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This Blueberry Coffee Cake is soft, buttery, and bursting with fresh blueberries. Sprinkle on a crunchy cinnamon crumb topping and sit down to a delicious breakfast, brunch, or a cozy dessert in no time!
Recipe Ingredients
- Blueberries
- All purpose flour
- Baking powder
- Salt
- Egg
- Granulated sugar
- Unsalted butter
- Milk
- Light brown sugar
- Cinnamon
See the recipe card for full information on ingredients and quantities.
How to Make Blueberry Coffee Cake
- Coat The Berries: In a small bowl, coat the blueberries with flour. Set aside.
- Make The Flour Mixture: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Make The Wet Mixture: In a large mixing bowl, cream together the sugar, butter, and egg on medium-high speed with a hand mixer for 1-2 minutes. Add the milk and mix on low speed until smooth.
- Combine The Cake Batter: Add the flour mixture into the wet ingredients and stir just until mixed. Gently fold in the flour-coated blueberries. Spread the batter with a spatula into the prepared pan.
- Create The Crumble: Combine the brown sugar, flour, butter, and cinnamon until crumbly. Sprinkle on top of the coffee cake batter.
- Bake: Bake at 350 degrees Fahrenheit until a toothpick comes out with just a few crumbs. Remove from the oven and let it sit in the pan for 10 minutes before turning it out on a wire rack.
- Serve: Serve with coffee, tea, or even a scoop of vanilla ice cream. Enjoy!
Recipe Tips
- Toss berries in flour first – This keeps them from sinking to the bottom of the batter.
- Don’t overmix – Stir just until the flour disappears to avoid a dense or dry cake.
- Use room temperature ingredients – Butter, milk, and egg mix more evenly, creating a smoother batter and better texture.
- Check for doneness early – Start testing with a toothpick a few minutes before the timer ends. You want a moist blueberry coffee cake with crumbs—not a dry cake!
- Customize your cake – Swap in your favorite fresh fruits, like raspberries, strawberries, blackberries, diced peaches, or chopped apples. For a fun twist, try adding a handful of chocolate chips or cinnamon chips, or mix in a bit of lemon zest to bring a fresh, citrusy brightness to each bite.
Storage Instructions
- Room Temperature: Store leftover coffee cake in an airtight container at room temperature for up to 2-3 days. It will stay fresh and moist, but be sure to keep it covered to prevent it from drying out.
- Refrigeration: To extend its shelf life, store the coffee cake in the fridge for up to 1 week. Make sure it’s wrapped tightly or kept in an airtight container to maintain its texture and flavor.
- Freezing: For longer storage, freeze the cake! Wrap it tightly in plastic wrap, then aluminum foil, and store in a freezer-safe container. It will keep for up to 3 months. When you’re ready to enjoy, let it thaw in the fridge overnight, then bring it to room temperature before serving.
More Easy Cake Recipes
- Apple Dump Cake
- Chocolate Lasagna
- Lemon Icebox Cake
- Pineapple Upside Down Cake
- Apple Crumb Cake
- Cinnamon Roll Cake
If you tried this Blueberry Coffee Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Blueberry Coffee Cake
Serves — 9
This homemade blueberry coffee cake has it all—moist, tender, and packed with flavor. Juicy berries, a soft buttery crumb, and a sweet, crumbly topping. A crowd-pleasing favorite for breakfast or dessert!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Video
Ingredients
- 1½ cups blueberries
- 2 cups all-purpose flour plus 4 tablespoons, divided
- 2 tsp baking powder
- ½ tsp 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 tsp 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.1½ cups blueberries, 2 cups all-purpose flour
- 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.2 tsp baking powder, ½ tsp salt
- In a large bowl cream together the sugar, ¼ cup butter and egg on medium-high speed with a hand held mixer for 1-2 minutes. Add the milk and mix on low speed until smooth, 1-2 minutes.1 egg, ¾ cup sugar, ¼ cup unsalted butter, ½ cup milk
- Next 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 it is crumbly. Sprinkle on top of the coffee cake batter.¾ cup brown sugar, 2 tsp cinnamon
- Bake for 30-35 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.
Jenn’s Notes
Tips:
- Be sure to actually cream together the sugar and butter. How do you cream together ingredients? What does it mean to cream? It is more than just mixing them together, you are blending them to create a fluffy yellow mixture. Make sure your butter is at room temperature. The butter should be soft, but not melted. Slice the butter into small cubes and place it in the bowl with your sugar. Gently mash the butter using the tines of a fork. Then use a wooden spoon to mix together the sugar and butter until you it has almost doubled in size and has a light yellowish color.
- All ovens are going to bake a little differently. You need to watch your cake so you get that perfect moist finish. You can tell when the cake is done when a toothpick inserted in the center comes out clean (but not totally dry). If you have a few crumbs on the toothpick, that is fine! Just not sticky and wet!
- Consider testing your coffee cake about 5 minutes before the end of the baking time, just to be sure to not over cook it. Nothing is worse than a dry coffee cake.
- Experiment with other mix-ins! Any type of fresh fruit can be substituted in. We have been known to throw in some chocolate chips or cinnamon chips for fun.
- Try adding a streusel topping. Streusel makes everything yummier!
- Cut with a serrated knife for neat pieces.
Nutrition Info
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
looks amazing, smells amazing but the time to bake is way off. I at first had it in my oven for 30 minutes had to add an additional 5. checked when timer went off and still pretty wet, added an additional 8 minutes after that I am still in for another 10 minutes. Timing is way off
tried this recipe. batter became thicker than bread dough, had to add more milk. not impressed with the results. followed recipe exactly
It came out like bread won’t make again