Blueberry Coffee Cake

16 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Bakery-Style Blueberry Coffee Cake full of plump fresh blueberries, cinnamon and brown sugar with a crumbly top and a soft tender cake.

The next time you sit down to enjoy a nice hot cup of coffee, you should also have a Coffee Cake to go with it. Try making Honey Bun Cake, New York Crumb Cake , or Vanilla Pound Cake. Coffee Cake is sweet, tasty, and perfectly compliments the bitter deliciousness of your cup of Joe.

Blueberry Coffee Cake slice on plate

Skip the coffee shop and make your own bakery-style Blueberry Coffee Cake! This recipe has been time-tested over a dozen years with clients and friends who will tell you this is their favorite breakfast recipe or dessert recipe they’ve tried. It is that good.

It’s an easy recipe that has a fairly short baking time and doesn’t use frozen blueberries. If you have a 9 inch springform pan, we recommend using it for this Blueberry Coffee Cake recipe, since it will make getting the cake out much easier and the presentation is beautiful.

Don’t have fresh blueberries? Try using halved fresh cranberries, raspberries or strawberries. Add in a secondary texture with some white chocolate chips or chopped pecans. This recipe is delicious as is and as playful as you want to make it with new add-ins.

Serve this coffee cake with a scoop of Homemade Vanilla Ice Cream or with a scoop of Whipped Cream. If you’re preparing a brunch spread for guests, whip up a breakfast casserole that’s perfect for a crowd with bacon or sausage and hash browns. Or you can make my Overnight French Toast or Classic French Toast!

Blueberry Coffee Cake Collage of batter prep steps

How to Make Blueberry Coffee Cake

Making Blueberry Coffee Cake is so easy for a special occasion! Follow the steps outlined below and you’ll soon have a treat that is perfect to serve as a brunch time snack with coffee! Who said you can’t have cake for breakfast? Check it out! 

  • Pick your pan: We use a 9 inch springform pan with a glass bottom for a beautiful presentation, but this cake is equally delicious in an 8×8 or 9×9 baking pan.
  • Streusel: Make your streusel early in a separate bowl so you can refrigerate it. This will help keep it in its crumb shape when baking.
  • Cream Ingredients Well: Use an electric mixer or hand mixer to cream the butter and sugar well, this will help keep the cake fluffier.
  • Sift: Sift your ingredients, this also helps to ensure a tender (and not dense!) cake.
  • Coat Blueberries: Don’t let the blueberries sink to the bottom, coating them with cornstarch in a medium bowl and folding them in gently will make a huge difference.
  • Don’t Over-bake: Bake just long enough for a toothpick to come out clean, this will help keep the crumble and cake moist and tender.

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Frequently Asked Questions

What add-ins and toppings work well with Coffee Cake?

You can add in some lemon zest, chopped nuts, or even chocolate chips. You can also sprinkle some brown sugar over the top to get a crunchy, delicious texture.

How do I make Blueberry Coffee Cake Muffins?

Pour the Blueberry Coffee Cake batter into the cups of a muffin tin, and adjust the cook time slightly to avoid burning them. You’ll end up with fluffy, shareable blueberry muffins that you can serve for a fancy brunch.

How do I make Gluten Free Blueberry Coffee Cake?

To make Blueberry Coffee Cake friendlier for people with a gluten intolerance, replace the all purpose flour with buckwheat or almond flour. Besides the all purpose flour, the other dry ingredients in this recipe are already gluten free.

Why is it called coffee cake if there’s no coffee in it?

Good question! Coffee cakes are so named not because of the ingredient of coffee being included in the recipe, but because they pair really nicely with a cup of coffee. They are often served as a light brunch or snack along with coffee, the bitter and sweet balancing each other out. 

Blueberry Coffee Cake Collage of baking steps

Key Ingredients in Blueberry Coffee Cake

If you’re used to baking, all these ingredients should be easily found in your pantry cupboard. You’ll need at least two mixing bowls. The blueberries can be found at your local farmer’s market or grocery store. 

