Blueberry Coffeecake Recipe

This is another favorite breakfast recipe for our family. It is a great breakfast to make ahead of time and have all week to make breakfast time easy. Follow the instructions below to try it out for yourself!



  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries


  • 1/2 cup sugar
  • 1/3 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup cold butter, cut into chunks


  1. Heat oven to 375°F. Grease and flour 13 x 9 baking pan; set aside.
  2. Combine all coffeecake ingredients except blueberries in a mixing bowl. Beat at low speed, scraping bowl often, until well mixed. Gently stir in blueberries. Spread batter into prepared pan.
  3. Stir together all topping ingredients except butter in bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over batter. Bake 25-35 minutes or until toothpick inserted in center comes out clean.

Recipe Notes

  1. I often use half whole wheat and half all purpose flour to the coffeecake portion of this recipe to add a little more fiber and nutrients.
  2. This recipe freezes well. You can either freeze the coffeecake batter in a foil pain prior to baking and then bake according to directions after thawing it. Or you can go ahead and cook the coffeecake and freeze it that way. Both turn out great!

One response to “Blueberry Coffeecake Recipe”

  1. […] coffeecake – This recipe is a family favorite. The kids ask for seconds just about every time we have this for […]


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