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!

4.36 from 17 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
  • 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)
  • 1/3 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
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)

  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.

  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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  • Pamela Hudgins says:

    Thank you! Your receipe site is my favorite.

  • Brenda Love says:

    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!

  • Jenni Whaley says:

    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!

    • Amanda says:

      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.

  • Patty says:

    Your recipes are easy to follow. Thanks again

  • Wendy says:

    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!!

    • Amanda says:

      a 9×13 cake pan works the same. If it is dark metal, you may need to decrease baking time.

  • Brenda says:

    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!

  • Trish says:

    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

    • Jeanette Soo says:

      It is step 6 of the Blueberry coffee cake steps.

  • Jess K says:

    Love the feeling of Spring this beautiful cake brings! Can’t wait to try this, pinned!

  • Judy says:

    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.

  • elaine b says:

    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!

  • Beverly Sauto says:

    I have a recipe for Blueberry Buckle. It is super good. It came from Martha’s mom Martha

  • Angelika V. says:

    I made this Blueberry Coffee today, I still need to drizzle it. It looks fantastic i hope it tastes as good as it looks. Thanks for sharing ypur recipe.

  • Gayle Kyle says:

    Hi Amanda, I am making this tonight. Would it be good with some lemon zest and lemon juice? I just love blueberry and lemon together.

    • Amanda says:

      Yes, that would be lovely!

  • Taunya Barrera says:

    I LOVE this recipe! I’ve made it 3 times in 10 days. I used 3 cups of fresh blueberries, doubled the crumble and added lemon extract to the glaze. Thank you for the delicious recipes!

  • TSandy says:

    This was a really good coffeecake. The cake had a light crumb and wasn’t overly sweet. In fact two family members fought over whether I should increase the sugar next time. (I vote no and mine counts.) I didn’t make the glaze so next time I’ll make the glaze for the member who wants it a little sweeter. I usually make a blueberry buckle but this recipe uses less equipment and kitchen cleanup is faster. Next time I’m also going to change out the vanilla with lemon extract because we love that combination too.

  • Cathy Luttier says:

    This sounds sensational! Can I get on an email list so I can save these recipes and paint?
    I love your recuoes! Thank you. Cathy .

  • Lorraine says:

    I love this re recipe

  • Chrystina Melau says:

    I make your blueberry zucchini cake with lemon buttercream frosting and it’s always a huge hit. Looking forward to trying this one. It sounds delicious!

  • Chip says:

    Slight problem which may have been because I used frozen berries. I started out baking for 35 minutes. The middle was jiggly. Kept adding 10 minutes. Finally removed from oven at the 80 minute mark. Still not sure how it turned out. Will find out tomorrow when I take it to work for a potluck.

    • Amanda Rettke says:

      Oh goodness! 80 minutes seems long… I would definitely test a piece before serving!

  • Latreece says:

    I am baking this today with my daughter who is following-directions challenged. HAHA, oh of course there was a snafu or two Reading and Doing Exactly what the DIRECTIONS said… but we will see what happens and try this one again, until she learns to DO WHAT THE RECIPE SAYS, WONT WE? SHE’S TOO OLD TO NOT READ DIRECTIONS, BUT SHE DOESN’T AND WE HAVE TO RESTART A FEW TIMES. Baking from scratch is my method to use to teach her how to read the fine print, follow directions, learn how to create from your hands, baking will feed you and a family for profit if you let it. She’s 22yrs old, too old to not READ AND FOLLOW THE DIRECTIONS…

  • Kim says:

    Do you think It would be ok if i used butter?

  • Kate says:

    This looks so good, I am now at almost an hour in the oven and the middle is still jiggly what did I do wrong?

  • Beth Kind says:

    Amanda, Thank you for the recipes. Please tell those who have used frozen blueberries to defrost them first.They most likely had too much water in the recipe from using the blueberries frozen. When a recipe says you can use fresh or frozen it doesn’t mean to use them frozen.They must be brought back to the fresh state before using.

  • Barbara Cornett says:

    Made this for Easter. The directions were great and all that but mine didn’t cook in the center very well. I couldn’t stand it anymore and took it out after 50 minutes. The center was trying to be done but not quite, still mushy. We ate around the center and I think I will try giving a mushy piece a little time in microwave too finish cooking. Nice flavor otherwise!

  • MsTreecey says:

    I love this coffee cake. I’ve made it twice now with two or more frozen fruits and berries. My mom said she liked it as well. I’m searching for a southern teacake recipe to surprise my mom with now. Once I make this coffee cake a few more times I can say I’ve mastered it as long as the results keep being the same. I’ve also used wheat all purpose flour… and it has remained delicious both times.
    Thank you for the recipe…

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