Blueberry Coffee Cake

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Blueberry Coffee Cake is the perfect breakfast 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 treat to go with it. Try making Honey Bun Cake, New York Crumb Cake or Vanilla Pound Cake, or Blueberry Coffee Cake. Coffee cake is sweet, tasty, and perfectly compliments the bitter deliciousness of your cup of Joe.

Cut Blueberry Coffee CakeBLUEBERRY COFFEE CAKE

The next time you’re getting ready for a fancy brunch, or if you’ve got a busy week and need something you can grab on the way out the door, you should make a loaf of Blueberry Coffee Cake. It’s a really easy recipe that has a fairly short baking time and doesn’t use frozen blueberries. If you have a springform pan, I would definitely recommend using it for this Blueberry Coffee Cake recipe, since it will make getting the cake out much easier.

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When making your Blueberry Coffee Cake, I recommend using an electric mixer to get the correct texture in your cake batter. You’ll want to use a large bowl and keep the spill guard on when you blend in the flour mixture to keep it from flying everywhere. I also recommend using a rubber spatula to smooth the cake batter when you pour it into the baking pan.

Because what kind of oven you have can influence the cook time, you should check to make sure that the center of the cake is cooked all the way through with a toothpick. Insert the toothpick into the middle and if it is clean when you pull it out, the center is solid and you can set it on a wire rack to cool. If it comes out with batter on it then you need to put it back in to bake a little longer.

More easy Breakfast and Brunch options:

HOW TO MAKE BLUEBERRY COFFEE CAKE

  • Preheat oven to 350 degrees and coat springform pan with baking spray.
  • Make the streusel topping with the cinnamon,brown sugar and flour.
  • Cut in the butter then set the topping aside.
  • 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 springform pan.
  • Coat your blueberries in 1 tablespoon flour.
  • Add half the blueberries to the batter, sprinkling them over the batter.
  • Add the rest of the batter.
  • Add the rest of the blueberries
  • Add the brown sugar crumble and bake for 45-50 minutes until the cake is set.

Slice of Blueberry Coffee Cake

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VARIATIONS ON BLUEBERRY COFFEE CAKE

  • Serve with: Serve with a scoop of Homemade Vanilla Ice Cream or with a scoop of Whipped Cream.
  • Add-ins and toppings: 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.
  • 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.
  • Gluten free: 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.

HOW LONG IS BLUEBERRY COFFEE CAKE GOOD?

  • 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 from above

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Blueberry Coffee Cake 

5 from 4 votes
  • Yield: 16 Servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder
Blueberry Coffee Cake is made with sugar, vanilla extract, milk, blueberries, powdered sugar, and ground cinnamon.

Ingredients

Brown Sugar Crumble Topping

  • 1 cup brown sugar , packed
  • 2/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter , cold and cut into cubes

Coffee Cake

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 2 cups blueberries
  • 1 tablespoon cornstarch

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees and coat springform pan with baking spray.
  2. Make the streusel topping with the brown sugar, flour and cinnamon.

  3. Cut in the butter until it looks like crumbles then set the topping aside.

  4. To your stand mixer add the butter and sugar until light and fluffy then add in the egg and vanilla.
  5. Sift dry ingredients into a bowl.
  6. Add in dry ingredients and milk in batches, alternating them until just combined.
  7. Add the half the batter to the springform pan.
  8. Coat your blueberries in 1 tablespoon cornstarch.

  9. Add half the blueberries to the batter, sprinkling them over the batter.
  10. Add the rest of the batter then top with the rest of the blueberries.

  11. Add the brown sugar crumble and bake for 45-50 minutes until the cake is set.

Nutrition Information

Yield: 16 Servings, Amount per serving: 308 calories, Calories: 308g, Carbohydrates: 47g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 45mg, Sodium: 89mg, Potassium: 122mg, Fiber: 1g, Sugar: 30g, Vitamin A: 400g, Vitamin C: 1g, Calcium: 57g, Iron: 1g

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Keyword: Blueberry Coffee Cake
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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.

See more posts by Sabrina

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.

Categories:

Baked Goods Cakes & Cupcakes Coffee Cakes

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Comments

  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?