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Blueberry Coffee Cake is the cake you didn’t know you needed in your life. Topped with a perfectly crispy sweet and buttery topping over top of a fluffy white cake filled with molten blueberry. Can one single breakfast treat get more tasty?
You know what my favorite breakfast is? A slice of coffee cake with a nice big steaming cup of coffee. This blueberry coffee cake is definitely my kind of breakfast. I don’t know what it is but lately all I want to do is make cakes because I can’t stop craving them!
My dreams are made of cakes. Hmm…weird, I know. I should have been a baker. And once you try your first bite if this cake, you’ll agree. You’ll think you should’ve been a baker too!
What’s The Deal With Coffee Cake?
While sometimes “coffee cake” does refer to a cake flavored with coffee, it’s usually referring to a slice of cake to be enjoyed with a cup o’ joe. That’s exactly what this recipe is! There is no coffee in the ingredients.
This style of “cake” is actually more similar to a sweet bread, and is a fantastic accompaniment with your coffee (or tea!) to start your day off right.
Ingredients In Blueberry Coffee Cake
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Dry ingredients – All purpose flour, salt, and baking powder.
- Wet ingredients – Butter, eggs, white sugar, milk, and vanilla extract.
- Topping – Brown sugar and cinnamon. We’re also going to incorporate some flour and butter into this element of our dessert.
- Blueberries – Fresh blueberry are preferred but if frozen is all you have on hand feel free to incorporate those instead!
How To Make Blueberry Coffee Cake
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Heat oven: To 350 degrees F (175 degrees C). Coat a round 8-inch cake pan or bundt pan well with cooking spray.
- Make the streusel topping: Mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in the 1/2 cup butter; topping mixture will be crumbly. Set aside.
- Prep the berries: Coat berries with 1 tablespoon flour.
- For the cake: Beat 1/2 cup butter in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons and spread it as much as possible. Cover with streusel topping.
- Bake the cake: Transfer the cake to the preheated oven for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Transfer the cake onto a plate after the cake has cooled, and serve.
What Else Can I Mix Into My Blueberry Coffee Cake?
While I think the simplicity of the blueberries with that clean sweet flavor of our perfectly moist cake in this recipe is so good, you are free to make your own perfect version. You can even leave the mix-ins out if that’s what you prefer!
Try these awesome substitutes out:
SWEETS
- Chocolate chips
- White chocolate chips
- Butterscotch chips
- Peanut butter chips
- Toffee bits
FRUIT:
- Raspberries
- Blackberries
- Saskatoon berries
- Pitted cherries
NUTS:
- Sliced almonds
- Pecans
- Cashews
- Macadamia nuts
How Can I Tell When My Coffee Cake Is Done Baking?
I always go for the toothpick test when making cakes, muffins, quick breads, etc. Insert a toothpick into the thickest part of the cake, and if it pulls out clean, your cake is all done. It can be a little more difficult when baking with melty fillings such as chocolate chips, because you almost always hit one when you insert the toothpick into the cake.
Take a close look at that toothpick. Do you see any lighter colored batter on it? Leave it for another 5-10 minutes at a time until no batter sticks to the toothpick. Do you just see some melty chocolate on the toothpick? Great! Your cake is done.
Can I Use Frozen Berries?
The beauty of using blueberries in baking is that they can almost always be subbed for fresh, they almost bake down better that way! Just take the blueberries out of the freezer a few minutes before you assemble your filling.
If you’re using frozen blueberries just be sure to rinse them well and pat them dry before incorporating into your batter. If you find the berries keep sinking into your batter then lightly coat them with dry flour before assembling.
Tips For Making The Best Coffee Cake
- The filling and topping make this cake incredible, but you can cut down on the topping to save calories. In my mind though the topping is what makes it.
- Don’t over-bake! This type of cake is a bit more dense, and can dry out if it’s left in the oven too long.
- Let the cake cool on a wire rack vs cooling in the pan so the sides don’t get too dark.
- Use a serrated knife to cut slices to avoid squishing your pieces down.
What Type Of Pan Should I Bake My Coffee Cake In
I used an 8-inch round cake pan for this recipe. But if you don’t have that, don’t worry! Here are a few other options that will work for this recipe:
- Bundt pan
- Loaf pan
- 8 x 8 x 2″ square cake pan
Using different pans may affect the baking time, so keep an eye on your cake if you use one of these options.
How To Store Coffee Cake
This cake will last about 2 days at room temperature, or 1 week in your fridge. Wherever you decide to keep it, make sure you wrap it well in foil or plastic wrap so that this delicious cake doesn’t dry out.
Can I Freeze Coffee Cake
Yes, absolutely! You can store the blueberry coffee cake in your freezer for 2-3 months. Again, make sure it’s wrapped up really well with foil or plastic wrap. Baked goods are very susceptible to freezer burn. I also like to freeze this cake in individual slices to make thawing much easier.
More Delicious Desserts To Try:
- Vanilla Bundt Cake
- Carrot Cake
- Coconut Cake
- Chocolate Swiss Roll Cake
- Banana Nut Bread
- Zucchini Bread
- Chocolate Zucchini Bread
- Blueberry Cake
- Blueberry Bars
- Mardi Gras King Cake
Blueberry Coffee Cake
Ingredients
Streusel Topping
- 1 cup brown sugar packed
- ⅔ cup all-purpose flour
- 1 teaspoon cinnamon ground
- ½ cup butter unsalted
Cake
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour
- ½ cup butter unsalted
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 tablespoon all-purpose flour
- 1 cup blueberries fresh
Instructions
- To 350℉. Coat a round 8-inch cake pan or bundt pan well with cooking spray.
- Mix 1 cup brown sugar, ⅔ cup flour, and cinnamon in a medium bowl. Cut in the ½ cup butter; topping mixture will be crumbly. Set aside.
- Coat blueberries with 1 tablespoon flour.
- Beat ½ cup butter in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons and spread it as much as possible. Cover with streusel topping.
- Transfer the cake to the preheated oven for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Transfer the cake onto a plate after the cake has cooled and serve.
Tips & Notes:
- Storage: This cake will last about 2 days at room temperature, or 1 week in your fridge. Wherever you decide to keep it, make sure you wrap it well in foil or plastic wrap so that this delicious cake doesn’t dry out.
- You can store this cake in your freezer for 2-3 months. Make sure it’s wrapped up really well with foil or plastic wrap. Baked goods are very susceptible to freezer burn. I also like to freeze this cake in individual slices to make thawing much easier.
