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.
Why is this called a coffee cake when there is no coffee in it?! I’ll still bake it, but just wondered if you were aware of the error.
My 14 yr granddaughter made the raspberry version of this recipe this morning. But we only had 2cups of raspberry so we also used blueberries. Cooking time is longer than what recipe said. But it came out great.
I made it today and it is very yummy love it
Thank you 😋
Can I make a smaller batch for a 8×8 pan
Hi, Molly! I work with iambaker and am happy to help with questions. We have not tried to make a smaller batch of this coffee cake, so I can’t say how the ingredients or baking time would be adjusted. Have a great day!
What are the nutritional values of your recipes? It is very important that you provide so that folks on special diets know what they are getting. Thanks!
Can we use blueberry jam which has chunks of blueberry in it instead of actual blueberries?!?
I used a glass 9×13 dish and it takes way longer than 40 minutes to bake. I initially set the timer for 40 minutes and the middle was completely raw. Adding another 20-30 minutes.
I just made this a little while ago. I do have to say that it is very delicious. I used fresh blueberries, even though I have frozen ones in the freezer. I added a little over 3cups of blueberries, and I used the Vietnamese cinnamon that I have, which I feel, is much better than the regular cinnamon in stores.
I didn’t add the icing, as I’m not a fan of it.
My cake didn’t sink in the middle,as some of the people here have had happened. But it did take a little longer to cook, and I lowered the temperature down to 300* bc it was starting to turn brown (overcooked). I think, in my oven, it took 62 minutes to cook.
I would say that you should double or triple the crumb mixture, bc how it’s called for, isn’t enough. It’s not alot, but it’s a good cake.
Yes, I would make it again, next time I’ll add raspberries besides the blueberries.
One came out 100% perfect and I even forgot to put the oil in!
Can I use cake mix instead and put the crumble on top!!