Grandma Jennie’s beautiful Blueberry Coffee Cake is perfectly sweet, filled with fresh blueberries, and topped with a crumbly cinnamon streusel. Excellent for breakfast, brunch, dessert, or anywhere in between!
Jump to Recipe
My dad gave me my grandmother’s old handwritten recipe card for this a few years ago. She passed away about 25 years ago, so it’s really special to be able to carry on her memory through her recipes.
The recipe card didn’t specify a pan size, but I baked mine in a 9″ round cake pan, and it was perfect! (See notes for baking it in a 9×13″ pan – another option). I love that you can slice it into wedges and serve it like a cake. Plus, it’s just so pretty!
It’s no secret around here that my son is allergic to eggs (his food allergies are why I started this recipe blog in the first place!). When I first tried making this recipe, my son couldn’t eat eggs, and the substitutions I tried at the time didn’t quite work out.
My son has since passed his “baked egg challenge” – long story short, this means he can eat eggs in certain foods that are baked at 350F for 30 minutes or longer. (Read more about egg allergies and baked egg tolerance from FAACT here). I was so excited to finally try this blueberry coffee cake recipe again, and it did not disappoint!
Here are some of my other Baked Egg Tolerance recipes.
I was kindly sent some free samples of pre-cut parchment paper from Kana Goods, and they have been perfect for baking in round cake pans and rectangular bread pans. You can find their products on Amazon.
Try some of my other Bread and Muffin Recipes below!
- Baked Cinnamon Donuts (egg, dairy, and nut free)
- Best Banana Muffins (egg, dairy, and nut free)
- Garlic Cheddar Biscuits (egg free)
- Chocolate Swirl Banana Bread (egg, dairy, and nut free)
- Pumpkin Cake Muffins (dairy, egg, nut free)
- Cinnamon Swirl Bread (contains egg)
Food Allergy Substitutions
Egg allergies – I do plan on revisiting this recipe again to see if I can make an egg free version, as I know many of my readers manage egg allergies. I think a combination of applesauce (and maybe a tad more baking powder) may do the trick! I plan on trying 1/4 cup applesauce, plus an additional 1/2 tsp of baking powder, if anyone wants to give it a go (however, I have not tested this out yet). More on that later…
Dairy allergies – this recipe also calls for 2 Tbsp of butter (the original actually specified margarine), and 1/2 cup of milk. I’m fairly confident that you could make this dairy free successfully, too, using a milk substitute. If you try this before I do, please let me know how it turns out!
Grandma Jennie’s Blueberry Coffee Cake
Ingredients
Cake Batter
- 3/4 cup granulated sugar
- 1/3 cup butter or margarine, softened
- 1 egg (see notes below for egg free option)
- 1/2 tsp vanilla extract
- 1/2 cup milk or DF milk substitute
- 2 cups all purpose flour (the original recipe called for sifted flour, so it's important to measure properly – whisk flour, spoon lightly into measuring cup, and level off with a knife)
- 2 tsp baking powder (not soda)
- 1/2 tsp salt
- 2 cups (or 1 pint) fresh blueberries, halved
Streusel Topping
- 2 Tbsp butter or margarine, softened
- 1/4 cup granulated sugar
- 5 Tbsp all purpose flour
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350F. Grease a 9-inch round cake pan, or line with parchment paper and spray the sides.
- In a small bowl, stir together all streusel ingredients until the consistency resembles wet sand. (I also like to add a pinch of salt, but this is optional). Set aside.
- In a large bowl, mix sugar, butter/margarine, egg, and vanilla until combined (I use a simple whisk). Whisk in milk.
- In a separate bowl, stir together flour, baking powder, and salt. Add to wet ingredients and stir to combine (batter will be thick). Gently stir blueberries into the batter.
- Use a spatula to spread batter into prepared cake pan. Top with cinnamon streusel.
- Bake for 30-35 minutes at 350F. Allow to cool for several minutes before slicing and enjoying.