This blueberry coffee cake is the perfect treat for breakfast or brunch. It’s moist, fluffy, and bursting with juicy blueberries. The crumb topping adds a delicious crunch that complements the soft cake perfectly. You’ll love how easy it is to make this crowd-pleasing dessert!

Preparation time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Serves: 8


  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, softened


  1. Preheat the oven to 375°F (190°C). Grease and flour a 9-inch round baking pan.
  2. In a large mixing bowl, combine 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk together milk, oil, and egg.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries.
  5. Spoon the batter into the prepared pan, spreading it evenly.
  6. In a small bowl, combine 1/2 cup sugar, 1/3 cup flour, and softened butter until crumbly. Sprinkle the crumb mixture over the batter.
  7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the coffee cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Serve and enjoy!

Nutrition Information:

Calories: 290 || Carbohydrates: 44g || Protein: 4g || Fat: 11g || Saturated Fat: 4.5g || Cholesterol: 40mg || Fiber: 1g || Sugar: 25g || Sodium: 290mg

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