Best Blueberry Coffee Cake

Blueberry Coffee Cake that is loaded with berries and scented with a hint of whiskey and maple. Delicious!

Course Cakes, Cupcakes & Cheesecake

Cuisine American

Keyword blueberry, breakfast, coffee cake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Servings

Calories 424kcal

Author Barb

Cream sugar and softened butter in a mixing bowl. Add the egg and beat until blended.
Preheat your oven to 375 degrees and grease an 8" or 9" square pan. Cut a square of parchment paper for the bottom and grease it too.
Whisk together the flour, baking powder and salt and add the whiskey to the milk.
Alternate adding the flour mix and milk mix to the butter mixture, starting with the flour and ending with flour.
Fold the blueberries into the batter with a large spoon and put into the pan. (See Notes)
Mix the topping ingredients together with a pastry blender or in a food processor until coarse. Sprinkle on top of the batter.
Bake the coffee cake for 45-55 minutes depending on the size of your baking pan; the larger pan will need a shorter the baking time. Check with a toothpick; it's done when there is no batter on the toothpick. Crumbs are fine; batter is not.
Let it cool in the pan for 10 minutes, run a knife around the outer age, then invert the coffee cake onto a cookie sheet, cover with a plate and flip it over so the the top of the cake is back on top again.
Serve warm or cooled to room temperature. It's great with coffee in the morning and we love it with some vanilla ice cream or whipped cream for dessert at night.

Put the clean berries in a bowl; sprinkle with a bit of flour and gently mix to have all berries covered.
This will help to keep them spread throughout the batter and not sink to the bottom of the pan and most importantly helps to keep juices from seeping into the mixture while folding. No purple cake!