Cinnamon Blueberry Coffee Cake




Total Time: 55 mins

Prep Time: 10 mins

Cook Time: 45 mins

Yield: 9 servings

Dish Size: 11x7 Baker




  • ½ cup unsalted butter, softened
  • ¾ cup + 1 Tbsp granulated sugar, divided
  • zest from one lemon
  • 1 egg
  • 1 tsp vanilla
  • 2 cups fresh blueberries
  • 2 cups + 1 Tbsp all-purpose flour, divided
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 tsp cinnamon, divided
  • ½ cup buttermilk *




  1. Cream butter, ¾ cup sugar, and lemon zest until light and fluffy. Add egg and vanilla and beat until combined.
  2. In a separate bowl, toss blueberries with 1 tablespoon flour, then set aside.
  3. Whisk together 2 cups flour, baking powder, 1 teaspoon cinnamon, and salt.
  4. Add flour to batter, alternating with buttermilk. Fold in blueberries.
  5. Spread batter into an 11x7 temp-tations® baker (or a 9x9 baker).
  6. Mix remaining teaspoon of cinnamon with remaining tablespoon of sugar and sprinkle on top of batter. Bake in a preheated 350ºF oven for 45 minutes, or until a toothpick placed in the center comes out clean.


Tara’s Tidbits®

I rarely have buttermilk in the house, so I add 1 teaspoon white vinegar into ½ cup milk and allow to stand for 15 minutes.