Pioneer Woman Blueberry Coffee Cake

This delicious Pioneer Woman Blueberry Coffee Cake is a simple and quick dessert that’s perfect for any occasion. Made with fresh, juicy blueberries and topped with a buttery, crumbly topping, it’s easy to prepare using basic pantry ingredients. Serve it warm for a comforting treat or enjoy it as a sweet breakfast option!

Ingredients Needed

For the Cake:

• 5 tbsp salted butter, softened (plus extra for greasing the pan)
• 2 cups all-purpose flour
• 2 tsp (heaping) baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 cup whole milk
• 2 cups fresh blueberries

For the Topping:

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 6 tbsp salted butter
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Sugar, for sprinkling
• Softened butter, for serving

How To Make Blueberry Coffee Cake

1. Preheat the oven and prepare the pan: Preheat your oven to 350°F. Grease a 9×13-inch baking pan with butter.
2. Combine the dry ingredients: In a medium bowl, mix flour, baking powder, cinnamon, and salt. Stir well and set aside.
3. Cream the butter and sugar: Using an electric mixer, cream the butter and sugar until fluffy. Add the egg and vanilla extract, mixing until fully combined.
4. Mix the wet and dry ingredients: Gradually add the dry mixture and milk alternately, mixing just until combined. Avoid overmixing.
5. Fold in the blueberries: Gently stir in the blueberries until evenly distributed. Pour the batter into the prepared baking pan.
6. Prepare the topping: Combine flour, sugar, butter, cinnamon, and salt in a bowl. Use two knives or a pastry cutter to create a crumbly mixture. Sprinkle the topping evenly over the batter.
7. Bake the cake: Bake for 40–45 minutes or until the top is golden brown.
8. Sprinkle sugar and serve: Once baked, sprinkle with sugar, cut into squares, and serve warm with softened butter.

Recipe Tips

• Use room-temperature ingredients: Make sure butter, milk, and egg are at room temperature to create a smooth batter and ensure even baking.
• Don’t overmix the batter: Mix until just combined. Overmixing can make the cake dense instead of soft and fluffy.
• Coat blueberries in flour: Toss blueberries in a little flour before adding to the batter to keep them from sinking to the bottom.
• Make the topping crumbly: Use cold butter for the topping and mix until it forms a crumbly texture for the perfect crunchy topping.
• Check for doneness early: Start checking the cake at 40 minutes by inserting a toothpick in the center. It should come out clean or with just a few crumbs.

How To Store Leftovers

• Refrigerate: Store leftovers blueberry coffee cake in an airtight container in the fridge for 5 days.
• Freeze: Wrap leftovers blueberry coffee cake in plastic, and put it in a freezer bag. Freeze for 3 months. Thaw it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (1/16 of the cake)

• Calories: 223
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 135mg
• Potassium: Data not available
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Sugars: 17g
• Protein: 4g

More Pioneer Woman Recipes:

• Pioneer Woman Dreamy Apple Pie Recipe
• Pioneer Woman Mississippi Mud Pie Recipe
• Pioneer Woman Pumpkin Bundt Cake Recipe​
• Pioneer Woman Carrot Cake Bars
• Pioneer Woman Spoon Cake