This old-fashioned blueberry coffee cake is everything a cozy kitchen moment should be — tender crumb, bursting berries, and a buttery cinnamon-scented streusel that crackles on top. It’s an easy, generous recipe perfect for weekend brunch, potlucks, or enjoying with an afternoon cup of tea. Fresh or frozen blueberries both work beautifully, making this a year-round favorite.
INGREDIENTS:
Cake
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 1/2 cups milk
4 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 cups blueberries
Crumb Topping
1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/2 cup butter, cut into pieces
METHOD:
Preheat oven to 350°F. Grease two loaf pans or a 9 × 13-inch baking pan.
In a large mixing bowl, whisk together the sugar, oil, and eggs until smooth. Add the milk and mix to combine.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet ingredients, stirring just until incorporated.
Gently fold in the blueberries. Transfer batter to the prepared pans, smoothing the top.
In a medium bowl, combine sugar, flour, and cinnamon. Cut in the butter with a pastry blender or fork until the mixture forms coarse crumbs. Sprinkle evenly over the batter.
Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool slightly before slicing. Serve warm or at room temperature.
SERVING SUGGESTIONS:
- Serve warm with a dusting of powdered sugar.
- Pair with brunch favorites like fruit salad, quiche, or yogurt parfaits.
- Freeze slices individually for quick morning treats.
- Top with vanilla ice cream for a rustic dessert.
YIELD: Serves 10
SOURCE: Kimberly Sorensen of Triple Delight Berries
