Blueberry Coffee Cake

Homemade, tender blueberry coffee cake with a delicious cinnamon crumb topping is a hit for breakfast, brunch or with an afternoon coffee. Every bite is bursting with fresh blueberries!

This blueberry coffee cake recipe is made from scratch and has the best tender, moist crumb. Serve it with scrambled eggs and bacon for an amazing weekend breakfast!

I love coffee cake recipes because there are lots of ways to make them and they’re always a hit with the family! This blueberry coffee cake is loaded with fruit so every bite is delicious. Add that buttery sweet topping and there won’t be a slice left when you serve it!

It’s so good when blueberries are in season – it’s one of my favorite things to make. We love it for breakfast, but it also makes a great snack cake – I love it with a caramel macchiato for an afternoon pick-me-up. You could even serve it for dessert!

No matter what time of day you serve it, I can promise it will be a hit. I can’t wait for you to try it!

Blueberry Coffee Cake Ingredients

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Lightly beaten large egg
• Milk
• Softened butter
• Fresh blueberries

Optional Add-ins: You can add a teaspoon of lemon zest or vanilla extract to the cake batter for extra flavor!

Topping Ingredients

• Sugar
• All-purpose flour
• Ground cinnamon
• Cold butter cut into cubes

Recipe Steps

Dry Ingredients: Whisk the flour, sugar, baking powder, and salt in a mixing bowl.

Wet Ingredients: Cut the softened butter into small pieces and mix them into the flour mixture. Add the egg, milk, and a thick cake batter comes together. Fold in the blueberries and then spread the batter in a prepared pan.

Topping: Combine the sugar, flour, and cinnamon in a bowl. Cut the cold butter into the mixture and then sprinkle the topping over the top of the batter.

Bake: Place the baking pan in the preheated oven and bake the coffee cake for 40 to 45 minutes.

Can you use frozen blueberries?

Yes, you can use the same amount of frozen blueberries in this coffee cake recipe. You don’t need to thaw them first – just mix them right into the batter.

Should blueberry coffee cake be refrigerated?

No, it doesn’t need to be refrigerated. You can cover it with plastic wrap and store it at room temperature for two to three days.

You can also freeze it and then let it thaw at room temperature. If you do this, the topping may not be as crunchy when you bake it.

Recipe Tips

• When you add the blueberries, fold them into the batter carefully. This will keep them from breaking.
• For the topping, I think it’s easiest to use a food processor to cut the butter into the dry ingredients. It goes much faster! If you don’t have one, you can use a fork or even your hands to cut the butter in.
• The cake is done when a toothpick comes out with a few moist crumbs attached. Check the cake early so it doesn’t overbake.

I just love the scent of a homemade coffee cake baking in the oven! And this recipe has the added bonus of fresh blueberries in every bite. I hope you give it a try this weekend – everyone will want to try a slice of this blueberry coffee cake. Enjoy!

More Breakfast Recipes

• Homemade Blueberry Muffins are easy to make and the perfect breakfast treat!
• Crumb Cake is a soft and moist cake topped with a sugary crunchy crumb topping. It’s great for breakfast, brunch, or as a snack cake with a cup of coffee.
• Raspberry Muffins are loaded with white chocolate chips and topped with a glaze!
• Make my Sour Cream Coffee Cake and there won’t be a crumb left when you serve it!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

5 from 2 votes

Blueberry Coffee Cake

Tender coffee cake that's loaded with fresh blueberries! This Blueberry Coffee Cake has the best cinnamon streusel topping!

Prep:15 mins

Cook:40 mins

Total:55 mins

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Ingredients

• ▢ 2 cups all-purpose flour
• ▢ ½ cup sugar
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 1 large egg lightly beaten
• ▢ ½ cup milk
• ▢ ¼ cup butter softened
• ▢ 2 cups fresh or frozen blueberries

Topping:

• ▢ ⅓ cup sugar
• ▢ ½ cup all-purpose flour
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ cup cold butter cut into pieces

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Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 inch square baking dish with non-stick spray and set aside.
• In a large bowl whisk together flour, sugar, baking powder and salt. Cut butter into small pieces and mix into dry ingredients.
• Add egg, milk and butter to the dry mixture and mix until just moistened. This will take a little while and the batter will be thick.
• Gently fold in blueberries.
• Spread batter into prepared baking dish.
• Combine the topping ingredients in a small bowl or food processor until crumbly. If you aren’t using a food processor cut butter into a mixture with a fork or use your hands. Sprinkle over the batter.
• Place plan in preheated oven at 350 degrees Fahrenheit for 40-45 minutes until cake tests are done.

Tips

This cake can easily be doubled for a 9×13 inch pan. The baking time will be 60-70 minutes if doubled. 

Batter will be extremely thick and you may need to mix it with your hands to fold in the blueberries.

When you add the blueberries, fold them into the batter carefully. This will keep them from breaking.

For the topping, I think it’s easiest to use a food processor to cut the butter into the dry ingredients. It goes much faster! If you don’t have one, you can use a fork or even your hands to cut the butter in.

The cake is done when a toothpick comes out with a few moist crumbs attached. Check the cake early so it doesn’t overbake.

It doesn’t need to be refrigerated. You can cover it with plastic wrap and store it at room temperature for two to three days.

You can also freeze it and then let it thaw at room temperature. If you do this, the topping may not be as crunchy when you bake it.

You can use the same amount of frozen blueberries in this coffee cake recipe. You don’t need to thaw them first – just mix them right into the batter.

Video

Nutrition Information

Calories: 322kcal (16%), Carbohydrates: 51g (17%), Protein: 5g (10%), Fat: 11g (17%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 46mg (15%), Sodium: 225mg (10%), Potassium: 181mg (5%), Fiber: 2g (8%), Sugar: 23g (26%), Vitamin A: 373IU (7%), Vitamin C: 3mg (4%), Calcium: 69mg (7%), Iron: 2mg (11%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.