Blueberry Cornmeal Coffee Cake

Make blueberries a part of your daily routine: Grab a Boost of Blue!

Prep Time: 40 minutes
Cook Time: 32 minutes
Portions: 9
Order ingredients from blueberries - U.S. Highbush Blueberry Council


Blueberry Cinnamon Filling:

  • 1-pint blueberries
  • 1⁄4 teaspoon fine kosher salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons lemon juice


  • 1 1⁄2 cups all-purpose flour (195 grams)
  • 1⁄2 cup plus two tablespoons cornmeal (98 grams )
  • 3⁄4 teaspoon fine kosher salt
  • 3⁄4 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon ground cinnamon
  • 12 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar (220 grams)
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1⁄2 cup sour cream, at room temperature (113.5 grams)
  • 2 tablespoons milk

Crumble Topping

  • 4 tablespoons unsalted butter, gently melted (57 grams)
  • 2 teaspoons ground cinnamon
  • 1⁄2 cup brown sugar, lightly packed (106 grams)
  • 3⁄4 cup plus two tablespoons all-purpose flour (114 grams)
  • 1⁄2 cup blueberries


Filling Instructions

  1. Cook the blueberries, salt, granulated sugar and lemon juice in a small saucepan over medium heat, breaking up the berries as much as possible, until thick and reduced to about 3/4-1 cup. Remove from heat and allow to cool.

Cake Instructions

  1. Preheat oven to 350F. Grease a 9-inch square tin and line with parchment paper.
  2. In a small mixing bowl, whisk together the flour, cornmeal, baking soda, baking powder and cinnamon. Set aside.
  3. In a large mixing bowl using a hand mixer, or in a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy and pale in color. Add the eggs in one at a time on medium-low speed, allowing each to fully mix in before adding the next. Mix in the vanilla with the last egg just until smooth.
  4. Alternating additions, mix in half the dry ingredients on low speed, then half the sour cream and milk. Repeat until all ingredients are combined and beat just until smooth.

Crumble Topping & Assembly Instructions:

  1. In a small mixing bowl, stir together the melted butter, brown sugar, cinnamon and salt.
  2. In another small bowl, mix ½ cup of the crumble topping with the blueberry filling mixture until smooth
  3. Spread out half the cake batter into the bottom of the tin, then spread the blueberry filling evenly over top.
  4. Using a spoon or cookie scoop, top with remaining cake batter evenly. Sprinkle with remaining crumble topping and blueberries.
  5. Bake for 32 minutes on the middle rack or until a wooden skewer comes out of the center with just a few crumbs. Allow to cool completely on a wire rack before serving.

About This Recipe

Made in partnership with Eric King

Subscribe for Updates

Enjoy all the latest blueberry information and inspiration! Subscribe to our monthly newsletter for a delicious boost of blue, delivered right to your inbox. Be the first to get the latest recipes and ideas, healthy living tips, blog posts, and more.