  • Blueberries: We are using 2 cups fresh blueberries, not frozen blueberries. Find the biggest juicy berries as you can! 
  • Flour: Your flour mixture can be any kind of flour. All purpose flour and cake flour work great with this recipe. 
  • Sugar: Granulated sugar or regular white sugar is just fine for the sugar. The crumble topping needs to be brown sugar. 
  • Vanilla: Use actual vanilla extract, not imitation vanilla if you can. You’ll be able to taste the difference. 
  • Milk: Whole milk gives an extra flavor from its higher fat content. 
  • Cinnamon: Any regular cinnamon works good for this recipe. 
  • Ice Cream: No, it’s not actually an ingredient to make this dish, but we think a scoop of ice cream would be the perfect pairing side, especially if it’s your own Homemade Vanilla Ice Cream
Blueberry Coffee Cake from above

More Coffee Cake Recipes

How to Store Blueberry Coffee Cake

  • Serve: You can keep your Blueberry Coffee Cake at room temperature for up to 2 days before it turns stale. I would recommend not waiting longer than the next day to eat your Blueberry Coffee Cake for best results.
  • Store: You can keep Blueberry Coffee Cake in the fridge for up to a week if you keep it in plastic wrap or an airtight container. You should always let Blueberry Coffee Cake cool down to room temperature completely before you put it in plastic wrap and put it away, otherwise you could end up giving yourself a fairly serious stomach ache.
  • Freeze: You can keep Blueberry Coffee Cake in the freezer for up to 3 months if it’s in an airtight container. If you’re freezing individual slices, I recommend layering them with parchment paper to keep them from sticking together.
Blueberry Coffee Cake slice on plate

Pin this recipe now to remember it later

Pin Recipe

Blueberry Coffee Cake

Bakery-Style Blueberry Coffee Cake full of plump fresh blueberries, cinnamon and brown sugar with a crumbly top and a soft tender cake.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Brown Sugar Crumble Topping

  • 1 cup brown sugar , packed
  • cup flour
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter , cold and cut into cubes

Coffee Cake

  • ½ cup unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup whole milk
  • 2 cups blueberries
  • 1 tablespoon cornstarch


  • Preheat oven to 350 degrees and coat 9 inch springform pan with baking spray.
  • Make the streusel topping with the brown sugar, flour and cinnamon.
  • Cut in the butter until it looks like crumbles then refrigerate while you make the batter.
  • To your stand mixer add the butter and sugar until light and fluffy then add in the egg and vanilla.
  • Sift dry ingredients into a bowl.
  • Add in dry ingredients and milk in batches, alternating them until just combined.
  • Add the half the batter to the 9 inch springform pan.
  • Coat your blueberries in 1 tablespoon cornstarch.
  • Add half the blueberries to the batter, sprinkling them over the batter.
  • Add the rest of the batter then top with the rest of the blueberries.
  • Add the brown sugar crumble and bake for 45-50 minutes until the cake is set.



Calories: 308kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 89mg | Potassium: 122mg | Fiber: 1g | Sugar: 30g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Keyword: Blueberry Coffee Cake
Blueberry Coffee Cake Pin 1

Photos used in a previous version of this post.

Blueberry Coffee Cake Collage
Cut Blueberry Coffee Cake

Slice of Blueberry Coffee Cake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I ended up with a pool of butter in the center of my coffee cake. Now, I must admit that I had over-look putting the one egg in my cake mix. It still turned out good to eat. It is the butter issue that I am concerned about.

    1. It may have been that your butter wasn’t chilled enough. If you make again, I would pop the streusel mix in the fridge while you prepare the rest to keep it cool until you are ready to put it on the cake. Hope this helps!

  2. I LOVE that you provide safe practices for cooking and saving food! I also LOVE that you provide the nutrition info. As a new diabetic, I am learning to be a label reader, BIG TIME! I like knowing that I can still have so many things – just in smaller doses!

  3. Oh how I wish for a slice of that cake right now. I literally drooling from this side of the screen. I must make this asap.

  4. One of my favorite food memories is the smell of my mom’s coffee cake baking on Sunday morning. Your blueberry version looks so tasty, and thanks for all the great tips, too. I hadn’t considered freezing it before, but that’s a great idea!

  5. Love blueberries and love coffeecake, so this recipe is just perfect! I love the variations you suggest and the fact that it keeps so well. Thanks for sharing!

  6. This cake looks absolutely amazing and I love that I can just pop it into the fridge! The texture looks PERFECT! Nothing sadder than a dense coffee cake, right?