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.
I have a recipe for Blueberry Buckle. It is super good. It came from Martha’s mom Martha
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.
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.
Yes, that would be lovely!
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!
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.
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 celuttier@yahoo.com .
I love this re recipe
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!
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.
Oh goodness! 80 minutes seems long… I would definitely test a piece before serving!
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…