Blueberry Coffee Cake

Blueberry Coffee Cake

Perry Sullivan, Contributor

Coffee is the bitter-roasted bean drink that we all have different opinions about. I am not here to pick any side on the seemingly universal coffee debate, I am here to spread sugary smiles through this coffeecake recipe. Coffeecake, while it was invented in Dresden, Germany, was created from the Danish concept of eating sweetbread with coffee. Oftentimes that sweetbread would be frosted and almost cake-like and would be dipped in the coffee itself. Because of this, dense and sweet Coffeecake was invented. Today you can find coffeecake in many in-store bakeries in Georgia, though I usually find that those are dry and overly sweetened. Because of this, I present you with this moist, dense, blueberry Coffeecake. Everyone in my family likes this recipe and every family friend we gift it to seems to really enjoy it. Please give this recipe a try, you can modify it by adding spices or sweetening it, or substituting different fruits, it doesn’t even really need the streusel topping, it just tastes good with the cake. You can change this in so many ways depending on who you make it for so I think it’s a really versatile recipe, so enjoy!


Disclaimer: *This recipe is from, not from my family.*


Difficulty:⅗ the ingredients are very common but the actual preparation of the batter is difficult and takes a while, though once it’s in the oven, you can just relax from there


Time: 1hr 15 minutes, the prep work takes a while and the cooking time is 45 minutes so this is not a last-minute recipe.



  • Streusel
    • ⅓ cup sugar
    • ½ cup white granulated sugar
    • 1 teaspoon ground cinnamon
    • ⅛ teaspoon salt
    • ¼ cup (4 tbsp) softened butter
  • Cake
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ¾ cup white granulated sugar
    • ¼ cup (4 tbsp) butter
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ cup milk
    • 2 cups fresh or frozen blueberries
    • ( i would also add a little cinnamon to give it additional flavor and complexity.)



  1. Preheat the oven to 375 Fahrenheit. Lightly grease an 8 by 9-inch square pan or a 9-inch round cake pan. Make sure it’s at least 2 inches deep.



  1. mix the sugar, flour, cinnamon, and salt in a small bowl. 
  1. Cut or rub in the softened butter with a fork, two knives, or your fingers until it reaches a crumbly state. (you can use melted butter and your hands if you want to be quick about it)


  1. Whisk the flour, baking powder, and salt together in a medium mixing bowl.
  2. In a stand-mixing bowl, beat together the sugar, butter, egg, and vanilla (you can also use a normal bowl and a hand mixer but its more difficult)
  3. Alternatively add the milk and the flour mixture to the sugar-butter mixture, ending with flour ( I seriously recommend a stand mixer or a lot of arm strength for this step).
  4. Add blueberries. Stir only enough to incorporate. (I know the batter is turning purple, don’t worry no one will notice once it’s done).
  5. Pour the batter into the prepared pan and sprinkle the streusel topping over the batter
  6. Bake the cake for 40-45 minutes or until a knife inserted into the center comes out clean.
  7. Remove the cake from the oven and set it on a cooling rack. You can serve it from the pan. (you can also serve it once it’s removed by cutting along the edges to loosen it, tip the cake out onto a flat surface and then gently flip that to right it again)