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    Home » Recipes » Breakfast » Blueberry Coffee Cake

    Blueberry Coffee Cake

    Published: May 14, 2022 · Modified: May 14, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Tender and moist, you will look forward to waking up to this Blueberry Coffee Cake. Loaded with fresh blueberries and topped with a crumbly cinnamon streusel, this coffee cake is perfect for breakfast or as a snack. This will become your family’s new favorite recipe!

    A square piece blueberry coffee cake on a plate in front of a cup of coffee.
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    Rich, moist, and easy to make, this blueberry coffee cake recipe is a simple but delicious way to start your day. It’s the perfect balance of cake, fresh blueberries, and sweet, crunchy streusel. This melt-in-your-mouth cake is the perfect treat for breakfast or brunch. Who doesn’t want cake for breakfast?

    It is incredibly easy to throw together with simple ingredients. Guaranteed to make your friends and family reach for seconds, you do not need a special occasion to make this blueberry-filled coffee cake. Need another treat for breakfast? Try my chocolate chip scones recipe, chocolate muffins recipe, or glazed donuts recipe.

    What You Need to Make This Recipe

    Ingredients needed to make blueberry coffee cake.

    Brown sugar — this gives the streusel a caramel-like flavor.

    Butter — I recommend using unsalted butter as the salt content in salted butter is inconsistent between different brands.

    Flour — you will need flour for both the streusel and coffee cake, so make sure you have enough on hand. You don’t need anything fancy, just all-purpose flour.

    Baking powder — this blueberry coffee cake batter is dense, but the baking powder helps it rise. Make sure it is fresh and not expired!

    Blueberries — you can use fresh or frozen blueberries. If you’re using frozen blueberries, do not thaw. If using frozen blueberries, keep in mind that they add more moisture to the coffee cake, making the cake softer and may take an extra minute or so to bake.

    Vanilla extract — have you tried my homemade vanilla extract? It’s perfect for adding a subtle sweetness to the cake.

    Milk — I recommend using whole milk to add the most moisture, richness, and flavor.

    How to Make Blueberry Coffee Cake

    Set of two photos showing lemon zested and egg added to beaten butter.

    1. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat on high speed until light and fluffy, about 4 minutes.

    2. Add the eggs, one at a time, beating until each is fully incorporated. Stop occasionally and scrape down the bowl. Beat in the vanilla.

    Set of two photos showing liquid and blueberries added and mixed into the batter.

    3. Whisk together the flour, baking powder, and salt. Add a third of the flour mixture to the butter mixture with the mixer on low speed. Pour in half of the milk, beating until just incorporated. Repeat, alternating with the remaining milk and flour mixture.

    4. Fold in blueberries.

    Set of two photos showing batter added to a baking dish and streusel added on top.

    5. Spread the batter into a buttered 9-inch square baking pan.

    6. Whisk together the brown sugar, flour, cinnamon, and salt in a medium mixing bowl. Add the butter. Using a fork or your fingers, incorporate the butter into the dry mixture until a crumbly texture forms. Sprinkle the top of the batter with streusel topping. Bake for 55 minutes, then let cool for at least 15 minutes before slicing and serving.

    A plate with multiple servings of blueberry coffee cake stacked.

    Pro Tips for Making This Recipe

    • The butter should be soft enough to incorporate into the rest of the streusel topping effortlessly. It’s key for a crumbly, clumpy crumble topping.
    • Careful not to over mix the streusel topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping of your blueberry coffee cake.
    • The streusel topping gets toasty and brown. If you prefer it less toasty, cover the top of the coffee cake with foil at the 40-minute mark.
    • Make sure to measure your flour correctly. ​​I highly recommend always using a scale to measure. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
    • When adding the blueberries, use a spatula to fold them in gently. As the batter is quite thick, you don’t want to break apart the blueberries with the mixer.
    • You should bring ingredients out of the fridge, such as eggs and milk, to room temperature. It’s much easier for ingredients to incorporate when they’re at room temperature.
    • Swap with lime zest if you don’t have a fresh lemon to zest!

    A plate with a fresh slice of blueberry coffee cake with more on a platter in the background and fresh blueberries scattered in front.

    Frequently Asked Questions

    Can I make this ahead of time?

    If you want to start your morning with a fresh slice of blueberry coffee cake, you can make the batter as instructed and pour it into a buttered pan the night before. Cover and store in the refrigerator. Remove from refrigerator and bring to room temperature for around 30 minutes before adding the streusel topping and baking. This method does not work if you use frozen blueberries as you do not want the berries to thaw in the batter.

