There’s something irresistible about a freshly baked coffee cake, especially when it’s packed with juicy blueberries and crowned with a buttery cinnamon crumb topping. Betty Crocker’s Prize Coffee Cake isn’t just a nostalgic favorite—it’s a timeless, crowd-pleasing dessert that works beautifully for breakfast, brunch, or a sweet afternoon treat. This cake balances sweetness and texture perfectly, with a soft, moist crumb and a crunchy top layer that melts in your mouth.
If you’re looking for a recipe that feels homemade yet elegant, simple yet impressive, this is it. Let’s walk through each step of this delicious classic to help you create a bakery-worthy coffee cake right in your kitchen.
Ingredients You’ll Need
For the Cake Base
- ¾ cup granulated sugar
- ¼ cup soft shortening (or unsalted butter)
- 1 large egg
- ½ cup milk
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
For the Crumb Topping
- ½ cup granulated sugar
- ⅓ cup sifted all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup soft butter
Step-by-Step Instructions
Preparing the Pan and Oven
Start by preheating your oven to 375°F (190°C). Grease and flour a 9-inch square baking pan to prevent sticking and ensure even browning.
Creaming the Base Ingredients
In a large mixing bowl, cream together ¾ cup sugar, ¼ cup shortening, and the egg. Beat until smooth and creamy. This step helps create a light, airy texture in the cake.
Adding the Milk
Slowly stir in ½ cup milk, mixing just until incorporated. Avoid overmixing at this stage to maintain tenderness.
Combining Dry Ingredients
In a separate bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Sifting is essential for eliminating lumps and ensuring even distribution of leavening agents.
Mixing the Batter
Gradually add the sifted dry ingredients into the wet mixture, stirring until just combined. Be gentle—overworking the batter can result in a tough cake.
Folding in the Blueberries
Gently fold in the 2 cups of blueberries. If using frozen berries, do not thaw them beforehand. Tossing them in a little flour before folding in can help prevent them from sinking to the bottom.
Pouring into the Pan
Pour the batter into your prepared baking pan. Use a spatula to spread it evenly from edge to edge.
Making the Cinnamon Crumb Topping
In a small bowl, combine the ½ cup sugar, ⅓ cup flour, and ½ teaspoon cinnamon. Cut in the ¼ cup soft butter using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs.
Sprinkle this crumble evenly over the top of the batter, covering the surface entirely. This will create that signature golden, crackly topping that’s the hallmark of a great coffee cake.
Baking the Cake
Place the pan in the center of your preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Once baked, remove the pan from the oven and allow the cake to cool for at least 15–20 minutes. This rest time helps the cake firm up slightly and allows the flavors to settle.
Serving Suggestions
Slice the coffee cake into squares and serve slightly warm for the best flavor. It pairs beautifully with a mug of hot coffee, tea, or a cold glass of milk.
If you’re hosting a brunch or holiday breakfast, consider serving it alongside savory items like scrambled eggs or quiche for a balanced spread.
Tips for Success
- Use fresh blueberries when in season for the best flavor and texture. Frozen berries work well too, just don’t thaw them before baking.
- Don’t overmix the batter. Stir until ingredients are just combined to keep the cake tender.
- Try a butter substitution. While shortening gives a lighter crumb, unsalted butter adds a richer flavor. Feel free to use whichever you prefer.
- Enhance the flavor. Add a teaspoon of vanilla extract or a pinch of lemon zest to the batter for a bright, fragrant lift.
- Check for doneness. All ovens vary—start checking the cake at 45 minutes with a toothpick test.
- Make ahead. This cake can be made a day in advance. Just reheat slices in the microwave for about 10 seconds before serving for that “fresh from the oven” taste.
Frequently Asked Questions
Can I use frozen blueberries in this coffee cake?
Yes, frozen blueberries work well. Use them straight from the freezer and lightly coat them in flour before folding into the batter to prevent sinking and excess moisture.
How do I store leftover coffee cake?
Keep the cooled coffee cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual slices in the microwave before serving.
Can I freeze this coffee cake?
Absolutely. Let the cake cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.
What can I use instead of shortening?
Unsalted butter is a great alternative to shortening and adds a richer flavor. The texture may be slightly denser, but still delicious.
Is this coffee cake too sweet?
This recipe strikes a balance between sweet cake and tangy berries. If you prefer a less sweet version, reduce the sugar in the crumb topping by 2 tablespoons.
Why is it called “coffee cake” if there’s no coffee in it?
“Coffee cake” refers to a cake traditionally served with coffee, not one that contains coffee. It’s a sweet snack or breakfast cake commonly enjoyed in the morning or at brunch.
Final Thoughts
Betty Crocker’s Prize Coffee Cake continues to charm home bakers with its simplicity, versatility, and irresistible flavor. Whether you’re baking it for your family, guests, or just to enjoy a peaceful moment with a hot drink, this cake delivers every time. The juicy blueberries bring brightness, while the cinnamon topping adds that perfect, cozy crunch. Best of all, it’s an easy-to-follow recipe that even beginner bakers can master with confidence.