Oh, this blueberry coffee cake. It feels like a warm hug on a chilly morning, or a little bit of sunshine on a cloudy afternoon. Honestly, if I had to pick just one cake to have on repeat, this would be it. I remember the first time I made this for my family; my son, who is usually pretty picky, took one bite and his eyes just lit up. He declared it the “best blueberry cake ever!” and let me tell you, that’s high praise coming from him. It’s not quite as decadent as a full-on layer cake, and definitely easier than a yeasted coffee cake, but it has that perfect, comforting sweetness and that irresistible crumble topping that just makes you want more. It’s truly my go-to when I want something special without a whole lot of fuss, and I’m so excited to share it with you.
What is blueberry coffee cake?
So, what exactly is a blueberry coffee cake? Think of it as the ultimate bridge between a quick bread and a traditional cake. It’s typically a tender, moist cake batter, often a simple Butter Cake or sour cream cake base, studded generously with fresh or frozen blueberries. What really sets it apart, though, is that delightful streusel or crumb topping – a mixture of flour, sugar, butter, and sometimes cinnamon or nuts – that gets all golden and caramelized during baking. It’s meant to be enjoyed with coffee, hence the name, but honestly, it’s delicious any time of day! It’s not overly fussy; it bakes up in a single pan, usually a square or a 9×13, making cleanup a breeze. It’s the kind of cake that makes your kitchen smell absolutely heavenly while it’s baking, a scent that just screams comfort and home.
Why you will love this recipe?
There are so many reasons why this blueberry coffee cake has become a staple in my recipe collection, and I just know you’re going to adore it too. First off, the flavor is out of this world. You get the burst of sweet, slightly tart blueberries nestled into a tender, buttery crumb, all crowned with that irresistible crunchy, sweet topping. It’s not just sweet; it has a lovely depth of flavor that’s really satisfying. And the simplicity? Oh my goodness, this is a lifesaver on busy mornings or when unexpected guests pop by. You can whip up the batter in minutes, and the whole process from start to finish is so straightforward. I’ve tested this with almond milk when I’ve run out of regular milk, and it actually made it even creamier! Plus, it’s incredibly budget-friendly. The ingredients are simple pantry staples, and the results are so impressive, you’d think you bought it from a fancy bakery. It’s also super versatile. It’s perfect on its own, of course, but you can also add a drizzle of lemon glaze for a little zing, or a handful of chopped pecans to the topping for extra crunch. It’s just a reliable, delicious treat that always hits the spot. What I love most about this recipe is that it feels both special and comforting, a rare combination!
How do I make a blueberry coffee cake?
Quick Overview
How do I make a blueberry coffee cake? How do I make a cake batter? Then, we’ll create a luscious blueberry filling that we will swirl into the batter, followed by an oatmeal topped with chopped cranberries. Buttery, crumbly streusel topping Everything gets baked together until golden brown and delicious. What are the steps to take to make a good final product? How quickly can you make a delicious coffee cake?
Ingredients
For the Main Batter:
2 12 cups all-purpose flour (I always use unbleached, it makes a difference in texture)
1 ½ teaspoons baking powder
1 teaspoon baking soda. 12 teaspoon salt.
14 teaspoon salt.
1 cup (2 sticks) unsalted butter, softened (crucial for a good crumb!)
1 34 cups granulated sugar, divided (you’ll use some in the batter and some for the topping)
2 large eggs, at room temperature (this helps them incorporate better)
1 teaspoon vanilla extract. 1 cup nutmeg
1 cup buttermilk, at room temperature (this makes it so tender, but sour cream or plain yogurt would be good). How can I thinned with milk?
For the Filling:
If you’re using frozen blueberries, don’t thaw them first, it prevents them from frothing.) 2 cups fresh or frozen Blueberries. Is bleeding too much?
2 tablespoons of all-purpose flour.
14 cup granulated sugar. 1
12 teaspoon lemon zest (optional, but really brightens up blueberries)
For the Glaze:
1 cup powdered sugar. 1 teaspoon salt.
