Wild Blueberry Cinnamon Coffee Cake

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Recipe by Sarah Pflugradt of Salubrious RD.

Wild Blueberry Cinnamon Coffee Cake Picture


4 Tablespoons unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup reduced fat 2% milk
1.5 cups frozen Wild Blueberries
non stick cooking spray

Crumble Topping:
¼ cup unbleached all-purpose flour
2 Tablespoons unsalted butter, softened
¼ cup brown sugar
½ teaspoon ground cinnamon


  1. Preheat oven to 350°F.
  2. In a medium sized mixing bowl, cream together the butter and sugar, either by hand or with a hand mixer.
  3. Add vanilla and egg and mix well.
  4. On top of the mixture, add flour, baking powder, salt, and cinnamon.
  5. Stir or mix until just combined.  Stir in milk.
  6. Spray a 9×13 baking dish with non stick cooking spray.
  7. Pour batter into pan and spread evenly.
  8. Top with frozen blueberries in an even layer.
  9. In a small bowl, mix ¼ cup flour, butter, brown sugar and cinnamon until crumbly.
  10. Sprinkle crumble topping on the blueberries.
  11. Bake in a preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Wild Blue is Good for You!