A simple cake, fresh blueberries, cinnamon streusel, meet your new favorite Blueberry Coffee Cake! Bake up this skillet coffee cake hot and fresh and everyone is your best friend. Take it to a party, a coffee hour, work potluck, heck it even works as a quick summer dessert.

skillet cake

This is one of those super easy recipes we all need to have in our repertoire. A quick mix up, drop in those fresh berries, add the topping and you’re practically done. The hardest part of the whole recipe is remembering to put the butter out to warm up. OR, if it’s really warm in the house, keeping it from getting too soft.

skillet cake

This summer, in our weird Alaskan heat, I’ve had trouble letting the butter come to room temperature. It just goes right past “perfect to work with” to “almost melted in a puddle on the counter.” Which is weird for us, we don’t do heat up here. Or air conditioners. We have two fans that have saved us this summer and that’s it!

coffee cake in a skillet

What if I don’t have a skillet for this skillet coffee cake?

NOT A PROBLEM. Just bake it up in a regular round cake pan. I’d shoot for a 9 or 10-inch pan because it does fill up a 10-inch skillet pretty full. You don’t want that batter overflowing in your oven, yuck.

fresh out of the oven coffee cake

You can also use ANY 1 1/2 quart baking dish as well. Pyrex works well for coffee cakes as well as metal pans you have on hand. You got choices here! I would say if you choose to use a springform pan, cover the bottom, under the pan with foil to catch any drips.

skillet cake

Whatever kind of pan you use just butter it lightly for the best removal of the cake. It will come out if you DON’T butter it but it comes out best if you do! Personal experience speaking there, take it for what it’s worth!

Blueberry Coffee Cake

If you’ve read my site for a while, you’ll know that I love a good streusel on top of baked goods. Like this Chocolate Chip Banana Bread with Streusel. And my Rhubarb Bread with Streusel. Both tasty streusel-topped quick breads!

Blueberry Coffee Cake

Blueberry Coffee Cake

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes



  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 6 Tablespoons cold butter


  • 1/2 cup softened butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt, add an extra pinch if your butter is unsalted


  1. for the streusel mix the flour, brown sugar, salt, and cinnamon together
  2. cut the butter in with two butter knives, or pulse it together in the food processor, mix until crumbs for
  3. put in the fridge to keep cool
  4. preheat oven to 350˚
  5. butter a 10 inch cast iron skillet OR a 1 1/2 quart baking dish
  6. beat the butter and sugar until fluffy
  7. beat in the vanilla
  8. add the eggs one at a time, mixing well after each addition
  9. stir together the flour, baking powder, and salt
  10. slowly mix into the the butter mixture
  11. stir the fresh blueberries in by hand being careful not to crush them
  12. sprinkle with the streusel
  13. bake at 350˚ for 35-40 minutes, or until the cake pops bake when you poke it
  14. some of the streusel will sink a bit but the majority stays on top of the cake, either way, it bakes up delicious!


    • some of the streusel will sink a bit but the majority stays on top of the cake, either way, it bakes up delicious!
    • If you're not using a cast-iron skillet start checking for doneness at about 35 minutes, you may need more than 40 minutes depending on what pan you use

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