Blueberry Coffee Cake
Blueberry coffee cake is the ultimate treat that combines the flavor of blueberries with the comfort of a traditional coffee cake! This homemade coffee cake recipe is great for breakfast, brunch, or even dessert. The blueberries add a pop of freshness and flavor. This coffee cake is the perfect brunch comfort food!
Why You’ll Love This Recipe
- This blueberry coffee cake recipe is quick and easy to make.
- The cake batter is mixed in one bowl. Then, the cinnamon streusel topping comes together easily.
- For a classic dessert, try this Lemon Poppy Seed Cake!
- The cake is light, soft, and fluffy.
- The cinnamon streusel is buttery and sweet!
- This can be served for brunch, breakfast, an afternoon snack, or dessert.
- Feel free to substitute raspberries or blackberries.
- The touch of lemon flavor is delicious!
- Blueberry and lemon complement each other so well.
- The texture is perfect. The cake is moist and soft.
- The topping is crumbly, buttery, and sweet.
- This recipe is gluten free (using gluten free flour) and nut free.
- Check out this Almond Flour Coffee Cake for another delicious recipe!
What is Coffee Cake?
Coffee cake, contrary to its name, does not typically contain coffee as an ingredient.
Rather, it is a type of cake that is meant to be enjoyed alongside a cup of coffee.
It originated in Northern and Central Europe and has since gained popularity around the world.
Traditionally, coffee cake is characterized by a soft and moist crumb, often layered with streusel or crumb topping, and sometimes filled with fruits, nuts, or spices.
This blueberry coffee cake is soft, moist, and fluffy.
Ingredients & Substitutions
These are the main ingredients and substitutions for homemade blueberry coffee cake. Scroll down to the recipe card for the full ingredients list and instructions.
Butter contributes to the cake and the topping. Use unsalted butter at room temperature. Feel free to use dairy free butter sticks if needed.
In addition, use granulated sugar to sweeten both layers. I have not tested this recipe with coconut sugar, but it should work. The cake and topping will be slightly darker in color.
Only one egg is needed. Try this Vegan Coffee Cake for an eggless version!
A little lemon extract adds flavor. Lemon and blueberry go so well together, like these Lemon Blueberry Cookies!
Whole milk helps smooth out the cake batter. In addition, it adds moisture. For dairy free, use canned coconut milk.
Use either gluten free 1 to 1 flour or all purpose flour. Both work well. Do not use another flour in this specific recipe.
Baking powder helps leaven the cake.
Use fresh blueberries if possible. They are juicy, flavorful, and naturally sweet. If you only have frozen, thaw completely. Then squeeze out the excess moisture from the thawed berries.
For the streusel topping, use room temperature butter, sugar, flour, and cinnamon. Use a fork or pastry cutter to mix together. If needed, use dairy free butter and gluten free flour.
Taste & Texture
Blueberry coffee cake is a delightful combination of textures and flavors. The cake itself has a tender crumb that melts in your mouth. The burst of juicy blueberries adds a pleasant tang and pop of freshness to each bite.
The streusel topping, with its subtle crunch and hint of sweetness, elevates the overall experience. Together, this creates a delicious balance of softness, juiciness, and crumbly goodness.
How to Make
First, preheat your oven to 375 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Make the cake batter first. In a mixing bowl, add the butter and sugar. Use an electric mixer to cream together.
Then, add in the egg, lemon extract, and whole milk. Stir to combine.
Add in the flour and baking powder. Stir to combine.
Toss the blueberries in 1 tablespoon of flour. Gently fold into the cake batter.
Add the cake batter to the lined pan. Carefully smooth into one layer. Next, make the streusel topping.
Combine all of the streusel ingredients in a bowl. Use a pastry cutter, a fork, or your fingers to mix together. This mixture will be crumbly.
Spread this streusel topping on top of the prepared cake batter layer.
Bake in the preheated oven for 25 to 28 minutes or until a toothpick inserted comes out clean.
Finally, remove the blueberry coffee cake from the oven. Fully cool before slicing into.
Expert Tips & Tricks
To ensure your blueberries are evenly distributed throughout the cake, toss them in a tablespoon of flour before folding them into the batter. This will prevent them from sinking to the bottom.
Use fresh blueberries whenever possible.
