The Best Blueberry Coffee Cake Recipe You’ll Ever Make

Tangy blueberry coffee cake has been my go-to weekend breakfast treat for years.

Friends always request this sweet slice when they visit.

Bursting with juicy berries and a crumbly cinnamon topping, my recipe brings comfort and joy to any morning.

Soft, moist crumbs meld perfectly with pockets of warm fruit that surprise you in each bite.

My grandmother’s secret technique involves gently folding fresh berries into the batter to prevent sinking.

Minimal effort creates maximum flavor in this classic morning indulgence.

You’ll want to brew a hot coffee and savor every delectable moment.

Blueberry Coffee Cake That’s Sweet and Soft

Savor Effortless Baking: Quick and Easy Breakfast Delight

• Minimal Prep Time: Whip up this coffee cake in just 15 minutes of active preparation, making it perfect for busy mornings or last-minute gatherings.
• Foolproof Technique: Designed for bakers of all skill levels, the simple step-by-step instructions ensure a consistently delicious result every single time.
• Crowd-Pleasing Comfort: Packed with juicy blueberries and a crunchy cinnamon streusel topping, this cake delivers maximum flavor with minimal complex ingredients.
• Versatile Morning Treat: Equally fantastic for weekend brunches, family breakfasts, or casual potluck gatherings, this coffee cake adapts to any morning occasion.

Fresh Ingredients for Blueberry Coffee Cake

• Flour: Essential base for the cake's structure and texture, all-purpose works best.
• Sugar: Provides sweetness and helps with caramelization and browning.
• Butter: Adds rich flavor and creates a tender crumb, softened for easy mixing.
• Egg: Binds ingredients and provides structure to the cake.
• Milk: Adds moisture and helps create a soft cake texture.
• Baking Powder: Leavening agent that helps the cake rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Blueberries: Fresh or frozen berries add bursts of juicy flavor and natural sweetness.

• Brown Sugar, Flour, Butter, Cinnamon: Creates a classic crumbly streusel topping with warm, sweet notes, best when ingredients are at room temperature.

Coffee Cake with Blueberries Baking Guide

Step 1: Prep the Oven and Pan

Warm up your oven to 350°F.

Grab a 9-inch baking pan and coat it thoroughly with butter or cooking spray to prevent sticking.

Step 2: Protect the Blueberries

Gently toss fresh blueberries with a sprinkle of flour.

This simple trick helps prevent the berries from sinking to the bottom of the cake during baking.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Whisk these together until they’re evenly distributed.

Step 4: Create the Wet Base

• Granulated sugar
• Softened butter

Beat until the mixture becomes light and fluffy.

Crack in an egg and mix until completely incorporated.

Step 5: Combine Wet and Dry Mixtures

Alternate adding the dry ingredient mixture and milk to your wet ingredients.

Begin and end with the dry ingredients.

Stir gently until just combined – don’t overmix.

Step 6: Add Blueberries and Spread

Carefully fold the flour-coated blueberries into the batter.

Transfer the mixture to your prepared baking pan, spreading it evenly with a spatula.

Step 7: Prepare the Crumb Topping

• Brown sugar
• Flour
• Softened butter
• Ground cinnamon

Sprinkle this delicious crumb topping evenly over the cake batter.

Step 8: Bake to Perfection

Place the cake in the preheated oven and bake for 45-50 minutes.

Check for doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs.

Step 9: Cool and Serve

Remove the cake from the oven and let it cool in the pan for about 15-20 minutes.

This helps the cake set and makes it easier to slice.

Serve warm or at room temperature for a delightful treat.

Coffee Cake Tips for Blueberry Bakes

• Coating blueberries with flour helps them stay suspended in the batter instead of dropping to the bottom during baking.
• Use the toothpick test by inserting it into the center – if it comes out clean with no wet batter, the cake is perfectly baked.
• Use fresh or frozen blueberries, but if using frozen, do not thaw them first to prevent color bleeding into the batter.
• Make sure butter for the streusel topping is softened but not melted to achieve a perfect crumbly texture.
• Let eggs, butter, and milk sit at room temperature before mixing to ensure smoother batter and more even baking.

Blueberry Coffee Cake Leftovers

• Store leftover coffee cake in an airtight container in the refrigerator for up to 4 days, keeping it fresh and moist.
• Let slices sit at room temperature for 15-20 minutes before serving to enhance flavor and softness.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 325F for 5-7 minutes until heated through.
• Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months for a quick future treat.

