Whenever I whip up this blueberry coffee cake, it takes me right back to my grandma’s sunny kitchen, the smell of cinnamon and fresh berries swirling in the air. It’s the kind of cake that’s just bursting with juicy, sweet-tart blueberries and a tender crumb that’s perfect alongside a strong cup of morning coffee. Honestly, it’s far simpler than any fancy bakery version but somehow just as comforting. I love this blueberry coffee cake for those mornings when you want something homemade without fuss, or when unexpected guests pop in and you want to impress without breaking a sweat. Think of it as the cousin of your classic crumb coffee cake, but with a bright blueberry twist that brings a little zing to every bite. Plus, it bakes up with such a lovely golden crust that everyone — even my picky kids — goes back for seconds. Trust me, this one’s a keeper.
What is blueberry coffee cake?
So, what exactly is blueberry coffee cake? Well, think of it as that perfect weekend treat designed to be eaten alongside your morning brew. It’s essentially a tender, moist cake loaded with fresh blueberries — the kind you want to bake when berries are at their sweetest and plumpest. The “coffee cake” part can be a bit misleading because it doesn’t contain coffee; rather, it’s a cake meant to be enjoyed with coffee. The name comes from the classic crumbly coffee cakes popular in the Midwest, but this version swaps out the usual cinnamon swirl for a generous burst of berries that adds a fresh, slightly tangy punch. The best part about it is that it’s not overly dense like some cakes — it’s light enough to feel like a real breakfast treat, but moist and rich enough to stop you mid-morning for “just one more slice.”
Why you’ll love this recipe?
Here’s the thing — I’ve baked a lot of coffee cakes, and what I love most about this blueberry coffee cake is how incredibly forgiving it is. There’s no fancy folding technique or oddball ingredients that make you scratch your head. You throw together pantry staples, pour in a hand full of fresh blueberries, and suddenly you’ve got something that tastes like it took a full afternoon of love and magic to pull off. The flavor is honestly what gets me every time: the sweetness from the cake layers perfectly balanced by the bright berries, and oh, that subtle hint of vanilla and cinnamon that gently hums in the background without overpowering. It’s not too sweet, so it hits the spot whether you’re craving something light or a little indulgent.
Another reason it’s a favorite around here is the simplicity — no mixer required, just a few bowls and a sturdy spatula. It’s budget-friendly too, since blueberries are often cheap when in season, and the ingredients are things many of us always have on hand. Plus, this cake is so versatile: it shines bright at breakfast, makes your brunch table look dreamy, or doubles as a cozy, simple dessert when you’re not in the mood for anything too rich. If you ever enjoyed my cinnamon swirl coffee cake or that classic streusel coffee cake, this one’s sort of the next-level cousin — a little fresher, a little fruitier, but just as wallet- and kid-friendly.
How do I make a blueberry coffee cake?
Quick Overview
This whole cake comes together lickety-split, which is perfect on those mornings when you wish your coffee would brew faster! You start by mixing dry ingredients, then whisking the wet ones until everything comes together into a smooth batter. Fresh blueberries get gently folded in so they don’t turn the batter purple, then you layer the cake and swirl some cinnamon sugar for a little magic mid-cake. After about 40 minutes of baking, you’ve got a golden, fragrant masterpiece that’s soft, moist, and bursting with berry flavor but still has that subtle crumb you crave. I love this method because it’s straightforward, no-fail, and honestly, the swirled filling makes it feel fancy without any fuss.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour – I always use unbleached for better flavor and texture
- 1 teaspoon baking powder – the lifter of tender crumb
- ½ teaspoon baking soda – keeps it light
- ½ teaspoon salt – balances flavors perfectly
- ¾ cup granulated sugar – just sweet enough, not overpowering
- ½ cup unsalted butter, softened – for richness, room temp to cream easily
- 1 large egg – for structure and moisture
- 1 teaspoon vanilla extract – makes every bite smell heavenly
- ¾ cup sour cream – trust me, it keeps things moist and adds a slight tang
For the Filling:
- 1 cup fresh blueberries – if frozen, thaw and drain well to avoid sogginess
- ⅓ cup brown sugar – a little caramel kick
- 1 teaspoon ground cinnamon – the cozy spice that makes magic
- 1 tablespoon flour – just enough to thicken the filling and hold the berries together
For the Glaze:
- 1 cup powdered sugar – for smooth sweetness
- 2 tablespoons milk (or almond milk) – adjust for perfect drizzle
- ½ teaspoon vanilla extract – a little extra warmth and complexity
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C). I always line an 8×8 inch square baking pan with parchment paper or lightly grease it — this helps the cake release easily and keeps those edges nice and tender without sticking. If you don’t have parchment, a good buttering and flour dust is just fine. While the oven heats, your batter will come together in no time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Taking a moment here to whisk well is key — you want even distribution so that every bite rises evenly and tastes balanced. Clumps of baking soda or salt can create those not-so-fun bitter spots, and no one wants that!