2-3 tablespoons milk or lemon juice (start with 2 and add more until you reach your desired desired amount). What is driz
What are the steps to
Step 1: Preheat & Prep Pan
How do I get my oven to 350 degrees Fahrenheit? If you have a 9×13 baking pan, grab one. I like to grease my kitchen with butter or baking spray, and then give it a light dusting of baking powder. When you go to the bathroom, you get those beautiful clean edges. Can you line the bottom with parchment paper if you want extra security? I always do this when I’m serving it to company!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the 2 12 cups of all-purpose flour, baking powder, and baking soda. Set aside. Give it a good whisk until everything is thoroughly combined. This ensures that the leavening agents are evenly distributed, which is key for an even rise. How do you avoid baking soda? I usually give it a good 30 seconds of whisking.
Step 3: Mix Wet Ingredients
In a large bowl, using an electric mixer (or sift and elbow grease!). ), cream together the softened butter and 1 12 cups of the granulated sugar until it’s light and fluffy. This usually takes about 3-4 minutes. Is it safe to beat eggs one at a time? In a separate small bowl or measuring cup, stir the buttermilk. Stir in the sugar. What makes a tender cake?
Step 4: Combine
How do we combine wet and dry ingredients? Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix on low speed just until everything is combined. Do not over mix gluten and sugar. Overmixing can cause a hard cake. Is it okay to add a few streaks of flour to your recipe?
Step 5: Prepare Filling
In a small bowl, gently toss the blueberries with the remaining ¼ cup of granulated sugar, the 2 tablespoons of flour, and the lemon zest (if you’re using it). The flour helps thicken the juices that the blueberries release as they bake, preventing a soggy cake. If you’re using frozen blueberries, this step is especially important!
Step 6: Layer & Swirl
Do not over-bake your cake. Pour about two-thirds of the batter into your prepared baking pan and spread it out evenly. Now, scatter the blueberry mixture over the batter. Don’t worry about perfect coverage. We want those beautiful pockets of blueberry goodness. Dollop the remaining batter over the blueberries. Serve immediately. If you have a knife or skewer, you can gently swirl the remaining batter into the blueberry layer. We’re aiming for a marbled effect, not full mix. Some blue streaks in top layer are perfect!
Step 7: Bake
I like to bake in a preheated oven for 35-45 minutes. I have to remove the pan from the oven. When a wooden skewer or toothpick comes out clean, you’ll know it’s done. With just a few moist crumbs attached. The edges should be golden brown, and the cake should spring back lightly when you touch the top.
Step 8: Cool & Glaze
Once baked, let the coffee cake cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up a bit. While it’s cooling, whisk together the powdered sugar and milk or lemon juice for the glaze until it’s smooth and pourable. Drizzle the glaze over the slightly cooled cake. I like to do this while it’s still a little warm so the glaze melts slightly and creates a lovely finish.
Step 9: Slice & Serve
Let the cake cool for at least another 30 minutes before slicing. This is the hardest part, I know! The glaze will have set up, and the cake will be easier to cut cleanly. How do you cut a blueberry into squares? What are the best ways to serve it warm or at room temperature?
What should I serve it with?
This blueberry coffee cake is so wonderfully versatile; it truly fits into any part of your day. For a cozy breakfast, a simple cup of hot coffee or a steaming mug of tea is all you need. I love serving it in generous squares right as it’s cooled slightly, still a little warm from the oven. It feels so indulgent! For a more leisurely brunch spread, I like to cut it into smaller, more elegant portions and maybe add a dollop of fresh whipped cream or a few extra fresh blueberries on the side. A mimosa or a sparkling cider pairs beautifully here. If you’re looking for a simple yet satisfying dessert, it’s lovely on its own after dinner, perhaps with a scoop of vanilla bean ice cream if you’re feeling extra fancy. And for those quiet, cozy moments, when you just need a little pick-me-up, a slice with a glass of cold milk is pure comfort. My family always devours it, so I’ve learned to make a double batch when we have people over!
