I love me a slice of this blueberry coffee cake for breakfast with a cup of coffee. It’s soft and moist with a buttery streusel on top. And those berries? I’m getting one in every single bite. Add a little glaze and get your whole morning life. Thank you to my boo Amanda Rettke for sharing this recipe with me.
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How To Make Blueberry Coffee Cake
Step 1: In a large bowl, combine the flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer on high speed, cream the butter and granulated sugar until fluffy, 2 to 3 minutes. Add the eggs, milk, oil and vanilla. Mix on low for about 1 minute. Add the flour mixture to the butter mixture and mix on medium for 30 seconds, or until the ingredients are just incorporated.
Step 2: Remove the bowl from the mixer and fold in the blueberries.
Spread the batter in a greased 9×13 baking dish that’s been lined with parchment paper.
Step 3: Using a food processor or in a medium bowl using a fork or your hands, combine the brown sugar, flour, cinnamon and cold butter chunks, breaking the butter into pieces no larger than a pea. Spread the crumble over the batter.
Step 4: Bake for 55 to 60 minutes at 350 F. If the top starts to brown, cover the coffee cake with foil. The cake is done when a toothpick inserted into the center comes out with a few crumbles but no wet batter clinging to it. Place the confectioners’ sugar in a medium bowl and whisk in a few drops of milk at a time until it reaches drizzling consistency. Drizzle the glaze over the warm cake and serve.
Blueberry Coffee Cake Recipe
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Ingredients
For the Cake
- Non-stick spray
- 4 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 cup unsalted butter room temp
- 2 cups granulated sugar
- 4 large eggs room temp
- 1 cup whole milk
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups fresh or frozen blueberries up to 3 cups
For the Crumble
- 1/3 cup packed light brown sugar
- 1/4 cup all purpose flour
- 1/2 tsp ground cinnamon
- 3 tbsp cold unsalted butter cut into chunks
For the Glaze
- 1/2 cup confectioner's sugar
- 2 tbsp whole milk about
Instructions
- Preheat the oven to 350 F. Grease a 9×13 inch baking dish with nonstick spray.
Make the Cake
- In a large bowl, combine the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer on high speed, cream the butter and granulated sugar until fluffy, 2 to 3 minutes. Add the eggs, milk, oil and vanilla. Mix on low for about 1 minute. Add the flour mixture to the butter mixture and mix on medium for 30 seconds, or until the ingredients are just incorporated. Remove the bowl from the mixer and fold in the blueberries.
- Spread the batter in the prepared baking dish.
For the Crumble
- Using a food processor or in a medium bowl using a fork or your hands, combine the brown sugar, flour, cinnamon and cold butter chunks, breaking the butter into pieces no larger than a pea. Spread the crumble over the batter.
- Bake for 55 to 60 minutes. If the top starts to brown, cover the coffee cake with foil. The cake is done when a toothpick inserted into the center comes out with a few crumbles but no wet batter clinging to it. Everyone's oven is different so make sure the cake is done before removing.
For the Glaze
- Place the confectioners' sugar in a medium bowl and whisk in a few drops of milk at a time until it reaches drizzling consistency.
- Drizzle the glaze over the warm cake and serve.
Notes
Can I freeze It?
Yep but keep in mind. Coffee cake can be wrapped tightly in plastic wrap or aluminum foil and frozen for 2-3 months. But honestly, I think coffee cakes are best served fresh. After having been frozen, the streusel topping loses its texture and that’s a dealbreaker for me.Nutrition
Recipe Tips
- Measure your flour properly! Too much flour and the cake won’t rise properly, making your cake super dense. The best way to avoid this is using the spoon and level method. Basically, just spoon the flour into a measuring cup and level it out with a knife!
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
- Swap out the sour cream! If you don’t have any around, plain greek yogurt also works great.
Recipe Help
Yep! Frozen blueberries are often frozen at the peak of their season. No need to defrost them either! Blueberries don’t hold much water content and they bake from frozen beautifully.
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Can this be made the night before and put in refrigerator and baked in the morning
I don’t recommend doing that. I would bake the entire thing the day before you serve it instead.
Can you mix this up the night before and refg it and bake in morning
I have not tried that, but you can bake it the night before!
Can’t wait to try this, is looks so delicious! I wish this was in your new cookbook I purchased, as well as your blueberry pancake cobbler recipe. (I’ll just print them out.) Thank you for all of your yummy recipes!
I don’t know if I will have patience to wait till cools. Smells divine! The measurements baked perfectly.
Oh my God! This cake is pure indulgence. I don’t have blueberries just now so I will try with cherries. Thanks for the recipe.
This coffee cake was so sweet and moist and delicious!! It made a great breakfast with my morning coffee!
I took this to a recent breakfast potluck and it was a hit! So simple and delicious.
Enjoyed this for breakfast this morning and started my day off right! So easy and delicious and paired perfectly with my morning cup of coffee! Easily, a new favorite recipe!
The streusel topping makes this coffee cake! I love how light and fresh the blueberries make it taste. Perfect summer recipe!