This Blueberry Coffee Cake recipe is fluffy, moist, and studded with blueberries in every bite. Topped with a crumble topping and powdered sugar glaze, it’s perfect for breakfast or dessert!
How to Make the Best Blueberry Coffee Cake Recipe
Coffee cake recipes are our go-to for every occasion! From bridal showers to holiday parties and potlucks, they’re always guaranteed to please a crowd. And this blueberry coffee cake recipe is one of our absolute favorite varieties!
Easy to prepare, it’s tender, flavorful, and customizable. You can even prepare it in advance.
Enjoy it as a satisfying dessert. Or, treat yourself to a sweet breakfast cake with a warm cup of coffee. There’s no better way to start the day!
Ingredients
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details!
Cake Batter
- All-Purpose Flour – If needed, you can substitute a 1:1 gluten-free all-purpose flour to keep this recipe gluten-free.
- Granulated Sugar – You can substitute monk fruit sweetener to keep the sugar content lower.
- Baking Powder (aluminum free) – Make sure it’s fresh! This helps the cake become light and fluffy.
- Eggs – These add a richer flavor and provide structure to the cake, helping it hold its shape.
- Milk – Whole milk will yield the richest taste, but low-fat or dairy-free milk will also work.
- Melted Butter – Unsalted butter is best. Or, opt for plant-based butter if needed.
- Blueberries – Use fresh blueberries or frozen blueberries!
Streusel Topping
- Flour – Forms the base of the topping. Again, if needed, gluten-free flour will work.
- Sugar – We don’t recommend using a sugar substitute for the topping as it tends to become grainy.
- Oatmeal – Rolled oats add a satisfying crumbly texture.
- Butter – Adds a rich flavor.
Instructions
Before you begin, be sure to preheat your oven, and grease a glass pan with non-stick cooking spray!
- Mix the dry ingredients. Add the flour, baking powder, sugar, and salt in a large mixing bowl. Set it aside.
- Whisk the wet ingredients. In a separate bowl, whisk the milk, melted butter, and eggs.
- Combine the wet and dry ingredients. Pour the wet ingredients into the bowl with the flour mixture. Mix just until no streaks remain.
- Transfer. Pour the cake batter into the prepared pan. Sprinkle the blueberries on top, and set it aside.
- Prepare the topping. In a third bowl, add all the ingredients for the topping. Use a pastry cutter, fork, or your hands to cut the butter into the mixture. A crumbly, sand-like texture will form!
- Add the topping. Sprinkle the crumb topping evenly on top of the cake batter.
- Bake. Transfer the pan to the oven, and bake until the cake is fluffy. A toothpick inserted into the center should come out clean.
- Cool. Allow the cake to cool slightly. Then, slice, and serve!
Optional Glaze
If you want to make your blueberry coffee cake truly decadent, go ahead and add a glaze on top, too!
Ingredients
Instructions
- Mix the ingredients in a small bowl until a smooth glaze forms.
- Add more powdered sugar or milk as needed until you achieve your desired consistency.
- Drizzle the glaze over your cooled blueberry cake.
Flavor Variations
Feel free to experiment with different ingredients and flavor combinations to make this blueberry coffee cake recipe your own!
- Swap the Berries – Replace the blueberries with any other berries you like best such as strawberries, raspberries, or blackberries.
- Add Extracts – Incorporate vanilla extract or almond extract for extra depth.
- Include Spice – Add a dash of cinnamon, nutmeg, or allspice to incorporate warmth into the cake.
- Add Citrus – Mix lemon juice or lemon zest into the batter for a refreshing touch of citrus.
- Make Muffins – Pour the batter into a greased muffin pan instead! Fill the cups ⅔ of the way full, and adjust the baking time as needed for blueberry coffee cake muffins.
How to Store
Once cooled, you can store leftover coffee cake in an airtight container at room temperature for up to three days.
You can also freeze leftovers for up to three months! To do so, double-wrap the cake with plastic wrap and aluminum foil, and transfer it to a sealable bag. Thaw in the fridge overnight before serving.
Common Questions About This Blueberry Coffee Cake Recipe
Unlike regular cakes, coffee cakes always contain a crumble or streusel topping.
Yes! Contrary to popular belief, coffee cake does not contain any coffee. Instead, it is meant to be enjoyed alongside the warm beverage.
You can enjoy coffee cake warm or cold! It tastes great either way.
More Fruit-Filled Dessert Recipes
Blueberry Coffee Cake with Crumble Topping
Equipment
Ingredients
Cake Batter
- 1 cup flour
- 1/2 cup monk fruit sweetener or white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 2 Tablespoons oil or melted butter
- 2 cups blueberries
Topping
- 1/2 cup flour
- 1/2 cup white sugar or monk fruit (See notes as to why I prefer regular sugar in the topping)
- 1/2 cup oatmeal
- 1/4 cup cold butter
Instructions
- Preheat the oven to 375 F. Spray non-stick cooking spray in an 8×8 glass pan. Set aside.
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.1 cup flour, 1/2 cup monk fruit sweetener or white sugar, 2 teaspoons baking powder, 1/4 teaspoon salt
- In a small mixing bowl, whisk together the milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and mix until combined.2 eggs, 1/2 cup milk, 2 Tablespoons oil or melted butter
- Pour the cake mixture into the greased pan then top with the blueberries.2 cups blueberries
- In another small bowl, add all the topping ingredients: flour, sugar, oatmeal and cold butter. Using a pastry cutter, fork, or your hands "cut" the butter into the dry mixture until a crumbly texture forms. Pour the crumb topping over the blueberries and smooth until level.1/2 cup flour, 1/2 cup white sugar or monk fruit (See notes as to why I prefer regular sugar in the topping), 1/2 cup oatmeal, 1/4 cup cold butter
- Bake for 45 to 50 minutes, uncovered, or until the cake is fluffy and a toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool for 30 minutes before slicing. Store leftovers in an airtight container at room temp for up to 3 days.
