Home » Desserts » Blueberry Coffee Cake

Blueberry Coffee Cake

This sweet blueberry bread/coffee cake smells amazing! It is perfect for morning breakfast or an afternoon coffee. It is soft, very moist and I also added crunchy, sweet crumb topping. It is also infused with some lemon zest. A great way to take a pause from blueberry muffins.

I love blueberry muffins, but I also wanted to try some new recipes, that’s how I came up with this one. 
I used one of my recipes for blueberry muffins, but added an extra egg, lemon zest and more baling powder, since I wanted this cake to rise more.
I also decided to try brown sugar crumb topping, which I made for the first time. It gave the cake another pop of flavor.
If you like blueberries, this cake is just another excellent way to enjoy them.
I used an angel food cake pan, but it can also be made in a regular round, bundt of springform cake pan. 
I also used frozen blueberries, because that’s what I had.

Servings: 16

Blueberry Coffee Cake

Prep Time:

10 minutes mins

Cook Time:

50 minutes mins

Total Time:

1 hour hr

Blueberry coffee cake - packed with blueberries, fluffy and delicious.

Print

5 from 1 vote

Leave a Review »

Ingredients

• Blueberry Cake
• 2 cups flour
• 3/4 to 1 cup sugar
• 3 eggs
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp lemon zest
• 1/3 cup vegetable oil
• 1/2 cup milk
• 1 tsp baking soda
• 2 tsp baking powder
• 2 cups blueberries — (fresh of frozen)
• 1 tbsp powder sugar — (optional)
• Topping
• 3 tbsp butter melted
• 1/2 cup brown sugar
• 1/4 cup flour

Instructions

1. Preheat oven to 350 F. Generously spray a bundt cake pan (springform pan) with non stick cooking spray.
2. Prepare crumb topping by mixing all ingredients with a rubber spatula and set a side.
3. In a bowl whisk together flour, baking soda, baking powder and salt and set a side.
4. Beat eggs and sugar, than add vanilla, milk and oil. Mix in lemon zest.
5. Add flour mixture, mix until combined.
6. Add blueberries and gently fold them with a rubber spatula.
7. Evenly spread batter into the pan. Sprinkle crumb topping.
8. Bake at 350 F for 50 minutes, or until toothpick inserted into the center comes out clean.
9. Remove from oven and place on a cooling rack for 15 minutes. If necessary run knife around the edges and remove from form.
10. Sprinkle with powder sugar, cut and serve.

Course: Dessert

All text and images © Lyubomira L.

Nutrition Information

Calories: 179, Fat: 7g, Saturated Fat: 5g, Cholesterol: 37mg, Sodium: 152mg, Potassium: 124mg, Carbohydrates: 24g, Sugar: 9g, Protein: 3g, Vitamin A: 135%, Vitamin C: 2%, Calcium: 50%, Iron: 1.1%