Step 3: Mix Wet Ingredients
In a separate larger bowl, beat the softened butter with the sugar until creamy and light – this usually takes about 2-3 minutes with a hand mixer or a sturdy wooden spoon. The butter needs to be soft, so it holds air and makes the cake fluffy. Add the egg and vanilla, mixing just until combined, then stir in the sour cream. The batter will look silky and smooth – this is when you know you’re on track for that melt-in-your-mouth texture.
Step 4: Combine
Slowly add the dry ingredients into your wet bowl, folding gently with a spatula or wooden spoon. You want to mix until just combined — some lumps are OK because overmixing develops gluten and makes the cake tough. You’ll get a thick yet tender batter that’s the perfect canvas for those blueberries.
Step 5: Prepare Filling
In a small bowl, toss the blueberries with brown sugar, cinnamon, and a tablespoon of flour. The flour helps soak up some of the blueberry juice so your cake layers don’t get soggy, and the cinnamon adds that warm hint of spice that makes this filling so special. If you want a little zest, I sometimes add a splash of fresh lemon juice here— it brightens things up beautifully.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, spreading it gently but evenly. Dot half of the blueberry filling across the top, then add the rest of the batter, gently spreading again. Drop small spoonfuls of the remaining blueberry mix all over the top. Here’s where the fun begins—grab a knife or skewer and swirl the filling through the batter. Don’t overdo it — you want pretty, visible swirls but still solid cake on the sides.
Step 7: Bake
Pop the pan into the oven and bake for 40-45 minutes, checking around 35 minutes just to be safe. You’ll know it’s done when the top is golden, and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are perfect). Ovens vary, so keep an eye, especially if you’re baking at high altitude or with a convection option. That golden crust that forms is one of my favorite parts—it’s like a little flavor bonus on top!
Step 8: Cool & Glaze
Once out of the oven, let the cake cool in the pan for 15 minutes, which helps it set without falling apart. Then transfer it to a wire rack to cool another 20 minutes — you want it warm, not hot, before glazing. For the glaze, whisk powdered sugar, vanilla, and milk until you get a smooth, pourable consistency (add more milk if it’s too thick, or more sugar if too runny). Drizzle generously over the slightly warm cake for that irresistible sheen and extra sweetness.
Step 9: Slice & Serve
Use a sharp serrated knife to slice your cake, wiping it clean between cuts for neat edges. The cake is especially delicious served just warm—my kids always say it tastes like a fresh bakery treat right out of the oven. Pair it with your morning coffee, afternoon tea, or even a scoop of vanilla ice cream if you want to get fancy.
What to Serve It With
For Breakfast: A robust cup of black coffee or a creamy latte brings out the subtle sour cream richness, and a little dollop of Greek yogurt on the side adds a nice tang.
For Brunch: Plate it up with scrambled eggs and crisp bacon, or a fresh fruit salad. A mimosa or a sparkling herbal tea makes it feel like a celebration (even on a Tuesday!).
As Dessert: Warmed with whipped cream or a scoop of vanilla bean ice cream, this cake turns into an effortless, crowd-pleasing finish. Try drizzling some honey or a little lemon glaze for an extra pop.
For Cozy Snacks: Pair with a cinnamon spiced chai or a hot cocoa on chilly afternoons. It’s the kind of snack that feels like a warm hug — especially with the sticky glaze and sweet, juicy blueberries.
In our family, this cake is almost always gone in a flash, and it’s been a weekend tradition to nibble on slices over slow, lazy conversations. Whenever I bring it to a potluck or picnic, people always ask for the recipe — so I’m thrilled to share this little slice of happiness with you.
Top Tips for Perfecting Your Blueberry Coffee Cake
Blueberry Prep: Always use fresh berries if you can — they hold up better and avoid purple streaks in your batter. If using frozen, thaw and drain thoroughly, then pat dry to keep the batter from getting soggy.
