Bakery-style Blueberry Coffee Cake is soft, tender, loaded with fruit, and finished with a crumbly topping. Perfect for breakfast or dessert!
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.
Sabrina’s Blueberry Coffee Cake Recipe
Coffee Cake is sweet, tasty, and perfectly complements the bitter deliciousness of your cup of Joe. Skip the coffee shop and make your own bakery-style Blueberry Coffee Cake! This recipe has been time-tested for over a dozen years with clients and friends who will tell you this is their favorite breakfast or dessert recipe they’ve tried. It is that good!
Recipe Card
Ingredients
Brown Sugar Crumble Topping
- 1 cup brown sugar , packed
- ⅔ 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
Instructions
- Preheat oven to 350 degrees and coat a 9-inch springform pan with baking spray.
- Begin the streusel topping by mixing 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 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.
Video
Nutrition
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Table of Contents
About this Recipe
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.
Chef’s Note
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.
Key Ingredients
- Blueberries: We are using 2 cups of fresh blueberries. Find the biggest juicy berries 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 is just fine for the cake batter. 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 well 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!
What to Pair With
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. You can make my Overnight French Toast or Classic French Toast too!
How to Store
- 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 Coffee Cake for the best results.
- Store: You can keep this cake in the fridge for up to a week if you keep it in plastic wrap or an airtight container. You should always let 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 stomachache.
- Freeze: You can keep the 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.
Frequently Asked Questions
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.
Pour the cake batter into the cups of a muffin tin, add the topping, 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.
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.
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.
Related Recipes
More Coffee Cake Recipes
Photos used in a previous version of this post.
Can you use sugar substitute with this recipe?
I haven’t tested this recipe with a sugar substitute. If you decide to try the recipe with a sugar substitute would like to hear what you used and how you enjoyed the recipe!
What size springform pan?
Sorry, your comment got stuck in my spam filter. 9 inch springform pan
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.
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!
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!
Thank you so much – its nice to know my little details are appreciated.
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.
It’s very drool worthy!
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!
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!
I know this is a cake but I see fruit in there so I’m calling it a breakfast food! So much yum!
Haha I agree, fruit definitely makes it breakfast!
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?