This blueberry coffee cake is soft, tender and loaded with sweet blueberries. The cinnamon streusel topping on top is buttery, crunchy and each bite melts-in-your-mouth.
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Easy Blueberry Coffee Cake Recipe
I have a simple classic coffee cake recipe that I use throughout most of the year. During the fall I make my pumpkin coffee cake with streusel. Then once blueberry season rolls around we can’t get enough of this blueberry coffee cake recipe!
If you go overboard with the blueberries as I do, you might enjoy using the rest of them in this blueberry buttermilk cake or this lemon blueberry cake recipe!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Milk & vegetable oil: Both of these add moisture to the cake, ensuring a soft and tender crumb. Oil traps the air while milk delivers protein and flavor. Use buttermilk or sour cream for an even softer texture.
- Granulated sugar: Needed for sweetness. Coffee cake isn’t meant to be indulgent so there is just the right amount of sugar.
- Baking staples: Egg for binding, vanilla extract, all-purpose flour, baking powder and salt.
- Blueberries: Fresh blueberries are ideal but frozen blueberries work, too.
- Butter, melted: Adds a wonderful buttery flavor and yields a soft crumb.
- Crumble topping: Flour, cinnamon sugar, and room temperature butter.
How to Make Blueberry Coffee Cake
In a large mixing bowl or bowl of a stand mixer, whisk the oil, milk, sugar, egg, and vanilla together.
Then, add the flour, baking powder, and salt to the bowl and mix with a wooden spoon. Gently fold in blueberries to the flour mixture until just combined.
Pour the coffee cake batter into a sprayed 8×8-inch baking dish and spread it out evenly. You want to make sure to use a dish at least 2 inches deep so that it stays contained as it rises. Add crumble topping.
Cover it with foil and bake it for 35 minutes. Remove the foil and bake for another 5-10 minutes for a golden topping. It’s done when you can insert a toothpick into the middle of the cake and it comes out clean. Rest for 15 minutes before slicing.
Tips for the Best Blueberry Coffee Cake
- Do not thaw frozen blueberries. Once frozen blueberries are thawed, they’ll release too much water, become mushy and turn the batter purple.
- Lemon. Brighten up the flavors with lemon juice and lemon zest for a lemon blueberry coffee cake that is similar to my favorite lemon blueberry muffins.
- Cinnamon streusel filling. Pour half the batter into the dish. Sprinkle with a streusel topping, then drizzle melted butter on top. Pour in remaining batter and add crumb streusel topping. Bake for 45 minutes.
- Glaze. Drizzle with a powdered sugar glaze or cream cheese glaze.
- Double the recipe. To feed a larger crowd, double the recipe and use a 9×13 baking dish and bake for an extra 5-10 minutes.
Looking for more fruity cake recipes? Try raspberry bundt cake, strawberry shortcake trifle, and this peach dump cake.
More Delicious Blueberry Recipes
Blueberry Coffee Cake Recipe
Video
Ingredients
- ½ cup melted butter , or vegetable oil
- ½ cup milk
- ½ cup (100 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (195 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt or table salt
- 1 ½ cups blueberries , I prefer fresh
Topping
- ¼ cup (33 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup (25 g) granulated sugar
- 3 Tablespoons salted butter , at room temperature
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch (or 7×9-inch) baking dish (at least 2 inches deep) with nonstick spray and line with parchment paper, if desired.
- Make batter: In a large bowl, whisk together the 1/2 cup melted butter or oil, 1/2 cup milk, 1/2 cup sugar, 1 egg, and 1 teaspoon vanilla.
- Fold in blueberries: Add 1 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to the bowl and mix together with a wooden spoon. Gently fold in 1 1/2 cups blueberries until just combined. Spoon the batter into the baking dish.
Topping
- In a small bowl, cut 1/4 cup flour, 1 teaspoon cinnamon, 1/4 cup sugar, and 3 Tablespoons butter with a fork or your fingers until it forms clumps. Crumble evenly over the batter.
- Cover dish loosely with foil and bake 35 minutes. Remove foil and bake 5 to 10 more minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool at least 15 minutes. Slice into 9 squares and serve.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- Mix together 1/4 cup brown sugar and 1 teaspoon ground cinnamon in a small bowl.
- Spread 1/2 of the batter in the baking dish and sprinkle with the sugar mixture.
- Drizzle 1 Tablespoon melted butter over the top. Pour the remaining batter over the filling. Bake 5 minutes longer.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Lisa
I have made this recipe numerous times, even a gluten-free version and it never fails me. This is a delicious cake. I do usually add a little extra blueberries, which makes it more moist and I also double the Crumm topping recipe but with without those changes, it’s delicious.
Sarah @IHeartNaptime
Thank you for making the blueberry coffee cake!
Gail
The recipe says: “Make ahead. Prepare without the topping. Cover with plastic wrap and store in fridge overnight. Set it out at room temperature for 30 minutes then add topping and bake.”
IfI bake it with the topping and refrigerate it, how long should I bake it to reheat it or is it best just warming it up to room temperature?
Sarah @IHeartNaptime
Thank you Gail for these notes, I am not sure how that make ahead note got there, but we do not reccommend storing the batter in the fridge as the baking powder will start to lose its active lifting power. The coffee cake can be stored safely at room temperature covered for 3 days. I would rewarm slices individually in the microwave, I worry that if you stuck the whole pan in the oven, it would dry it out.
Gail
If I make this ahead and store it at room temperature, how long should it be baked once the topping us added? To you personally prefer this recipe with or without the cinnamon streusel in the middle?
Thanks for your insights.
Sarah @IHeartNaptime
Hi Gail, the topping is meant to be baked on it – not after, so I would definitely plan on doing that all at once. Both ways are delicious and we have made it both ways. When you add streusel to the middle, it does bake softer in the middle.
Lucy
Wonderful recipe! Already made it twice this blueberry season. Moist and delicious 😋
Sarah @IHeartNaptime
Love that! So glad you are enjoying the blueberry coffee cake!
Debbie
This is a fantastic recipe for breakfast or even a joy filled summer dessert. Always a crowd pleaser.
Sarah @IHeartNaptime
Love that! So glad you enjoyed the blueberry coffee cake!
Sandy
Love it!
Jen
Your crumb topping looks nice & light. Did you put cinnamon in it (like your recipe states)? Mine looks darker brown but I wanted it that light buttety color like the photo.
You say add about 10-15 minutes longer for a 9×13. Mine took another 25 more minutes in a 9×13.
Sarah @IHeartNaptime
Yes! Photos may look a little different online due to screen colors or how light is hitting your computer.
Lisa
Hi. Do I need to cover it if I’m not adding the topping?
Sarah @IHeartNaptime
Hi Lisa, you shouldn’t need to but if it starts to brown near the end of baking you may want to tent with foil. Enjoy!
Sara
Tender and delicious! My entire family really enjoyed this. The recipe is a keeper, and we will be making it again.
Sarah @IHeartNaptime
This blueberry coffee cake is perfection for summertime!
Emily
Delicious! Follow the exact recipe. 35min with the foil on then 11min with the foil off. Used fresh blueberries. Came out perfect. Husband loved it, too. Definitely a keeper recipe. Thank you!
Sarah @IHeartNaptime
Yeah for blueberry coffee cake success!