Soft and moist with a buttery streusel topping, this Blueberry Coffee Cake is tender, juicy, berry-filled and topped with a vanilla glaze!
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You’ll never hear me say no to the idea of cake for breakfast. What else is there to do on a Sunday morning when there’s leftovers on the counter? Dish out a slice, pour off a hot cup of coffee or tea, and sit down to enjoy that cake. Y’all deserve it!
Coffee cakes are super special: they’re cakes made especially for breakfast. It just doesn’t get better than that. I love making coffee cakes on the weekend and experimenting with new spices or fruits! It’s so much fun and you get an amazing cake that you can eat all weekend long out of it! Win win.
Amanda Rettke, a fellow food blogger and dear friend of mine, is truly one of the most talented cooks in the business. If you’ve never visited I AM BAKER or made one of Amanda’s recipes, her latest cookbook is your chance to redeem yourself.
Homestead Recipes is a collection of 110 recipes, each made to be as equally accessible as they are delicious. Throughout this visually stunning book, Amanda marries practical, easy cooking methods with out of this world midwestern flavor.
Today’s Homemade Blueberry Coffee Cake recipe comes straight out of Amanda’s newest masterpiece, and I couldn’t be more grateful to share it with you all!
Ingredients
The ingredients here are simple and don’t need to be over-thought. Just raid the kitchen cabinets and be sure to leave enough time to allow the ingredients to come to room temperature!
Here are the pantry-staple items you’ll need today:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- AP Flour
- Salt
- Baking powder
- Baking soda
- Sour cream
- Whole milk
- Vegetable oil
- Vanilla
- Blueberries*
- Cinnamon
- Confectioners sugar
*Not a blueberry fan? That’s okay! Swap them out for your favorite berry instead. Raspberries or strawberries will go wonderfully here!
Baking With Fresh Vs Frozen Blueberries
This recipe can be made using both fresh or frozen blueberries. I’m a full supporter of both options! Frozen blueberries are often frozen at the peak of their season, guaranteeing tart, bright, and flavorful berries all year long. No need to defrost them either! Blueberries don’t hold much water content and they bake from frozen beautifully.
How To Make Blueberry Coffee Cake
- MAKE THE BATTER: For easiest cake removal, make sure to very liberally grease your pan. If you’re not serving straight out of the pan, I’d recommend lining it with parchment paper too. The batter itself can be made using a stand mixer, hand mixer, or by hand! Just be sure to use room temperature ingredients and don’t overmix.
- ADD BLUEBERRIES AND FOLD IN
- PREPARE AND SPREAD THE CRUMBLE: Once you’ve evenly spread the batter in the pan, quickly toss together your crumble and spread it over the top of your cake. Be sure to work from edge to edge, there’s a lot of ground to cover here y’all.
- BAKE, GLAZE, AND SERVE: Bake the cake until a toothpick in the center comes back clean, about an hour. In the meantime, whisk together the glaze in a small bowl. Once the cake is out of the oven, wait about 10 minutes before drizzling the glaze over the top and cutting into it.
Tips
- Measure your flour properly! Over-measuring is a very common mistake with coffee cake. Too much flour and the cake won’t rise properly, creating a denser result than intended. 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!
- Swap out the sour cream with whole milk yogurt. There’s been plenty of times where I haven’t had sour cream on hand. If that’s the case, plain full fat yogurt will work and you won’t notice much of a difference.
- Mix in some nuts! I love to chop up a couple handfuls of pecans or walnuts and toss them into the streusel for some added crunch.
How Long Does It Last? T?
Leftover Blueberry Coffee Cake can be stored in an airtight container in the refrigerator for up to 1 week. If serving straight out of the pan, you can go ahead and just cover that with plastic wrap or foil.
Can I freeze It?
Yes, but there is a caveat. 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.
Whether or not to freeze your leftovers is up to your discretion, just make sure to properly wrap the cake to avoid freezer burn. Defrost the cake in the fridge overnight before consumption.
My Best Coffee Cake Recipes
Loving how this cake is crumbling? Get at a few more of my FAVORITE moist crumb cake recipes:
Blueberry Coffee Cake
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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.
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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!