Mixing Advice: Don’t overmix once you add the flour! The batter should be a bit lumpy. Overmixing develops gluten which can make the cake tough — and you want tenderness, not chewiness. Use a gentle folding motion to keep the batter light and airy.
Swirl Customization: For a more dramatic look, use a skewer or knife to make large, sweeping swirls instead of smaller motions. If you want extra cinnamon flavor, sprinkle a bit more cinnamon sugar on top before baking — it caramelizes into little crunchy pockets.
Ingredient Swaps: I’ve tested this using almond milk instead of sour cream — it makes the cake a little lighter but still creamy. Greek yogurt also works great for a tangy twist. For the blueberries, go wild with raspberries or blackberries if you want a variation that’s just as beautiful and flavorful.
Baking Tips: Keep the cake on the middle rack of your oven for even heat. If the top browns too quickly, tent it loosely with foil after 30 minutes. And always do the toothpick test near the filling swirls, where moisture is highest.
Glaze Variations: Add a little lemon zest or a dash of almond extract for extra flair. If you want a thicker glaze, add more powdered sugar gradually. For a dairy-free glaze, mix powdered sugar with maple syrup and a splash of water.
I’ve learned to lean into patience here — letting the cake cool partially before glazing keeps the drizzle from melting off, which keeps everything pretty and tasty. Also, don’t rush the swirling step; it’s where that “wow” factor comes in visually and flavor-wise.
Storing and Reheating Tips
Room Temperature: Store your blueberry coffee cake covered loosely with foil or a cake dome at room temperature for up to 2 days. This keeps it moist but prevents the glaze from getting sticky.
Refrigerator Storage: If you want to keep it longer, pop it in an airtight container and refrigerate for up to 5 days. The cake firms up a bit in the fridge, so warming a slice in the microwave for about 15 seconds brings back that moist texture beautifully.
Freezer Instructions: Wrap the cake tightly in plastic wrap and then aluminum foil to avoid freezer burn. Freeze for up to 3 months. When ready, thaw overnight in the fridge and warm gently before serving. You can glaze either before freezing for a pretty finish or after thawing for freshness.
Glaze Timing Advice: If you’re storing for a few days, I recommend glazing just before serving. The glaze can soften or get sticky if left on too long in the fridge or freezer, but a fresh drizzle always looks and tastes best.
Frequently Asked Questions
Final Thoughts
If I had to sum up why I bake this blueberry coffee cake again and again, it comes down to a few simple truths: it’s impossibly tender, bursting with fresh fruit, and makes your kitchen smell like a cozy bakery on a lazy Sunday morning. It’s forgiving, doesn’t demand a million fancy ingredients, and somehow brings everyone around the table, no matter the occasion. If you enjoy this recipe, you might also like my cinnamon crumb coffee cake or the berry-studded lemon loaf — they’re all family favorites that’ve made a lot of memories. I can’t wait to hear how yours turns out, so please drop me a comment or share your own twists. Happy baking, friend!
blueberry coffee cake
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 1.5 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 0.5 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 0.5 cup whole milk room temperature
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 3 cup fresh blueberries
- 8 ounce cream cheese softened
- 1 tablespoon light brown sugar packed
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 0.5 cup light brown sugar packed
- 3 tablespoon all-purpose flour
- 0.5 teaspoon ground cinnamon
- 3 tablespoon unsalted butter cold, cubed
- unit confectioners' sugar for dusting
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with baking spray.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer bowl, cream butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs, milk, vegetable oil, and vanilla extract. Mix on low speed until combined, about 1 minute.
- Add dry ingredients to the wet ingredients and mix on medium speed for 30 seconds until just incorporated. Do not overmix.
- Remove bowl from mixer and gently fold in the blueberries. Set aside.
- In a separate bowl, beat cream cheese, light brown sugar, cornstarch, and vanilla extract until smooth.
- Pour half of the blueberry batter into the prepared pan, spreading evenly.
- Spread cream cheese mixture over the batter and then top with the remaining blueberry batter, smoothing the surface.
- In a bowl, combine light brown sugar, flour, and cinnamon for crumble topping.
- Add cold cubed butter and work with hands until mixture forms pea-sized crumbles.
- Evenly sprinkle crumble topping over the assembled batter.
- Bake for 65-70 minutes until toothpick inserted comes out with a few crumbs but no wet batter. Cover with foil if browning too much.
- Remove from oven and let cool for 10 minutes. Release springform pan sides.
- Allow cake to cool completely before slicing.
- Dust coffee cake with confectioners' sugar before serving.
