This Blueberry Coffee Cake recipe is bursting with juicy blueberries and topped with a buttery streusel. It’s perfect with a morning coffee or as a sweet afternoon snack. A beautiful weekend treat or addition to your holiday brunch menu, this coffee cake is sure to become a new favorite!
Love waking up to a slice of coffee cake? You’ll want to try these ones next: Banana Bread Coffee Cake and Caramel Apple Coffee Cake.
Blueberry Coffee Cake Recipe
If you’re like me, you know there’s nothing better than starting the day with a warm, freshly baked coffee cake – especially one bursting with juicy blueberries and topped with a sweet buttery streusel. This blueberry coffee cake has become a staple for my family, not just because it’s delicious, but because it has the perfect balance of sweet and tangy with that tender crumb we all crave.
Whether I’m looking for a treat to pair with my morning coffee, a sweet snack for an afternoon pick-me-up, or even a dessert to share with friends, this recipe never fails to disappoint. In fact, I usually get asked for the recipe!
What makes this coffee cake so special is its versatility and simplicity. With a few pantry staples and a pint of fresh or frozen blueberries, you can whip up this delightful treat in no time. The cake is light, fluffy, and has just the right amount of sweetness, while the streusel adds that irresistible crunch on top that will keep you coming back for a second piece…or third.
Why You’ll Love This Blueberry Coffee Cake Recipe
- Easy to Make: This blueberry coffee cake comes together with just a few simple ingredients and minimal effort, making it perfect for both beginners and experienced bakers.
- Bursting with Flavor: With its tender, buttery crumb, juicy blueberries, and a sweet cinnamon streusel topping, every bite is packed with deliciousness. The balance of sweet and tart makes it the perfect treat for any time of day!
- Perfectly Moist and Tender: Thanks to the milk and butter in the batter, this coffee cake stays moist and tender for days. The soft, fluffy texture pairs perfectly with the slightly crisp streusel topping, making each bite a delightful contrast of flavors and textures that will have you reaching for another slice.
Don’t have blueberries on hand? No worries – this recipe is forgiving and works beautifully with any berries or fruits you have around.
How to Make Blueberry Coffee Cake
Ready to bring this blueberry coffee cake to life? Just follow these easy steps to mix, bake, and enjoy a delicious homemade treat in no time! As always, you can find the full printable recipe card at the end of this post.
Coffee Cake
- Whisk together flour, baking powder and salt.
- Beat the butter and sugar until light and fluffy in a separate bowl
- Mix in eggs, vanilla and almond extracts.
- Add flour mixture and milk in two batches until just combined.
- Toss the blueberries with flour.
- Add the flour coated berries to the batter and gently stir to combine.
- Pour batter into 9 inch square pan.
Crumble Topping
- Add butter, brown sugar, flour, cinnamon and salt to a medium bowl.
- Use a pastry blender, or a fork to cut in the butter until ingredients are combined and crumbly.
- Stir in sliced almonds.
- Sprinkle crumble evenly over cake batter.
- Bake cake for 40 to 45 minutes.
Recipe Notes:
I love the blueberry almond flavor combo, but feel free to omit the nuts if needed…and you’ll still have delicious results!
Storage Information
Room Temperature: Let the coffee cake cool completely before wrapping it tightly in plastic wrap or aluminum foil. You can store it at room temperature for up to 3 days.
Freezer: Place it in an airtight container or wrap it well with plastic wrap and freeze it for up to 3 months. To enjoy, simply thaw at room temperature or reheat in a preheated oven at 350°F (175°C) for about 10 minutes to refresh its texture.
Variations to Try
- Swap out the blueberries for a mix of raspberries, blackberries, or strawberries.
- Add a teaspoon of lemon zest to the batter to brighten the flavor and complement the blueberries.
- Stir in a handful of chopped nuts like pecans or walnuts, or sprinkle some ground cinnamon or nutmeg into the batter.
- For an extra burst of flavor, swirl a few tablespoons of blueberry or strawberry jam into the batter before baking.
- Add a layer of sweetened cream cheese filling in the middle of the cake for a creamy, indulgent surprise.
- Drizzle a simple glaze made from powdered sugar and milk over the cooled cake for an added touch of sweetness.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be sure to fold them into the batter gently to avoid turning it blue. There’s no need to thaw them beforehand.
Can I add nuts or other mix-ins to this recipe?
Definitely! Feel free to add chopped nuts, chocolate chips, or other fruits to the batter. Just remember to adjust baking times if you add substantial extra ingredients.
Trish’s Tips
- Mix the ingredients just until combined. Overmixing can make the cake dense and tough. It’s okay if there are a few lumps in the batter.
- Toss the blueberries in a small amount of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake.
- Allow ingredients like butter, eggs, and dairy to come to room temperature before mixing. This helps them blend together more smoothly.
More Blueberry Recipes to Try
- Blueberry Cookies
- Blueberry Ricotta Waffles
- Lemon Blueberry Bread
- Blueberry Cheesecake Danish
- Lemon Blueberry Bundt Cake
- Lemon Blueberry Crepes
Blueberry Coffee Cake
Equipment
Ingredients
Cake
- 1¾ cups all-purpose flour spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup milk
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour
Crumble Topping
- 4 tablespoons cup butter room temperature and chopped into small pieces
- ¼ cup brown sugar
- ½ cup all purpose flour spooned and leveled
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup sliced almonds
Instructions
For the Cake
- Preheat oven to 350°F and line a 9"x 9" cake pan with parchment paper (or lightly grease with butter).
- In a medium bowl, whisk together the flour, baking powder and salt, and set aside.1¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt
- In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy and fully combined.½ cup unsalted butter, 1 cup granulated sugar
- Add eggs, vanilla and almond extracts. Mix until well combined.2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.½ cup milk
- Rinse off the blueberries so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and one tablespoon of flour together. This flour coating will help prevent the blueberries from sinking to the bottom of your cake while baking.1 cup fresh blueberries, 1 tablespoon all-purpose flour
- Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
- Pour batter into pan and gently smooth until level.
Prepare Crumble
- Add chopped butter to a medium bowl, then add brown sugar, flour, cinnamon and salt.4 tablespoons cup butter, ¼ cup brown sugar, ½ cup all purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Use a pastry blender, or a fork to break the butter into even smaller pieces, while combining with other ingredients. Mix until ingredients are combined and crumbly, and no large chunks of butter remain.
- Add sliced almonds to crumble, stir, and then sprinkle crumble evenly over cake batter.¼ cup sliced almonds
Bake
- Bake cake in pre-heated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
Notes
Nutrition
Originally published April 6, 2018.
can I use regular milk instead of lactose intolerant milk?
Absolutely! We love this recipe with whole milk.
This looks delicious . . . . our blueberries aren’t ripe yet. Has anyone made this using frozen blueberries?
This recipe can be made with frozen blueberries, no problem at all.