Blueberry Coffee Cake
This is the best blueberry coffee cake! It’s extra moist, filled with lots of bursting fresh blueberries, topped with buttery brown sugar cinnamon streusel and drizzled with icing. This easy blueberry dessert pairs perfectly with a hot cup of coffee and is the perfect morning treat to bake this spring!
Why You’ll Adore this Blueberry Coffee Cake
It’s super simple to make– You’ll just need blueberries and basic pantry ingredients you probably already have on hand to whip up this perfect morning treat.
It’s loaded with fresh blueberries– Bursting, fresh blueberries are in each bite of coffee cake!
It has lots of buttery cinnamon streusel– The best part of coffee cake is the brown sugar streusel and this has LOTS and lots of streusel, which adds a delicious sweet crunch to each bite.
It’s super moist– The buttermilk makes this coffee cake extra soft and tender.
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Blueberry Coffee Cake FAQs
If you don’t have buttermilk on hand, you can easily make it but mixing 1 cup (240 ml) of whole milk with 1 tbsp of fresh lemon juice or white vinegar.
You can, but the batter might get dyed from the berries. Do not thaw the frozen blueberries, just mix them right into the batter before baking.
I have not tested this recipe with gluten free flour. However, I usually have great success making my recipes gluten free with Bob’s Red Mill 1 to 1 gluten free flour, so I think this recipe could be made gluten free as well with that flour blend!
Tips for Baking a Perfect Blueberry Coffee Cake
Measure your flour properly. This is always my #1 baking tip. Don’t scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
Use room temperature ingredients. You’ll have the best textured coffee cake if you use room temperature ingredients instead of cold. Cold wet ingredients, like the egg and buttermilk, can cause the cake to bake with more of gummy consistency, and we don’t want that. We want a moist and fluffy cake!
Proper baking pan. I recommend using a light colored metal baking pan. This will help to ensure that the cake gets baked evenly. A glass or dark colored baking pan can cause baking variations, like the cake baking too quickly, being over-baked in some areas, while underbaked in others.
If you make this blueberry coffee cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Blueberry Coffee Cake
Ingredients
- 3 cups (510 g) fresh blueberries
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1 cup (220 g) light brown sugar, packed
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
- 2 tbsp (28 g) unsalted butter, softened
- 1/2 cup (110 g) light brown sugar, packed
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 cup (240 ml) buttermilk, at room temperature
- 1 egg, at room temperature
- 1 tbsp vanilla
- 1 cup (130 g) powdered sugar
- 3-5 tsp whole milk
Instructions
- Preheat the oven to 350℉ (175 ℃). Grease a 9×9in pan and line it with parchment paper.
- Add 2 1/4 cups (382 g) of the blueberries to a medium bowl. Toss them with 1 tbsp (8 g) of flour. Set aside for later.(The remaining 3/4 cup/128g will be used for topping the coffee cake with.)3 cups (510 g) fresh blueberries
- To a large bowl add the larger portion of butter, granulated white sugar and the larger portion of brown sugar. Cream together with an electric mixer.3/4 cup (168 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar, 1 cup (220 g) light brown sugar, packed
- Add in the flour and salt and mix on low speed until combined. It should resemble little crumbs.3 cups (375 g) all-purpose flour, spooned and leveled, 3/4 tsp salt
- From this mixture, remove 3/4 cup (125 g) of it and add it to a small bowl.
- To the smaller mixture, add in the smaller portion of butter, smaller portion of brown sugar and cinnamon. Mix until combined. It should resemble large clumps. Set aside the streusel.2 tbsp (28 g) unsalted butter, softened, 1/2 cup (110 g) light brown sugar, packed, 2 tsp cinnamon
- Add the baking soda to the buttermilk and mix until it is dissolved. The baking soda will cause the buttermilk to expand, so make sure you are using a big enough liquid measuring cup to account for this.1 tsp baking soda, 1 cup (240 ml) buttermilk, at room temperature
- To the larger mixture, add in the buttermilk mixture, the egg and vanilla. Mix on medium speed until combined.1 egg, at room temperature, 1 tbsp vanilla
- Add in the larger portion of blueberries and gently fold them into the batter with a rubber spatula.
- Pour the batter into the prepared pan and spread it evenly with spatula.
- Sprinkle the remaining 3/4 cup (128 g) of blueberries on top. Then sprinkle on the streusel.
- Bake the coffee cake for 70-80 minutes, or until a toothpick comes out clean from the center.
- Let the coffee cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the coffee cake continue cooling on the cooling rack until completely cooled.
- When the coffee cake is cooled, mix together the powdered sugar and milk in a small bowl. Start with 3 tsp of milk and add more as necessary. You'll want it to to be a pourable consistency without being too runny.1 cup (130 g) powdered sugar, 3-5 tsp whole milk
- Drizzle the icing over the coffee cake and cut it into 16 slices. Then enjoy 🙂
Have you ever made these into muffins and if so, did you bake them differently?
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