Add a pop of freshness to your sweet treat line-up with this amazing Blueberry Coffee Cake. Juicy pockets for fresh blueberries burst throughout the most tender cake you've ever tasted, a hint of lemon brightens the whole thing up, and it's topped off with an irresistible cinnamon crumb topping.
Don't set any unnecessary limitations on this cake. It's just about as versatile as it gets. Whether it's breakfast, brunch, an afternoon tea or coffee treat, showers, or after-dinner dessert, it's got you covered. It also works beautifully with just about any fruit -- strawberries, blackberries, raspberries, and more!
HOW TO MAKE BLUEBERRY COFFEE CAKE
Blueberry Coffee Cake is super simple to make, yet addictively delicious. It is bound to become one of those go-to recipes you reach for time and time again this Summer. Let's get into it!
PREP THE PAN AND PREHEAT THE OVEN
For this recipe, you can use a 9" square pan or a 9" round cake pan. Regardless of which pan you're going to use, you will need to grease it with either cooking spray or butter and line the bottom with parchment paper. Don't worry about getting parchment paper on the sides of the pan; it's really just the bottom you want to be attentive to.
Get your oven preheating to 350°F and have a rack positioned in the center of the oven.
MAKE THE STREUSEL
Okay, time to get into that streusel topping that is going to make your Blueberry Coffee Cake so irresistible! In a medium mixing bowl, whisk together all-purpose flour, brown sugar, granulated sugar, cinnamon, and salt. Next, cut cold, unsalted butter into ¼" cubes and scatter it across the top of the flour mixture.
Use a pastry blender to cut the butter into the flour mixture or you can opt to incorporate the butter into the flour mix using your hands. Your streusel is good to go once you can clump the mixture together in your hand, and it holds.
Love a streusel topping? Try our blueberry bars!
We used fresh blueberries in this recipe, but if you only have frozen on hand, you can certainly use them. However, if using frozen blueberries, you'll need to be sure they've had plenty of time to thaw before using and you'll also want to place them in a colander to get rid of any excess water.
The water content from a bag of frozen blueberries could water down your Blueberry Coffee Cake batter and negatively affect the texture.
In the same fashion, you want to be sure you get rid of any excess water clinging to your fresh blueberries after rinsing.
The easiest way to do this is to lay them on a clean dish towel in a single layer, fold the dish towel over the top of the blueberries, and gently roll the towel over the berries. Beware, the blueberries could stain your towel. Use paper towels if that's a kitchen concern for you! And for more blueberry goodness, be sure to check out our blueberry muffins!
MAKE THE BLUEBERRY COFFEE CAKE BATTER
Alrighty, now that we've gotten the crumb topping out of the way and prepped our blueberries, it's time to move on to that melt-in-your-mouth cake.
In a small bowl, whisk together granulated sugar, all-purpose flour, baking powder, and salt. Set the dry mix aside and move on to the wet!
For the wet ingredients, you'll begin by combining egg, milk, vanilla extract, and almond extract in a medium bowl. Slowly stream in melted (and slightly cooled) unsalted butter, whisking all the while.
Lots of Lemon Blueberry Coffee Cake recipes will also call for sour cream to keep the cake moist as it bakes up, but trust us when we say, with this recipe, you won't need it! This cake is moist, tender, and absolutely perfect without!
Next, you'll add the zest and juice of a lemon to really brighten up those flavors, and give it one more quick stir. Also, while we are on the subject of this stellar flavor combo, be sure you try our lemon blueberry poundcake and lemon blueberry cake too!
Now, you'll add about ⅔ of the flour mixture to the wet ingredients and whisk until fully combined. Toss your blueberries in the remaining flour mixture before adding it to the rest of the batter and gently fold in using a silicone spatula until the berries are evenly distributed throughout the batter.
Add the batter to the prepared pan and smooth it to the sides.
Sprinkle the streusel topping over the top of the batter and you're ready to bake!
Transfer to the center rack in your oven and bake for 40 to 45 minutes, or until the top of the cake is golden brown, and a toothpick inserted in the center of the cake comes out either clean or with just a few crumbs clinging to it.
Remove the cake from the oven and transfer it to a wire rack, and allow it to cool for about 20 minutes.
Serve warm or allow to cool to room temperature before serving.
HOW TO STORE LEFTOVER BLUEBERRY COFFEE CAKE
This is the cake that keeps on giving! Blueberry Coffee Cake is literally just as delicious up to 3 days after making it.
You can store baked Blueberry Coffee Cake covered at room temperature for up to 3 days, or you can freeze it for later!
The cake freezes beautifully, and when thawed, it bounces right back to it's original glory.
To freeze this cake, simply wrap it tightly in plastic wrap and transfer it to a large, freezer-safe zip-top container. If you don't have a storage bag large enough, you can either cut the cake into slices to fit or wrap a whole cake in a few additional layers of aluminum foil. Freeze for up to 3 months.
6 MORE SUMMER CAKES YOU’LL LOVE
- Lemon Raspberry Cake
- Strawberry Cupcakes
- Key Lime Cake
- Strawberry Shortcake Cupcakes
- Peach Cobbler Cake
- Apple Crumble Cake
Whether it's breakfast, brunch, or dessert, this easy Blueberry Coffee Cake recipe has got you and your guests covered!
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 6 tablespoons cold, unsalted butter, cut into ¼" cubes
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 1 large egg
- ½ cup whole milk
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ¼ cup unsalted butter, melted and slightly cooled
- Juice and zest of a lemon
- 1 cup fresh blueberries (or frozen blueberries, thawed)
Preheat the oven to 350°F. Grease a 9" springform pan and line the bottom with parchment paper. You could also use a 9" cake pan. Set aside until ready to use.
In a medium mixing bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Scatter the butter cubes across the top and cut in with a pastry blender or rub the butter into the flour mixture using your fingertips.
Once you can clump the mixture in your hand and it holds together, the streusel is ready. Transfer to the refrigerator.
In a small mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the egg, milk, vanilla extract, and almond extract. Slowly, stream in the melted butter, whisking all the while. Add the zest and juice of a lemon and whisk once more.
Add about ⅔'s of the dry ingredients, and whisk until fully incorporated. Add the blueberries to the remaining dry ingredients and toss to coat. Add the blueberries, along with any remaining dry ingredients, to the wet ingredients and use a silicone spatula to fold them gently into the batter.
Transfer the batter to the prepared pan and smooth over the top using the back of a spoon or an offset spatula. Top with the streusel.
Transfer to a center rack in the oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Transfer to a wire rack to cool for about 20 minutes.
Remove the sides of the springform pan (if using). Serve right away or allow to cool to room temperature.