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Blueberry Coffee Cake

Recipe from King Arthur Flour
Prep Time 20 mins
Cook Time 45 mins
Servings 1 8x8 coffee cake


_For the Struesel_

  • 1/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup butter softened

_For the Coffee Cake_

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cups sugar
  • 1/4 cup butter softened
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 2 cups fresh blueberries may substitute frozen, but may affect baking times


  • Preheat the oven to 375 degrees.
  • Grease an 8x8 baking tin with shortening or butter.
  • To make the streusel- in a medium bowl combine the sugar, flour, cinnamon, and salt. Mix together until combined. Add the butter and using your fingers, mix together until evenly distributed and crumbly. Set aside.
  • In a separate medium mixing bowl add the flour, baking powder, and salt. Whisk to combine.
  • In a larger mixing bowl beat together the butter and sugar until fluffy. Add the egg and the vanilla. Beat until well combined.
  • Add the flour mixture in 3 additions, alternating with the milk. Beat until just combined, but don't over-mix. The batter will be quite thick.
  • Fold in the blueberries carefully.
  • Spread into the prepared pan and sprinkle with the struesel topping.
  • Bake for 40-45 minutes or until toothpick inserted into the center comes out clean.
  • Cool in the pan on a cooling rack before slicing into squares.