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Home | Recipes | Blueberry Coffee Cake Recipe

Blueberry Coffee Cake Recipe

By Kim | 3 Comments | this post may contain affiliate links. Please read my Disclosure here.

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I love, love, love blueberries!  I can eat them by the handfuls…literally.  So, it shouldn’t come as any surprise that this blueberry coffee cake recipe would be at the top of my list of favorites.

The best part (for me anyway) about this blueberry coffee cake is that it makes a 9×13 pan instead of the square 8×8 pan that many coffee cakes recipes call for.  It would seem that – for that reason – it would last longer, but that’s not how it works. Not in our house anyway.

This might be more appropriately called blueberry streusel coffee cake because there is a streusel topping that gives it the perfect crunch in every bite.

To get started you will need 1/2 cup of oil, 3/4 cup of sugar, 2 eggs, 1 cup of sour cream, 1 teaspoon of baking powder, 1 teaspoon of soda, 1/2 teaspoon of salt, 2 cups of flour, 1 teaspoon of vanilla, and 2 cups of fresh or frozen blueberries.

First mix your oil and sugar together well, then add the eggs.  Next, sift all of the dry ingredients together.

Add the dry ingredients to the egg mixture alternately with the sour cream, add the vanilla, then carefully fold in the blueberries.

My favorite part.

Pour the batter into a greased 9×13 inch pan and get ready to make the streusel topping.  For that you will need 1/2 cup of sugar, 1/3 cup of flour, 1 teaspoon of cinnamon,1/4 cup of butter, 1/2 cup of chopped pecans (These are optional, but oh, so good!)

Once you’ve combined the streusel ingredients, sprinkle on top of the batter.

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Bake in a 350 degree oven for about 40 minutes.  Do not over bake!

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This is sooo good served warm.

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Blueberry Coffee Cake recipe

Blueberry Coffee Cake Recipe

5 from 1 vote
Print Pin Rate
Author: Serving Up Southern

Ingredients

  • 1/2 cup oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon vanilla
  • 2 cups blueberries, fresh or frozen

Topping:

  • 1/2 cup sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/4 cup butter
  • 1/2 cup pecans, chopped, optional

Instructions

  • Mix the oil and sugar together well, then add the eggs. Sift all the dry ingredients together and add to the egg mixture alternately with the sour cream. Add the vanilla and fold the blueberries in. Pour the batter into a well greased 9x13 inch pan.

For the topping:

  • Combine ingredients and sprinkle on top of the batter. Bake at 350 degrees for about 40 minutes. Do not over bake! This is very good when served warm.
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Filed Under: Cakes + Frostings, Desserts + Sweets, Recipes

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Comments

  1. Angela Maciel says

    November 13, 2017 at 1:51 pm

    5 stars
    oh wow! This is delicious and beautiful… Gonna try this out

    Reply
  2. James says

    March 4, 2020 at 10:49 pm

    Blueberries and coffee are both my favorite. I love the look of this cake. It looks so delicious.

    Reply

Trackbacks

  1. How To Freeze Blueberries | Serving Up Southern says:
    July 26, 2014 at 9:50 pm

    […] Muffins Blueberry Coffee Cake Greek Yogurt Cream Cheese Blueberry Bundt […]

    Reply

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I love it when you share! Please keep in mind that all images and written content on this site are property of Serving Up Southern. Feel free to use ONE of my photos (with watermark) provided that credit is given to this blog with a link back to my original post. Absolutely no alterations of photos are permitted, which includes editing, text overlays, cropping, or removing any watermarks. All printables (free or otherwise) are for personal use only and may not be sold, altered, or uploaded to another site. Do not use recipe or project instructions, please link back to original post. Please feel free to pin away: Pinning is always welcomed and very much appreciated (if a source is given outside of this website, please pin from the original source out of courtesy to the owner of the image).

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