Tender and moist, this Blueberry Coffee Cake will be your family’s new favorite. Loaded with fresh blueberries and topped with a crumbly cinnamon streusel, this coffee cake is perfect for breakfast or as a snack.
This Blueberry Coffee Cake Recipe is a delicious way to start your day. It’s the perfect balance of cake, fresh blueberries, and sweet, crunchy streusel. This melt-in-your-mouth cake is the perfect treat for breakfast or brunch. Who doesn’t want cake for breakfast?
It’s simple to throw together with simple ingredients. Guaranteed to make your friends and family reach for seconds, this blueberry-filled coffee cake will make breakfast a special occasion. For a sweet treat for breakfast, try my chocolate chip scones recipe, chocolate muffins recipe, or glazed donuts recipe.
WHAT YOU NEED TO MAKE THIS RECIPE
PRO TIPS FOR MAKING THIS RECIPE
- The butter should be soft enough to incorporate into the rest of the streusel topping effortlessly. It’s key for a crumbly, clumpy crumble topping.
- Careful not to over mix the streusel topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping of your blueberry coffee cake.
- The streusel topping gets toasty and brown. If you prefer it less toasty, cover the top of the coffee cake with foil at the 40-minute mark.
- Make sure to measure your flour correctly. I highly recommend always using a scale to measure. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- When adding the blueberries, use a spatula to fold them in gently. As the batter is quite thick, you don’t want to break apart the blueberries with the mixer.
- You should bring ingredients out of the fridge, such as eggs and milk, to room temperature. It’s much easier for ingredients to incorporate when they’re at room temperature.
- Swap with lime zest if you don’t have a fresh lemon to zest!
FREQUENTLY ASKED QUESTIONS
CAN I MAKE THIS AHEAD OF TIME?
If you want to start your morning with a fresh slice of blueberry coffee cake, make the batter as instructed and pour it into a buttered pan the night before. Cover and store in the refrigerator. Remove from refrigerator and bring to room temperature for around 30 minutes before adding the streusel topping and baking. This method works best if you use frozen blueberries because they do not need to thaw in the batter before cooking.
HOW DO I STORE LEFTOVER COFFEE CAKE?
This cake keeps for up to a week in the refrigerator. To keep it fresh, wrap it tightly or transfer it to an airtight container. Warm it up in the microwave or oven before serving.
If you’ve tried this Blueberry Coffee Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Blueberry Coffee Cake
Ingredients
- ¾ cup light brown sugar (165g)
- 1 cup all-purpose flour (120g)
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter softened and cubed
For the Coffee Cake:
- 2½ cups all-purpose flour (300g)
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter softened
- 1¼ cup granulated sugar (250g)
- 1 tablespoon lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup whole milk room temperature (160ml)
- 2 cups fresh blueberries (or frozen but do not thaw) (300g)
Instructions
For the Streusel Topping:
- In a medium mixing bowl, whisk together the brown sugar, flour, cinnamon, and salt. Add the butter. Using a fork or your fingers, incorporate the butter into the dry mixture until a crumbly texture forms. (The mixture should clump together when squeezed, but crumble easily). Chill until ready to use.
For the Coffee Cake:
- Preheat the oven to 350°F. Butter a 9-inch square baking pan or spray with baking spray.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and lemon zest. Beat on high speed until light and fluffy, about 4 minutes. Add one egg at a time, beating until each is fully incorporated before adding the next. Stop occasionally and scrape down the bowl. Beat in vanilla until thoroughly combined.
- With the mixer on low speed, add a third of the flour mixture to the butter mixture. Add half of the milk and beat until just incorporated. Repeat, alternating with the remaining milk and flour mixture. Fold in blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with streusel topping.
- Bake for 55 minutes or until a wooden pick inserted into the center of the cake comes out clean. Let cool for at least 15 minutes before slicing and serving.
Notes
- The butter should be soft enough to incorporate into the rest of the streusel topping effortlessly. It’s key for a crumbly, clumpy crumble topping.
- Careful not to over mix the streusel topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping.
- The streusel topping gets toasty and brown. If you prefer it less toasty, cover the top of the coffee cake with foil at the 40-minute mark.
- Make sure to measure your flour correctly. I highly recommend always using a scale to measure. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- When adding the blueberries, use a spatula to fold them in gently. As the batter is quite thick, you don’t want to break apart the blueberries with the mixer.
- You should bring ingredients out of the fridge, such as eggs and milk, to room temperature. It’s much easier for ingredients to incorporate when they’re at room temperature.
- Swap with lime zest if you don’t have a fresh lemon to zest!
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