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4.34 from 3 votes

Blueberry Coffee Cake

Blueberry Coffee Cake is the cake you didn't know you needed in your life. Topped with a perfectly crispy sweet and buttery topping over top of a fluffy white cake filled with molten blueberry. Can one single breakfast treat get more tasty?
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Cake, Dessert
Cuisine: American
Servings: 8
Calories: 591kcal


Streusel Topping

  • 1 cup brown sugar packed
  • 2/3 cup all-purpose flour
  • 1 tsp cinnamon ground
  • 1/2 cup butter unsalted


  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1/2 cup butter unsalted
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 tbsp all-purpose flour
  • 1 cup blueberries fresh


  • Heat oven: To 350 degrees F (175 degrees C). Coat a round 8-inch cake pan or bundt pan well with cooking spray.
  • Make the streusel topping: Mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in the 1/2 cup butter; topping mixture will be crumbly. Set aside.
  • Prep the berries: Coat blueberries with 1 tablespoon flour.
  • For the cake: Beat 1/2 cup butter in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons and spread it as much as possible. Cover with streusel topping.
  • Bake the cake: Transfer the cake to the preheated oven for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Transfer the cake onto a plate after the cake has cooled and serve.


  1. Storage: This cake will last about 2 days at room temperature, or 1 week in your fridge. Wherever you decide to keep it, make sure you wrap it well in foil or plastic wrap so that this delicious cake doesn’t dry out.
  2. You can store this cake in your freezer for 2-3 months. Make sure it’s wrapped up really well with foil or plastic wrap. Baked goods are very susceptible to freezer burn. I also like to freeze this cake in individual slices to make thawing much easier.


Serving: 1slice | Calories: 591kcal | Carbohydrates: 89g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 373mg | Potassium: 249mg | Fiber: 2g | Sugar: 54g | Vitamin A: 773IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg