Blueberry Coffee Cake
I prefer toasted pecans for the most fragrant streusel. To add fiber, you can use 3/4 cup all purpose flour + 3/4 cup whole grain pastry flour. If berries are wet, tossing them with a tablespoon of flour prevents them from sinking to the bottom. - Jenny Jones
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 8 servings
Ingredients:
- 1/2 cup finely chopped toasted pecans or walnuts
- 2 Tablespoons brown sugar
- 1 Tablespoon flour
- 1/2 teaspoon cinnamon
- 1 Tablespoon vegetable oil (or softened butter)
- 1/1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup low fat buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla
- 1 cup of fresh blueberries
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Instructions:
- Preheat oven to 350° F.
- Grease a 9-inch round cake pan.
- In a small bowl combine streusel ingredients. Set aside.
- In a large bowl combine dry ingredients. Set aside.
- In another bowl, combine buttermilk, oil, egg, and vanilla.
- Gently stir buttermilk mixture into flour mixture. Lumpy is good.
- Gently fold the blueberries into batter. Do not over-mix.
- Spread into pan and top with streusel. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
No buttermilk? See "Substitutions" in my blog.
Leave a Comment
linrolo
July 30, 2023 at 5:46 pm
Made this today and did what most people do…changed it a bit but it came out awesome. I always try to make something more healthful than what is printed, so I usually use some other flours along with the ap flour in this case I used 1 cup ap flour as called for and for the last 1/2C of flour I incorporated chia seed, ground flax, hemp meat (all totaled 1/2 c) the rest of the recipe I followed exactly. Came out delicious and contained much more protein and lower carb. Just giving an alternative to change things up a bit And yes, I hate when people don’t follow the real recipe and then complain but this was excellent! Love your recipes Jenny but love your videos more!
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Gloria
December 1, 2021 at 7:07 pm
Great coffee cake.So easy and quick to make.
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Helen
See AlsoInstant Pot Iced Tea {3 Ways} - Recipes From A PantryUltimate Guide to Shirataki Noodles: Recipes and Step-by-Step Instructions9 Quick & Easy Low Carb Muffin RecipesThe Best and Easiest Strawberry Gelato Recipe You'll ever Make!January 16, 2021 at 12:49 pm
Can a block of cream cheese be added to this recipe?
Thank youReply to this comment
Charlotte
March 15, 2021 at 8:12 am
I think it would completely change whats intended here. You are better off using a recipe which calls for cream cheese, just my two cents 🙂 perhaps some cheesecake bars or cream cheese pound cake?
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Kia
July 15, 2020 at 6:01 pm
This was delicious. I made a few adjustments. I used swerve instead of sugar and coconut oil instead of vegetable oil. My family and I love your recipes!
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Nana C
July 24, 2020 at 12:36 pm
I like to use coconut oil as well.
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Jan Garth
June 25, 2020 at 9:50 am
Can you use dried blueberries in this recipe? Would they have to be rehydrated?
Thanks!Reply to this comment
Rebecca Hall
May 16, 2020 at 2:03 pm
This is my family’s favorite dessert/breakfast treat! It is continually requested and always gets gobbled up immediately. Definitely give it a try!
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Lin
March 19, 2020 at 11:48 am
Can you use a bundt pan? If so for how long?
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john t.
March 1, 2020 at 6:57 am
Hello, I made this blueberry cake today and it came out fantastic!!!!!!!!! Thank-you for all these recipes and instruction.
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Maryann
January 9, 2020 at 8:06 pm
I used frozen raspberries for your muffins, came out perfectly. I put berries on 2 paper towels then in microwave for 20 seconds. Transferred to 2 more towels and sprinkled on 1 tablespoon flour. Carefully incorporated into batter. They looked just like the picture in cookbook. I was given your book from 2006 and am enjoying it. Have learned many things from your website.
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Elizabeth
September 17, 2017 at 4:11 pm
Can I make this and freeze it for use later in the week?
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Timothy
March 28, 2016 at 7:24 pm
Hello Jenny, I have a question about the whole wheat PASTRY flour.. I have never heard of this ’till now.. What is the difference.. And. can I use regular whole wheat flour with some additions..Ie..baking powder or soda …Thanks ..
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Jenny
March 30, 2016 at 12:06 pm
Please find your answers here: https://www.jennycancook.com/questions/
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Erika
March 28, 2015 at 4:22 pm
Just want to say thank so you so much for sharing. I have made quite a few of your recipes and you have reignited my passion for cooking again. Love the videos you make it fun not like a chore as it has felt like for quite some time.
l used this recipe with frozen blueberries (picked by us at an organic farm) and it was fabulous. My husband enjoys it so I am making another batch today and taking one to New Parents of a baby girl Maya RoseReply to this comment
Alexandra
August 30, 2014 at 12:58 pm
Can I replace the transfat-free spread/butter with a tbsp of flaxseed?
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Jenny
August 31, 2014 at 10:57 am
I’m sorry I don’t know. I have never used flax seed this way, only in baking muffins.
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khabirah
August 7, 2014 at 9:41 am
Made these two days ago and they are still tasty!
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Maria Yumang
June 14, 2014 at 8:45 pm
my fresh blueberries are in the freezer for quite a month now, can i use this kind of blueberries in this cake?
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Jenny
June 15, 2014 at 7:04 pm
I have no experience with frozen blueberries but I can’t see how they would be as good as fresh. If you add them frozen they might be too heavy and fall into the bottom of the cake. If you thaw them, they may too soft and mushy. I wish I had the answer but I’m not sure.
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Kathryn
June 1, 2014 at 6:35 am
This recipe is fabulous! I made it yesterday and my sweetheart says it is the best coffee cake I’ve ever made. We are very much into whole grains, so I used all whole wheat flour, and even though it’s not as white and yellow as yours in the photograph above, it is every bit as light and fluffy in the mouth. Amazing that whole wheat can turn out so tender.
I also used two cups blueberries, as one cup did not cover the pan and I had plenty to spare.
So good. I’m sharing it as the Recipe of the Day on a Facebook page I curate called Cooking with Whole Grains & Whole Foods.
Thanks so much for a truly scrumptious recipe.
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Ruben
March 25, 2013 at 11:06 am
Gonna have to run an extra mile tomorrow morning, thanks Jenny…lol….so good… Dang, back for seconds….add another mile, it’s worth it!
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