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 8x8 square cake pan 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 bundt pan.
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.
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1 cup blueberries
For the streusel
- 1/3 cup flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- Pinch salt
- 2 tablespoons cold butter, cut into chunks
- Preheat oven to 350°F and line an 8x8 square cake pan with parchment paper, or coat lightly with nonstick spray.
- In a large bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon.
- Whisk together milk, egg, and vanilla, then pour into dry ingredients and stir to combine.
- Fold in blueberries, then pour batter into prepared pan.
- To make the streusel, in a small bowl combine flour, brown sugar, granulated sugar, and salt. Cut in butter using a fork until mixture forms large crumbs. Scatter over the top of the batter.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- 120 x Parchment Paper Sheets (16 x 12 inch)
- Wilton Non-Stick 8-Inch Square Cake Pans, Set of 2
- OXO Good Grips 3-piece Mixing Bowl Set
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 165 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 29mg Sodium: 277mg Carbohydrates: 30g Fiber: 1g Sugar: 14g Protein: 3g