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Blueberry Coffee Cake

One of Betty Crocker’s most beloved recipes, this blueberry coffee cake really is that good. Tender, full of juicy berries, topped with a crunchy, buttery, cinnamon crumb, and then given a vanilla glaze. Whew! Sounds outstanding, doesn’t it?

A wire rack with a blueberry coffee cake and 2 slices on it, glazed and with a spoon sitting beside it.

Adapted from Betty Crocker | Betty Crocker’s Best 100 | Betty Crocker, 2021

This is the most requested blueberry recipe that I make every year. Nobody wants to share the cake, even with their spouse. I have already baked eight cakes this year and have only been able to eat two pieces myself. Need I say more?–Betty Crocker


You might have missed all the effusiveness in this recipe about just how delish this blueberry coffee cake is. Or, more likely, you’re just planning ahead. Whatever scraps you have left can be tightly wrapped and refrigerated for one week or frozen for up to 6 months.

Blueberry Coffee Cake

A wire rack with a blueberry coffee cake and 2 slices on it, glazed and with a spoon sitting beside it.

Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm. There’s also a pretty great variation using cranberry and raspberry, at the bottom of the recipe. Give them both a try.

Betty Crocker

Prep 20 mins

Cook 50 mins

Total 1 hr 10 mins



9 servings

343 kcal

No ratings yet

For the crumb topping

For the coffee cake

For the vanilla glaze

Make the crumb topping

  • Preheat oven to 375°F (190°C). Coat bottom and side of a 9-inch (23 cm) springform pan or 9-inch (23 cm) square pan with butter, shortening, or cooking spray.
  • In a small bowl, mix sugar, flour, and cinnamon together. Cut in butter with a fork until crumbly.

Make the coffee cake

  • In a large bowl, combine all of the coffee cake ingredients except the blueberries. Using a spoon, mix vigorously for 30 seconds. Fold in blueberries.

  • Spread batter in prepared pan. Sprinkle with crumb topping.

  • Bake until a toothpick inserted in the center comes out clean, 45 to 60 minutes. Cool cake in pan for 10 minutes, then remove the side of the pan, if using a springform pan.

Make the vanilla glaze


CRAN-RASPBERRY COFFEE CAKE: Prepare as directed—except substitute 1 cup fresh or frozen raspberries and 1 cup fresh or frozen cranberries, sliced in half, for the blueberries. 

Serving: 1servingCalories: 343kcal (17%)Carbohydrates: 66g (22%)Protein: 5g (10%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 23mg (8%)Sodium: 213mg (9%)Potassium: 208mg (6%)Fiber: 2g (8%)Sugar: 39g (43%)Vitamin A: 82IU (2%)Vitamin C: 3mg (4%)Calcium: 83mg (8%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published October 7, 2021



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