This Blueberry Coffee Cake is the perfect blend of sweet, moist cake and juicy blueberries, topped with a buttery streusel crumble that’s impossible to resist. Whether you’re serving it for brunch, dessert, or a cozy morning treat, this easy blueberry coffee cake recipe is sure to impress!
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I don’t know about you, but cake for breakfast ALWAYS sounds like a winner! With this moist Blueberry Coffee Cake, you can enjoy just that! Pair it with your morning cup of coffee or tea, a glass of cold milk, or even a breakfast smoothie and you have a great start to the day! If you love coffee cake as much as we do, be sure to also check out my Morning Cake and Cinnamon Roll Easy Coffee Cake!
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Ingredient Notes
Below is a quick overview of the ingredients you’ll need to make this blueberry coffee cake from scratch. For full directions, be sure to scroll to the bottom or click the “jump to recipe” button at the top!
CAKE
- Flour– all purpose flour
- Baking Powder– ensure its fresh as this helps the cake rise, I recommend replacing your baking powder/soda every 6 months
- Butter– unsalted butter as you add salt into the recipe already, softened
- Egg– room temperature is best as it combines into the batter easier, 1 large egg
- Sugar– white granulated sugar
- Salt– this activates with the baking powder for the rise, ensure its fresh
- Milk– any type works, I tend to use 2%
- Blueberries– fresh blueberries are best. Coat with about 1 tablespoon flour to prevent sinking in cake
TOPPING
- Sugar– white granulated sugar
- Flour– all purpose flour
- Cinnamon– adds a warm, cozy touch
- Butter– softened unsalted butter for that melt-in-your-mouth crumble
Recipe Variations
- Mixed Berries: Swap out the blueberries for any kind of berry such as chopped strawberries, blackberries, or raspberries.
- Lemon Blueberry Coffee Cake: Add 1 Tablespoon fresh lemon zest into the batter.
- Blueberry Sour Cream Coffee Cake: Substitute half of the amount of milk for sour cream.
How to Make Blueberry Coffee Cake
STEP 1. Combine the flour, baking powder, butter, egg, sugar, salt, and milk in a large mixing bowl using an electric hand mixer. Fold in the blueberries using a wooden spoon.
STEP 2. Grease an 8×8 baking dish and spread batter evenly into prepared pan.
STEP 3. In a small bowl, combine the sugar, flour, cinnamon, butter using a fork until crumbs form.
STEP 4. Sprinkle crumble topping mixture evenly over batter.
STEP 5. Place pan into oven (375 degrees) to bake for about 45 minutes, or until golden brown.
STEP 6. Remove from oven and let cake cool for at least 5 minutes before slicing and serving!
How to Store Blueberry Coffee Cake
This cake is best enjoyed fresh from the oven, however, here are some ways to store to ensure optimal freshness.
- Room Temperature– Cover and store up to 3 days.
- Refrigerator– Keeps fresh for up to 5 days—just reheat a slice in the microwave.
- Freezer– Freeze leftover slices in an airtight container or freezer bag for up to 3 months.
Tips for Success
- Don’t over-mix the cake batter. Stir until just combined. Over-mixing results in the cake being dense and not as fluffy.
- Test the cake with a toothpick inserted in the center to test if done. If the toothpick comes out clean, you can remove from the oven. If there is still cake batter on the toothpick, place cake back into the oven for an additional few minutes and check again.
- Carefully fold blueberries into batter to avoid them opening and turning your cake purple.
- If preferred, you can make this in a springform pan for easier slice removal. Adjust the bake time by reducing by 2-3 minutes since the cake pan is a little lower in height and bakes faster.
Frequently Asked Questions
This is normal, no worries! It can be a bit alarming, but its completely normal and will bake into a delicious cake recipe! Use a rubber spatula to spread the cake batter evenly into the pan.
Let it cool completely, then wrap it in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temp before serving.
Although I haven’t tried that, I don’t see why that wouldn’t be a great variation! Use light brown sugar if you are swapping out the white.
If you have freshly grated lemon zest, add about 1 tablespoon to the cake batter! It is a tasty addition of flavor and although subtle, lemon lovers will pick up on it and love the combination!
This is more of a buttery old-fashioned coffee cake. You can add 1 teaspoon of vanilla if you’d like, but it’s delicious either way!
More Blueberry Recipes You’ll Love
This blueberry coffee cake is the perfect easy brunch recipe or sweet treat with coffee. With juicy berries, a moist crumb, and buttery streusel, it’s the ultimate homemade coffee cake! Don’t forget to rate, print, and save this moist blueberry cake for later!
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Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Blueberry Coffee Cake Recipe
Ingredients
CAKE
- 2 cups flour *all purpose
- 2 ½ tsp baking powder
- ¼ cup butter *softened
- 1 egg
- ¾ cup sugar
- ¾ teaspoon salt
- ¾ cup milk
- 2 cups blueberries
TOPPING
- ½ cup sugar
- ⅓ cup flour *all purpose
- 1 teaspoon cinnamon
- ¼ cup butter *softened
Instructions
- In a medium bowl, add the flour, baking powder, butter, egg, sugar, salt, and milk. Mix well.
- Once combined, gently fold in the blueberries.
- Grease an 8 inch baking pan.
- Pour blueberry batter into pan and spread evenly.
- In a small bowl, combine the sugar, flour, cinnamon, and butter using a fork until crumbly.
- Sprinkle mixture on top of batter evenly.
- Place pan in preheated oven, 375, and bake for about 45 minutes.
- Remove from oven once baked through and allow to cool 5 minutes before slicing!
Notes
Nutrition
David Wuerth says
Great recipe! Could I place thinly sliced strawberries on the batter and then cover them with a topping?
Kristin says
Great idea! Yes! That should work perfectly! Keep me posted how it turns out!
Bonnie says
Would you have to double this to make a 9×13 cake?
Kristin says
Yep, simply double and it will fit perfectly in a 9×13! Enjoy!
Sharon says
If using frozen blueberries do you have to defrost them first?
Kristin says
Nope, by the time you are ready to use them, they will be thawed enough. Just take them out when you are starting the recipe!
Linda says
I’m making it into muffins so it will cook faster 🙂
Kristin says
Great idea! Hope you enjoy them!