Blueberry Coffee Cake with Crumble Topping

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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!

A slice of blueberry coffee cake on it's side showing the three layers.

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!

A slice of blueberry coffee cake with crumble topping on a white plate.

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.

A piece of blueberry coffee cake on a fork.

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!

A slice of blueberry coffee cake with crumble topping drizzled with a glaze.

Optional Glaze

If you want to make your blueberry coffee cake truly decadent, go ahead and add a glaze on top, too!

Ingredients

Powdered Sugar (Confectioner’s Sugar)
Milk

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.

A piece of blueberry coffee cake on a fork next to a slice of 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.

Overhead photo of a slice of blueberry coffee cake on it's side showing the layers,

Common Questions About This Blueberry Coffee Cake Recipe

What makes coffee cake different from cake?

Unlike regular cakes, coffee cakes always contain a crumble or streusel topping.

Is coffee cake for coffee?

Yes! Contrary to popular belief, coffee cake does not contain any coffee. Instead, it is meant to be enjoyed alongside the warm beverage.

Do you eat coffee cake warm or cold?

You can enjoy coffee cake warm or cold! It tastes great either way.

A fork slicing through a piece of blueberry coffee cake on a white plate.

More Fruit-Filled Dessert Recipes

Print Recipe

5 from 1 vote

Blueberry Coffee Cake with Crumble Topping

Prepare this blueberry coffee cake with a crumble topping and powdered sugar glaze for a sweet, satisfying breakfast or dessert!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: All American

Keyword: baking, blueberries, blueberry, blueberry coffee cake, blueberry coffee cake recipe, coffee cake, gluten free, healthy blueberry coffee cake, monk fruit sweetener

Servings: servings

Calories: 240kcal

Author: Sammi Ricke

Cost: $5.00

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.

Video

Notes

Substitutes – Monk fruit sweetener may be substituted for the sugar in this recipe. However, using all monk fruit sweetener in the topping results in a harder crust-like topping rather than a loose crumble topping. I prefer to use monk fruit sweetener in the cake and use regular white sugar in the topping. Plant based butter, non-dairy milk and gluten free 1:1 baking flour may be substituted, if needed.

Optional Glaze – Mix ¼ cup powdered sugar with 1 teaspoon milk until a thin glaze forms (add more powdered sugar or milk, if needed) and drizzle over cake when ready to serve.