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Blueberry Coffee Cake

12 servings



Nutritional Facts Per Serving

4.1 g
40.8 g
1.5 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 256
  • Fat 8.8 g
    • Saturated   5.3 g
    • + Trans 
  • Cholesterol 37 mg
  • Sodium   181 mg
  • Carbohydrate 40.8 g
    • Fibre   1.5 g
    • Sugars  
  • Protein 4.1 g
    • Vitamin A 8 %
    • Vitamin C 3 %
    • Calcium 7 %
    • Iron 11 %


Preheat the oven to 350 degrees F. Lightly spray a 10” spring-form cake pan with Vegetable oil spray. Make the cake topping by combining all ingredients in a bowl. To make the cake batter, place 1 3/4 cups of the flour in a bowl and whisk in the baking powder, cinnamon, cloves and salt. In another bowl, beat the butter and granulated sugar together until well combined. Mix in the egg and buttermilk and then stir in the dry ingredients. Toss the blueberries with the remaining 1/4 cup flour. Stir the blueberries into the batter. Spoon the batter into the cake pan. Sprinkle on the topping. Bakes for 50 minutes, or until a cake tester inserted into the middle of the cake pulls out clean.

Serving Suggestions

Garnish slices of the cake with a dollop of sweetened whipped cream and a mint sprig. If you are really into spice (the cake has quite a bit), flavour the sweetened whipped cream with a pinch or two of ground cinnamon.

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