Do not overmix the batter, which yields a dense cake. Mix until the ingredients are just combined for a light and fluffy texture.
If you prefer a nutty crunch, sprinkle chopped walnuts or almonds over the streusel topping before baking.
Do not bake this blueberry coffee cake too long. Once a toothpick inserted comes out clean, the cake is done baking.
For an extra touch of indulgence, drizzle a simple glaze made of powdered sugar and lemon juice over the cooled cake.
Flavor Variations & Add-Ins
While the classic blueberry coffee cake recipe is a delightful treat in itself, you can experiment with various flavor combinations to suit your preferences.
Consider substituting blueberries with raspberries, strawberries, or even chopped peaches for a delightful twist.
Or, use a combination of berries.
For those who enjoy a touch of warmth and spice, try adding a hint of cinnamon or nutmeg to the cake batter.
Make a simple lemon glaze for the top! Simply combine powdered sugar with lemon juice.
The possibilities are endless, allowing you to personalize this coffee cake to your liking.
How to Serve & Store
Blueberry coffee cake is a versatile treat that can be enjoyed at any time of the day.
Serve it warm or at room temperature for breakfast or brunch.
It also makes for a tasty dessert or an afternoon pick-me-up alongside a cup of tea. As the name suggests, serve with hot coffee.
For dessert, feel free to top with vanilla ice cream or whipped cream.
To store, keep it in an airtight container for up to 3 days.
Freeze for 1 month if needed.
Frequently Asked Questions
Coffee cake is different from regular cake. First of all, coffee cake usually has a streusel topping. In addition, coffee cake does not have frosting.
No, there is no actual coffee in coffee cake. This breakfast cake pairs well with coffee, hence the name.
I do not recommend using frozen blueberries unless thawed and squeezed out. Frozen berries tend to have a lot of extra moisture as they thaw. If you only have frozen berries, thaw completely. Then, use a paper towel to blot out the excess moisture. In addition, the berries may run and create a more blue cake.
Hand Mixer: Use this electric mixer to cream the butter and sugar together.
KitchenAid Stand Mixer: This stand mixer is great for baking!
Pre-Cut Parchment Paper Sheets: These parchment paper sheets are great for lining pans.
Pyrex 3 Glass Mixing Bowls: Use these glass bowls for mixing the ingredients together.
Pyrex Glass Measuring Cups: These measuring cups are great for baking.
8 Inch Baking Pan: This square pan is great for making blueberry coffee cake.
You May Also Like
- Blueberry Cookies
- Vegan Chocolate Chip Muffins
- Gluten Free Blueberry Muffins
- Coffee Cookies
- Blueberry Cheesecake Cookies
If you make this blueberry coffee cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Blueberry Coffee Cake
Blueberry Coffee Cake
- First, preheat your oven to 375 degrees Fahrenheit. Line an 8 inch by 8 inch baking dish with parchment paper.
- Make the cake batter first. In a bowl, add butter and sugar. Use an electric mixer to cream together.
- Then, add in the egg, lemon extract, and whole milk. Stir to combine.
- Add in the flour and baking powder. Stir to combine.
- Toss the blueberries in 1 tablespoon of flour. This helps prevent them from sinking. Very gently fold into the cake batter.
- Add the cake batter to the parchment lined pan. Carefully smooth into an even layer. Then, make the streusel topping.
- Combine all streusel ingredients in a bowl. Use a pastry cutter, a fork, or your fingers to mix together. This mixture will be crumbly and not uniform.
- Spread this streusel topping on top of the cake batter.
- Bake in the preheated oven for 25 to 28 minutes or until a toothpick inserted comes out clean.
- Finally, remove the coffee cake from the oven. Fully cool before slicing into.
- Both gluten free 1 to 1 flour and all purpose flour work in this recipe.
- For these photos, I used gluten free flour.
- The coffee cake batter will be pretty thick.
- Coat the blueberries in some extra flour to prevent them from sinking.
- Do not use frozen blueberries unless fully thawed and moisture has been squeezed out.
- Use a fork or pastry cutter to mix the topping. It will be crumbly.
- Do not bake too long. Once a toothpick inserted comes out clean, remove it from the oven.
- Allow the coffee cake to fully cool before slicing and serving.
- Store in an airtight container for up to 3 days at room temperature.
- Freeze for up to 1 month.
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