Blueberry Coffee Cake

As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases.

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.

How to Make Blueberry Coffee Cake with Streusel Topping:


  1. Cream sugar, shortening, egg and vanilla extract; add milk and mix until smooth.
  2. Blend in until just combined the flour and baking soda.
  3. Fold in blueberries; pour into prepared baking dish.
  4. For streusel topping, combine flour, sugar, softened 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.

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

Notes About Blueberry Streusel Coffee Cake:

  • 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.

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:

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

Blueberry Coffee Cake

This Blueberry Coffee Cake is an old fashioned recipe that features a lightly sweetened blueberry cake with an over the top streusel topping made with butter, sugar, flour and cinnamon. 
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry coffee cake, blueberry coffee cake with streusel topping, blueberry streusel coffee cake, old fashioned blueberry coffee cake
Servings: 12
Calories: 346kcal
Author: Barbara


Blueberry Coffee Cake

  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 cups blueberries

Streusel Topping

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2/3 cup flour
  • 1 teaspoon ground cinnamon


  • Preheat oven to 375 degrees F. Spray a 9 inch baking dish with nonstick cooking spray.
  • Cream sugar, shortening, egg and vanilla; add milk and mix until smooth.
  • In small increments, add flour and baking soda blending until just incorporated.
  • Fold in blueberries gently; spread into prepared baking dish.
  • In a small bowl, combine softened butter, sugar, flour and cinnamon until crumbly. Sprinkle over cake.
  • Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.


Calories: 346kcal | Carbohydrates: 55g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 194mg | Potassium: 67mg | Fiber: 1g | Sugar: 32g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating