Easy Blueberry Coffee Cake Recipe

A delicious and easy blueberry coffee cake recipe that uses basic pantry ingredients and is so moist it will melt in your mouth!

blueberry coffee cake mini bundts

Here we are already in March. I’m not even going to breathe a word about the weather and how it doesn’t feel the least bit like spring. I know spring is coming and I just need to be patient. It’s definitely worth waiting for! Even though blueberries aren’t in season, they have been plentiful and beautiful. I recently bought a pint and every single one was perfect. I decided to make an old recipe that I’ve had for years called (quite simply) Blueberry Coffee Cake. 

My sister-in-law gave me this blueberry coffee cake recipe shortly after I got married. Over the years I’ve passed it on to friends and other family members. It’s easy, quick, and you should have all the ingredients in your pantry except for the blueberries!

bundlette pan and mini blueberry coffee cakes

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Blueberry Coffee Cake Recipe Tips:

  • This blueberry coffee cake recipe should be baked in an 8 x 8 inch pan, but it can also be doubled and baked in a 9 x 13 inch pan.  
  • For a twist on the traditional blueberry coffee cake, the batter can be scooped into the vessels of a mini bundt cake pan. Consult the recipe card for baking times. It works best to fill the vessels to about 1/2 inch below the rim. If filled up to the top, the cakes rise and overflow.
  • The amount of blueberries can be adjusted according to your taste. I don’t like it chuck full of berries, so I cut the blueberry increment in half and used one cup . If you are a berry lover, then pack them in!

Click for my favorite bundlette pan!

blueberry coffee cake mini bundts

blueberry coffee cake recipe mini bundt cakes fi

Easy Blueberry Coffee Cake Recipe

A delicious and easy blueberry coffee cake recipe that uses basic pantry ingredients and is so moist it will melt in your mouth!
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4.20 from 5 votes
Servings: 6 mini bundt cakes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 2 cups Flour
  • 3/4 cup Sugar
  • 2 1/2 teaspoons Baking Powder
  • 3/4 teaspoon salt
  • 1/4 cup Crisco
  • 3/4 cup Milk
  • 1 Egg
  • 2 cups fresh blueberries


  • Preheat oven to 375 degrees F.
  • Blend all ingredients.
  • Carefully fold in blueberries.
  • Prepare baking pan with softened butter or Baker's Joy.
  • Baking times: 8 x 8 inch pan = 45-50 minutes. 9 x 13 inch pan = 50-60 minutes. Bundlette pan = 25 minutes. Cake is done when a knife inserted in center comes out clean. Do not overbake.
  • Optional crumble: Combine 1/2 cup sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 1/4 cup soft butter. Toss with a fork and put on coffee cake before baking.
Like this recipe?Follow me at @onsuttonplace

I’m honestly not sure if you could substitute ingredients to make this a bit healthier. Possible substitutions are whole wheat flour for the all purpose flour, and butter for the shortening. I’ve been making this cake for so long that I hesitate to mess with the ingredients. It’s delicious just the way it is! Besides, it’s not on the menu every day. A splurge once in a while is good for the soul.

blueberry coffee cake recipe plated on table

Blueberry Coffee Cake Recipe Substitutions

Update: A couple of readers left comments saying that butter can be substituted for the shortening and the result is wonderful. It also works to substitute almond flour for the all purpose flour. Frozen blueberries can be used if they are tossed in a bit of flour before being added to the batter. 

blueberry coffee cake bundlettes

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Recipe Rating


  1. Well be trying this blueberry as a bread love blueberrys keep them in the freezer and snack on them frozen great in summer them just melt in your mouth Thank You I really enjoy your ideas recipes and gardening……..

  2. Jackie Johnson says:

    These look almost too pretty to eat! But I think I will try to make them!

  3. Your cakes are beautifully presented. Will you please share the trick for successfully removing them from the specialty mini Bundt pan? Mine stick and so I have abandoned using the pan. Thank you.

    1. Ann Drake says:

      Hi Liane, I always use Baker’s Joy. It’s a spray and is found in the section with Pam. I have never had anything stick!

  4. The recipe cards are so pretty, thank you so much for sharing, I have a recipe box also that I have had for ever, I still print out recipes, as I have lost a few on devices.

    Have a great day, hugs!!

  5. This looks great and I will try it. I have followed you for several years now,back when your little dog was attacked by another dog. I have followed you longer than I have anyone. Your posts are down to earth and not complicated. Your art pictures are wonderful . I love the blue colors around your house, especially on this post. Thanks

  6. 4 stars
    They have a greatlook En Spain is found Crisco on Amazon, but it is only vegetable including palm oil that is not very healthy, can be replaced by the same of: butter, vegetable corn margarine or sunflower oil that is the most healthy option, also although a little taste by mild olive oil. This weekend I will do it without fail and I will keep the recipe in the beautiful cards that you have given us and that are beautiful Thank you very much! (translation by word, sorry)

  7. I can’t remember how I discovered you this past year but I’m so grateful I did. (Perhaps it was on facebook) I so enjoy your emails/blog/and member printables. Your timing, beautiful photography and gracious living and hospitality nudges are lovely to consider and yet, you leave us with a welcome to try things, welcoming us to look at what we have and make the best of our homes and welcoming of our loved ones and neighbors into our homes. Thank you. I happened to have some bunches of artificial wisteria I had put in a tall vase for spring a few years ago but in decluttering this year I put it in a garden basket I had woven and it was arranged with other long stems decorating my shelves of gardening and seasonal items. I made the front door wreath you offered in your how-tos and it only took me 15 min to find a wreath, remove what I’d tucked into it and then cut up the bunches and wove the ends into the wreath and voila! I had a lovely cheery welcoming spring wreath on my door. I LOVE finding new ways to use what I have kept after decluttering my entire home. Thank you!

