Blueberry Coffee Cake Recipe

5 from 6 votes

Blueberry Coffee Cake Recipe

Soft and moist with a buttery streusel topping, this Blueberry Coffee Cake is tender, juicy, berry-filled and topped with a vanilla glaze!

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 545kcal

Author: Jocelyn Delk Adams

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 9x13 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

Leftovers 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?

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