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.
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!
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.
- 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.
Looking for more fruity cake recipes? Try raspberry bundt cake, strawberry shortcake trifle, and this peach dump cake.
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Blueberry Coffee Cake Recipe
Video
Ingredients
- ½ cup 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
- 2 cups blueberries , fresh or frozen
Topping
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar
- 3 Tablespoons salted butter , at room temperature
Instructions
- Preheat the oven to 350°F. Spray an 8×8-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 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 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.
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.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Cake + Cupcakes, Desserts, Easter, Kid-Friendly, Meal Prep, Nut-Free, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Loved this! Im diabetic so I did 1/2 of the sugar with splenda.
So happy you can adjust the blueberry coffee cake to your needs!
This blueberry coffee cake is delicious. Its light and airy. Thank you for sharing this recipe.