  8. These look delicious, Ann! I love your presentation, too. I’ll be pinning these.

  9. Do you know if you double the recipe, if it can be baked in a regular bundt pan? I’m guessing maybe 50-60 minutes like the 9×13 pan?

    1. Ann Drake says:

      HI Susan…yes I think that would work!

  10. Hi,

    Where I live, I can not find Crisco….. you said it can be substituid for butter…. would you happen to know how much?

    Thanks, have a wonderful morning,

    1. Ann Drake says:

      If substituting butter for the Crisco, use the same amount. Enjoy!

  11. Hummmmm !
    What’s crisco ? Sorry, I’m French, and I don’t know.

    1. Ann Drake says:

      Hi Anneka…it’s shortening. I’m sorry but I’m not sure how to explain it in French! I googled it and this is what came up:
      la matière grasse. I hope this helps!

      1. Like butter ? We use a lot of butter in our “pâtisseries”

  12. How many blueberries?

    1. Ann Drake says:

      Two cups. I’m sorry…I added it to the recipe card. Thank you!

  13. please list blueberries in the ingredients list; i had to dig back into the text to get the gist! can’t wait to make these in the mini bundts!!! woo hoo!!!!

  14. I got this recipe years ago from a lady I worked with but she called it “Blueberry Boy Bait.” I thought you’d get a chuckle out of that! Anyway, my husband really does love it and so does everyone who tries it….love your blog. I will definitely be trying some things. Thanks for sharing! Love your creativity.

  15. Irene Kimball says:

    Can’t wait to make this one. The pictures make me want to go grab a fork and start right in eating!

  16. Made this today and I must say…it is DELICIOUS!!!! Used frozen blueberry’s, just dusted them with a little flour so they didn’t bleed in the mix. Also used brown sugar for the topping. Had my husband try a little piece and he can’t wait to have a slice in the morning with his coffee:)

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  20. It’s in the oven now ! Sunday morning breakfast is going to be GOOD! :)

    1. I made this today and I used butter instead of crisco also I sub Almond flour (Gluten Free) for regular flour .
      It turned out really good, we loved it and will make again …..thank you !!!!

      1. Ann Drake says:

        Yay! I’m glad you were able to adapt it for a healthier version. Thanks for letting me know ~ Ann

  21. S. @ The Captivating Life says:

    Yum! I love blueberry anything and this looks so good. (Love your photos too!)

  22. I actually saw the link to this recipe the other morning and told myself “DO NOT GO YET” because I knew it would make me hungry and I wanted to wait and come by later when I was starting a new grocery list.

    And ….WHO in their right mind would want to make it healthier, ha ha . Not me! :) If it works with crisco then crisco it is.

  23. looks so good! i’m so in the mood for berries!

  24. Moni ~ Zu Haus at Home says:

    Yummy recipe and a beautiful presentation! Love it!

  25. looks so good ann. i think i will try this the gluten free way!~

  26. Rosie @ Blueberry Kitchen says:

    Oh yum, your blueberry cake looks so delicious! :)

  27. This coffee cake looks so good! And the pictures of it make you just want to make it right now! I will definitely be trying it! Thanks so much Ann.

  28. shirley@housepitality designs says:

    I love everything blueberries!….Great recipe and it looks so delicious!…Have a wonderful weekend Ann!

  29. Heather @ French Press says:

    your cake looks divine! we love blueberries

  30. Ginger Zuck says:

    Looks wonderful Ann, light and fresh. I love blueberry anything. I’ll definitely give this a try. Thank you for sharing.

  31. Glenda Childers says:

    What is Crisco? (just kidding)

    Looks delicious.


  32. I’d love a piece of that blueberry coffee cake right now. It looks so delicious!

  33. Very yummy! I think I might try it this weekend! Have a good one!!

  34. I might just have to make this for breakfast tomorrow! Can’t think of a better way to start the weekend. It sounds delicious and your photos are GORGEOUS Ann! :-)

  35. I love blueberries. This looks wonderful Ann!

  36. Oh, Ann, this looks and sounds wonderful! I will definitely try it. You’re right re: the Crisco…a treat now and then won’t hurt. :) Your photos are always so beautiful.

    Hope you have a great weekend with your daughter!

  37. Lorraine@Miss Flibbertigibbet says:

    It looks delicious! I swear I think I have this same recipe! I haven’t used it in years…it came from my Granny. Frozen blueberries work too.

  38. This sounds great, I will have to try this during blueberry season.


  39. ummmmmmmm, I would love to have this Sunday morning!

  40. Linda @ it all started with paint says:

    Oh my, how yummy! Pinning!

    :) Linda

  41. Yummo I love blueberry EVERYTHING!!!

  42. Oh yum, yum, yum! I love blueberries and I love coffee cake. Thanks for the recipe!

  43. I just bought blueberries today, so this is perfect! I’m like you…I don’t like to mess with a recipe. I have some old ones that call for “oleo” which always makes me smile. :)

  44. Amanda @ Dreamsicle Sisters says:

    I love blurberries and I love coffee cake. Pinning this for this weekend!

  45. Sue@Housepretty says:

    This looks delicious, Ann! Thanks for sharing! I have ALL the ingredients, including the blueberries, whoo! hoo!

  46. Janel from NellieBellie says:

    Yum!! I want to eat that screen!!! So tasty!

  47. I think I’m making blueberry coffee cake this weekend. I like this recipe, and all I need are the blueberries. Great photos Ann.
    Happy Weekend, hope you have some spring days soon.

    the French Hutch

  48. YUM!!!! Can’t wait to try this.We have an orchard near us that we can pick fresh blueberries! Thank you for sharing this Ann!Have a great weekend!