Vietnamese Ground Cinnamon can stand alone or make other ingredients pop. This blueberry buckle melds with the unique, spicy-sweet flavor of our Vietnamese Ground Cinnamon perfectly.

Prep time: 15 min

Cook time: 35 min

Total time: 50 min

Blueberry Coffee Cake with Cinnamon Streusel
Copyright Recipe © 2016 Woodland Foods


Serves 8

  • 2 1/3 Cups Cake Flour

  • 1 Teaspoon Baking Powder

  • 1/2 Teaspoon Kosher Salt

  • 4 Ounces Unsalted Butter, divided

  • 1 1/4 Cups White Sugar

  • 1 Egg

  • 1/2 Cup Whole Milk

  • 3 Cups Fresh Blueberries

  • 2 Teaspoons Vietnamese Ground Cinnamon


  1. Preheat oven to 375°F.

  2. Spray 9-inch by 9-inch glass baking dish with nonstick spray and set aside.

  3. Whisk together 2 cups flour, baking powder, salt and ground ginger in mixing bowl. Set aside.

  4. Combine 2 ounces butter and 3/4 cup sugar in bowl of stand mixer fitted with paddle attachment. Beat on medium speed until light and fluffy, approximately 1 minute. Add egg, and beat until well-incorporated, approximately 30 seconds. Add 1/3 of flour and baking powder mixture, and beat on low speed just until incorporated. Add 1/3 of milk and beat until incorporated. Repeat, alternating flour and milk until everything is combined. Gently stir in blueberries, and pour mixture into prepared baking dish.

  5. Combine remaining sugar, flour and Vietnamese Ground Cinnamon in small bowl. Add remaining butter, and work into dry ingredients, using fork to combine. Continue until mixture has crumb-like texture. Sprinkle mixture on top of cake.

  6. Transfer pan to oven and bake on middle rack for 35 minutes, or until golden in color. Cool for at least 10 minutes before serving.