    How do I store leftover coffee cake?

    This cake keeps for up to a week in the refrigerator. Make sure to wrap it tightly or transfer it to an airtight container. Warm up the coffee cake in the microwave or oven before serving.

    Can I freeze this?

    This blueberry coffee cake recipe is freezer-friendly! To freeze, allow the cake to cool to room temperature before wrapping it tightly with plastic wrap and then in a layer of tin foil. Store for up to 2 months. When ready to eat, thaw in the fridge overnight, bring to room temperature, or reheat in the oven or microwave.

    If you love this recipe try these out!

    • A serving of apple strudel on a plate in front of a cup of tea and more sliced apple strudel pieces.

      Apple Strudel

    • Pieces of coffee cake on a porcelain serving tray.

      Coffee Cake

    • A platter of square pieces of crumb cake.

      Crumb Cake

    • A blueberry muffin torn in half revealing a berry-filled interior.

      Blueberry Muffins

    • An oval platter of blueberry scones in front of a cup of tea and scattered blueberries on the counter.

      Blueberry Scones

    If you’ve tried this Blueberry Coffee Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A plate with a piece of blueberry coffee cake by a cutting board with more servings and a mug of coffee.
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    5 from 17 votes

    Blueberry Coffee Cake

    Tender, rich, and moist, this blueberry coffee cake is a delicious treat to kick start your day. Filled with fresh blueberries and a layer of sweet streusel, you will want seconds!
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 55 minutes minutes
    Cooling Time 15 minutes minutes
    Total Time 1 hour hour 20 minutes minutes
    Servings 9 servings
    Calories 580kcal
    Author John Kanell

    Equipment

    • Mixing Bowls
    • Electric or stand mixer
    • 9-inch baking pan

    Ingredients

    For the Streusel Topping:

    • ¾ cup light brown sugar (165g)
    • 1 cup all-purpose flour (120g)
    • 1 teaspoon cinnamon
    • ¼ teaspoon kosher salt
    • 6 tablespoons unsalted butter softened and cubed

    For the Coffee Cake:

    • 2½ cups all-purpose flour (300g)
    • 2½ teaspoons baking powder
    • ½ teaspoon kosher salt
    • 10 tablespoons unsalted butter softened
    • 1¼ cup granulated sugar (250g)
    • 1 tablespoon lemon zest
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ⅔ cup whole milk room temperature (160ml)
    • 2 cups fresh blueberries (or frozen but do not thaw) (300g)

    Instructions

    For the Streusel Topping:

    • In a medium mixing bowl, whisk together the brown sugar, flour, cinnamon, and salt. Add the butter. Using a fork or your fingers, incorporate the butter into the dry mixture until a crumbly texture forms. (The mixture should clump together when squeezed, but crumble easily). Chill until ready to use.

    For the Coffee Cake:

    • Preheat the oven to 350°F. Butter a 9-inch square baking pan or spray with baking spray.
    • In a medium mixing bowl, whisk together the flour, baking powder, and salt.
    • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat on high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating until each is fully incorporated. Stop occasionally and scrape down the bowl. Beat in the vanilla.
    • With the mixer on low speed, add a third of the flour mixture to the butter mixture. Pour in half of the milk, beating until just incorporated. Repeat, alternating with the remaining milk and flour mixture. Fold in blueberries. (The batter will be thick.)
    • Spread the batter into the prepared baking pan. Sprinkle with streusel topping.
    • Bake for 55 minutes or until a wooden pick inserted into the center of the cake comes out clean. Let cool for at least 15 minutes before slicing and serving.

    Video

    Notes

    • The butter should be soft enough to incorporate into the rest of the streusel topping effortlessly. It’s key for a crumbly, clumpy crumble topping.
    • Careful not to over mix the streusel topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping.
    • The streusel topping gets toasty and brown. If you prefer it less toasty, cover the top of the coffee cake with foil at the 40-minute mark.
    • Make sure to measure your flour correctly. ​​I highly recommend always using a scale to measure. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
    • When adding the blueberries, use a spatula to fold them in gently. As the batter is quite thick, you don’t want to break apart the blueberries with the mixer.
    • You should bring ingredients out of the fridge, such as eggs and milk, to room temperature. It’s much easier for ingredients to incorporate when they’re at room temperature.
    • Swap with lime zest if you don’t have a fresh lemon to zest!

    Nutrition

    Calories: 580kcal | Carbohydrates: 89g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 344mg | Potassium: 154mg | Fiber: 2g | Sugar: 50g | Vitamin A: 730IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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