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A slice of blueberry coffee cake with a crumb topping is served on a white plate with a fork on a napkin.

Easy Blueberry Coffee Cake Recipe

Author: Jessica Haggard
Anytime is a good time for this super moist, super crumbly blueberry coffee cake! It’s tender, buttery, and bursting with juicy berries in every bite and perfect for breakfast, brunch, or as an anytime treat. Simply prep the crumbly topping, make the batter, assemble, and bake. You can make this treat from scratch in less than an hour.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 9 servings
Calories 392 kcal

Ingredients
 
 

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup butter softened

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ½ cup sugar granulated
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 cups fresh blueberries divided

Instructions
 

  • Preheat the oven to 375 F. Grease an 8x8-inch baking dish.
  • Prepare the streusel topping by mixing the flour and sugar in a small bowl. Mix in the butter with the back of a fork until the mixture is thoroughly combined and crumbly. Set in the refrigerator to chill until ready to bake.
  • Whisk the flour, baking powder, and salt together in a medium bowl. Cream the butter and sugar together in a large mixing bowl or stand mixer. Mix on medium speed for 2 minutes until light and fluffy.
  • Add the eggs, one at a time. Stir in the vanilla extract. Scrape down the sides as needed. Gradually add the flour mixture, alternating with the milk, while mixing on low. Start with about a third of the flour, add half the portion of milk, and then repeat until everything is in the bowl. Mix until just combined, avoid over mixing. Fold in 1 cup of blueberries.
  • Transfer the batter to the greased baking dish and spread it out evenly. Top with the streusel and then the remaining 1 cup of blueberries. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for about 15 minutes before cutting and serving.

Notes

  • Softened butter, eggs, and milk blend more easily into the batter, creating a smoother, more consistent texture.
  • Mix the batter just until the flour is incorporated. Overmixing leads to a dense or tough cake.
  • Add flavor and texture by adding ground cinnamon to the streusel and folding in lemon zest, chopped nuts, or white chocolate chips to the batter.
  • Toppings like vanilla glaze, powdered sugar dusting, or even a dollop of whipped cream can give your cake an upgrade.
  • While greasing the pan is okay, lining it with parchment paper makes lifting out the cake super easy and prevents sticking.
  • Cool the cake before cutting to help it firm up and keep the crumb from falling apart when you cut it.
Serve: Enjoy with a hot cup of coffee, a frothy latte, or a glass of cold brew. For a brunch spread, serve it alongside fresh fruit, yogurt parfaits, or scrambled eggs for a balanced mix of sweet and savory.
Store: Store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, place it in a freezer-safe container for up to a month. When ready to eat, let it thaw at room temperature for 1 to 2 hours.

Nutrition

Calories: 392kcalCarbohydrates: 54gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 84mgSodium: 367mgPotassium: 104mgFiber: 2gSugar: 26gVitamin A: 572IUVitamin C: 3mgCalcium: 87mgIron: 2mg
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