Excellent summer treat.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch square pan |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil
- ¾ cup white sugar
- 1 egg
- ½ cup milk
- 1 cup blueberries
- ⅓ cup all-purpose flour
- ½ cup white sugar
- ½ teaspoon ground cinnamon
- ¼ cup butter, softened
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, whisk together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter into prepared pan. Cover with streusel topping.
- For the topping: In a bowl, combine 1/3 cup flour, cinnamon and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 195 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
As some suggested, I made a few changes. I put blueberries in the pan before adding the batter, and then more on top before the crumble. I used melted butter and brown sugar in the crumble, but other than that, great recipe and tasty results!
Delicious! This is a thick batter (doesn’t pour). I used a 7×11 pan (don’t have a 9in square pan) and only baked for 40 minutes. Cake is a little dry so next time I will bake a little less.
I used frozen wild blueberries which turned the batter a little purple when mixing but it completely faded when cooked. I did it in an opening cake pan and dripped some icing sugar on the edges. It was the perfect coffee cake Soft/crunchy, not to sweet, filling but not stuffing. Everyone that tried it raved.
as Im gifting this to my neighbor for all the wonderful assistance he offered when my car battery died, I probably wont get a taste(had berries and wanted something small and not too complicated) they like sweet things, so added full sugar plus brown sugar for topping and 1t of vanilla, lemon zest and juice, and more cinnamon in the cake itself! its baking nicely, and wantd to thank u for the recipe
It was really good. I will definitely make this again Thanks
Nice easy prep recipe
LOVE this recipe. After sifting the dry ingredients, I toss the blueberries in it very lightly before combining with the egg mixture etc. I skipped the cinnamon and whisked about one teaspoon of lemon zest into the topping before spreading it. DELICIOUS. I have never seen a cake disappear so fast. 🙂
Upped the milk to 2/3c to help dryness issue. Wayyyy too sweet – & I have one of the sweetest tooths – uh huh – you’ll ever meet.
This is a good, basic blueberry coffee cake that is easily made with ingredients readily available in your pantry. The cake itself is not sweet, the sweetness comes from the topping. I wish I had added a little vanilla to the batter. My coffee cake was ready before the 45 minutes, so I recommend checking the cake before the stated time.
It was good, but not my favorite. it seems to be missing something but I’m not able to figure out what. I used Swerve for the sugar substitute and coconut milk for the regular milk. It was dryer than most coffee cakes and I wasn’t a fan of the topping.
I followed the recipe as is and didn’t make any adjustments. I would definitely try this again.
This was OK. The cake could have used some cinnamon (not just in the streusel), and 45 minutes was way too long to bake. It wasn’t burnt, but it was pretty dry. I wish I would have checked it after 35 minutes.
This was OK. The cake could have used some cinnamon (not just in the streusel), and 45 minutes was way too long to bake. It wasn’t burnt, but it was pretty dry. I wish I would have checked it after 35 minutes.
Half of the fat I use coconut oil. I also added pictures because I had some in the house.
I used brown sugar instead of white on the topping. Also used 12 oz. frozen blueberries which I’m pretty sure is more than a cup but absolutely NO complaints from my blueberry loving husband. Next time I might put pecan chips in the topping. I think the sifting and alternating was important to the overall texture, so I’m glad I stuck to the instructions there. P.S. : My kitchen smells wonderful!
This turned out really, really dry. I might have messed up by using coconut oil instead of vege oil?
No changes. Making again tonight,
Very tasty and moist. My variation was to layer it in a bunt pan.
I made no changes and the cake and topping were dry. It tasted good but not much left with the dry parts taken off.
I made no changes and the cake and topping were dry. It tasted good but not much left with the dry parts taken off.
Other than adding a small cup of vanilla Greek yogurt, I followed the instructions exactly… I only added the Greek yogurt cos I like my cake more moist…