If you’ve been searching for a delightful breakfast treat that feels like a warm hug on a plate, this Blueberry Coffee Cake Recipe is exactly what you need. Bursting with juicy blueberries nestled in a tender, crumbly cake and topped with a cinnamon-scented streusel, this cake perfectly balances sweetness and comforting spices. It’s the kind of recipe that turns an ordinary morning into a special occasion, inviting you to savor every bite with a cup of your favorite coffee or tea.
Ingredients You’ll Need
This Blueberry Coffee Cake Recipe shines because it uses simple, everyday ingredients that come together to create something truly extraordinary. Each component plays an important role: the flour builds structure, blueberries add freshness and pop, the butter brings richness, and the cinnamon topping offers that irresistible crunch and warmth.
- 1 cup blueberries: Fresh or frozen, these provide juicy bursts of flavor and beautiful color throughout the cake.
- 2 cups all-purpose flour: The backbone of your cake’s tender crumb; make sure it’s measured correctly for the best texture.
- 1/2 cup sugar: Sweetens the batter just enough to highlight the blueberries without overpowering.
- 1/4 cup butter (softened): Adds moisture and richness for a melt-in-your-mouth crumb.
- 1 egg: Binds ingredients together and gives structure to the cake.
- 1/2 cup milk: Keeps the batter smooth and tender.
- 2 teaspoons baking powder: Helps the cake rise beautifully and stay light.
- 1/2 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1/4 cup flour (for topping): Creates the base of that irresistible crumbly streusel topping.
- 1/4 cup sugar (for topping): Adds sweetness and caramelizes beautifully during baking.
- 1/2 teaspoon cinnamon (for topping): Brings warm spice notes that complement the blueberries perfectly.
- 3 tablespoons butter (cold, for topping): When cut into the flour mixture, creates the crumbly texture of the topping.
How to Make Blueberry Coffee Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 375°F and greasing an 8-inch square baking pan. This simple setup ensures your cake won’t stick and will bake evenly, giving you that perfect golden crust on the edges.
Step 2: Cream Butter and Sugar, Then Add Egg and Milk
Beat 1/4 cup softened butter with 1/2 cup sugar until the mixture is light and fluffy—a crucial step to introduce air into your batter. Next, add in the egg and mix thoroughly. Pour in 1/2 cup milk to loosen the batter and make it smooth, creating the ideal base for your cake.
Step 3: Combine Dry Ingredients and Integrate
In a separate bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Gradually mix these dry ingredients into the wet mixture until they’re just combined. Overmixing here could toughen the cake, so stop once everything is blended.
Step 4: Gently Fold in Blueberries
Now for the star of the show — carefully fold 1 cup of blueberries into the batter. Taking care here preserves the berries’ shape and prevents the batter from turning blue. Each bite will feature fresh pockets of juicy blueberry joy.
Step 5: Pour Batter into Prepared Pan
Transfer your batter to the greased pan and smooth the surface with a spatula. This even layer ensures consistent baking and a clean finish.
Step 6: Make the Crumb Topping
Combine 1/4 cup flour, 1/4 cup sugar, 1/2 teaspoon cinnamon, and 3 tablespoons cold butter. Use your fingers or a pastry cutter to blend until the mixture forms coarse crumbs. This topping will bake into a perfectly crunchy, cinnamon-kissed layer over your cake.
Step 7: Sprinkle Topping Evenly Over Batter
Sprinkle the prepared crumb topping evenly over the batter, covering every inch to guarantee that satisfying streusel crunch with every forkful.
Step 8: Bake Until Golden and Delicious
Bake the cake for 35 to 40 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean. The aroma will fill your kitchen with sweet cinnamon and baked blueberry goodness — truly irresistible.
Step 9: Cool and Slice
Allow your cake to cool before slicing to let it set up nicely. This resting period makes the cake easier to cut and keeps those juicy blueberries in place.
