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  • Mary Kay

Blueberry Cinnamon (RUM) Coffee Cake

Topped with more blueberries, this one is great with whipped cream and coffee

This Blueberry Cinnamon Coffee Cake has a nice crispy top, featuring almonds and raw sugar and extra blueberries. I found this to be just the right recipe to use up some blueberries I had picked and frozen last summer. I normally get about 10# of blueberries from a local farm and freeze them right away. What a tasty way to bring summer time back with a fresh made coffee cake.

Preheat the oven to 400F degrees.

Prepare your 9" springform pan:

My non-stick springform pan is older, so I usually butter the pan on the bottom and sides, to hold the parchment paper in place. Then line it with a circle of parchment paper on the bottom and a long strip around the sides. I like using a springform pan since I can take the sides off to cut and serve it easier.

After experimenting with this recipe, I found that it also bakes well in an 8" or 9" square pan, buttered, with parchment paper lining. Letting the sides of the paper come above the top, I have enough to hold on to in order to lift the cake out of the pan after it's somewhat cool. Of course, I buttered the pan and the parchment paper. By putting a little butter in the pan, the parchment paper does not move around while pouring the batter in and smoothing it off.

BB Ingredients:

1 Egg, large

1/2 C Milk, whole or 2%

1/2 C Sour cream

3 T Olive Oil

1 t Rum extract or 2 T Rum (optional)

2 C + 1 T Flour, divided

1 T Cinnamon, ground

1/2 C Sugar

4 t baking powder

1/4 t Salt

1 1/2 C Blueberries, frozen or fresh

Sprinkle on top before baking:

1/4 C Blueberries, frozen or fresh

3 T Raw Sugar

1/4 C Almonds, rough chopped

1/2 t Cinnamon

Mix the batter:

- Whisk the egg, milk, sour cream, olive oil and rum together in a bowl and set aside.

- Stir the flour, cinnamon, sugar, baking powder and salt together.

- Add the dry mix to the wet mix and fold together just until the dry ingredients are stirred in.

- In a small bowl, mix the 1 1/2 cups of frozen blueberries in the 1 tablespoon of flour. If you are using fresh blueberries, there's no need to do this. The flour coating on the frozen blueberries will help them from coloring the batter blue, or slipping to the bottom of the batter.

- Pour the batter into the springform pan.

- Mix the almonds, sugar and blueberries in a small bowl.

- Sprinkle the mixture of blueberries, almonds, raw sugar on top of the batter.

- Sprinkle the cinnamon on top of the blueberry, almond mixture. I use a shaker to the cinnamon is evenly distributed, guesstimating at a 1/2 teaspoon.

- Bake at 400F degrees for 25-30 minutes. I normally check the batter to see if it's done at the 25 minute mark. The first time I experimented with this I needed to bake it another 10 minutes after the first 25 at 400F. It still was not quite done in the center (quite a bit jiggly), so I covered it with aluminum foil and turned the oven down to 350F degrees and baked it for another 10 minutes. It came out very nice with a nice crust on the top and a soft crumb in the middle. Just right.


- Sprinkle even more cinnamon on top before baking if you like a stronger spice flavor.

- Substitute pecans or walnuts for the almonds, although it will change the overall flavor just a little bit. Walnuts will give it a little more earthy flavor. Almonds give it more crunch after they are baked. The raw sugar also gives it a nice crust crunch.

- Substitute almond extract for the rum extract and omit the cinnamon. Almond is a popular flavoring to pair with blueberries, which I do quite often in Bundt cakes.

Serving ideas:

- My husband likes it with blueberry jam and whipped cream on top.

- I like it with both of the above plus fresh blueberries and strawberries on the side. That makes an entire meal.

- Maple syrup with whipped cream on top is a nice change of flavor.

- I've even crumbled the cake on top of ice cream, along with blueberry jam.

- Of course, it's delicious with coffee or a latte.

- Use your imagination!

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