Blueberry Cinnamon Coffee Cake Blueberry Cinnamon Coffee Cake

Author: Canadian Living

Serve this cake to your sweetheart for a special breakfast. Or make individual Bundt cakes and tuck into lunch boxes for a treat. The cake can be wrapped and refrigerated for up to one week.

  • Portion size 8 servings


  • 1 cup frozen blueberry unsweetened
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cups milk
  • icing sugar


Toss blueberries with cinnamon; set aside. In bowl and using electric mixer, beat butter with sugar for 1 minute. Beat in eggs one at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder and salt ; fold into butter mixture alternately with milk, making three additions of each. Fold in blueberry mixture, leaving some cinnamon streaks.

Spoon into greased 6-cup (1.5 L) Bundt pan or six 1-cup (250 mL) Bundt pans, spreading batter higher at edges. Bake in 350°F (180°C) oven for 40 to 45 minutes (25 to 35 minutes for individual cakes) or until top of cake springs back when pressed. Let cool on rack for 15 minutes; invert and unmould. Sprinkle with icing sugar and serve warm.

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Blueberry Cinnamon Coffee Cake