Top Tips for Perfecting Your Blueberry Coffee Cake
I’ve made this blueberry coffee cake so many times, and through trial and error, I’ve picked up a few tricks that I think really elevate it. When it comes to the blueberries, especially if you’re using frozen ones, tossing them with that little bit of flour and sugar before adding them to the batter is non-negotiable for me. It truly keeps them from sinking to the bottom and makes sure you get those beautiful bursts of flavor in every bite. Also, don’t overmix the batter! Seriously, as soon as you don’t see any dry streaks of flour, stop mixing. A few lumps are perfectly fine; they mean you haven’t overworked the gluten, which results in a tender cake. For the streusel topping, I always like to use my fingers to combine the ingredients. It helps to break down the butter into smaller pieces, creating that perfect crumbly texture. If you prefer a nuttier topping, try adding about ½ cup of chopped pecans or walnuts to the streusel mixture – it’s divine! When it comes to the swirl, don’t go crazy with it. Just a gentle swirl or two with a knife is enough to create a beautiful marbling effect. Over-swirling can mix the blueberries too much into the batter. For baking, ensure your oven is accurately preheated. An oven thermometer is a lifesaver! And remember, every oven is a little different, so rely on the toothpick test for doneness rather than just the clock. For the glaze, the key is getting the consistency just right. Too thick and it’s hard to drizzle; too thin and it’ll just run off. Start with less liquid and add more a teaspoon at a time until it’s perfect for drizzling. If you find your glaze is a little too thin, just whisk in a bit more powdered sugar. I’ve also found that a hint of lemon juice instead of milk in the glaze adds a lovely brightness that really complements the blueberries.
What are some Storing and Reheating Tips?
This blueberry coffee cake is fantastic for making ahead, which is why I love it so much. Once it’s completely cooled, you can store it at room temperature in an airtight container for up to 2 days. I usually just cover the pan tightly with plastic wrap. If you need it to last a bit longer, or if your kitchen is particularly warm, storing it in the refrigerator is a great option. Wrap it well in plastic wrap, and then maybe foil, and it should stay fresh for about 4-5 days. The texture might change slightly when refrigerated, becoming a bit firmer. If you plan to freeze it, I highly recommend doing so before glazing. Wrap the cooled, unglazed cake tightly in plastic wrap, then in aluminum foil, and it will keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator, then bring it to room temperature. You can add the glaze once it’s thawed and at room temperature, or even warm it slightly and then glaze. If you store it with the glaze already on, make sure it’s fully set before wrapping to prevent sticking. To reheat, a short stint in a low oven (around 300°F or 150°C for about 5-10 minutes) can bring back some of that fresh-baked warmth and texture, especially if you’re reheating a slice. Just be careful not to overheat it, or it can dry out.
What are the most frequently asked questions on
Final Thoughts
Honestly, this blueberry coffee cake is more than just a recipe for me; it’s a memory-maker. It’s the kind of dessert that brings people together, sparking smiles and happy conversations. The tender, moist crumb, the burst of sweet blueberries, and that irresistible crumble topping – it’s a combination that’s hard to beat. It’s straightforward enough for a beginner baker but impressive enough for any occasion. If you love this recipe, I think you might also enjoy my Lemon Raspberry Scones or my Easy Apple Crumble – they both have that same comforting, homemade goodness! I truly hope you give this blueberry coffee cake a try. I can’t wait to hear how yours turns out and what your family thinks. Don’t forget to leave a comment below with your thoughts or any fun variations you try!
Blueberry Coffee Cake
Ingredients
Cake Batter
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups fresh blueberries rinsed and patted dry
Streusel Topping
- 1 cup all-purpose flour
- 0.75 cups light brown sugar, packed
- 0.5 cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
Making the Coffee Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt for the cake batter.2.5 cups all-purpose flour
- Add the softened butter to the dry ingredients and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.2.5 cups all-purpose flour
- In a separate small bowl, whisk together the eggs and vanilla extract.2.5 cups all-purpose flour
- Gradually add the egg mixture and milk to the dry ingredients, mixing until just combined. Be careful not to overmix.2.5 cups all-purpose flour
- Gently fold in the blueberries.2.5 cups all-purpose flour
- Prepare the streusel topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture is crumbly.2.5 cups all-purpose flour
- Spread the cake batter evenly into the prepared baking pan.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffee cake cool in the pan for 10-15 minutes before slicing and serving.