Best Bites With Blueberry Coffee Cake

• Elevate Morning Brew: Pair this blueberry coffee cake with a smooth medium-roast Colombian coffee, highlighting the cake's subtle sweetness and complementing its rich buttery texture.
• Create Creamy Contrast: Serve alongside a cold glass of vanilla almond milk, which provides a cool, silky counterpoint to the warm, cinnamon-spiced cake and balances the blueberries' tartness.
• Brunch Beverage Boost: Match with a freshly squeezed orange juice or a light mimosa, adding a citrusy brightness that cuts through the cake's dense, comforting profile and enhances the overall breakfast experience.
• Afternoon Tea Delight: Complement with a delicate Earl Grey tea, whose bergamot notes will harmonize with the cake's fruity blueberry undertones and create a sophisticated mid-day treat.

Blueberry Coffee Cake Sweet Options

• Gluten-Free Blueberry Cake: Replace regular flour with a gluten-free blend, ensuring the same texture and taste for those with wheat sensitivities.
• Vegan Berry Breakfast Cake: Swap butter with coconut oil, use a flax egg instead of regular egg, and choose plant-based milk for a dairy-free alternative.
• Low-Sugar Blueberry Crumb Cake: Reduce sugar content by using monk fruit sweetener or stevia, and incorporate whole wheat flour for added nutrition.
• Lemon Blueberry Variation: Add fresh lemon zest to the batter and sprinkle lemon juice over the crumb topping for a citrusy flavor enhancement.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries without thawing them. Just toss them in flour directly from the freezer to prevent color bleeding and maintain the cake’s texture.

• How do I prevent blueberries from sinking to the bottom of the cake?

Coating the blueberries with flour before adding them to the batter helps prevent them from sinking. The flour creates a light coating that helps suspend the berries throughout the cake while baking.

• What if I don't have a 9×9-inch pan?

You can use an 8×8-inch pan or a similar sized round cake pan. Just keep in mind that the baking time might need slight adjustment, so check the cake’s doneness with a toothpick.

• Is there a way to make this coffee cake healthier?

You can substitute half the all-purpose flour with whole wheat flour, use Greek yogurt instead of some butter, or reduce the sugar slightly to make it a bit more nutritious.

Blueberry Coffee Cake Recipe

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4.9 from 40 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Sweet morning dreams unfold with this classic blueberry coffee cake, brimming with juicy berries and a crumbly streusel topping. Warm spices and tender crumb invite breakfast lovers to savor each delightful bite.

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Ingredients

Scale 1x2x3x

Blueberry Ingredients:

• 1 1/2 cups (354 ml) blueberries

Dry Ingredients:

• 2 cups (240 grams) all-purpose flour
• 4 tablespoons (30 grams) all-purpose flour (divided)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (150 grams) sugar
• 3/4 cup (165 grams) brown sugar
• 2 teaspoons cinnamon

Wet and Binding Ingredients:

• 1/4 cup (57 grams) unsalted butter, softened
• 3 tablespoons (43 grams) unsalted butter, softened
• 1 egg, room temperature
• 1/2 cup (118 ml) milk

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Instructions

1. Preheat the oven to 350F and generously coat a 9×9-inch baking dish with cooking spray or butter.
2. Gently toss fresh blueberries with a light dusting of flour to prevent them from sinking during baking.
3. Whisk together flour, baking powder, and salt in a medium mixing bowl until fully combined and aerated.
4. Using an electric mixer, cream sugar and softened butter until light and fluffy, then incorporate the egg and blend thoroughly.
5. Gradually introduce dry ingredients and milk into the butter mixture, alternating between the two and mixing until just combined to maintain a smooth, even texture.
6. Delicately fold the flour-coated blueberries into the batter, ensuring even distribution without crushing the berries.
7. Transfer the batter into the prepared baking dish, spreading it evenly with a spatula to create a uniform layer.
8. Create the crumb topping by mixing brown sugar, flour, softened butter, and cinnamon until it resembles coarse, crumbly texture.
9. Sprinkle the cinnamon-sugar mixture generously over the cake batter, covering the surface completely.
10. Place in the preheated oven and bake for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
11. Remove from oven and allow the cake to cool in the pan for at least 15 minutes before slicing and serving.

Notes

• Flour-coated blueberries prevent sinking to the bottom of the cake, ensuring even distribution throughout each slice.
• Use room temperature ingredients like butter and egg for smoother, more consistent batter mixing and better cake texture.
• For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar consistency and structure.
• Swap fresh blueberries with frozen ones if needed, but do not thaw beforehand to prevent color bleeding and maintain cake’s structural integrity.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 284
• Sugar: 23 g
• Sodium: 200 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 36 mg