4.9 from 420 votes
Blueberry Coffee Cake
The BEST Blueberry Coffee Cake recipe is soft and moist with a delicious streusel topping. It feeds a crowd and can even be made the night before. Enjoy it for breakfast or dessert!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 15
Calories: 425 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
Ingredients:
- 1 ½ cups granulated sugar
- ½ cup Shortening*
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 3 cups blueberries , fresh or frozen*
Streusel Topping:
- 1 cup light brown sugar , packed
- 2/3 cup all-purpose flour
- ½ cup butter
Instructions
- Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
- In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
- Pour batter into a greased 9x13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
- Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
- Serve with coffee or tea, or even with a scoop of ice cream.
Cup of Yum
Notes
- Shortening: Butter could be substituted instead of shortening. I like how soft and tender the shortening makes the cake.
- Berries: Swap out the blueberries for any kind of berry!
- Make Ahead Instructions: Make the batter as instructed and pour in prepared pan. Cover and store in refrigerator for a few hours up to overnight. Remove from refrigerator and let stand 30 minutes before adding the streusel and baking.
- Freezing Instructions: Allow cake to cool completely then wrap thoroughly in plastic wrap then aluminum foil. Freeze for up to 3 months. Allow to come to room temperature before serving.
- Variations:
- Lemon Blueberry Coffee Cake: Add 1 Tbsp. fresh lemon zest into the batter.
- Sour Cream Blueberry Coffee Cake: Substitute half of the amount of milk for sour cream.
- Buttermilk Blueberry Coffee Cake: Substitute half of the amount of milk for buttermilk.
Nutrition Information
Calories
425kcal
(21%)
Carbohydrates
69g
(23%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
40mg
(13%)
Sodium
259mg
(11%)
Potassium
119mg
(3%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
264IU
(5%)
Vitamin C
3mg
(3%)
Calcium
108mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 425
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 69g | 23% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.