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 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.
BLUEBERRY COFFEE CAKE
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 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.
More easy Breakfast and Brunch options:
- Breakfast Casserole: Perfect for a crowd with bacon or sausage and hash browns.
- French Toast Bake: No overnight soak required! Or you can make my Overnight French Toast or Classic French Toast!
- Breakfast Burritos: You can make these ahead too, also easy to make for a crowd, wrap in foil to keep warm in oven without drying out!
HOW TO MAKE BLUEBERRY COFFEE CAKE
- Pick your pan: We use a 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 so you can refrigerate it. This will help keep it in it’s crumb shape when baking.
- Cream Ingredients Well: Use a stand or hand mixer to cream the buter 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 in flour 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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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.
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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
Brown Sugar Crumble Topping
- 1 cup brown sugar , packed
- ⅔ cup flour
- ½ teaspoon cinnamon
- ½ cup unsalted butter , cold and cut into cubes
Preheat oven to 350 degrees and coat 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 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.