This Blueberry Coffee Cake is the kind of homemade treat you'll want to make again and again. It's tender, full of juicy blueberries, and topped with a sweet crumb topping.
The cake batter comes together in just one bowl, and no special equipment is needed. The sweet crumb topping is easily mixed with just a spoon.
Coffee cake with blueberries
You just can't go wrong with a homemade coffee cake. They are easy to make, are loved by all, and can be eaten for breakfast, brunch, or dessert! That's a win in my book!
Coffee cakes get their name because they are designed to go perfectly with a cup of coffee. They don't have coffee in the ingredients. They also go perfectly with a cup of tea or a cold glass of milk.
This coffee cake is loaded with fresh blueberries, but you can also use frozen berries.
Key ingredients
- Blueberries - Use fresh or frozen blueberries. If using frozen, do not thaw before adding them to the batter.
- Flour - Use regular, all-purpose flour. Be certain to follow my fluff and scoop method when measuring the flour.
- Butter - I use salted, sweet cream butter. The same butter you use on your toast. No need to buy a separate butter for this recipe. The butter is melted and used in the cake batter and in the crumb topping.
- Sugar - Two types of sugar are used in this recipe. Granulated sugar is used in the cake batter, and brown sugar is used in the topping.
- Milk - I prefer to use whole milk or 2% milk.
Making a blueberry coffee cake
- In a large mixing bowl, combine granulated sugar, melted butter, milk, egg, and vanilla.
- Place flour on top of mixture.
- Sprinkle baking powder and salt on top of the flour.
- Begin stirring the dry ingredients together first, then mix into the wet ingredients.
- Add blueberries and gently fold in.
- Place batter in a greased 8x8 inch baking dish.
- Combine the topping ingredients together.
- Mix until smooth and thick.
- Crumble topping over the cake batter.
- Bake in preheated 350° oven for 50-60 minutes until the cake is baked through.
Recipe tips
- Don't overmix batter. Mix just until the batter comes together. It's okay if a bit of flour is still visible. Then add the blueberries and fold gently. The blueberries will be distributed evenly throughout the batter, and the remaining flour will be incorporated.
- Add the crumble topping with your fingers. Crumble the topping between your fingers, creating uneven bits.
- Check to see if the cake is done by inserting a toothpick in the center of the cake. If it comes out clean, or has a few crumbs, the cake is done.
- Cool the cake before slicing. This helps the cake set and helps hold the cake together.
Frequently asked questions
Once the cake is fully cooled, cover and store at room temperature for up to 3 days.
Yes, this cake can be frozen. Allow the cake to fully cool. Wrap individual slices or the entire cake tightly in plastic wrap. Place in a freezer-safe bag (or double wrap with plastic wrap) and freeze for up to 2 months.
Yes, you can use fresh or frozen blueberries in this coffee cake. If using frozen, do not thaw first. Add frozen berries to the batter. Increase baking time by 10-15 minutes.
More delicious coffee cakes to try
- Rhubarb Coffee Cake
- Raspberry Almond Coffee Cake
- Corn Flake Coffee Cake
- Cranberry Coffee Cake
- Blueberry Banana Coffee Cake
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious cake recipes!
Blueberry Coffee Cake
Equipment
Ingredients
Cake Batter
- ¾ cup granulated sugar
- ⅓ cup butter (melted and cooled slightly)
- ½ cup milk
- 1 egg
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups blueberries
Crumb Topping
- ½ cup flour
- ⅓ cup brown sugar
- 4 tablespoons butter (melted)
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F.
Cake Batter
- In a large mixing bowl, combine granulated sugar, melted butter, milk, egg, and vanilla.¾ cup granulated sugar, ⅓ cup butter, ½ cup milk, 1 egg, 2 teaspoons vanilla
- Place flour over the top of the mixed ingredients. Sprinkle baking powder and salt over the flour. Start by mixing the dry ingredients together, and then mix into the wet ingredients. Stir just until the flour is mostly mixed in. It's okay to still have a bit of flour remaining.2 cups flour, 2 teaspoons baking powder, ½ teaspoon salt
- Fold in the blueberries. While folding the berries in, you'll finish stirring all the flour into the batter.2 cups blueberries
- Place batter in a greased 8x8 inch baking dish.
Topping
- In a separate bowl, combine flour, brown sugar, melted butter, cinnamon, and salt. Stir until the mixture is smooth and thick.½ cup flour, ⅓ cup brown sugar, 4 tablespoons butter, 1 teaspoon cinnamon, ⅛ teaspoon salt
- Use your hands to grab a few tablespoons at a time and crumble between your fingers. Let the uneven crumbs fall over the top of the cake batter.
- Bake in preheated 350°F oven for 50-60 minutes until a toothpick inserted in the center comes out clean and the top is golden brown and the cake is fully baked through.
- Remove from oven and allow to cool before serving.
- Once cooled, cover and store at room temperature for up to 3 days.
Notes
- If using frozen blueberries, don't thaw first. Add the frozen berries directly to the batter. Increase the baking time by 10-15 minutes.
- Don't overmix batter. Mix just until the batter comes together. It's okay if a bit of flour is still visible. Then add the blueberries and fold gently. The blueberries will be distributed evenly throughout the batter, and the remaining flour will be incorporated.
- Add the crumble topping with your fingers. Crumble the topping between your fingers, creating uneven bits.
- Check to see if the cake is done by inserting a toothpick in the center of the cake. If it comes out clean or has a few crumbs, the cake is done.
- Cool the cake before slicing. This helps the cake set and helps hold the cake together.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
V.W. says
Where is the lemon curd?
Kathy says
Sorry...that was me trying to get an email out too quickly! The lemon curd was from my previous email for lemon poke cake! I often duplicate the previous email and make changes for a different recipe...sometimes I miss a thing or two especially if I'm in a hurry. You'll still want to try this coffee cake though! 🙂