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This Blueberry Coffee Cake is an old-fashioned recipe that withstands the test of time! Fresh blueberries with just a hint of cinnamon. So moist and filled with blueberries, it makes the perfect breakfast or afternoon coffee break.
If you love blueberries as much as I do, don’t miss out on our Blueberry Crumble Bars or our Easy Blueberry Muffins!
Easy Blueberry Coffee Cake
Last week we went blueberry picking with my niece and nephew. Blueberry season was running a little bit late this year, which worked out perfectly for me! We have been traveling so much, I was worried that we missed it!
Thank goodness we didn’t and I was able to get tubs of perfectly sweet and ripe blueberries.
Now that I have all of these delicious blueberries, I needed to find the perfect recipe to make with them!
One of my favorite times of the day is my quiet afternoon coffee time. So I thought it would be perfect to make a blueberry coffee cake to enjoy with my cup of joe!
What is Coffee Cake?
Despite the name, a coffee cake does not actually contain coffee. A coffee cake is typically a cake that is served with coffee. Many times it is a single layer cake, often flavored with fruit or cinnamon, or in the case of our blueberry coffee cake, it is flavored with both!
Can You use Frozen Blueberries?
Yes, you can use frozen blueberries in this recipe, however, I much prefer fresh blueberries. While blueberries are not always in season, typically you can find them all year round! So you don’t need to wait until summer for this delicious dessert cake.
Blueberry Coffee Cake 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
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How to Make Blueberry Coffee Cake
Our blueberry coffee cake recipe is super easy and only will take you about 15 minutes to prepare. See our tips below to make sure your cake stays nice and moist and not overcooked!
- Spray baking pan with non-stick cooking spray.
- Add flour to the blueberries and gently stir to coat blueberries with flour. In another bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the sugar, butter, egg and milk. Add the dry ingredients and stir just until mixed.
- Gently stir in the flour-coated blueberries.
- Mix together the topping ingredients of brown sugar, flour, butter and cinnamon until it is crumbly. Sprinkle on top of the coffee cake batter.
- Bake for 35-40 minutes or until the cake tester comes out with just a few crumbs on it.
Tips for the Perfect Moist Coffee Cake
To make a moist coffee cake be sure to follow these easy pro 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.
More Easy Cake Recipes
- Apple Dump Cake
- Chocolate Lasagna
- No-Bake Pumpkin Pie
- Lemon Icebox Cake
- No-Bake Oreo Cream Pie
- Easy Ice Cream Pie
- Pineapple Upside Down Cake
- Eclair Cake
- Apple Crumb Cake
- Blueberry Crumb Bars
- Cinnamon Roll Cake
Blueberry Coffee Cake
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.
- 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 hand held mixer for 1-2 minutes. Add the milk and mix on low speed until smooth, 1-2 minutes.
- 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.
- Bake for 35-40 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.
Jenn’s Notes
- 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.
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Nutrition Info
Our blueberry coffee cake is sure to quickly become a regular dessert in your rotation. It is a quick and easy recipe that will continue to be passed down from generation to generation!
