Blueberry Coffee Cake
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Posted: 06/26/22
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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!
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 streusel topping and there won’t be a slice left!
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!
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! 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!
why you’ll love this recipe
- Adding blueberries really takes a classic coffee cake to the next level!
- You can serve this cake at any time of day! It is perfect for breakfast, brunch, coffee time or dessert.
- You can use fresh blueberries when they are in season or frozen when they aren’t, so you can eat this all year long!
Blueberries AND coffee cake? Obsessed!! My fiance devoured these and has been asking me to make them again. Thanks for the great recipe, Julie!
why is it called coffee cake?
Simply put, coffee cake gets it’s name because it is typically enjoyed alongside a hot cup of coffee!
Blueberry Coffee Cake Ingredients
- All-purpose flour – Just a regular AP flour is all you need here.
- Sugar – What’s a cake without some sweetness?
- Baking powder – This gives you that nice cakey texture you know and love.
- Salt – This balances out the flavors in your cake.
- Egg – Lightly beat a large egg before adding it to the coffee cake batter.
- Milk – Whichever type of milk you have in your fridge already is perfect!
- Butter – Softened, but not melted!
- Fresh blueberries – You can use frozen if that is what is available to you.
- Optional Add-ins – You can add a teaspoon of lemon zest or vanilla extract to the cake batter for extra flavor!
- Topping ingredients – White sugar, all-purpose flour, ground cinnamon and cold butter cut into cubes.
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.
Helpful Tools
how to make blueberry coffee cake
Whisk the flour, sugar, baking powder, and salt in a mixing bowl.
Cut the softened butter into small pieces and mix them into the flour mixture. Add the egg and milk, stir until a thick cake batter comes together. Fold in the blueberries and then spread the batter in a prepared pan.
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.
Place the baking pan in the preheated oven and bake the coffee cake for 40 to 45 minutes.
how to store blueberry coffee cake
This cake doesn’t need to be refrigerated. You can cover it with plastic wrap and store it at room temperature for two to three days.
Freezer: 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 first baked it.
Pro 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!
- This Blueberry Banana Bread is a quick bread that’s perfect for a snack or dessert warm out of the oven.
- Whole Grain Strawberry Breakfast Bars – A simple recipe for whole grain breakfast bars made with oats and almonds, and filled with strawberries!
- Love warm, fresh muffins in the morning? Don’t want to do all the work? These Refrigerator Bran Muffins are the answer!
- Delicious Banana Coffee Cake loaded with flavor from mashed bananas and white chocolate chips then topped with brown sugar and slivered almonds.
- Sweet and tart Cranberry Scones are the perfect fall or holiday treat for breakfast or with coffee.
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!
Blueberry Coffee Cake Recipe
Tender coffee cake that's loaded with fresh blueberries! This Blueberry Coffee Cake has the best cinnamon streusel topping!
Video
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated 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 cubes
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 softened 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 pan in preheated oven at 350 degrees Fahrenheit for 40-45 minutes or until a toothpick comes out with a few moist crumbs.
Tips
This cake can easily be doubled for a 9×13 inch pan. The baking time will be 60-70 minutes if doubled.
For the topping, I think it’s easiest to use a food processor to cut the butter into the dry ingredients. 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.
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%)
Elaine says
Blueberries AND coffee cake? Obsessed!! My fiance devoured these and has been asking me to make them again. Thanks for the great recipe, Julie!