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blueberry-coffee-cake-with-sugar-crumb-topping
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5 from 1 vote

Blueberry Coffee Cake

Blueberry coffee cake - packed with blueberries, fluffy and delicious.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Servings: 16
Author: Lyubomira L

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

  • 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.

Nutrition

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