Blueberry Coffee Cake

A lightly sweet tea cake enriched with the all the wholesome goodness of blueberries. This fruity cake has a crumbly cinnamon sugar topping and a tender, sturdy crumb that is hard to resist. The blueberries stay suspended in the thick batter and lend their moistness to the cake, especially if left to sit overnight.

If you wanted to turn this into a lemon blueberry cake you could add fresh lemon zest. I was tempted. But I’m glad I didn’t because it doesn’t need it. There’ll be time for lemon and blueberries. Later. This allows the pure, unadulterated flavor of the season’s first sweet, juicy blueberries to shine through.

It is a lovely cake to make for company or to bring with you if you’re the invited party. I can promise you everyone will love it and ask for the recipe. It’s that kind of cake. The perfect spring or summertime treat!

Not to mention the cake comes together so easily it should be criminal. By using a minimal amount of ingredients the outcome is remarkably special. I blame it all on the blueberries. Those magical blueberries!

Blueberry Tea Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Blueberry Tea Cake

A lightly sweet coffee cake with blueberries and a crumbly cinnamon sugar topping.


2 cups all-purpose flour, sifted (measure first then sift)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries
Crumb Topping:
1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, cold, cut into cubes
fresh whipped cream, optional, for serving


  1. Grease and flour a 9-inch round cake or spring form pan. Heat oven to 375 degrees.
  2. Whisk the flour with the baking powder and salt to combine. In another bowl, beat butter and sugar until light and fluffy then beat in egg and milk until smooth. Mix in dry ingredients just until combined; fold in blueberries. Batter will be quite thick. Spread in prepared pan.
  3. To make the topping: whisk the sugar, flour and cinnamon to combine. Cut in the butter until coarse crumbs form. Sprinkle mixture over batter.
  4. Bake cake 40 to 45 minutes until a toothpick comes out clean from center. Cool on wire rack.


Adapted from The Seattle Times

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  1. Tammy says

    What a lovely looking cake, Reeni!  That looks absolutely delicious to me…pass me a slice! :)
    Thank you for your sweet words over at my blog! 


  2. Kitchenflavours says

    This is my kind of teacakes, it does not need anything else. Just deliciously plain on its own! Your cake looks delicious!

  3. says

    Yummmm…I love blueberries. I also love cake. I don’t normally love fruit-in-stuff but something about blueberries seems to make that exception. This looks delicious!

  4. BeadedTail says

    It’s been ages since I’ve had a tea cake but I would love to have one NOW!  :)  I always check your blog after we’ve had supper but it never fails, you make me hungry anyway!

    Purrs to Moon!

  5. says

    I’ve been on a fruity dessert kick for days! Hows about sending me a slice or two, the blueberry tea cake looks phenomenal Reeni!

  6. William Stoneman says

    The Blueberry Tea Cake is wonderful!   Moon…your Pizza cat has a home here in East Tennessee!! 

  7. Maris Callahan says

     Looks so moist and very yummy! I would love it also with the addition of lemon

  8. Pachecopatty says

    Yes the blueberries are magical, I noticed that too…especially baked into a simple yummy cake like this one- perfect for sharing;-)

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