Blueberry Coffee Cake

filed under: Breakfast · Cakes on March 7, 2019

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!

Blueberry Breakfast Cake

Blueberry Coffee Cake

I am asked this often, so I will just answer it now in case anyone is wondering. What is a coffee cake? 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.

This particular homemade blueberry coffee cake recipe with a crumble topping is bursting with flavor and has a rich buttery texture. It’s made with simple ingredients and takes only a few minutes to whip up but the best thing is that it can be made ahead of time. Perfect for busy mornings.

My family is a big fan of sweet breakfasts – cake, pancakes, cinnamon rolls are all a favorite in our house but if I serve something with streusels on top they go extra crazy. An easy crumble topping is by far my favorite thing to put on a cake! It’s so easy to make and transforms a simple cake into something special.

Blueberry Coffee Cake

How Do You Bake a 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 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.Blueberry Coffee Cake Recipe

How do You Make a Crumble Topping?

This couldn’t be easier, but adds something amazing to any coffee cake! Just look at the picture above, where the crumb is spilling over the side in a buttery-cinnamony bliss.

Grab these ingredients:

  • brown sugar
  • flour
  • cinnamon
  • butter

The butter should be cold and cut into small cubes. Add all ingredients to a bowl and using a fork or your hands (I prefer hands, and often let the kids help out with this step) and combine all ingredients, making sure the butter is broken down and no larger than a pea when you are done. That’s it!

How to Make Blueberry Coffee Cake

To Glaze or Not to Glaze

I mean, it’s not even a question in this house. We vote YES on a glaze, every time. 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!

4.32 from 16 votes
blueberry breakfast cake
Blueberry Coffee Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Such a fun way to start the day! Blueberry Coffee Cake is as easy as it is delicious. 

Course: Breakfast
Cuisine: American
Keyword: blueberry coffee cake
Servings: 12
Author: Amanda Rettke
Ingredients
Cake
  • 4 cups (500g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks or 226g) butter, room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 -3 cups blueberries -frozen or fresh (depending on the size of blueberries)
Crumble
  • 1/3 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter
Glaze
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
Instructions
Blueberry Coffee Cake
  1. In a large bowl combine the flour, baking powder, and salt.
  2. In a stand mixer (or using a hand-held mixer) cream butter and sugar until fluffy, about 2-3 minutes.

  3. Add eggs, milk, oil, and vanilla; mix on low for about 1 minute.
  4. Add dry ingredients to butter mixture and blend on medium for 30 seconds, mixing until ingredients are JUST incorporated.

  5. Remove bowl from mixer and fold in blueberries.
  6. Place batter in a prepared 9x13 casserole pan. Prepare crumble and add it on top of the batter. (directions below)

Crumble
  1. 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.

  2. Bake coffee cake at 350°F for 35-40 minutes or until an inserted toothpick comes out mostly clean. If your top is starting to brown, cover the coffee cake with foil.

Glaze
  1. Combine the powdered sugar and milk. Feel free to add a few drops of additional milk at a time until it reaches drizzling consistency. 

  2. Drizzle glaze over a warm cake and serve.

Looking for more Breakfast options?

Amish Glazed Donuts

Apple Fritters

Monkey Bread

Quick Cinnamon Rolls

 

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Comments

  • Sandy sears says:

    So good,glad I made it,we all love it

  • Cynthia says:

    I made this today and was disappointed. More of a cake texture than a coffee cake texture. And, the middle was raw……I even put it back in the oven twice again for 10 minutes each and the center still wasn’t completely baked. I don’t know what went wrong.

  • Lyndsay says:

    Love this recipe. Just got done making it and its half gone ready everyone keeps eating it! I didnt have any baking issues ir anything. It came out perfect!

  • Colette says:

    This cake is delicious! I do have to say that the baking time was almost double of what the recipe stated, but once it was done and glazed- Absolutely wonderful!! I liked the not too sweet fluffy cake:-). I think my next one will also double the amount of crumb topping as it was sparse.

  • Janie says:

    Hello, I was wondering if you have a gluten free version of this recipe, and/or any gluten free recipes. This is all new to me, just recently was diagnosed with Celiac disease and cannot eat wheat flour/products. Thank you!

    • Amanda Rettke says:

      You can always use a gluten free flour substitute. They are often a 1:1 ratio.

  • Kim says:

    The middle of my cake was raw, I left it in 20 min longer than the recipe stated and my toothpick just had a few spots on it so I pulled it out and cut in to it a few minutes later just to have pooling from the center that was still runny. I don’t know where I went wrong, I have never had a cake come out so runny.

  • Alex Dixon says:

    The cake cake out really delicious. I made it as a bundt cake and had to cook it a little longer.

  • Julie L Smith says:

    I made this coffee cake 2 days ago. The center was unbaked, even after adding 10 more minutes. I tried it again tonight, added 19 more minutes and it came out perfect. No, my oven is fine. Timing is not an issue with other recipes, but I am wondering, I am using fresh blueberries, really nice ones. Could I be using too many? I used 2 cups. love the taste tonight after cutting in. But I was really scared prior to getting to the middle!

  • April Smith says:

    Cake was good. However batter overflowed 9×13 pan and took nearly 90 minutes to cook. Also should double crumb topping. So as long as you are aware of this, no problems and is good recipe.

  • Patricia Sutton says:

    Made this today- delicious!

  • Mary V Leesburg Fl says:

    Can you freeze it?

  • GIL says:

    PRO TIP – Don’t fold in FROZEN blueberries…it will seize up your cake mixture…lol…

  • Lois Christal says:

    I tried this recipe. I used a springform pan and added a few drops of lemon extract to the glaze. The cake turned out beautiful and exquisitely delicious. Thanks

  • Christina says:

    I read and followed the instructions step by step. I noticed before I made this recipe that people were saying the middle of the cake was raw… same thing happened to me. I even used a 10×15 pan thinking the thinner cake would cook in the allotted time. I tripled the crumb topping for it to be enough. I ended up turning the oven up to 375 and cooking for an additional 30 minutes. The cake/batter itself was delicious but something is very off about the instructions.

  • Zerah Resuello says:

    What if I use the blueberry in cans? The ones from comstock that says pie filling and toppings. Do I have to do some adjustments? It’s quite hard and expensive to buy the fresh and frozen ones here in our place (Philippines) 😊

  • Sheena says:

    Why is this called a coffee cake when there is no coffee in it?! I’ll still bake it, but just wondered if you were aware of the error.

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