Blueberry Coffee Cake

This coffee cake, bursting with blueberries, is topped with a streusel that's spiced with cinnamon and allspice. Photo credit: Kaitlin Flannery of Whisk Kid

Serves: Makes 18 servings.
20 mins Prep time 30 mins Cook time
20 mins Prep time
30 mins Cook time
  • Preheat oven to 375°F. For the Streusel Topping, mix brown sugar, flour, cinnamon and allspice in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.

  • For the Cake, beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until well mixed. Mix flour and baking powder in medium bowl. Add to butter mixture alternately with milk. Gently stir in blueberries. Pour into greased and floured 11x7-inch baking dish. Sprinkle with Streusel Topping.

  • Bake 30 minutes or until cake pulls away from sides of pan. Cool in pan on wire rack.

Nutrition information

(Amount per serving)

  • 167Calories: 167Cholesterol: 42mg
  • Sodium: 137mgProtein: 3g
  • Total Fat: 7gFiber: 1g
  • Carbohydrate: 23g