This Blueberry Coffee Cake is a crowd-pleaser that combines the tartness of juicy blueberries with a tender, fluffy cake base and a buttery crumb topping. It’s easy to make, requires simple pantry ingredients, and can be made ahead for convenience. The contrast between the soft cake and the crisp streusel makes every bite delightful. It’s the perfect addition to any brunch table or a great way to use up fresh or frozen blueberries.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter
Eggs
Milk or buttermilk
Vanilla extract
Fresh or frozen blueberries
Brown sugar (for streusel)
Ground cinnamon (for streusel)
Directions
Preheat the oven to 350°F (175°C). Grease a 9-inch square or round baking pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
Gently fold in the blueberries, being careful not to crush them.
Pour the batter into the prepared pan and smooth the top.
In a small bowl, mix together brown sugar, flour, cinnamon, and butter with a fork until crumbly. Sprinkle the streusel evenly over the batter.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving. Serve warm or at room temperature.
Servings and timing
This recipe serves 8–10 people. Prep time is about 20 minutes, and baking time is 40–45 minutes. Total time is approximately 1 hour and 5 minutes.
Variations
Add lemon zest to the batter for a citrusy twist.
Use sour cream or Greek yogurt in place of milk for extra moisture.
Swap blueberries for raspberries, blackberries, or diced apples.
Add chopped nuts to the streusel topping for extra crunch.
Make it gluten-free by using a 1:1 gluten-free flour blend.
Storage/Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 5 minutes.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw them before adding to the batter to avoid excess moisture.
How do I keep the blueberries from sinking to the bottom?
Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps suspend them throughout the cake.
Can I make this coffee cake ahead of time?
Absolutely. You can bake it a day in advance and store it tightly covered at room temperature or in the fridge.
What’s the best pan size to use?
A 9-inch square or round pan works best. You can also use an 8-inch pan but may need to increase baking time slightly.
Can I freeze blueberry coffee cake?
Yes, freeze the cooled cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
What’s the difference between coffee cake and regular cake?
Coffee cake usually has a streusel topping and is meant to be served with coffee, often with less sugar and no frosting.
Can I add a glaze on top?
Yes, a simple powdered sugar glaze made with milk and vanilla is a great addition once the cake has cooled.
Is this recipe suitable for brunch?
Definitely. It’s a perfect make-ahead option for brunches and breakfast gatherings.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time as needed—usually 50–60 minutes.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Conclusion
Blueberry Coffee Cake is a timeless treat that’s easy to make and full of comforting flavor. With its tender crumb, bursts of berries, and sweet streusel topping, it’s a recipe that brings joy with every bite. Whether you’re serving it for breakfast, brunch, or a cozy afternoon snack, this cake is sure to become a favorite in your baking rotation.
Blueberry Coffee Cake is a moist and buttery cake packed with fresh blueberries and topped with a cinnamon-streusel crumb, making it the perfect treat for breakfast, brunch, or a cozy snack alongside your favorite hot drink.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk or buttermilk
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries
1/3 cup brown sugar (for streusel)
1/4 cup all-purpose flour (for streusel)
1 tsp ground cinnamon (for streusel)
3 tbsp unsalted butter, softened (for streusel)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch square or round baking pan.
In a medium bowl, whisk together 2 cups flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared pan and smooth the top.
In a small bowl, combine brown sugar, 1/4 cup flour, cinnamon, and 3 tbsp butter with a fork until crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving. Serve warm or at room temperature.
Notes
Toss blueberries in flour to prevent sinking.Add lemon zest for a fresh flavor boost.Use sour cream or yogurt instead of milk for added moisture.Make ahead and store covered for convenience.Top with a glaze if desired after cooling.
