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Blueberry Coffee Cake

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close up shot of slices of blueberry coffee cake piled on top of each other on a plate
Sweet juicy berries are the stars in this scrumptious coffee cake. The crunchy, cinnamony crumb topping makes it perfect for gobbling up.
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Sweet and delicious, this blueberry coffee cake is packed with fresh, juicy blueberries and topped with a sweet crumble topping to create a divine and decadent cake. We love how exceptional this traditional Southern recipe tastes for a morning treat or later in the day with a scoop of ice cream.

Coffee cake is a lovely way to add a sweet treat to your breakfast table. Check out our best coffee cake recipe with its sweet and simple glaze on top. Looking for more blueberry recipes? You have to try our blueberry cobbler, blueberry hand pies, blueberry cookies, or lemon blueberry bread. This blueberry dump cake is irresistible, as are our blueberry muffins with sour cream.


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BLUEBERRY COFFEE CAKE INGREDIENTS

You will need:

  • 1 ½ cup blueberries
  • 2 cups all-purpose flour plus 4 tablespoons, divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg, room temperature
  • ¾ cup sugar
  • ¼ cup unsalted butter plus 3 tablespoons, divided, softened/room temperature
  • ½ cup milk
  • ¾ cup brown sugar
  • 2 teaspoons cinnamon

SUBSTITUTIONS AND ADDITIONS

BERRIES: This great recipe would be yummy with other types of berries either to replace the blueberries or along with the blueberries. Try adding strawberries or raspberries as two delicious options.

LEMON: If you love a hint of lemon in your treats, blueberry pairs exceptionally well with lemon. Turn this recipe into a lemon blueberry coffee cake by adding a few drops of lemon extract, lemon juice or lemon zest for a tangy variation on this cake.

TOPPING: If you are serving this for breakfast, the crumb topping is perfect. If you would like to serve it for an afternoon snack, you can take it to the next delectable level with a drizzle of caramel sauce or whipped cream on top.

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HOW TO MAKE THIS BLUEBERRY COFFEE CAKE RECIPE

STEP ONE: In a small bowl, add 1 tablespoon of flour to the blueberries and gently stir to coat blueberries with flour. Set aside.

PRO TIP: Coating the blueberries in flour will help keep them suspended in the coffee cake while baking, so you will have a nice distribution throughout.

STEP TWO: In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt (whisking will remove any lumps in the flour). Set mixing bowl aside

STEP THREE: In a large bowl with an electric hand mixer or in the bowl of a stand mixer, cream together the sugar, ¼ cup butter, and egg on medium-high speed for 1 to 2 minutes. Add the milk and mix on low speed until smooth, 1 to 2 minutes. 

STEP FOUR: Add the dry ingredients and stir just until mixed.

PRO TIP: Do not over mix at this stage; you’ll want to beat until just combined each time you add more flour mixture.

STEP FIVE: Gently stir the flour-coated blueberries into the cake batter.

STEP SIX: Spread mixture evenly into an 8×8 square pan with sprayed nonstick spray.

PRO TIP: This batter is quite sticky. When transferring to the pan, add a sprinkle of flour to the dough and your hands to get it into the pan easier.

STEP SEVEN: In a small bowl, mix together with a fork the topping ingredients of brown sugar, 3 tablespoons flour, 3 tablespoons of butter, and cinnamon until crumbly. Sprinkle on top of the batter. 

STEP EIGHT: Bake in a preheated oven at 350°F for 35 to 45 minutes or until the cake tester comes out with just a few crumbs on it. Let it sit in the baking dish for 10 minutes before serving.

HOW TO SERVE

Serve this lovely breakfast cake for a weekend brunch. It is perfect alongside a warm cup of coffee, latte, or tea. This would also be a delicious cake to serve for company at afternoon tea, for a special occasion, or for dessert with a scoop of vanilla ice cream and whipped cream on top. Add our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side for a refreshing cold drink.

STORAGE

IN THE FRIDGE: You can store the coffee cake in the fridge in an airtight container for four to six days. Warm cake or serve it cold based on your preference.

IN THE FREEZER: To freeze the coffee cake, wrap it tightly with aluminum foil or plastic wrap and place it into a heavy-duty freezer bag. It will keep for two to three months.

Sweet juicy berries are the stars in this scrumptious coffee cake. The crunchy, cinnamony crumb topping makes it perfect for gobbling up. Serve it at brunch or afternoon tea, and you will have a sure crowd-pleaser.

FAQ

Can I use frozen blueberries instead of fresh blueberries?

Fresh or frozen blueberries would work fine in this recipe.

How do I store blueberry coffee cake?

You can store the coffee cake in the fridge for 4 to 6 days or in the freezer, well wrapped in plastic wrap for 2 to 3 months.

What should I serve with coffee cake?

Serve blueberry coffee cake for breakfast or brunch alongside a warm drink and other sweet pastry treats.

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close up shot of slices of blueberry coffee cake piled on top of each other on a plate

Blueberry Coffee Cake

5 from 2 votes
Sweet juicy berries are the stars in this scrumptious coffee cake. The crunchy, cinnamony crumb topping makes it perfect for gobbling up.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9

Ingredients
  

  • 1 ½ cup blueberries
  • 2 cups all-purpose flour plus 4 tablespoons (divided)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg room temperature
  • ¾ cup sugar
  • ¼ cup unsalted butter plus 3 tablespoons (divided, softened)
  • ½ cup milk
  • ¾ cup brown sugar
  • 2 teaspoons cinnamon

Instructions
 

  • Preheat the oven to 350°F.
  • Spray an 8×8 baking pan with nonstick spray and set aside.
  • In a small bowl, add the 1 tablespoon of flour to the blueberries and gently stir to coat blueberries with flour. Set aside.
  • In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt (whisking will remove any lumps in the flour). Set aside
  • In a large bowl cream together the sugar, ¼ cup butter, and egg on medium-high speed with a handheld mixer for 1 to 2 minutes. Add the milk and mix on low speed until smooth, 1 to 2 minutes.
  • Add the dry ingredients and stir just until mixed.
  • Gently stir in the flour-coated blueberries.
  • Spread mixture evenly into the prepared pan.
  • In a small bowl mix together with a fork the topping ingredients of brown sugar, 3 tablespoons flour, 3 tablespoons of butter, and cinnamon until crumbly. Sprinkle on top of the coffee cake batter.
  • Bake for 35 to 40 minutes or until the cake tester comes out with just a few crumbs on it. Let it sit in the pan for 10 minutes before serving.

Video

Nutrition

Calories: 312kcal | Carbohydrates: 61g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 150mg | Potassium: 191mg | Fiber: 2g | Sugar: 38g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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