Blueberry Coffee Cake

Blueberry coffee cake is a delicious sweet treat with ripe, juicy berries and buttery streusel topping. An easy recipe for brunch or dessert!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings squares

Calories 443kcal

Preheat the oven to 350 degrees F., and grease an 8x8-inch glass baking dish with butter or non-stick cooking spray. Set aside.
Make the streusel: To a medium mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, add the streusel topping ingredients. Combine on medium speed to combine. Transfer crumb mixture to a small bowl and set aside.
Make the cake batter: To your mixing bowl, add butter and sugar. Mix on medium-high speed for 3 minutes. Add the egg and mix again until smooth.
Add the milk and vanilla extract; combine on medium speed until smooth.
Add the flour, baking powder and salt. Mix on low speed until smooth. Fold in the blueberries gently with a spatula.
Pour the cake batter into the prepared baking dish. Sprinkle the streusel topping over the cake mixture.
Bake in the preheated 350 degrees F. oven for 35-45 minutes, or until a toothpick comes out clean when inserted in the center of the cake.
Serve plain or with a little whipped cream or ice cream!

This cake is best with fresh blueberries, but can be made with frozen berries. Just make sure they are thawed and well drained before using.
Avoid over mixing the cake batter. Mix just until there are no large clumps of flour. It's okay if there are a few small streaks.
The coffee cake will be very crumbly at first. It is much easier to slice after it cools a bit.