Blueberry Coffee Cake
This Blueberry Coffee Cake is so soft and moist, bursting with juicy blueberries, and finished with a simple, buttery crumb topping that pairs perfectly with your morning coffee or tea.
It’s my go-to recipe for when I’m craving something warm, cozy, and fresh yet easy to put together. No mixer needed, no creaming, just whisk everything in a bowl, sprinkle on the streusel, and bake. Effortless, but so good!
If you’re looking for a comforting blueberry coffee cake that tastes like a slow, peaceful morning, this is the one!
Why You’ll Love This Blueberry Coffee Cake
- Buttery, soft, moist, pockets of juicy berries, crunchy streusel top, what’s not to love?
- This blueberry coffee cake uses simple ingredients you probably have at home!
- No need to bring out the mixer!
- Can be made with fresh or frozen blueberries, or any berries you want!
Ingredients You’ll Need
For the Cake:
- 2 large eggs
- 115g (½ cup) melted butter
- 1 tsp vanilla extract
- 240ml (1 cup) buttermilk
- 100g (½ cup) white granulated sugar
- 50g (¼ cup) brown sugar
- 240g (2 cups) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 200g (2 cups) fresh or frozen blueberries, lightly coated in flour
For the Streusel Topping:
- 100g (¾ cup) all-purpose flour
- 50g (¼ cup) granulated sugar
- 30g (2 tbsp) brown sugar
- 60g (¼ cup) melted butter
Optional Drizzle:
- 65g (½ cup) confectioners’ sugar
- 1–2 tbsp milk
Baking Tips
- No buttermilk? You can make a quick substitute by mixing 1 tablespoon lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes.
- Frozen blueberries work perfectly in this recipe, just use them straight from the freezer and toss them in a bit of flour to prevent sinking.
- Don’t overmix once you add the flour, gentle folding keeps the cake tender.
- If the top starts to brown too much while baking, loosely cover with aluminum foil and continue to bake.
Frequently Asked Questions
Can I use other berries? Yes! Raspberries or chopped strawberries also work well!
Do I need to thaw frozen blueberries? No need to do that, just use them straight from the freezer, coat them in a little flour first to keep the batter from turning too blue.
Can I bake this in a round pan? Yes, use a 9” round cake pan for the same baking time.
How to Store Blueberry Coffee Cake
- At Room Temperature: Store in an airtight container for up to 2 days. Best kept in a cool, dry spot. Note however that the crumb topping may not be as crunchy after a day, but still delicious!
- In the Fridge: Wrap well or place in a sealed container. Keeps fresh for up to 5 days. Let it sit out for 15–20 minutes before serving for a softer texture.
- In the Freezer: Slice and wrap each piece tightly in plastic wrap or foil, then store in a freezer-safe bag or container. Lasts for up to 2 months. Thaw overnight in the fridge or gently reheat.
- To Reheat: Warm in the microwave for 10–15 seconds or in a toaster oven at 150°C (300°F) for 5–10 minutes.
Blueberry Coffee Cake
Soft, moist, and full of juicy blueberries, this cozy blueberry coffee cake is topped with a buttery streusel and a sweet simple glaze for the ultimate comfort food!
Ingredients
For the Cake:
- 2 large eggs
- 115 g melted butter ½ cup
- 1 tsp vanilla extract
- 240 ml buttermilk 1 cup
- 100 g white sugar ½ cup
- 50 g brown sugar ¼ cup
- 240 g all-purpose flour 2 cups
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 200 g blueberries 2 cups, fresh or frozen, lightly floured
For the Crumb Topping:
- 100 g all-purpose flour ¾ cup
- 50 g granulated sugar ¼ cup
- 30 g brown sugar 2 tbsp
- 60 g melted butter ¼ cup
For the Drizzle:
- 65 g icing sugar ½ cup
- 1-2 tbsp tbsp milk
Instructions
- Preheat your oven to 180°C (350°F). Line an 8×8 inch (20 cm) square baking pan with parchment paper, letting the sides hang for easy removal.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, melted butter, vanilla extract, buttermilk, white sugar, and brown sugar until smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing.
- Fold in blueberries: Toss the blueberries in a small spoonful of flour (this helps prevent sinking), then fold them into the batter gently.
- Transfer to pan: Pour the batter into the prepared baking pan and smooth out the top with a spatula.
- Make the crumb topping: In a small bowl, mix the flour, white sugar, brown sugar, and melted butter until crumbly. If it feels too wet, add a bit more flour (1 tablespoon at a time) until you get a crumbly texture.
- Add crumb topping: Sprinkle the streusel evenly over the top of the batter.
- Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool: Let the cake cool in the pan for 10–15 minutes, then carefully lift it out using the parchment paper and transfer to a wire rack to cool completely.
- Add the drizzle (optional): Whisk together the icing sugar and 1–2 tablespoons of milk until smooth. Drizzle over the cooled cake using a spoon or piping bag.
- Slice and enjoy! This cake is perfect warm, room temperature, or even chilled the next day.
