We love a good Blueberry Coffee Cake in the morning, and love it, even more, when the recipe is easy peasy! This recipe is based on my Blueberry Breakfast Cake but made in a casserole pan, sprinkled with a cinnamon-sugar crumb, then drizzled with a sweet vanilla glaze. If you love blueberries as much as I do, don’t miss my Blueberry Pie Muffins, Blueberry Breakfast Cake, and Blueberry Galette!
What is Coffee Cake?
I am asked this often, so I will just answer it now in case anyone is wondering. It is basically a cake that is suitable for serving with breakfast. No, it does not have coffee in it, it is just best served with coffee. It often has a crumble, streusel, or topping made with sugar, flour, and cinnamon.
Tips for Blueberry Coffee Cake
- Don’t skimp creaming the sugar and butter together until pale and almost doubled in mass. This step aerates the butter and will result in a finer crumb and lighter texture.
- The batter should be thick. Because the batter is thick and substantial, your blueberries should not drop to the bottom of the pan while baking. (So no need to coat in flour!)
- You can use frozen or fresh blueberries for this recipe. I prefer fresh. 🙂
- Make sure you prepare your casserole dish well, but either using a non-stick spray or lining it with parchment paper.
- Always test with a skewer if the cake is done! Every oven is different so baking times can vary. A wooden toothpick works best, and you want it removed with a few crumbs clinging to the toothpick. A dry toothpick could mean it’s overbaked.
How to Make Glaze
This glaze recipe is simple, only milk and confectioners sugar. You could add vanilla or even lemon extract for a fun twist! The most important part is consistency. I prefer a glaze that is loose enough to pour, but thick enough to hold its shape on the cake. If your glaze is too thin it will almost disappear into the cake. If it is too thick it will land in a blob and I kid you not I might fight you for that piece. 😉
Start with the basic recipe and tweak as needed. You can always add more confectioners sugar if it is too thin or more milk if it is too thick.
Can this Blueberry Coffee Cake be Made Ahead of Time?
Yes, you can make this cake ahead of time. It tastes delicious fresh out of the oven but even better on the next day, after it has been warmed slightly. Store it covered at room temperature (or in a cold place if it’s a hot day). It will keep fresh for 2-3 days, probably even longer but it’s always gone before I could test it.
Can I Use Other Berries to Make This Coffee Cake?
Yes, you can also make this cake with other berries. I have also made this cake with raspberries and it was delicious, too. You can also omit the berries altogether and opt for a traditional coffee cake!
More Breakfast Recipes
Blueberry Coffee Cake
Ingredients
Cake
- 4 cups (500 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks or 226 g) butter, room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 -3 cups blueberries -frozen or fresh (depending on the size of blueberries)
Crumble
- ⅔ cup packed brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter
Glaze
- ½ cup confectioners' sugar
- 2 tablespoons milk (or more if you want a looser consistency)
Instructions
Blueberry Coffee Cake
- In a large bowl combine the flour, baking powder, and salt.
- In a stand mixer (or using a hand-held mixer) cream butter and sugar until fluffy, about 2-3 minutes.
- Add eggs, milk, oil, and vanilla; mix on low for about 1 minute.
- Add dry ingredients to butter mixture and blend on medium for 30 seconds, mixing until ingredients are JUST incorporated.
- Remove bowl from mixer and fold in blueberries.
- Place batter in a prepared 9×13 casserole pan. Prepare crumble and add it on top of the batter. (directions below)
Crumble
- Using a food processor, fork, or your hands, combine brown sugar, flour, cinnamon, and cold butter pieces in a bowl. (I prefer clean hands) Make sure the butter is broken down and no larger than a pea when you are done.
- Bake coffee cake at 350°F for 55-60 minutes or until an inserted toothpick comes out mostly clean. If your top is starting to brown, cover the coffee cake with foil.
Glaze
- Combine the powdered sugar and milk. Feel free to add a few drops of additional milk at a time until it reaches drizzling consistency.
- Drizzle glaze over a warm cake and serve.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Does it take longer to bake with frozen fruit? Should the fruit be defrosted before using?
This recipe is the bomb!!!! Absolutely the best, made it this morning and there is 3 pcs left. Followed directions exactly rose high and stayed there. I used frozen blueberries that I drained before using. This recipe is perfect and a must try, the topping is wonderful I will be making this again and again!
So fluffy and delicious!
Have you tried a Blueberry Cream cheese coffee cake?
Lemon Cream cheese Coffee Cake looks divine, but a layer of that cheese cake, on the blueberry coffee cake would be amazing…..
Made this today to take to work tomorrow. I somehow got distracted during the process and only used half the butter in the cake. I went ahead and baked it and it came out great. I was afraid it would be dry so I cut a small piece to taste. Delicious and not dry at all!! Can’t wait to try it again with the full amt of butter!!!😀
Just made this and I have to say, it may have been the best thing I have ever baked! I did use 3 cups of blueberries and I may have used a whole cup of confectioners’ sugar to make the glaze. Thanks for the tip to beat the ingredients a good amount of time.
I made this today and it is AMAZING. The crumb is so tender, and the streusel topping added just the right amount of sweet. I forgot the powdered sugar glaze, but I’m not sure it really needs it ❤️❤️
Mine took 55 minutes at 325° (glass dish).
Looks delicious
Fantastic recipe! I realized I didn’t have any berries but I had some blueberry filling. I added that to the middle and it worked great! It took about 60 minutes to cook. The cake has a wonderful moist and fluffy texture — I’ll definitely be making it again, thanks!
I’m baking this coffee cake as I write this.
I followed instructions exactly.
However this is way too much batter for my 9×13 baking pan.
It’s overflowing in the oven.
I’m sure it’s going to taste great but my oven is a big mess.
Oh dear! Are you certain it is a 9×13 pan? I can assure you this recipe does fit in a 9×13.
This was delicious! Everyone enjoyed it and I’ll definitely be making it again. The batter is thick so the blueberries are suspended in the cake rather than mostly at the bottom. I did add extra berries.
The only thing I would challenge is the Prep Time. Recipe says 10 min. It took me more like 30+ min. Worth it!!