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Blueberry Coffee Cake Recipe for Busy Weeknights
Maya Bennett

Blueberry Coffee Cake Recipe for Busy Weeknights

This quick-baked one-pan coffee cake features a tender crumb, buttery streusel topping, and juicy blueberries. A nostalgic staple reimagined for modern kitchens, it’s customizable with fresh, frozen, or thawed berries and ready in an hour. Perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups granulated sugar
  • ½ cup shortening or unsalted butter, softened
  • 2 eggs at room temperature
  • 1 cup milk or coconut milk, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups blueberries (fresh, frozen, or thawed)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan
  2. In a large bowl, cream sugar and shortening (or butter) until fluffy
  3. Add eggs one at a time, blending well after each addition
  4. Mix in milk and vanilla until smooth
  5. In a separate bowl, whisk flour, baking powder, and salt
  6. Gradually add dry ingredients to wet mixture, alternating with flour
  7. Fold in blueberries gently
  8. Spread batter evenly in the pan and bake 35–45 minutes until golden brown

Notes

Unsalted butter at room temperature can replace shortening
Coconut milk or almond milk works for dairy-free adaptation
Coat blueberries lightly in flour before adding to prevent sinking
Storage: Keep in an airtight container for up to 3 days