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 or Coffee Cake on White Plate with Fork

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 on White Plate with Fork Removing a Bite

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 in pan with Glaze

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!

One Piece of Blueberry Coffee Cake on White Plate

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!

blueberry breakfast cake
4.69 from 22 votes

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. 

Ingredients

Cake

  • 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)

Crumble

  • 1/3 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter

Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons milk

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 9x13 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

Some readers have said that they needed additional baking time. When re-testing this recipe, mine was done at 40 minutes. Should you need additional baking time to be able to remove a toothpick with no wet batter, you can add foil rim around the coffee cake so that the top doesn't burn. 

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.

Looking for more Breakfast options?

Amish Glazed Donuts

Apple Fritters

Monkey Bread

Quick Cinnamon Rolls

 

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

  2. 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.

    1. 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!

  3. 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!

  4. 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.

  5. 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.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.