Blueberry Coffee Cake


2 c. flour

1 c. sugar

1 c. milk

1/3 c. butter, softened

1 egg

1 T. baking powder

1 t. salt

1 ½ c. blueberries (I used frozen; thawed slightly)

How to make it

Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.

Grease a 13×9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.

Streusel Topping:

½ c. chopped walnuts or pecans

1/3 c. brown sugar, packed

¼ c. flour

½ t. cinnamon

1 T. butter, softened

Mix all ingredients together until crumbly. Sprinkle on top of cake.


1 c. powdered sugar

2 T. milk

¼ t. vanilla

Combine all ingredients; drizzle over top of cake.

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