0 from 6 votes
Get the Recipe: Blueberry Coffee Cake
This blueberry coffee cake is soft, fluffy, sweet, and moist! The fresh blueberries add a pop of freshness and flavor. Serve this homemade coffee cake for breakfast, brunch, or even dessert. It goes well with a hot cup of coffee or tea!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 16 servings
Calories: 189 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Blueberry Coffee Cake
- 4 tbsp unsalted butter room temperature
- ¾ cup granulated sugar
- 1 egg
- ¼ tsp lemon extract
- ½ cup whole milk room temperature
- 2 cups flour gluten free or all purpose
- 2 tsp baking powder
- 1 ½ cups fresh blueberries coated in 1 tbsp flour
Streusel Topping
- 4 tbsp butter room temperature
- ½ cup granulated sugar
- 5 tbsp flour gluten free or all purpose
- ½ tsp cinnamon
Instructions
- First, preheat your oven to 375 degrees Fahrenheit. Line an 8 inch by 8 inch baking dish with parchment paper.
- Make the cake batter first. In a bowl, add butter and sugar. Use an electric mixer to cream together.
- Then, add in the egg, lemon extract, and whole milk. Stir to combine.
- Add in the flour and baking powder. Stir to combine.
- Toss the blueberries in 1 tablespoon of flour. This helps prevent them from sinking. Very gently fold into the cake batter.
- Add the cake batter to the parchment lined pan. Carefully smooth into an even layer. Then, make the streusel topping.
- Combine all streusel ingredients in a bowl. Use a pastry cutter, a fork, or your fingers to mix together. This mixture will be crumbly and not uniform.
- Spread this streusel topping on top of the cake batter.
- Bake in the preheated oven for 25 to 28 minutes or until a toothpick inserted comes out clean.
- Finally, remove the coffee cake from the oven. Fully cool before slicing into.
Cup of Yum
Notes
- Both gluten free 1 to 1 flour and all purpose flour work in this recipe.
- For these photos, I used gluten free flour.
- The coffee cake batter will be pretty thick.
- Coat the blueberries in some extra flour to prevent them from sinking.
- Do not use frozen blueberries unless fully thawed and moisture has been squeezed out.
- Use a fork or pastry cutter to mix the topping. It will be crumbly.
- Do not bake too long. Once a toothpick inserted comes out clean, remove it from the oven.
- Allow the coffee cake to fully cool before slicing and serving.
- Store in an airtight container for up to 3 days at room temperature.
- Freeze for up to 1 month.
Nutrition Information
Calories
189kcal
(9%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
14mg
(5%)
Sodium
82mg
(3%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
115IU
(2%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 189
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 82mg | 3% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.