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Blueberry Best Coffee Cake

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

Ingredients

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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Directions

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.

EXPERT TIPS

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.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 1g 1% ),
Cholesterol: 40mg; 40%;
Sodium: 380mg; 380%;
Total Carbohydrate: 65g; 65%
(Dietary Fiber 2g 2% Sugars 39g 39% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 2%;
Calcium: 10%;
Iron: 10%;

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.

REVIEWS & 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