Blueberry Coffee Cake

Blueberry Coffee Cake is a delicious and easy-to-make breakfast recipe. Loaded with fresh blueberries and a buttery streusel topping.

Course Breakfast, Dessert

Cuisine American

Keyword blueberry, coffee cake

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings servings

Calories 349kcal

Author Gina Kleinworth

1½ cups all-purpose flour
1 tbsp cornmeal
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
¾ cup granulated sugar OR you can use SPLENDA® Naturals Stevia Sweetener (18 pkts)
6 tbsp butter - room temperature
½ tsp vanilla extract
2 eggs - room temperature
1 cup buttermilk

Combine the oats, flour, sweetener of choice, and butter in a small bowl and mix with a fork until you have coarse crumbs - set aside.

Preheat the oven to 350 degrees.
Line an 8x8 pan with parchment paper and then lightly spray the paper with cooking spray or oil.
In a mixer bowl, beat the butter and sugar (or sweetener) together until light and fluffy.
Beat in the vanilla and eggs until fully incorporated.
Slowly add in the flour, cornmeal, baking soda, baking powder, and salt, along with the buttermilk, and beat well.
Add half the batter to the bottom of the prepared pan.
Sprinkle some of the topping mixture over the batter.
Sprinkle some of the blueberries on top.
Fold the remaining blueberries into the remaining batter in the bowl, and then add the batter to the pan.
Sprinkle with the remaining topping in an even layer.
Add the walnuts if desired.
Bake 55-65 minutes or until the toothpick test comes out clean.