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Blueberry coffee cake is a classic breakfast recipe everyone should be able to make. It’s indispensable for weekend brunch!

I don’t know how I’ve managed to have this site for so long without sharing a recipe for blueberry coffee cake.

Just like blueberry muffins, blueberry coffee cake is one of those recipes that I have been making since I was a kid. A big, fat slice of coffee cake topped with butter was one of my favorite things for summer breakfasts.

One reason to love coffee cake (aside from the idea of having cake for breakfast) is how easy it is to put together. Since everything goes into one pan, it’s actually simpler than muffins, even thought the batter is very similar.

Pans for Coffee Cake

I almost always use an [amazon_textlink asin=’B07328J6QJ’ text=’8×8 square cake pan’ template=’ProductLink’ store=’stetted-20′ marketplace=’US’ link_id=’78ea60a9-94d5-4340-b9b1-1d2c06783691′] for coffee cake. It makes nine even servings, or you can cut into four very large pieces if you like.

Doubling the recipe is a cinch, and works well in a 9×13 pan, 9-inch springform pan, or even a [amazon_textlink asin=’B004EBK7TK’ text=’bundt pan’ template=’ProductLink’ store=’stetted-20′ marketplace=’US’ link_id=’10f56189-1289-4a65-b1bf-7e0b7950a820′].

Bundt pan coffee cakes are ideal for entertaining, especially if you’re using a pretty pan. Pre-slice the cake for even servings, or let your guests serve themselves.

Note that if you use a bundt pan and are making the streusel for this coffee cake, the streusel will end up on the bottom of the cake for serving. Don’t worry though — it’s no less delicious! You can also try putting the streusel in the pan first, and then the batter, but make sure to grease the pan well to release the cake cleanly.

Coffee cake with frozen blueberries

Since it’s summer I’m using fresh blueberries, but frozen blueberries work just as well. I used frozen almost every time I made this cake growing up!

When using frozen blueberries, make sure to thaw them. I do this by putting the berries into a colander and rinsing them gently with my sink faucet sprayer, tossing to make sure no frozen bits remain on the berries.

Let the berries drain while you mix together the batter. Before adding them to the batter, pat dry with paper towels to remove any excess moisture. You can toss the berries with a bit of flour if you like; this helps prevent them from sinking to the bottom of the cake.

Coffee cake variations

This blueberry coffee cake recipe is almost identical to my peach coffee cake. The base recipe is incredibly versatile, and you can swap in nearly any fruit you like!

I also like to change the spices based on the fruit I’m using. Cinnamon is always a classic, but I also like to use nutmeg or cardamom. If you like a kick with your fruit, try adding a bit of ginger.

If you’re looking for other coffee cake ideas, try one of my other recipes: espresso streusel coffee cake, cranberry pecan streusel coffee cake, or coffee cake in a mug.

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