How to Serve Blueberry Coffee Cake Recipe
Garnishes
For an extra touch of elegance, top each slice with a dusting of powdered sugar or a dollop of whipped cream. Fresh blueberries or a drizzle of honey can also enhance the visual appeal and sweetness, making each serving feel like a little celebration.
Side Dishes
This blueberry coffee cake pairs beautifully with a hot cup of coffee, tea, or even a glass of fresh milk. For brunch, consider serving it alongside scrambled eggs or a light fruit salad to balance the richness.
Creative Ways to Present
For gatherings, serve the cake on a beautiful wooden board with fresh blueberry sprigs and cinnamon sticks as decoration. You can also cut the cake into mini squares and place them in decorative paper cups for a charming tea party treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This keeps the cake moist and tender without drying out the crumb topping.
Freezing
If you’d like to enjoy this Blueberry Coffee Cake Recipe later, freeze the cooled cake in airtight containers or wrapped in foil and plastic wrap for up to three months. Thaw overnight in the fridge for best results.
Reheating
To bring leftover cake back to life, warm individual slices in the microwave for about 15 seconds or in a preheated oven at 325°F for 10 minutes. This reheating methods refreshes the crumb and reactivates the delicious aroma of cinnamon and blueberries.
FAQs
Can I use frozen blueberries for this Blueberry Coffee Cake Recipe?
Absolutely! Frozen blueberries work wonderfully. Just be sure to toss them in a little flour before folding into the batter to prevent them from sinking to the bottom.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. You may need to adjust baking time slightly, but the cake will still be moist and flavorful.
Can I add nuts to the crumb topping?
Definitely! Chopped walnuts or pecans make a fantastic addition to the streusel topping, adding extra crunch and a lovely nutty flavor that complements the blueberries.
What’s the best way to store leftover Blueberry Coffee Cake Recipe?
Store any leftovers in an airtight container at room temperature for a day or two, or freeze them for longer storage. Proper storage keeps the cake fresh and delicious.
Can I double this recipe?
Yes, doubling the ingredients works well if you want to bake the cake in a larger pan or two pans. Just make sure to adjust the baking time accordingly and check for doneness with a toothpick.
Final Thoughts
This Blueberry Coffee Cake Recipe is a delightful way to brighten any morning or add a sweet moment to your day. I encourage you to give it a try—it’s simple to make, uses ingredients you likely already have on hand, and delivers big on taste. Treat yourself and your loved ones to a warm slice of this cake, and watch how it brings smiles all around.
Print
Blueberry Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Coffee Cake is a moist, tender, and flavorful treat perfect for breakfast or a delightful snack. Bursting with fresh blueberries and topped with a crumbly cinnamon sugar topping, it offers the perfect balance of sweetness and texture. Easy to prepare with simple ingredients, it’s an ideal recipe for any occasion.
Ingredients
Main Ingredients
- 1 cup blueberries
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter (softened)
- 1 egg
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Crumb Topping
- 1/4 cup flour
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter (cold)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan to prevent sticking.
- Cream Butter and Sugar, Add Egg and Milk: In a mixing bowl, cream 1/4 cup of softened butter with 1/2 cup sugar until the mixture becomes light and fluffy. Add in the egg and mix thoroughly. Then pour in 1/2 cup milk and stir to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon salt to evenly distribute the leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined to avoid overmixing which can make the cake tough.
- Fold in Blueberries: Gently fold in 1 cup of fresh blueberries to evenly distribute them without breaking them up.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan, using a spatula to smooth the surface for even baking.
- Prepare Crumb Topping: In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, 1/2 teaspoon cinnamon, and 3 tablespoons of cold butter. Use your fingers or a pastry cutter to blend until the mixture forms coarse crumbs.
- Sprinkle Topping and Bake: Evenly sprinkle the crumb topping over the batter. Bake in the preheated oven for 35 to 40 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan before slicing to ensure clean cuts and optimal texture.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw before folding into batter to prevent color bleeding.
- For a richer flavor, substitute milk with buttermilk.
- The cake is best served slightly warm or at room temperature.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Cut crumbs and topping can be enhanced with chopped nuts if desired.
