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A wire rack with a blueberry coffee cake and 2 slices on it, glazed and with a spoon sitting beside it.
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4.75 / 4 votes

Blueberry Coffee Cake

Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm. There's also a pretty great variation using cranberry and raspberry, at the bottom of the recipe. Give them both a try.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 343

Ingredients

For the crumb topping

  • Butter, shortening, or baking spray, for the pan
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 stick (4 tablespoons) butter, softened

For the coffee cake

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup whole milk
  • 1/4 cup shortening
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 large egg
  • 2 cups fresh or frozen blueberries (do not thaw)

For the vanilla glaze

  • 1/2 cup confectioners’ sugar
  • 1 to 1 1/2 teaspoons hot water
  • 1/4 teaspoon vanilla extract
US - Metric

Instructions

Make the crumb topping

  • Preheat oven to 375°F (190°C). Coat bottom and side of a 9-inch (23 cm) springform pan or 9-inch (23 cm) square pan with butter, shortening, or cooking spray.
  • In a small bowl, mix sugar, flour, and cinnamon together. Cut in butter with a fork until crumbly.

Make the coffee cake

  • In a large bowl, combine all of the coffee cake ingredients except the blueberries. Using a spoon, mix vigorously for 30 seconds. Fold in blueberries.
  • Spread batter in prepared pan. Sprinkle with crumb topping.
  • Bake until a toothpick inserted in the center comes out clean, 45 to 60 minutes. Cool cake in pan for 10 minutes, then remove the side of the pan, if using a springform pan.

Make the vanilla glaze

  • In a small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Notes

VARIATION

CRAN-RASPBERRY COFFEE CAKE: Prepare as directed—except substitute 1 cup fresh or frozen raspberries and 1 cup fresh or frozen cranberries, sliced in half, for the blueberries. 

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 66g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 213mg | Fiber: 2g | Sugar: 39g