This cake is super for a quick breakfast snack with coffee.

Blueberry Coffee Cake I


  • 1 cup packed brown sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh blueberries
  • 1/4 cup confectioners’ sugar for dusting


    1 Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.

    2 Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.

    3 For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.

    4 Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.

    5 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners’ sugar.


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