A warm slice of blueberry coffee cake fresh from the oven fills the kitchen with an irresistible, sweet aroma. This delightful recipe for Blueberry Coffee Cake takes about 75 minutes from start to finish and is guaranteed to impress anyone who tries it with its moist texture and vibrant bursts of fresh blueberries. Perfect for breakfast or an afternoon pick-me-up, this cake works every time thanks to its simple yet effective technique.
This recipe is ideal for busy mornings, brunch gatherings, or whenever you crave something sweet paired with your coffee. You can prepare the cake in advance and store it for a tasty treat throughout the week.
Why You’ll Love This Recipe
- The combination of fresh blueberries and a soft cake creates a perfect contrast in textures.
- The buttery streusel topping adds a delightful crunch to each bite.
- This cake stays moist for days, making it great for meal prep.
- It’s easy to make, requiring only basic baking skills.
What You’ll Need
Before you start baking, gather these ingredients.
For the Streusel
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- 5 tablespoons unsalted butter, room temperature
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 5 tablespoons unsalted butter, room temperature
- ¾ cup whole milk
- ¼ cup buttermilk
- 1 egg, slightly beaten
- ½ teaspoon vanilla extract
- 2 cups fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 5 teaspoons whole milk (may need more or less)
- ¼ teaspoon vanilla extract
- salt, pinch
Consider using frozen blueberries if fresh are unavailable.
Substitutions & Swaps
- Light brown sugar can be replaced with regular sugar.
- Whole milk can be swapped with 2% or almond milk.
- Buttermilk can be substituted with milk + vinegar.
- Use a dairy-free butter alternative for a vegan option.
How to Make It
Follow these steps to create your coffee cake masterpiece.
Preheat the Oven
Preheat the oven to 375°F and grease a lightly floured 8×8 baking dish.
Make the Streusel
In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter until the mixture forms large crumbs. Set aside.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Incorporate the Butter
Add the room temperature butter to the flour mixture and cut it in using a pastry cutter until crumbly.
Combine Wet Ingredients
Make a well in the center of the mixture and add the beaten egg, milk, buttermilk, and vanilla extract.
Fold Together
Gently stir the ingredients together using a rubber spatula just until combined — the batter will be lumpy and thick.
Add the Blueberries
Carefully fold in the blueberries, taking care to avoid breaking them open.
Prepare the Cake Batter
Spoon the batter into the prepared baking pan and spread it out into an even layer using an offset spatula.
Add the Topping
Sprinkle the streusel topping generously all over the cake batter.
Bake
Place the dish on the middle rack of the oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Tent with foil if the streusel starts to brown too much.
Make the Glaze
In a small bowl, stir together all glaze ingredients until smooth and silky.
Drizzle the Glaze
Immediately drizzle the glaze over the hot streusel topping and let it harden before serving.
How to Store It
Fridge: Keeps for 3-4 days in an airtight container.
Freezer: Yes, can freeze for up to 3 months.
Reheat: Microwave for 15-20 seconds for a warm slice.
Tips for Best Results
- Use fresh blueberries for the best flavor and texture.
- Ensure all ingredients are at room temperature for better integration.
- Adjust the glaze’s consistency by adding milk as needed.
- Watch the baking time carefully to prevent overbaking.
Serving Suggestions
- Serve with a hot cup of coffee or tea for a delightful breakfast.
- Pair with whipped cream for a luxurious dessert option.
- Great addition to brunch menus alongside savory dishes.
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