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Recipe

Blueberry Best Coffee Cake

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Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.

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( 87 Ratings)

87 Ratings

5 Stars 60%

4 Stars 22%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 39 )

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PREP TIME 25 Min
TOTAL TIME 1 Hr 25 Min
SERVINGS 9

Crumb Topping

1/2: cup granulated sugar

1/3: cup Gold Medal® all-purpose flour

1/2: teaspoon ground cinnamon

1/4: cup butter or margarine, softened

Coffee Cake

2: cups Gold Medal® all-purpose flour

3/4: cup granulated sugar

1/4: cup shortening

3/4: cup milk

1: egg

2 1/2: teaspoons baking powder

3/4: teaspoon salt

2: cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)

Vanilla Glaze

1/2: cup powdered sugar

1/4: teaspoon vanilla

1: to 1 1/2 teaspoons hot water

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1 Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
2 In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
3 Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
4 In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

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Expert Tips

You can tightly wrap and freeze the baked coffee cake for up to six months.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 390

(Calories from Fat 110),

Total Fat 12g

(Saturated Fat 5g,
Trans Fat 1g),

Cholesterol 40mg;
Sodium 380mg;
Total Carbohydrate 65g

(Dietary Fiber 2g,
Sugars 39g),

Protein 5g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
0 Fruit;
3 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 39 Reviews View All

Posted 12/22/2012 1:45:14 PM REPORT ABUSE Trish87109 said:

Rating:

I can't imagine how anyone could say this coffee cake is just okay! I would give it more than 5 spoons if it were possible! I have made this MANY times and have NEVER had any left over! I always get rave reviews! I do use butter instead of oil, shortening, or margarine. I put all the dry ingredients in my food processor with the butter and blend it into the dry ingredients. I then dump it into a large mixing bowl and add the wet ingredients and fold in the blueberries. I also increase the amount of strusel topping and blend it in the food processor until it is mealy. I use almond extract in the glaze. This makes a FANTASTIC coffee cake! The best I have ever made! I'm going to try it with chopped cranberries next time!

This reply was: Helpful Inspiring

Posted 12/1/2012 8:44:49 PM REPORT ABUSE Swilli47 said:

Rating:

This was so easy to make and my husband and I both loved it! I used almond extract in the glaze as I read that it was good (instead of the vanilla). I thought it was fine as is but may try adding vanilla to the cake. Don't even need to get out a mixer! I used cold butter in the topping and cut it w knives, wasn't sure how it would work w softened butter. Also, recipe said to use shortening, so I used crisco, but it was in a big chunk, so I microwaved it a Little and mixed it in good since it had softened and partially melted.

This reply was: Helpful Inspiring