Blueberry Coffee Cake



    • 1 cup packed brown sugar
    • 2/3 cup all purpose flour
    • 1 tsp ground cinnamon
    • 1/2 cup butter
    • 2 cups all purpose flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup butter
    • 1 cup white sugar
    • 1 egg
    • 1 tsp vanilla extract
    • 1/2 cup milk
    • 1 cup fresh blueberries
    • 1/4 cup confectioners’ sugar for dusting


Heat oven to 350 degrees F (175 C). Coat a 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 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.

For the cake: beat half a cup butter or margarine in a large bowl until creamy; add 1 cup of 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. Cover with streusel topping. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until a deep golden brown. Remove pan to wire rack and cool. Invert into a plate after the cake has cooled, and dust with confectioners’ sugar.       

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