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.
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.
The cake cake out really delicious. I made it as a bundt cake and had to cook it a little longer.
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!
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.
Made this today- delicious!
Can you freeze it?
PRO TIP – Don’t fold in FROZEN blueberries…it will seize up your cake mixture…lol…
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
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.
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) 😊