Blueberry Coffee Cake Recipe With Step By Step Instructions

This Blueberry Coffee Cake is an old fashioned recipe that features a lightly sweetened blueberry cake with a streusel topping made with butter, sugar, flour and cinnamon. This homemade coffee cake with blueberries recipe is simple to put together and delicious to eat.

Blueberry Coffee Cake Recipe

This is a simple coffee cake recipe that features two levels of yummy – the addition of blueberries to the base of the cake with a buttery, sugary-sweet streusel topping.  Eaten alone for breakfast or dessert or served up with a cup of coffee, you can’t go wrong.

I’ve had this recipe sitting around for a couple years (for real). Mom got it at the local farmers’ market (I think), and she gave it to me. I’m embarrassed to say that it sat in the console of my van forever – (maybe years?!?).  Well, I finally brought it into the house and added it to my pile of recipes that I want to try next.

The stars aligned when I just so happened to stock up on a frozen bag of blueberries from the Schwan’s Man, and alas, I finally made this cake. WHY DID I WAIT SO LONG?  The buttery crunchy topping is match made in heaven with the light, moist blueberry cake.

Ingredient List

• Granulated Sugar
• Shortening
• Large Egg
• Vanilla Extract
• Milk
• All Purpose Flour
• Baking Soda
• Blueberries
• Butter
• Ground Cinnamon

How to Make Blueberry Coffee Cake with Streusel Topping

Step by Step Instructions

1. In a large bowl, cream sugar, shortening, egg and vanilla extract; add milk and stir until smooth.
2. Mix flour and baking soda in a separate mixing bowl; add flour mixture to the wet ingredients.
3. Fold in berries; pour into prepared baking dish or pan.
4. For crumb topping, combine flour, sugar, softened unsalted butter and cinnamon until crumbly. Sprinkle over cake.
5. Bake at 375 degrees F for 35 to 45 minutes or until golden brown and a toothpick comes out clean.

Storage Instructions

Let cake cool. Cover tightly with a lid or plastic wrap, or transfer to an airtight container. Store at room temperature.

For the full instructions for Old Fashioned Blueberry Coffee Cake, scroll to the bottom of this post.

Recipe Variations

• Use strawberries, raspberries or blackberries instead of blueberries.
• Add lemon zest for a pop of flavor.

Recipe FAQs

• Use fresh blueberries or frozen, thawed blueberries. If using thawed, be sure to only use the blueberries – drain off the juice.
• Do not over mix the blueberry coffee cake batter; instead, blend until just combined for a light cake texture.
• Be sure to let your butter soften at room temperature before making the streusel topping.
• The easiest way to combine the streusel topping is using your hands to combine until crumbly.  A pastry blender will work too, if desired.
• For this old fashioned blueberry coffee cake, use a 9-inch square baking dish or a 10-inch corningware dish (like we did).  If you use a 9-in, it will most likely take 40-45 minutes, and if you use the 10-inch dish, it will take 35-40 minutes.
• Love blueberries? Try our BEST EVER Blueberry Muffins and Blueberry Pie Baked Oatmeal.

Does blueberry coffee cake need to be refrigerated?

Blueberry coffee cake does not need to be refrigerated. After it has cooled, you can cover it tightly with a lid or plastic wrap, or transfer it to an airtight container and store it at room temperature.

Our Favorite Old-Fashioned Cake Recipes

Old Fashioned Cakes are our cup of tea…try them with our Friendship Tea!  Here’s some of our favorites:/l

• Grandma’s Sour Cream Coffee Cake
• Honey Bun Cake
• Chocolate Pound Cake
• Crock Pot Hummingbird Cake
• Triple Fudge Cake
• Pistachio Coffee Cake
• Vintage Pumpkin Cake
• Applesauce Cake (with cake mix)
• Classic Pound Cake
• Grandma’s Fanciful Fudge Cake