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.

Blueberry coffee cake slice on a white plate.

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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

Blueberry coffee cake ingredients on the counter.

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.

Whisking wet ingredients for blueberry coffee cake in a bowl.

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.

Adding blueberries to coffee cake batter in a bowl.

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.

Blueberry coffee cake batter in a baking dish.

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.

Blueberry coffee cake in a white baking dish.

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.
Blueberry coffee cake slice on a white plate.

Looking for more fruity cake recipes? Try raspberry bundt cake, strawberry shortcake trifle, and this peach dump cake.

More Delicious Blueberry Recipes

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Blueberry coffee cake slice on a white plate.

Blueberry Coffee Cake Recipe

4.97 from 57 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 40 minutes
Cool Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 9
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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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

Cinnamon Filling: To add even more cinnamon goodness to the coffee cake, you can add a layer of filling to the center.
  1. Mix together 1/4 cup brown sugar and 1 teaspoon ground cinnamon in a small bowl.
  2. Spread 1/2 of the batter in the baking dish and sprinkle with the sugar mixture.
  3. Drizzle 1 Tablespoon melted butter over the top. Pour the remaining batter over the filling. Bake 5 minutes longer. 
Crumb topping: If you’d prefer more of a crumb mixture on top, feel free to make half a batch of this crumble topping to add to the top. You’ll only need half of the topping listed above for the middle. 
Doubling: You can double the recipe for a crowd. Bake in a 9×13-inch baking dish for an additional 5 to 10 minutes. 
Storage: Store leftover cake in a covered container for up to 3 days.
Freeze: Freeze in a freezer-safe container up to 3 months. 

Nutrition

Serving: 1slice, Calories: 411kcal, Carbohydrates: 57g, Protein: 6g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 185mg, Potassium: 173mg, Fiber: 1g, Sugar: 23g, Vitamin A: 212IU, Vitamin C: 0.004mg, Calcium: 71mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.