Does it get much better than starting the day with some blueberry coffee cake? This is a recipe you’ll adore, from the cake’s buttery fluffy texture to the easy, quick instructions. Grab your favorite summer fruit and let’s get started putting together a special breakfast treat!
Blueberry Coffee Cake
(By the way … you can make this blueberry coffee cake recipe in advance. I’ll talk more about that in a bit. But that means if you’re busy with the kids or with prepping for work in the morning, you can make a lot of it beforehand. A winning recipe in my book!)
What is a coffee cake?
No, believe it or not … it’s not a coffee-flavored cake! It’s a breakfast cake with sweet cinnamon crumble (streusel) on top and it’s called “coffee cake” because you traditionally serve it with coffee, although you can drink whatever you like alongside it! And honestly … you can serve it whenever, too. It’s very versatile and I’ve had it for breakfast, brunch, or a late-night dessert.
In particular, this coffee cake has blueberries mixed in, which I feel like is everyone’s favorite fruit when it’s warm out … like right now as I’m writing this. A little bit of sweetness and a little bit of tangy makes for a great cake.
What will I need to make this blueberry coffee cake?
Why is this one of my favorite coffee cake recipes? Everything you’ll need to make it … is something you can easily get at the grocery store. If you don’t already have it at home, that is. Baking soda, salt, all-purpose flour, even sour cream – you’re familiar with all that and know the drill by now I’m sure, even if you don’t bake that often!
As for utensils, this blueberry coffee cake recipe is also pretty standard there as well. Bowls, a whisk, a baking dish, or springform pan. Easy peasy! Take a look down below at the ingredients list/instructions and you’ll see what I mean, though if anything seems off to you, let me know in the comments.
For the crumb topping
The crumb topping looks like it should be complicated, right? And it certainly tastes too good to be so simple. But it’s just four easy ingredients as you’ll see. Flour, sugar, cinnamon, and salt combine to make the best streusel imaginable!
For the glaze
The glaze also tastes so good it shouldn’t be so easy to make … and it is optional, it’s true. You don’t have to put the glaze on if you think the sweetness might be too much for you. But if you want that extra bit of flavor, you’ll only need milk, sugar, and vanilla extract.
Blueberry Coffee Cake: Allergies
While I’m not an expert when it comes to substitutions … I can say that gluten-free flour should be suitable for this recipe. Everything should still turn out mostly the same, from flavor to texture. Otherwise … I can’t make any other recommendations as I’ve never tried other allergen-free ingredients! If anyone out there switches out the dairy, the butter, etc, please tell us all about it down below.
Blueberry Coffee Cake Recipe: Tips & Tricks
Here are some other misc tips about making a blueberry coffee cake!
You can make this recipe for blueberry coffee cake ahead of time. After baking, you can store it covered at room temperature for 2-3 days. Great for setting up weekend breakfasts!
Both frozen and fresh blueberries are fine to use. However, remember that frozen blueberries might stain the cake purple and make it a little too moist if that’s something that you’re worried about!
Other berries work great in this recipe as well, like strawberries or raspberries.
As with any baking recipe, be very careful when measuring flour. Be sure to level it or weigh it, etc. Too much flour or too little flour will ruin the texture of the cake!
The Crumb Topping
Though I listed it in the middle of the recipe, I tend to make the crumb topping first before the cake batter so I don’t have to go out of my way while making the batter. But whatever works for you … go ahead and do it!
When mixing the butter in with the dry ingredients, make sure the resulting bits of crumble are no bigger than a pea or so!
With the glaze, its consistency is important. Add more milk if it’s too thick and plopping on your perfect coffee cake-like sour cream! Or, add more powdered sugar if it’s too thin and liquidy.
I haven’t done this myself, but you can add lemon extract instead of vanilla extract for an extra fruity flavor. Delish!
I’d love to hear from you about this blueberry coffee cake recipe!
I’m sure you’re just chomping at the bit to make this recipe, and I don’t blame you . . . it’s just TOO good. Try out this recipe for a blueberry coffee cake for your next breakfast and let me know how it goes! I’d love to hear from you in the comments. And if you have any questions, ask away. I’ll try to answer them as best I can.
Here’s a few more awesome coffee cake recipes you can check out-
- Crumb Cake Muffins
- Banana Bread Crumb Cake
- Gingerbread Coffee Cake Loaf
- One Minute Coffee Cake in a Mug
- Keto Raspberry Cream Cheese Coffee Cake
For the Cake
- ¾ cup (1 + ½ sticks) unsalted butter, softened
- 3 large eggs, room temperature
- 1 ½ cups sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 ¼ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries
For the Crumb Coating
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, softened
For the Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 -2 teaspoons milk, depending on the consistency
For the Cake
- Preheat oven to 350 degrees F.
- Spray baking pan with cooking spray - can use a 9-inch springform pan or 13x9 baking dish.
- In a large bowl, cream butter until light and fluffy.
- Add sour cream, vanilla extract, and eggs, cream until well combined.
- Add zest and juice, mix well.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, reserve 1-2 teaspoons of dry ingredients.
- In a small bowl, add blueberries and reserved flour mixture and toss to coat. This will help prevent the blueberries from sinking to the bottom while cooking.
- Gently fold blueberries into the mixture, being careful not to break the berries.
- Spread evenly into the prepared pan.
For the Crumb Topping
- In a medium bowl, whisk together sugar, flour, and cinnamon.
- Cut in butter with a fork until topping is crumbly.
- Sprinkle over coffee cake.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven onto the cooling rack.
- If using a springform pan, remove from pan onto a platter.
For the Glaze
- In a small bowl, whisk together ingredients for the glaze until smooth and thin.
- Drizzle over warm coffee cake.
- Serve warm or room temperature.
Store leftovers in an airtight container.
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Amount Per Serving: Calories: 362Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 76mgSodium: 310mgCarbohydrates: 59gFiber: 2gSugar: 37gProtein: 5g
Nutrition information isn’t always accurate.