This Blueberry Coffee Cake recipe is an old fashioned dessert that is just as delicious today as it was years ago.
I first shared this recipe in June 2009, in the early days of this site. It was also before I went gluten-free.
Fifteen years later, this is still a great recipe. I have even now adapted it into a gluten free blueberry coffee cake recipe.
Today, I am sharing both versions. The classic version from 2009 and the gluten free blueberry coffee cake that I now make.
This recipe is adapted from an Old Cook’s Illustrated cookbook.
Ingredients
A few simple ingredients are all you need for this old fashioned blueberry coffee cake.
- all-purpose flour
- baking powder
- salt
- butter
- white sugar
- light brown sugar
- eggs
- milk
- fresh or frozen blueberries
- 1/2 teaspoon cinnamon
Blueberry Coffee Cake Recipe
This blueberry coffee cake is one of the best blueberry cakes that I have made.
Ingredients
- 2 cups all-purpose flour (Plus 1 tablespoon to toss with blueberries)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 1/2 cup white sugar
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1 cup milk
- ½ cup fresh or frozen blueberries, divided (if using frozen do not defrost)
Topping
- ½ cup blueberries fresh or frozen
- 1/4 cup white sugar
- 1/2 teaspoon cinnamon
Instructions
- In a bowl, whisk together flour, baking powder and salt.
- In a mixing bowl, cream together butter, white sugar, and light brown sugar on medium-high until fluffy, about 2 minutes.
- Add eggs one at a time.
- When combined, alternate adding flour mixture and milk.
- Mix until just combined.
- Toss 1/2 c frozen blueberries with one tablespoon of flour, then fold them into the batter. The flour keeps the blueberries from sinking when baked.
- Grease and flour a 9x13x2" baking pan.
- Pour batter into prepared pan and spread evenly.
- Sprinkle the remaining 1/2 c frozen blueberries evenly over the top of the cake batter.
- Stir cinnamon into sugar and sprinkle over the top.
- Place pan in a preheated 350°F oven on the middle rack for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 71mgSodium: 361mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Originally posted June 2009. Updated July 2024.
I’ll have to look for this book, I love old recipes too. They are the best recipes! Your cake looks wonderful!