This post may contain affiliate links. Please read our disclosure policy.


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.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Blueberry Coffee Cake

By Lyubomira L
Blueberry coffee cake - packed with blueberries, fluffy and delicious.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 16


  • 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


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


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!


You May Also Like:

Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

Leave a comment

Your email address will not be published.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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment