Introduction
Blueberry Coffee Cake is one of those timeless recipes that feels comforting, familiar, and always welcome on the table. I love making this cake when I want something cozy that works just as well for breakfast as it does for an afternoon treat. The tender, buttery cake paired with juicy blueberries and a crumbly streusel topping creates the perfect balance of sweetness and texture. As it bakes, the aroma fills the kitchen with warmth, making it almost impossible to wait for it to cool. What makes this recipe special is its versatility. It is simple enough for everyday baking yet elegant enough to serve for brunch or guests. I have baked this cake for family gatherings, quiet weekends, and special mornings, and it never disappoints. If you enjoy soft cakes with fruit and a classic crumb topping, this blueberry coffee cake is a recipe you will return to often.
Why You’ll Love This Recipe
This recipe is easy to prepare, uses simple ingredients, and delivers consistent results. The cake stays moist, the blueberries add bursts of freshness, and the streusel topping provides a delicious buttery crunch. It is perfect for breakfast, brunch, or dessert.
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Blueberry Coffee Cake – Soft, Buttery, and Bursting with Berries
- Total Time: 1 hour
- Yield: 9 servings
- Diet: Vegetarian
Description
Blueberry coffee cake is a soft, buttery cake studded with juicy blueberries and topped with a sweet cinnamon crumb streusel, perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted (for streusel)
Instructions
- Preheat the oven to 175°C (350°F) and grease an 8×8-inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Gently fold in blueberries.
- Spread batter evenly into the prepared pan.
- In a small bowl, mix brown sugar, flour, cinnamon, and melted butter to form streusel.
- Sprinkle streusel evenly over the batter.
- Bake for 40–45 minutes until a toothpick inserted comes out clean.
- Cool slightly before serving.
Notes
- Toss blueberries in a little flour to prevent sinking.
- Frozen blueberries can be used without thawing.
- Store covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
Flour provides structure while keeping the cake tender and soft.
Butter
Butter adds richness and creates a moist, flavorful crumb.
Sugar
Sugar sweetens the cake and helps create a soft texture.
Eggs
Eggs bind the ingredients and give the cake structure.
Milk
Milk adds moisture and ensures a smooth batter.
Baking Powder
Baking powder helps the cake rise evenly.
Salt
Salt balances the sweetness and enhances flavor.
Blueberries
Blueberries add natural sweetness and bursts of juicy flavor throughout the cake.
Brown Sugar
Brown sugar is used in the streusel topping, adding depth and caramel notes.
Cinnamon
Cinnamon adds warmth and enhances the streusel flavor.
Vanilla Extract
Vanilla rounds out the flavors and adds subtle sweetness.
Directions
Begin by preheating the oven and greasing a baking pan. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well, then stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing until just combined. Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared pan and spread evenly. In a small bowl, mix brown sugar, flour, cinnamon, and butter until crumbly. Sprinkle the streusel evenly over the batter. Bake until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before serving.
Equipment needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves eight people. Preparation takes about 15 minutes, and baking time is approximately 40 minutes.
Storage/reheating
Store blueberry coffee cake in an airtight container at room temperature for up to two days or refrigerate for up to four days. Reheat slices briefly to enjoy warm.
Variations and Customizations
Blueberry Coffee Cake is easy to customize. You can substitute part of the blueberries with raspberries or blackberries for variety. Lemon zest added to the batter brings a bright citrus note that pairs beautifully with blueberries. For extra crunch, add chopped nuts to the streusel topping. If you prefer a lighter cake, use Greek yogurt or sour cream in place of part of the milk. This cake can also be baked in a round pan or as muffins with adjusted baking time.
Nutrition and Dietary Info
This cake provides carbohydrates for energy and contains fruit from blueberries. While it is a sweet treat, it can be enjoyed in moderation as part of a balanced diet.
Expert Tips & Customizations
Blueberry Prep
Toss blueberries lightly in flour to prevent sinking.
Gentle Mixing
Avoid overmixing to keep the cake tender.
Even Streusel
Distribute topping evenly for consistent texture.
Cooling Time
Allow the cake to cool slightly before slicing.
FAQs
Can I use frozen blueberries?
Yes, add them frozen and do not thaw first.
Does this cake need coffee?
No, it is called coffee cake because it pairs well with coffee.
Can I make this ahead of time?
Yes, it stores well and reheats easily.
Can I freeze blueberry coffee cake?
Yes, wrap tightly and freeze for up to two months.
Why is my cake dense?
Overmixing can cause a dense texture.
Can I make it gluten-free?
Use a gluten-free flour blend suitable for baking.
What pan size works best?
A square or round baking pan works well.
Can I add glaze?
Yes, a light vanilla glaze is a nice addition.
How do I keep blueberries from bleeding?
Gently fold them into the batter.
Is this recipe kid-friendly?
Yes, it is soft, sweet, and full of fruit.
Conclusion
Blueberry Coffee Cake is a classic, comforting bake that combines a tender crumb, juicy berries, and a buttery streusel topping. Easy to make and endlessly versatile, it is the perfect recipe for relaxed mornings, brunch gatherings, or anytime you want a slice of homemade comfort.
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