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close up of a slice of blueberry coffee cake

Blueberry Coffee Cake

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 449kcal
Author: Kathleen
Blueberry Coffee Cake is a super simple and quick recipe that results in a moist and delicious cake that you can serve any time of the day.





  • 1 cup confectioners sugar
  • 2-3 tablespoon milk 2%


  • ½ cup blueberries optional


  • Grease and flour a bundt or tube pan; Set aside. Preheat the oven to 350 degrees F.
  • Cream butter and sugar together in a large bowl until light and fluffy. Add in the eggs one at a time, mixing until yolk disappears, then the vanilla.
  • In a separate bowl, whisk together flour, powder, baking soda, and salt. Add to cream mixture alternating with the sour cream until well combined.
  • In a small bowl combine brown sugar, flour, and cinnamon; Set aside.
  • Pour a third of the batter into prepared baking pan, spreading evenly.
  • Sprinkle half of the brown sugar mixture over the batter in in the pan. Place half of the blueberries on top. Repeat layers then top with the remaining batter.
  • Bake until cake tester inserted in the center comes out clean, about 55-65 minutes or until. Allow cake to cool in the pan, set on a wire baking rack for 10 minutes. Remove from pan and let cool completely on wire baking rack.
  • Meanwhile, prepare the glaze.
  • In a medium mixing bowl, whisk the powdered sugar and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over cooled coffee cake. Garnish with fresh blueberries.


Calories: 449kcal | Carbohydrates: 69g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 258mg | Potassium: 167mg | Fiber: 1g | Sugar: 43g | Vitamin A: 565IU | Vitamin C: 3.1mg | Calcium: 67mg | Iron: 1.9mg