Blueberry Coffee Cake

Blueberry Coffee Cake is the perfect snack for breakfast or with midday coffee, especially during the cold winter months...


My mom has made this blueberry coffee cake for me since I was in elementary school. It can be enjoyed any time of the year, but I believe in these cold winter months it’s the perfect snack for breakfast, or with my midday coffee. The Pujols Kitchen Glass Casserole Dish is perfect to make this dreamy delicious coffee cake.



Preheat oven to 350 degrees F.


Prepare the batter:


Mix ½ cup of butter, sugar, eggs, baking powder, baking soda, salt, 2 cups flour, and sour cream together, and pour into an 8x11 Pujols Kitchen buttered bakeware dish.


Prepare the topping:


Mix the brown sugar, ¼ cup butter, and ¼ cup flour together with a fork and into a crumble. Sprinkle on top of the batter and spread blueberries over top.


Bake for 30 minutes or until knife runs clean.




¾ cup of butter (divided)


1 cup of sugar


3 eggs, lightly beaten


1 teaspoon of baking powder


1 teaspoon of baking soda


¼ teaspoon of salt


2 ¼ cups of flour (divided)


1 cup of sour cream


1 cup of brown sugar


2 cups of blueberries


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