Go Back
–+ servings
Close Up of Blueberry Coffee Cake Recipe on Flowered Dish with Vintage Fork

Blueberry Coffee Cake Recipe

This easy-to-make Blueberry Coffee Cake Recipe features bursts of sweet/tart blueberries in a rich, yet fluffy buttery vanilla cake.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 12 servings
Calories 376kcal


Crumble Topping:



  • Preheat the oven to 350F; butter and flour a 9-inch round cake pan.
  • For the crumble topping, use a fork to combine the sugar, flour, salt, and vanilla, and then cut in the butter until it looks like coarse meal. Set aside for now.
  • For the batter, sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  • In a large bowl, cream together the butter, oil, and sugar, and then beat in the eggs, buttermilk, and vanilla.
  • Stir the dry ingredients into the wet half at a time, being careful not to over-mix. Gently toss together the blueberries and 1/2 tablespoon flour. Fold the blueberries into the batter.
  • Pour the batter into the prepared cake pan and sprinkle on the crumble topping.
  • Bake until a wooden pick inserted in the center comes out clean, about 1 hour, to 1 hour, 15 minutes.
  • Cool completely before cutting and serving.


  • To Freeze: Wrap the cake well with aluminum foil. Place it into a zip-top freezer bag. Label the bag with the date and the contents. Freeze for up to 3 months. Let the cake come to room temperature before serving.


Calories: 376kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 196mg | Potassium: 126mg | Fiber: 1g | Sugar: 32g | Vitamin A: 366IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg