Easy Blueberry Coffee Cake Recipe

Picture this: you wake up to the heavenly aroma of cinnamon and vanilla wafting through your kitchen, while plump, juicy blueberries burst with flavor in every bite. This blueberry coffee cake is the perfect balance of moist, tender crumb and sweet, tangy berries that will make your morning absolutely magical.

Just like our popular banana bread recipe that readers can’t stop raving about, this coffee cake delivers on both taste and simplicity, making it ideal for weekend brunches or special occasions.

What is Blueberry Coffee Cake?

Ever wonder why we call it “coffee cake” when there’s no coffee in it? This delightful mystery has puzzled bakers for generations! The truth is, coffee cake earned its name because it’s the perfect companion to your morning cup of joe.

With its tender crumb and sweet streusel topping, it’s designed to be savored alongside your favorite brew. As they say, “the way to a man’s heart is through his stomach,” and this cake certainly paves that path beautifully! Ready to create some kitchen magic?

Why You’ll Love This Blueberry Coffee Cake:

Bursting with Fresh Flavor

This coffee cake showcases the natural sweetness of fresh blueberries in every single bite. The berries create little pockets of juicy goodness that complement the vanilla-scented cake perfectly. Each forkful delivers a delightful contrast between the tender cake and the burst of fruity flavor.

Budget-Friendly Homemade Goodness

Making this coffee cake at home costs a fraction of what you’d pay at a bakery or coffee shop. With simple pantry staples and fresh blueberries, you can create a bakery-quality treat for your family. The recipe yields 12 generous servings, making it perfect for feeding a crowd or enjoying throughout the week.

Irresistible Streusel Topping

The golden, buttery streusel topping adds the perfect textural contrast with its sweet, crunchy finish. Made with brown sugar, butter, and cinnamon, it creates a delightful crown that makes each slice absolutely irresistible. Similar to our cinnamon roll cake, this topping elevates the entire dessert experience.

Ready to transform your kitchen into a neighborhood bakery? Let’s dive into this foolproof recipe that will have everyone asking for seconds!

How to Make Blueberry Coffee Cake:

Quick Overview

This blueberry coffee cake combines the best of both worlds: incredibly simple preparation with absolutely stunning results. The recipe features a moist, vanilla-scented base studded with fresh blueberries and topped with a golden streusel that adds the perfect crunch.

Preparation Time: 15 minutes Baking Time: 45-50 minutes Total Time: 1 hour 5 minutes Servings: 12 squares

Key Ingredients for Blueberry Coffee Cake:

For the Cake:

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup unsalted butter, melted
• 1 large egg
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1½ cups fresh blueberries
• 1 tablespoon flour (for coating berries)

For the Streusel Topping:

• ½ cup all-purpose flour
• ½ cup packed brown sugar
• ¼ cup cold unsalted butter, cubed
• 1 teaspoon ground cinnamon

Step-by-Step Instructions:

Step 1: Prepare Your Baking Environment Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan with butter or cooking spray. Line with parchment paper for easy removal, leaving some overhang for lifting.

Step 2: Prepare the Blueberries Rinse fresh blueberries and pat them completely dry with paper towels. Toss the berries with 1 tablespoon of flour in a small bowl. This coating prevents them from sinking to the bottom during baking.

Step 3: Make the Streusel Topping In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs with some larger butter pieces remaining.

Step 4: Mix the Dry Ingredients In a large mixing bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.

Step 5: Combine Wet Ingredients In a separate bowl, whisk together melted butter, egg, milk, and vanilla extract until smooth and well incorporated.

Step 6: Create the Batter Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon until just combined. Don’t overmix – a few lumps are perfectly fine and will ensure a tender cake.

Step 7: Fold in Blueberries Gently fold the flour-coated blueberries into the batter with a rubber spatula, being careful not to burst the berries or overmix the batter.

Step 8: Assemble and Bake Spread the batter evenly in your prepared pan. Sprinkle the streusel topping evenly over the surface. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 9: Cool and Serve Allow the coffee cake to cool in the pan for at least 15 minutes before cutting. This helps it set properly and makes cleaner slices.

What to Serve Blueberry Coffee Cake With:

This versatile coffee cake pairs beautifully with a variety of beverages and accompaniments. Serve it with freshly brewed coffee, chai tea, or a glass of cold milk for the perfect morning treat. For brunch gatherings, complement it with Greek yogurt drizzled with honey, fresh fruit salad, or scrambled eggs.

Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert presentation. The cake also pairs wonderfully with a light dusting of powdered sugar or a simple vanilla glaze for special occasions.

Top Tips for Perfecting Blueberry Coffee Cake:

Choose the Right Blueberries

Fresh blueberries work best, but frozen ones are acceptable if thawed and patted completely dry. Avoid using berries that are too large or overly soft, as they may burst during baking and create purple streaks.

Don’t Overmix the Batter

Mix just until the ingredients are combined. Overmixing develops the gluten too much, resulting in a tough, dense cake instead of the desired tender crumb.

Room Temperature Ingredients

While the butter should be melted, ensure your egg and milk are at room temperature for better incorporation and a more even texture.

Test for Doneness Carefully

Insert a toothpick in the center away from any visible berries. The cake is done when the toothpick comes out clean or with just a few moist crumbs attached.

Storing and Reheating Tips:

Store leftover coffee cake covered at room temperature for up to 3 days or refrigerated for up to 1 week. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months.

To reheat, warm individual pieces in the microwave for 15-20 seconds or place the entire cake in a 300°F oven for 10-15 minutes until warmed through. Frozen pieces can be thawed at room temperature for 2-3 hours or microwaved for 30-45 seconds.

For best results when freezing, wrap the completely cooled cake tightly in plastic wrap, then aluminum foil before placing in the freezer.

Nutritional Information

Nutrient	Per Serving (1/12 of cake)
Calories	285
Total Fat	8g
Saturated Fat	5g
Cholesterol	35mg
Sodium	220mg
Total Carbs	48g
Dietary Fiber	2g
Sugars	28g
Protein	5g
Vitamin C	6mg

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries, but don’t thaw them first. Toss frozen berries with flour while still frozen to prevent bleeding. This may slightly increase baking time by 5-10 minutes.

Why did my blueberries sink to the bottom?

This happens when berries aren’t coated with flour or when the batter is too thin. Always toss berries in flour before folding them in, and ensure your batter has the proper consistency.

Can I make this coffee cake ahead of time?

Absolutely! This cake actually tastes better the next day as flavors meld together. Bake, cool completely, and store covered overnight before serving.

What size pan should I use?

A 9×13 inch pan works perfectly for this recipe. You can also use a 9-inch springform pan for a thicker cake, but increase baking time to 55-65 minutes.

Can I substitute the all-purpose flour?

For best results, stick with all-purpose flour. Cake flour will make it too tender, while whole wheat flour will make it too dense.

How do I know when the streusel topping is done?

The topping should be golden brown and set. If it’s browning too quickly, tent the pan with aluminum foil for the last 10-15 minutes of baking.

Recipe Variations and Creative Ideas

Transform this basic recipe into exciting variations by substituting different berries or adding complementary flavors. Try mixed berries, diced strawberries, or even chocolate chips for variety. Add lemon zest to the batter for a bright, citrusy twist that pairs beautifully with blueberries.

Consider making mini coffee cakes in muffin tins for individual servings – perfect for grab-and-go breakfasts or portion control. Bake for 18-22 minutes in standard muffin cups.

For special occasions, drizzle a simple vanilla glaze over the cooled cake or dust with powdered sugar just before serving. These simple additions elevate the presentation while maintaining the cake’s homestyle appeal.

This blueberry coffee cake recipe delivers consistent, delicious results every single time. Whether you’re hosting a brunch, need a sweet breakfast treat, or want to impress guests with minimal effort, this recipe will quickly become your go-to favorite. The combination of juicy blueberries, tender cake, and crunchy streusel creates the perfect harmony of flavors and textures that everyone will love.