This Blueberry Coffee Cake recipe is so easy and one that I typically always have the ingredients for. We enjoy it for breakfast, brunch, or dessert, and it’s perfect for serving at bridal or baby showers. The berries add a delicious and bright component, compared to a traditional coffee cake.
How to make Blueberry Coffee Cake:
Mix sugar and shortening together in a large mixing bowl or stand mixer, until well creamed. Add eggs, milk, and vanilla until combined.
Mix dry ingredients in a separate bowl; flour, baking powder, and salt. Add to creamed mixture. and then stir in blueberries (batter will be thick). Pour batter into a greased 9×13 inch pan.
(Courtesy of tastesbetterfromscratch.com)
Streusel Topping: Combine topping ingredients and sprinkle over the top of the batter in the pan.
(Courtesy of tastesbetterfromscratch.com)
Bake at 375 F for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Serve with coffee, tea, or even with a scoop of ice cream!
(Courtesy of tastesbetterfromscratch.com)
Make Ahead and Freezing Instructions:
To Make Ahead: Make the batter as instructed and pour in prepared pan. Cover and store in refrigerator for a few hours up to overnight. Remove from refrigerator and let stand 30 minutes before adding the streusel topping and baking.
To Freeze: Allow cake to cool completely then wrap thoroughly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Allow to come to room temperature before serving.
Recipe Variations:
Lemon Blueberry Coffee Cake: Add 1 Tablespoon fresh lemon zest into the batter.
Sour Cream Blueberry Coffee Cake: Substitute half of the amount of milk for sour cream.
Buttermilk Blueberry Coffee Cake: Substitute half of the amount of milk for buttermilk.
Blueberry Coffee Cake
Servings: 15
Calories: 424
Cost: 5
Prep: 15
Mins cook: 35
Mins total: 50
Ingredients
For Cake
1 ½ cups granulated sugar
½ cup shortening*
2 eggs
1 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
3 cups blueberries , fresh or frozen*
For Streusel Topping:
1 cup brown sugar , packed
2/3 cup flour
½ cup butter
Instructions
Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
Pour batter into a greased 9×13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
Bake at 375 degrees for 35-45 minutes. Don’t over bake or the cake will be dry. Cool before serving.
Serve with coffee or tea, or even with a scoop of ice cream.
Notes
Shortening: Butter could be substituted instead of shortening. I like how soft and tender the shortening makes the cake.
Berries: Swap out the blueberries for any kind of berry!
Make Ahead Instructions: Make the batter as instructed and pour in prepared pan. Cover and store in refrigerator for a few hours up to overnight. Remove from refrigerator and let stand 30 minutes before adding the streusel and baking.
Freezing Instructions: Allow cake to cool completely then wrap thoroughly in plastic wrap then aluminum foil. Freeze for up to 3 months. Allow to come to room temperature before serving.
Variations:
Lemon Blueberry Coffee Cake: Add 1 Tbsp. fresh lemon zest into the batter.
Sour Cream Blueberry Coffee Cake: Substitute half of the amount of milk for sour cream.
Buttermilk Blueberry Coffee Cake: Substitute half of the amount of milk for buttermilk.
