Blueberry Coffee Cake Recipe

Blueberry coffee cake slice on a white plate.

Blueberry Coffee Cake Recipe

This blueberry coffee cake is soft, tender and loaded with sweet blueberries. The cinnamon streusel topping on top is buttery, crunchy and each bite melts-in-your-mouth.

Prep Time: 10

Cook Time: 40

Cool Time: 15

Total Time: 1 5

Servings:

Ingredients

½ cup vegetable oil
½ cup milk
½ cup (100 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups (195 grams) all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt or table salt
2 cups blueberries , fresh or frozen

Topping

¼ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup granulated sugar
3 Tablespoons salted butter , at room temperature

Instructions

Preheat the oven to 350°F. Spray an 8x8-inch baking dish (at least 2 inches deep) with nonstick spray and line with parchment paper, if desired.
Make batter: In a large bowl, whisk together the 1/2 cup oil, 1/2 cup milk, 1/2 cup sugar, 1 egg, and 1 teaspoon vanilla.
Fold in blueberries: Add 1 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to the bowl and mix together with a wooden spoon. Gently fold in 2 cups blueberries until just combined. Spoon the batter into the baking dish.

Topping

In a small bowl, cut 1/4 cup flour, 1 teaspoon cinnamon, 1/4 cup sugar, and 3 Tablespoons butter with a fork or your fingers until it forms clumps. Crumble evenly over the batter.
Cover dish loosely with foil and bake 35 minutes. Remove foil and bake 5 to 10 more minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool at least 15 minutes. Slice into 9 squares and serve.

Notes

Cinnamon Filling: To add even more cinnamon goodness to the coffee cake, you can add a layer of filling to the center.

Mix together 1/4 cup brown sugar and 1 teaspoon ground cinnamon in a small bowl.
Spread 1/2 of the batter in the baking dish and sprinkle with the sugar mixture.
Drizzle 1 Tablespoon melted butter over the top. Pour the remaining batter over the filling. Bake 5 minutes longer.

Crumb topping: If you'd prefer more of a crumb mixture on top, feel free to make half a batch of this crumble topping to add to the top. You'll only need half of the topping listed above for the middle.

Doubling: You can double the recipe for a crowd. Bake in a 9x13-inch baking dish for an additional 5 to 10 minutes.

Storage: Store leftover cake in a covered container for up to 3 days.

Freeze: Freeze in a freezer-safe container up to 3 months.

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