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.

5 from 1 vote
Blueberry Coffee Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

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

Course: Dessert
Servings: 16
Calories: 179 kcal
Author: Lyubomira L
  • 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
  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.
Nutrition Facts
Blueberry Coffee Cake
Amount Per Serving
Calories 179 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 37mg 12%
Sodium 152mg 6%
Potassium 124mg 4%
Total Carbohydrates 24g 8%
Sugars 9g
Protein 3g 6%
Vitamin A 2.7%
Vitamin C 2.4%
Calcium 5%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.