Listen up, my fellow food enthusiasts, caffeine addicts, and unapologetic cake-for-breakfast eaters—this Blueberry Coffee Cake is about to become your new obsession. It’s soft, buttery, packed with juicy blueberries, and crowned with a streusel topping so good it might just make you question all your life choices up until now.

Blueberry coffee cake and a bowl of blueberries.

Key Ingredients That Make This Cake Shine

Butter & Sugar: The dynamic duo that creates a rich, tender crumb.
Vanilla & Cinnamon: A little warmth and depth to balance the sweetness.
Blueberries: The juicy pop of flavor that makes this cake irresistible.
Crumb Topping: Because every good coffee cake needs a golden, buttery crunch.

How to Make Blueberry Coffee Cake

Preheat oven to 350° Fahrenheit.
Make the crumb topping by pulsing brown sugar, flour, cinnamon, oats, and cold butter in a food processor until crumbly. Set aside.

Prepare the batter by creaming softened butter and sugar. Beat in eggs, then add vanilla.
Mix dry ingredients (flour, baking powder, and salt) in a separate bowl. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Beat until just combined.
Assemble the cake by spreading ⅔ of the batter into the prepared springform pan. Sprinkle ⅔ 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 for 65 – 70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing the sides of the pan.

Pro Tips for a Blueberry-Fueled Breakfast Win

Toss the blueberries in a bit of flour before adding them to the batter to keep them from sinking.
Use fresh or frozen blueberries. If using frozen, it’s best to thaw them first. Be warned—frozen blueberries release a lot of liquid as they thaw, and that deep blue juice will turn everything in its path into a Smurf-hued mess. Drain them well and pat them dry with paper towels before folding them into the batter to avoid streaky, discolored cake.
Don’t overmix the batter. Overworking the batter leads to a dense, rubbery cake.

Storage & Serving Hacks

Leftovers? Store at room temp for 2 days or in the fridge for up to a week.
Reheat for that fresh-baked taste. A quick zap in the microwave works wonders, though this cake is just as delicious at room temperature.
Freeze It: Wrap slices in plastic wrap and freeze for up to 3 months.

sSice of blueberry coffee cake on a plate.

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

This Blueberry Coffee Cake recipe is one of my favorites. It has a layer of blueberries and has a crunch topping. It's great for either brunch or dessert.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1 5

Total Time: 1 15

Servings: servings

Calories: 396kcal

Author: Lynda – Southern Kissed

Equipment

Mixer, 9-inch springform pan

Ingredients

Crumb Topping

½ cup packed brown sugar
⅓ cup all-purpose flour
½ teaspoon cinnamon
⅓ cup oats
⅓ cup cold butter

Coffee Cake

½ cup butter softened
¾ cup sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 ½ – 2 cups blueberries

Instructions

Preheat oven to 350° Fahrenheit.
Combine brown sugar, ⅓ 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 taking care not to overmix.
Spoon ⅔ of the batter into a greased 9-in springform pan. Sprinkle with ⅔ 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

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Steps for making a blueberry coffee cake.

Ready to Bake?

You now have all the knowledge necessary to bake a perfect Blueberry Coffee Cake—which is basically a breakfast loophole that lets you eat cake in the morning without judgment.

And hey, if you make this cake, drop a comment below! Did you love it? Did you add extra streusel (good choice)? Did your blueberries still sink despite my advice? Let’s talk about it.