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
- â…” 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.
Do you think It would be ok if i used butter?
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?
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.
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!
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…
WE LOVE IT!
So good,glad I made it,we all love it
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.
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!
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.
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!
You can always use a gluten free flour substitute. They are often a 1:1 ratio.