Blueberry Coffee Cake

We’re midway through blueberry picking season here in Connecticut, and I’ve been taking full advantage of the plethora of berries. We picked a few pints last week and at the orchard’s store they had some blueberry coffee cake to sample. Ryan and I were won over, and I knew I’d have to try to recreate the delicious and fresh concoction at home. I ended up choosing a recipe from Savory Sweet Life that really turned out great.

I actually made this cake as a gift for our friend Rob who helped move all of our furniture. When you own a huge truck like Rob, you’re kind of asking to be recruited every time someone moves. But he was a great sport and I promised to bake him something delicious in return. Of course I had to cut into the cake myself, but strictly for photographic purposes ;) Look at the steam coming from the cake, yummmm!

I baked the cake in a regular bread pan, mostly because I don’t own a bundt pan but I think it turned out just as delicious, and would even work in an 8×8″ pan. This is a great summer dessert recipe if you have a lot of blueberries around and I highly recommend you give it a try. I love all kinds of cinnamony/streusel muffins and cakes so this makes a wonderful addition to my recipe repertoire.

Blueberry Coffee Cake
Recipe adapted from Savory Sweet Life
For the cake:
2 cups all purpose flour
2 tsp baking powder
1 cup sugar
1/2 stick butter, softened
1/2 tsp salt
1 egg
2 tsp vanilla extract
1/2 cup buttermilk (or 1/2 cup milk + 1/2 tsp lemon juice)
1-1/2 cup of fresh blueberries

For the topping:
5 tbsp cold butter, cubed
3/4 cup all purpose flour
1 cup brown sugar
2 tsp cinnamon
1/4 tsp salt

– Preheat oven to 350 degrees. Grease bread pan (or bundt pan, or 8×8 pan)
– In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy
– Add egg and vanilla, and cream for an additional 2 minutes
– In a separate bowl, whisk together salt, baking powder, and flour. Slowly add this mixture to the butter mixture with mixer on medium to low speed.
– Add buttermilk in a steady stream, with mixer still on low. Continue to mix until everything is evenly incorporated (about 3-5 minutes)
– Use a spatula to fold in the fresh blueberries and pour batter into prepared pan
– In a food processor, mix together brown sugar, flour, cinnamon, and cold butter until mixture is crumbly. Add crumb mixture to the cake pan and gently press down
– Bake in the oven for about 60 minutes. Remove from oven and let it sit for about 10 minutes before removing the pan.

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8 Responses to “Blueberry Coffee Cake”

  1. #
    oneordinaryday — August 2, 2010 @ 6:12 pm

    Look at those blueberries studded throughout your cake! This looks delicious.

  2. #
    mysweetestday — August 2, 2010 @ 6:38 pm

    looks delicious! just made blueberry cake the other day (

  3. #
    Alyssa.McIntyre — August 3, 2010 @ 4:21 am

    It was absolutely delicious! Glad that I could help Rob eat it :)

  4. #
    Stef — August 3, 2010 @ 6:00 pm

    Just discovered your blog though FoodGawker. It’s beautiful and your recipes all sound really good. I’ve added it to my RSS so I can check back regularly. Great stuff!

  5. #
    kathryn jane — January 22, 2012 @ 8:22 pm

    super easy to make! (im)patiently waiting as it bakes and fills my apartment with delicious aromas. yum! can’t wait!

  6. #
    kathryn jane — January 23, 2012 @ 2:17 am

    came out great…hit the spot on this lazy sunday. so excited to try again when it’s actually blueberry season!

  7. #
    Colette — March 19, 2014 @ 8:44 pm

    I just placed it in the oven now. It smells delicious!


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