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.
Thank you! Your receipe site is my favorite.
Could almond flour, or any other gluten-free flour be substituted for regular flour?? It looks delicious and I would like to make it for a brunch we’re hosting in a week. Thanks for responding!
Hi Amanda, I have tried alot of your recipes this coffee cake I’m going to try this weekend…by any chance, why couldn’t I use self rising flour instead of all purpose? Thanks!
Hi Jenni! You could, but self-rising flour already has baking powder and salt in it so could change the recipe significantly. I would decrease the baking powder to 1 or 2 teaspoons and omit salt. I haven’t tested this though, so can’t tell you if it will work.
Your recipes are easy to follow. Thanks again
Hi Amanda
Lovely recipe but what is a “9×13 casserole dish”?
And why not traditional cake tin?
Traditional casserole dish here is round high sided pan ( with lid)
Is this what we call here in UK a traybake?
Please clarify -I love your recipes and eager to make this one!!
Wendy
a 9×13 cake pan works the same. If it is dark metal, you may need to decrease baking time.
I have tried a few different recipes with a “crumble” top (not just yours) and mine never seems very “crumbly”. It is always very sticky and hard for me to get on top of my cake/bar batter. Not sure what I do wrong!
If you struggle with crumb (which is not just you!) I highly recommend trying this recipe. It’s a bit different, but it will make the most amazing and perfect crumb! https://iambaker.net/blueberry-muffins-recipe/
Tasted very good. Came out more like the texture of a regular cake vs a true coffe cake texture. Also as to your comment on the glaze, you are so right I had to play a lot with the amount of conf sugar to milk. Also the instructions don’t tell you when to add the crumble
It is step 6 of the Blueberry coffee cake steps.
Love the feeling of Spring this beautiful cake brings! Can’t wait to try this, pinned!
Hi Amanda,
When I make a crumb topping why does the crumb topping sink into batter? All the coffee caked I make always blends into the batter. What am I doing wrong?
I am going to make this week. I just started following you and everything looks very good.
Hi,I have no idea why I used 2 tablespoons of baking powder and it was so heavy to mix. Came out delicious and my poker game devoured it and had seconds! I did have to add more conf sugar to make it thicker. Making it again!