Martha Stewart Blueberry Coffee Cake

This Martha Stewart Blueberry Coffee Cake is a moist and crumbly recipe, which includes fresh blueberries and a cinnamon-sugar topping. It’s the ultimate comfort food recipe, ready in 1 hour and 10 minutes.

Martha Stewart Blueberry Coffee Cake Ingredients

Cake Batter:

• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 cup (100 grams) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (195 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt or table salt
• 2 cups blueberries (fresh or frozen)

Topping:

• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 3 tablespoons salted butter, room temperature

How To Make Martha Stewart Blueberry Coffee Cake

1. Preheat oven and prep pan: Preheat the oven to 350°F. Spray an 8×8-inch baking dish with nonstick spray. Line with parchment if desired.
2. Make the batter: In a large bowl, whisk together oil, milk, sugar, egg, and vanilla extract until well combined.
3. Add dry ingredients: Add the flour, baking powder, and salt. Stir gently with a wooden spoon until mostly combined.
4. Fold in blueberries: Carefully fold in the blueberries until just combined. Spoon the batter into the prepared dish and smooth the top.
5. Prepare the topping: In a small bowl, mix flour, cinnamon, sugar, and butter with a fork or fingers until crumbly. Sprinkle evenly over the batter.
6. Bake the cake: Cover loosely with foil and bake for 35 minutes. Remove foil and bake an additional 5–10 minutes, or until a toothpick comes out clean.
7. Cool and serve: Let cool for at least 15 minutes before slicing into 9 squares. Serve warm or at room temperature.

Recipe Tips

• Can I add a cinnamon filling layer? Yes, layer half the batter, then sprinkle a mix of 1/4 cup brown sugar and 1 tsp cinnamon. Drizzle with 1 tbsp melted butter and top with remaining batter.
• How to make a crumb topping: Double the topping ingredients and use half inside and half on top.
• Can I double this recipe? Yes, double the ingredients and bake in a 9×13-inch pan. Add 5–10 extra minutes to baking time.
• Can I use frozen blueberries? Yes, no need to thaw—just fold them in gently.
• Can I prep this ahead of time? Yes, bake and store covered for up to 3 days.

What To Serve With Blueberry Coffee Cake

Enjoy this comforting cake with your favorite breakfast or brunch items:

• Freshly brewed coffee or chai tea
• Vanilla Greek yogurt
• A dusting of powdered sugar
• A light fruit salad
• Whipped cream or butter

How To Store Blueberry Coffee Cake

Refrigerate: Store leftovers in an airtight container at room temperature for up to 3 days.

Freeze: Freeze slices in a freezer-safe container for up to 3 months. Thaw at room temperature or gently warm before serving.

Blueberry Coffee Cake Nutrition Facts

• Calories: 411 kcal
• Carbohydrates: 57g
• Protein: 6g
• Fat: 18g
• Saturated Fat: 5g
• Trans Fat: 0.3g
• Cholesterol: 35mg
• Sodium: 185mg
• Potassium: 173mg
• Fiber: 1g
• Sugar: 23g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use almond milk instead of regular milk?
Yes, almond milk is a good substitute if you’re dairy-free.

Why cover with foil during baking?
This prevents the topping from over-browning before the cake is done.

Can I bake this in a round pan?
Yes, use a 9-inch round cake pan and check doneness around the 35-minute mark.

How do I keep blueberries from sinking?
Toss them lightly with a bit of flour before adding to the batter.

Try More Recipes:

• Martha Stewart Blueberry Cheesecake Icebox Cake
• Martha Stewart Blueberry Cake
• Martha Stewart Blueberry Bundt Cake