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a slice of freshly baked blueberry coffee cake on a white plate

Blueberry Coffee Cake

This tender and moist Blueberry Coffee Cake can be served as a scrumptious breakfast cake or a delicious dessert treat.
Course Dessert
Cuisine American
Keyword easy baking
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 342kcal
Author Maike


  • 2 ½ cup blueberries
  • 2 ⅓ cups flour all-purpose, divided (⅓ cup for the crumb topping, 2 cups for the batter)
  • ¾ cup butter unsalted butter, room temperature, divided
  • 1 cup sweetend coconut flakes
  • ½ cup golden brown sugar packed
  • 1 teaspoon ground cinnamon
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar granulated
  • 2 large eggs
  • 1 cup milk


  • Preheat oven to 375º Fahrenheit. Lightly grease a 9-inch springform (use the inside of the butter wrapper) and lightly flour the inside. Shake off any excess flour. Set aside.


  • In a medium bowl combine ⅓ cup flour, coconut flakes, brown sugar, and cinnamon. Add ¼ cup butter and mix until moist crumbles form. Set aside.


  • Use an electric mixer and beat ½ cup butter and granulated sugar in a large bowl until fluffy. Beat in eggs one at a time.
  • Sift flour into the batter. Add baking powder and salt. Beat on medium speed until well combined. Use a spatula to fold in the blueberries.
  • Transfer batter to the prepared springform. Sprinkle crumb topping over the batter.


  • Bake cake for 45 minutes at 375º Fahrenheit. Insert a wood toothpick into the center to check for doneness. Cool cake slightly and remove the springform. Serve and enjoy.


Baking times may vary depending on your location and your oven. Start checking the cake after 40 minutes.


Calories: 342kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 202mg | Potassium: 136mg | Fiber: 3g | Sugar: 25g | Vitamin A: 397IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg