Blueberry Coffee Cake | Recipes

Blueberry Coffee Cake

(171) Ratings:
Prep Time:
Baking Time:
Makes:9 servings

Blueberry lovers will swoon when they sink their teeth into this sweet coffee cake. Try it warm from the oven with a spoonful of whipped cream for an extra treat.



1 3/4 cups 425 mL Robin Hood® Original All Purpose Flour
1 tbsp 15 mL baking powder
1/2 tsp 2 mL salt
3/4 cup 175 mL sugar
1/4 cup 50 mL butter, softened
1 egg
1 tsp. 5 mL vanilla extract
3/4 cup 175 mL milk
1 1/2 cups 375 mL fresh or frozen blueberries, thawed and drained

Streusel Topping:

1/2 cup 125 mL Robin Hood Original All Purpose Flour
1/2 cup 125 mL Robin Hood Oats
1/4 cup 50 mL packed brown sugar
1/4 cup 50 mL butter, softened


  1. Preheat oven to 375ºF (190ºC). Grease 9” (2.5 L) cake pan.
  2. Cake: Combine flour, baking powder and salt; stir well to blend.
  3. Cream sugar, butter, egg and vanilla together thoroughly in a separate bowl. Add milk, blending well.
  4. Add flour mixture all at once to creamed sugar mixture. Stir just until all ingredients are moistened.
  5. Spread half of batter in prepared cake pan.  Spoon blueberries over batter. Spread remaining batter over blueberries.
  6. Topping: Combine all ingredients for topping until mixture is mealy.
  7. Sprinkle topping evenly over batter.
  8. Bake in preheated oven for 35 to 40 minutes or until toothpick inserted in centre of cake comes out clean. You will have blueberries on the toothpick but be sure there isn’t any cake batter sticking to the toothpick. Serve warm.

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