The Best Blueberry Coffee Cake Recipe
This Blueberry Coffee Cake is a delightful treat that’s perfect for any time of day, whether you’re enjoying it as a morning brunch or a sweet dessert. The cake features layers of juicy fresh blueberries, tender cake, and a buttery streusel topping that adds the perfect crunch. This coffee cake is a hit at gatherings, work events, or just as a special treat for yourself and your family.
Why You’ll Love This Blueberry Coffee Cake
This blueberry coffee cake recipe is a classic that never disappoints. Fresh blueberries combined with a crumbly, buttery streusel topping create a moist coffee cake that’s bursting with flavor. The hint of lemon zest in the batter enhances the blueberries’ natural sweetness, making each bite a perfect balance of tart and sweet.
Ingredients Youāll Need
For this delicious blueberry coffee cake, gather the following ingredients:
Crumb Topping
- Ā½ cup packed brown sugar
- ā cup all-purpose flour
- Ā½ teaspoon cinnamon
- ā cup oats
- ā cup cold butter
Coffee Cake
- Ā½ cup butter, softened
- Ā¾ cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Ā½ teaspoon salt
- Ā¾ cup whole milk, room temperature
- 1 Ā½ ā 2 cups fresh blueberries
How to Make Blueberry Coffee Cake
Prepare the Crumb Topping: In a small bowl, combine the brown sugar, flour, cinnamon, oats, and cold butter. Use a pastry cutter or your fingers to mix until the mixture becomes crumbly. Set aside.
Preheat the Oven: Start by preheating your oven to 350Ā°F (175Ā°C). Grease a 9-inch springform pan with nonstick spray or line it with parchment paper.
Make the Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Beat until just combined.
Assemble the Cake: Spread ā of the batter into the prepared springform pan. Sprinkle ā of the crumb topping over the batter. Evenly distribute the fresh blueberries on top, followed by the remaining batter. Finish with the rest of the crumb topping.
Bake: Bake in the preheated oven for 65ā70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before removing the sides of the pan.
Tips and Tricks
- Frozen Blueberries: If fresh blueberries arenāt available, you can use frozen blueberries. Just be sure to toss them in a tablespoon of flour to prevent them from sinking to the bottom of the cake.
- Lemon Zest: Adding a teaspoon of lemon zest to the batter enhances the flavor and adds a bright, citrusy note.
- Storage: Store the coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze for up to 2 months. Thaw frozen coffee cake overnight and warm it slightly in the microwave before serving.
- Substitutions: Swap out the blueberries for other berries like raspberries or blackberries for a different flavor.
Variations
- Glaze: For an extra touch of sweetness, drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake.
- Nuts: Add chopped nuts, like almonds or walnuts, to the crumb topping for added texture and flavor.
- Spices: If you love a spicier flavor, try adding a pinch of nutmeg or cardamom to the batter.
Blueberry Facts
- Michigan is the number one state in highbush blueberry production with growers producing over 100 million pounds of blueberries every year?
- Blueberries are one of the easiest fruits to enjoy – just pick, wash, and eat.
- It takes about 4 cups of blueberries to make a blueberry pie. The recipe for Blueberry Coffee Cake takes no more than 2 cups.
- One cup of blueberries has approximately 80 calories.
Blueberry Coffee Cake
Equipment
- Mixer, 9-inch springform pan
Ingredients
Crumb Topping
- Ā½ cup packed brown sugar
- ā cup all-purpose flour
- Ā½ teaspoon cinnamon
- ā cup oats
- ā cup cold butter
Coffee Cake
- Ā½ cup butter softened
- Ā¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Ā½ teaspoon salt
- Ā¾ cup milk
- 1 Ā½ – 2 cups blueberries
Instructions
- Preheat oven to 350Ā° Fahrenheit.
- Combine brown sugar, ā cup flour, cinnamon, oats, and cold butter in food processor and pulse until crumbly. Set aside.
- In a mixing bowl, cream softened butter and sugar. Beat in eggs, one at a time. Add vanilla. Combine flour, baking powder, and salt and add to the creamed mixture, alternating with milk. Mix well.
- Spoon ā of the batter into a greased 9-in springform pan. Sprinkle with ā of the crumb topping. Top with blueberries followed by the remaining batter. Sprinkle crumb topping over cake.
- Bake for 65 – 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of pan.
Nutrition
If you enjoyed this Blueberry Coffee Cake, be sure to try out some of my other favorite blueberry recipes. Donāt forget to share your baking creations and tag me on social mediaāI love seeing how you make these recipes your own!
This looks yummy!
I love blueberries! Your coffee cake looks fantastic.
oh lordy does that looks delicious
My husband would have a fit for this!
That looks so good. I love coffee cakes so I am sure I would love this one.
This looks good! I’ve never been a fan of blueberries until I reached adulthood …. nodw I like them fresh or frozen, mixed in my yogurt … or baked into bread!