This blueberry coffee cake is a delicious sweet treat, full of ripe, juicy berries and a tower of streusel topping. This easy cake recipe is perfect for brunch or dessert!
This sweet treat bursts with blueberries and a crumbly cinnamon streusel topping that is hard to resist!
It's a breakfast or brunch treat that will surely impress you and any guests you decide to share it with.
Ingredients
For the blueberry coffee cake you'll need:
- unsalted butter - If you have a choice, always use unsalted butter for baking recipes. This is important because the amount of salt in salted butter varies from brand to brand. Using too much salt can diminish the flavor of baked goods.
- granulated sugar
- egg
- whole milk
- vanilla extract
- all purpose flour
- baking powder
- salt
- fresh or frozen blueberries - You'll have the best results using fresh berries.
For the topping you'll need:
- granulated sugar
- all purpose flour
- ground cinnamon
- unsalted butter
Substitutions
- whole milk: You can substitute with half and half, 1 or 2% milk, or even non dairy milk.
- vanilla extract: If you need an alcohol-free substitute, use vanilla essence. For a burst of citrus flavor, use lemon extract instead of vanilla.
- baking powder: Baking powder is essential for this recipe. Do NOT substitute baking soda for baking powder.
- blueberries: I haven't made this recipe using any other fruit, but I think fresh raspberries or chopped fresh strawberries would be delicious!
Variations: Lemon zest and/or a little bit of lemon extract would be super delicious in the coffee cake. If you're a fan, a dash of cardamom or even nutmeg would also be delicious!
How to make Blueberry Coffee Cake
- Cream the sugar and butter together in a mixing bowl. Use a stand mixer or a high speed hand mixer.
- Incorporate the wet ingredients. Blend everything until the batter is smooth.
- Mix in the dry ingredients. Add the flour, baking powder and salt to the bowl.
- Fold in blueberries and pour batter into a greased 8-inch baking dish.
- Sprinkle the streusel ingredients evenly over the batter.
- Bake at 350°F. for 45-50 minutes. Allow the cake to cool slightly in the pan before slicing.
Liz's Tips for the Best Coffee Cake
- This cake is best with fresh blueberries, but can be made with frozen berries. Just make sure they are thawed and well drained before using.
- Avoid over mixing the cake batter. Mix just until there are no large clumps of flour. It's okay if there are a few small streaks.
- The coffee cake will be very crumbly at first. It is much easier to slice after it cools in the pan for a bit.
- Don't be surprised by how much streusel topping there is. It looks like a lot, but I promise it will be the perfect amount.
- Use a nonstick baking dish or grease your pan extremely well - I don't chance it with cakes. I always use a nonstick pan, and this is my favorite!
Storing Leftover Cake
Storing: You can store the coffee cake for up to 4 days in an airtight container at room temperature. It isn't necessary to refrigerate it, but you can if you want to.
Freezing: This dessert freezes well for up to 3 months. Wrap individual squares in plastic wrap, then store them in a freezer bag. Or, wrap the entire cake in plastic wrap and a layer of aluminum foil, and store in a freezer bag.
To prevent it from drying out, thaw the cake fully wrapped at room temperature before enjoying. If the streusel topping becomes soft as it thaws, reheating it in a 300°F. oven will usually crisp up the topping again.
Blueberry Buckle Recipe FAQs
These baked desserts are similar, but the signature of blueberry buckle is the large amount of blueberries inside. There are so many, it causes the top of the dessert to buckle.
There are many reasons a cake may sink in the middle including under baking or an oven that's too hot. However this blueberry coffee cake is meant to dimple a little in the middle due to the berries in the batter.
Yes, this dessert freezes well for up to 3 months. However, the crumb topping may soften slightly freezer. If this happens, place the cake in a 300°F. oven for 10-15 minutes and it should make the topping crispy again.
Blueberry Coffee Cake
Ingredients
For the Streusel:
- 1 ¼ cup all-purpose flour
- ½ cup granulated white sugar
- ½ cup butter softened to room temp
- 1 teaspoon ground cinnamon
For the Cake:
- ¾ cup granulated white sugar
- ¼ cup butter softened to room temp
- 1 large egg
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt skip if using salted buttter
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350 degrees F., and grease an 8x8-inch glass baking dish with butter or non-stick cooking spray. Set aside.
- Make the streusel: To a medium mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, add the streusel topping ingredients. Combine on medium speed to combine. Transfer crumb mixture to a small bowl and set aside.
- Make the cake batter: To your mixing bowl, add butter and sugar. Mix on medium-high speed for 3 minutes. Add the egg and mix again until smooth.
- Add the milk and vanilla extract; combine on medium speed until smooth.
- Add the flour, baking powder and salt. Mix on low speed until smooth. Fold in the blueberries gently with a spatula.
- Pour the cake batter into the prepared baking dish. Sprinkle the streusel topping over the cake mixture.
- Bake in the preheated 350 degrees F. oven for 35-45 minutes, or until a toothpick comes out clean when inserted in the center of the cake.
- Serve plain or with a little whipped cream or ice cream!
Helpful Notes and Tips From Liz
- This cake is best with fresh blueberries, but can be made with frozen berries. Just make sure they are thawed and well drained before using.
- Avoid over mixing the cake batter. Mix just until there are no large clumps of flour. It's okay if there are a few small streaks.
- The coffee cake will be very crumbly at first. It is much easier to slice after it cools a bit.
Wanda
We loved this recipe. So moist and yummy. I’ll definitely be making it again.
Laila Wong
Omg! Sooo yummy! Even a hit with my daughter that she got said that we finished it. Si definitely need to make it again. It’s so easy to put together. My daughter even said maybe make as a muffin..mmm ideas!
LD
This was absolutely delicious! Easy to put together and a big hit! Definitely making this often!
Cindy
This is the absolute best recipe - - I started making it in the spring and I am still making it almost every week! My family loves it - I make it for my neighbors too ( I use almond extract instead of vanilla - it adds a sweet flavor - try it!) easy and quick to make! Delish!