Blueberry Coffee Cake


OMG!!! This coffee cake turned out sooo good. This was my first ever coffee cake and i messed up a little because i didnt put half the batter then the streusel than the rest of the batter but, hey thats why you half to learn. It still came out wonderfully though. It was just a little more crumby because i just swirled it into the batter.


  • 1/4 cup Butter (softened)
  • 1/4 cup White Cane  Sugar
  • 1/4 Light Brown Sugar
  • 1 Egg
  • 1 1/2 cups flour (sifted)
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 cup Milk
  • 2 cups Blueberries (frozen or fresh- make sure frozen are thawed)



  • 1/2 cup Light Brown Sugar
  • 1/3 cup Flour
  • 1/2 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 cup Butter



  • Preheat oven to 375

  • Spray a bundt pan and set aside

  • Cream together butter and sugars (both brown and white sugar)

  • Add egg to butter and sugars and mix

  • In a separate bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg

  • Add flour mixture to butter mixture alternating with the milk.

  • Gently fold in blueberries

  • Make streusel

  • Put half of the batter in then half of the streusel and then the rest of the batter than the rest of the streusel

  • Put into oven for 40-45 minutes



  • In a small bowl mix butter, flour, sugar, cinnamon, and nutmeg

  • Mix until it creates little balls


You’re done! I love this recipe because it is soft and you can really taste the cinnamon and nutmeg. Here  are some ways you could use this recipe:

  • You could have brunch and have a tea and coffee bar with all your yummy breakfast foods.
  • You could make this for sunday breakfast for your family (or yourself because it’s that good)
  • You could make this for a delicious Thanksgiving dessert or breakfast.

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