If you’re looking for a delightful treat that combines the sweet burst of fresh fruit with a tender, buttery crumb, then this Blueberry Coffee Cake Recipe will quickly become one of your favorites. Imagine waking up to the aroma of warm cake, bursting with juicy blueberries and topped with a cinnamon-spiced crumb topping that adds the perfect crunch. It’s a cozy, simple dessert or breakfast option that’s perfect for casual mornings or special gatherings, offering a wonderful balance of flavors and textures that everyone will rave about.
Ingredients You’ll Need
This Blueberry Coffee Cake Recipe is wonderfully straightforward, relying on a handful of pantry staples that come together to create something truly special. Each ingredient plays a pivotal role in creating the perfect balance of soft crumb, fruity moisture, and that irresistible crunchy topping.
- Blueberries: Fresh berries add a natural sweetness and lovely pop of color throughout the cake.
- All-purpose flour: Provides structure while keeping the cake tender and light.
- Sugar: Sweetens the batter and the crumb topping for a balanced flavor.
- Butter (softened and cold): Softened butter enriches the batter, while cold butter creates the crumbly topping texture.
- Egg: Acts as a binder for moist, rich cake layers.
- Milk: Adds moisture to keep the cake soft and fluffy.
- Baking powder: Helps the cake rise for a light and airy crumb.
- Salt: Enhances all the other flavors.
- Cinnamon: Adds warmth and depth to the crumb topping flavor.
How to Make Blueberry Coffee Cake Recipe
Step 1: Prep Your Oven and Pan
Start by heating your oven to 375°F and greasing an 8-inch square baking pan. Preparing the pan ahead ensures your cake won’t stick and will bake evenly, setting you up for success from the very first step.
Step 2: Mix the Wet Ingredients
Cream together 1/4 cup of softened butter with 1/2 cup sugar until the mixture is light and fluffy. This step is key for a tender texture. Then, beat in a single egg until perfectly combined, followed by stirring in 1/2 cup milk to add moisture that keeps the cake soft and inviting.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. This blend ensures your cake rises beautifully and has a nice crumb structure. Gradually blend these dry ingredients into the wet mixture so that the batter comes together smoothly but isn’t overmixed.
Step 4: Gently Fold in Blueberries
Carefully fold in 1 cup of fresh blueberries. Take your time here—folding gently keeps the berries intact and evenly distributed, which means bursts of fresh blueberry flavor in every bite.
Step 5: Pour Batter into the Pan
Transfer your luscious batter into the prepared baking pan and smooth the top evenly. Even spreading is essential for uniform baking and a beautifully presentable cake.
Step 6: Prepare the Crumb Topping
This topping adds the signature crunch and cinnamon warmth. Combine 1/4 cup flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a bowl. Cut in 3 tablespoons of cold butter until the mixture forms coarse crumbs resembling the perfect streusel topping.
Step 7: Sprinkle Topping Over Batter
Evenly sprinkle the crumb topping over your cake batter, covering every inch. This generous layer creates a wonderful texture contrast between the soft cake and crunchy topping.
Step 8: Bake to Golden Perfection
Bake your cake for 35 to 40 minutes, until the top is a glorious golden brown and a toothpick inserted in the center comes out clean. The smell alone will let you know it’s time.
Step 9: Let It Cool Before Slicing
Allow the cake to cool completely before slicing. This resting time helps the cake set nicely, so slices come out neat and hold together beautifully when you serve.
How to Serve Blueberry Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of glaze can elevate the cake’s presentation and add an extra touch of sweetness. Fresh blueberries or a dollop of whipped cream make wonderful garnishes that celebrate the berries already in the cake.
Side Dishes
This coffee cake pairs beautifully with a cup of your favorite morning brew, whether that’s a bold coffee or smooth tea. For a fuller brunch, serve alongside creamy yogurt or a fresh fruit salad to balance richness with refreshing lightness.
Creative Ways to Present
For a fun twist, turn this Blueberry Coffee Cake Recipe into mini muffins for grab-and-go breakfasts or charming brunch bites. You can also create layered parfaits by combining crumbled cake with yogurt and fresh fruit for a colorful, elegant dessert.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover cake tightly in plastic wrap or store in an airtight container. It will keep perfectly at room temperature for up to 2 days, or in the refrigerator for about a week, maintaining moisture and flavor.
Freezing
You can freeze this cake for longer storage. Slice it into portions and wrap each tightly in plastic wrap and foil. Frozen blueberrry coffee cake will last about 2 to 3 months and thaw quickly at room temperature or in the fridge overnight.
Reheating
To bring your leftover Blueberry Coffee Cake Recipe back to life, warm slices gently in the microwave for 15 to 30 seconds or pop them in a low oven until heated through. This helps revive that freshly-baked taste and texture.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well, just be sure to thaw and drain them to avoid excess moisture that could make the batter too wet. Gently folding them in helps keep the batter’s texture just right.
Is it possible to make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend designed for one-to-one substitution, you can make a delicious gluten-free version. Keep an eye on the texture—it may vary slightly but remains wonderful.
Can I add nuts to the crumb topping?
Definitely! Chopped walnuts or pecans add a delightful crunch and complexity to the topping. Just mix them in with the flour, sugar, and cinnamon before adding the cold butter.
How do I know when the cake is done baking?
The best test is inserting a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. The top should also be golden and slightly firm to the touch.
Can this Blueberry Coffee Cake Recipe be made dairy-free?
Yes! Swap out the butter for a plant-based alternative and use your favorite non-dairy milk like almond, oat, or soy milk. The cake remains moist and delicious with these simple substitutions.
Final Thoughts
There’s something wonderfully comforting about baking a Blueberry Coffee Cake Recipe that fills your kitchen with sweet, fruity warmth and invites everyone to gather around. Whether for a lazy weekend breakfast or a sweet afternoon treat, this cake is as joyful and simple as a homemade hug. I hope you give it a try soon and enjoy every delicious bite as much as I do!
Print
Blueberry Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Coffee Cake is a delightful and moist treat perfect for breakfast or snack time. Bursting with fresh blueberries and topped with a sweet cinnamon crumb, this cake combines soft buttery cake and a crunchy topping for the ultimate comfort dessert.
Ingredients
For the Cake:
- 1 cup blueberries
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Crumb Topping:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together 1/4 cup softened butter and 1/2 cup sugar until the mixture is light and fluffy. This creates a smooth base for the cake batter.
- Add Egg and Milk: Beat in 1 egg until well combined, then stir in 1/2 cup milk to moisten the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to ensure even distribution of the leavening agent and salt.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cake tough.
- Fold in Blueberries: Carefully fold in 1 cup fresh blueberries to evenly distribute them without breaking them up.
- Pour Batter into Pan: Transfer the batter into the greased baking pan and smooth the top with a spatula for even baking.
- Prepare Crumb Topping: In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Cut in 3 tablespoons of cold butter until the mixture becomes crumbly.
- Add Topping: Evenly sprinkle the crumb topping over the batter for a sweet, crunchy layer.
- Bake: Bake in the preheated oven for 35 to 40 minutes until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the coffee cake to cool in the pan before slicing to ensure clean cuts and optimal texture.
Notes
- Use fresh or frozen blueberries, but if frozen, toss them with a little flour to prevent sinking.
- Do not overmix the batter to keep the cake tender.
- The crumb topping can be made ahead and stored in the fridge until ready to use.
- Serve warm with coffee or tea for a comforting treat.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
