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Blueberry Coffee Cake with Streussel Topping

My sister-in-law made this coffee cake with the fresh blueberries we picked while our families were vacationing at her cottage one summer. I've used frozen berries at home with wonderful results. Each time I bake this treat, we're reminded of fun times.
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    12-16 servings


  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups milk
  • 3 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup cold butter


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries.
  • Pour into a greased 13-in. x 9-in. baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  • Bake at 375° for 35-40 minutes or until a toothpick inserted near the comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 344 calories, 11g fat (7g saturated fat), 55mg cholesterol, 414mg sodium, 57g carbohydrate (35g sugars, 1g fiber), 5g protein.

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  • carebear28dogs
    Jul 18, 2013

    No comment left

  • gizmospooky
    Jun 17, 2013

    A bit confused about this recipe, my version from Taste of Home Baking Classics shows 2 Tbls. of baking powder and while the recipe calls for a 13X9 pan the picture sure doesn't look like it. I baked it for 45 minutes and then took it out because the edges were getting very dark. The flavor of the cake is good, but my blueberries all sunk to the bottom and the bottom of the cake isn't fully cooked. Not sure if the temp is too high for the cooking time. May try again.

  • streuselmuffins4u2
    Apr 12, 2012

    I have not made this cake and I am sure it is great. I have a tip I would like to share. Put the frozen blueberries in a bowl with a tablespoon or so of flour and stir to cover all of the berries. Let the bowl sit in the freezer while you are putting the rest of the cake together and put the blueberries in last. This will keep the batter from turning blue. I do this everytime I make muffins and it works like a charm.

  • katie3908
    Nov 5, 2011

    Everybody I have made it for loves it!

  • lizza5752
    Feb 27, 2011

    Extremely easy and great for people who don't care for nuts. Took longer to bake in my oven than recipe stated, but it didn't over-brown. Will definately make it again! ps - best to freeze berries ahead of time so they don't break down during the mixing.

  • likestobake
    May 29, 2010

    I used blackberries instead of the blueberries and it was delicious.

  • cde7180
    May 22, 2010

    This was delicious!!! And simple to make!

  • wink888
    May 4, 2010

    I would like to read the reviews but they won't let me click on them....what's wrong?

  • deborah.gonzales
    May 4, 2010

    No comment left

  • KScales
    Apr 21, 2010

    We're sorry for any confusion with this recipe. The recipe shown here now is correct, including the 4 teaspoons of baking powder.This recipe is more of a coffee cake than bread. The recipe description will be updated soon to reflect that.Taste of Home Test Kitchen