| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 16 servings |
Ingredients
- 5 tablespoons salted butter, softened, plus more for greasing the pan
- 2 cups all-purpose flour
- 2 heaping teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup whole milk
- 2 cups fresh blueberries
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 6 tablespoons salted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Sugar, for sprinkling
- Softened butter, for serving
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 233 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 3 g |
| Cholesterol | 35 mg |
| Sodium | 187 mg |
Reviews
So easy and fast to make! And tastes so good!
Love Ree’s realistic recipes. Simple and delicious
This was amazing! Everyone loved it and it’s great to make for a group. So good!
I make this dessert often. It’s one of my husbands faves. So yummy served warm with vanilla ice cream! I double the cinnamon. Don’t skip the sprinkling of sugar on top. Love the subtle crunch!
Delicious! I followed the receipt except I used a 2qt casserole dish instead of a 9×13. The cake was much higher and was still very moist. This receipt is a keeper!
My husband and I enjoyed this blueberry coffee cake. It was delicious!
This was very bland. It was also very thin for the size of pan.
I am a teen and did this recipe all by my self and it was delicious
Making this today for Mother’s Day. I just love how simple it is to make.
Delicious and crave worthy