delightful fusion of juicy blueberries and aromatic coffee with this scrumptious Blueberry Coffee Cake recipe.

Perfect for breakfast, brunch, or any time you crave a sweet treat paired with your favorite brew, this moist and tender cake is sure to become a household favorite.


For the Cake:

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

For the Streusel Topping:

  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 tablespoons cold butter, cubed
  • ½ teaspoon ground cinnamon


Preheat your oven to 375°F (190°C).

Grease and flour a 9-inch round cake pan.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat the egg, then add milk, oil, and vanilla extract.

Mix until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared cake pan, spreading it evenly.

In a small bowl, combine the flour, sugar, butter, and cinnamon for the streusel topping.

Use a fork or pastry cutter to blend until crumbly.

Sprinkle the streusel topping evenly over the cake batter.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Facts

  • Serving Size: 1 slice
  • Calories: 250
  • Total Fat: 10g
    • Saturated Fat: 2g
    • Trans Fat: 0g
  • Cholesterol: 25mg
  • Sodium: 200mg
  • Total Carbohydrates: 37g
    • Dietary Fiber: 1g
    • Sugars: 20g
  • Protein: 3g

Frequently Asked Questions (FAQs)

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but keep in mind that they may release more moisture into the batter.

2. Can I use a different type of flour?

While all-purpose flour works best for this recipe, you can experiment with other flours like whole wheat pastry flour for a slightly denser texture.

3. How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

4. Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before serving.

5. Can I omit the streusel topping?

The streusel topping adds a delicious crunch and flavor, but if you prefer a simpler cake, you can omit it.

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