This Blueberry Coffee Cake is moist and loaded with juicy blueberries and crunchy brown sugar streusel — it’s perfect for brunch or dessert and uses fresh or frozen berries!
Table of Contents
I mean, cake for breakfast is a real thing right?
This Blueberry Coffee Cake is blurring the lines between breakfast, brunch and dessert and I’m not mad about it.
A tough Monday? It’s breakfast!
A leisurely holiday weekend? It’s brunch!
Any time of any day of the week? It’s dessert!
While I have a couple coffee cake recipes around here (this Apple Coffee Cake and Lemon Blueberry Cream Cheese Coffee Cake are favorites), I don’t have that many blueberry recipes and it’s time to make that right!
Reasons we love this Blueberry Coffee Cake:
- One bowl batter: I’m a big believer in dirtying the fewest number of dishes possible, which is why so many of my desserts and baked goods use just one bowl. For the streusel we need a second bowl, but the streusel is just not optional 😉
- Versatility: it can really be anything you need it to be! Breakfast, dessert, dinner… okay maybe not dinner, unless it’s Friday night and you’ve depleted your stash of reasonable food in the refrigerator.
- That streusel: mega crunchy, loaded with brown sugar and made with melted butter which means that it simply stirs together — no pastry cutter, no digging in there with your fingers.
Tips for making Blueberry Coffee Cake:
- A combination of oil and Greek yogurt keeps this blueberry coffee cake moist — you need both!
- Be sure to fluff and level your flour or weight it using a kitchen scale. Honestly, how you measure your flour means the difference between fluffy and dry and dense.
- Use fresh or frozen blueberries, but if you are using frozen blueberries make sure that you keep them frozen and stir them in just at the last minute, otherwise your cake batter will take on a purple tinge. (*NOTE: I’ve made this coffee cake with both, and I prefer fresh blueberries because frozen release a little more liquid and almost make it too moist, though it is still amazing. Just something to keep in mind!)
Coffee cake variations:
- Any berries will do in this recipe! Chopped strawberries or raspberries would be just as great if you have those on hand.
- Some freshly grated lemon or lime zest would give this coffee cake a nice burst of freshness
- You can easily turn this coffee cake into coffee cake muffins — simply fill greased muffin pans with batter (¾ full), top with streusel, and bake for 20-24 minutes until a toothpick comes out clean.
Blueberry Coffee Cake
written by Ashley Fehr
This Blueberry Coffee Cake is moist and loaded with juicy blueberries and crunchy brown sugar streusel — it’s perfect for brunch or dessert and uses fresh or frozen berries!
Cuisine American
Course Dessert
Servings 12 servings
Calories 482cal
Ingredients
- 1/2 cup canola oil (100g)
- 1 cup plain Greek yogurt (or sour cream)(250g)
- 1 1/4 cup light brown sugar packed (260g)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all purpose flour (260g, fluffed and levelled)
- 2 1/2 cups fresh or frozen blueberries (see notes in post above)
Streusel
- 1/2 cup unsalted butter
- 1 1/4 cup all purpose flour
- 3/4 cup brown sugar (packed, 150g)
Glaze
- 3/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F and line a 9″ Springform pan with parchment paper (just pinch it in the bottom). Lightly grease the sides.
- In a large bowl, whisk together oil, yogurt and brown sugar until combined and smooth.
- Add eggs, vanilla, baking powder, baking soda and salt, and whisk until smooth.
- Add the flour and whisk just until combined. Stir in the blueberries with a spatula (if desired, toss with 1 tablespoon flour to help prevent sinking).
- Spread batter in prepared pan.
- In a medium bowl, melt the butter for the streusel in the microwave (high for 40 seconds works for me — be sure to cover it!).
- Stir in flour and sugar until it forms a crumbly mixture. Sprinkle over batter in pan, breaking into small pieces with your fingers.
- Bake for 60-75 minutes (70 is usually perfect for me, but this can take longer with frozen berries), until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let cool to room temperature on a wire rack.
- For the glaze, stir together powdered sugar, milk and vanilla. Drizzle over coffee cake before serving.
Nutrition Information
Calories: 482cal | Carbohydrates: 74g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 172mg | Potassium: 176mg | Fiber: 1g | Sugar: 46g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2.1mg
Keywords blueberry coffee cake
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Angie says
If I freeze the cake for later, would I put the icing on after I thawed it or before I freeze it
Ashley Fehr says
You could do either, but I would probably put it on before serving
Cindy says
Was wondering if you could make this in a lined loaf pan?
Norma says
I made this cake and I used a springform pan but my center was uncooked.
The Recipe Rebel says
Sounded like you need to cook it for a little longer.
Kim Elizabeth Porter says
I thought it was sweet enough and didn’t need the glaze!!!
The Recipe Rebel says
Hi Kim! So glad you enjoyed the recipe! Thank you for this kind review!
Carol says
Can this cake be frozen?
The Recipe Rebel says
Hi Carol! This should freeze fairly easily. I’d freeze it up to 3 months. Enjoy!
Sue Laue says
Can it be frozen? How long?
The Recipe Rebel says
Hi Sue! This should freeze fairly easily. I’d freeze it up to 3 months. Enjoy!
Amanda Dunning says
There’s no coffee in it?
The Recipe Rebel says
Hi Amanda! Coffee cake is a term and the origin dates back to the 17th century. The cake is meant to be served with coffee or tea. Hope that helps!
Vikki Birkett-Washington says
What is the best way to store this cake? In the fridge or the counter?
Ashley Fehr says
On the counter for up to 24 hours and then in the fridge or freezer
Waynette says
The cake is in the oven… But I’m wondering, do you release the cake while cooling or leave it in the form?
The Recipe Rebel says
Hi Waynette, typically when a cake cools you’ll start to see it pulling away from the edges some. I wait till that point before releasing it. Enjoy!
Caroline says
Hi! My family loves this recipe so much and I was thinking about trying to make a cranberry gingerbread version of it- obviously adding spices and switching out blueberries for cranberries is no big deal, but do you think the addition of molasses (not sure how much) would affect the texture??
Jenn says
Did I do something wrong?? I’ve been making this cake with fresh blueberries for over 1.5hrs and the middle is still raw..
The Recipe Rebel says
Hi Jenn! It’s so hard for me to know without being in the kitchen with you. Do you use an oven thermometer? All ovens work differently so I’d start there.
Penny Karbel says
Ashley,
I love getting your emails and love your recipes! But, I don’t have a springform pan. What else can I use? Could it be done in a bundt pan or a 9×13? Thanks so much! I can’t wait to make it!
The Recipe Rebel says
Hi Penny! You probably could use a different pan but the springform pan really helps when taking the whole cake out of the pan. Enjoy!
Megan says
Loved this coffee cake!
I made it with frozen blueberries and baked it for 85 minutes and it was absolutely perfect! I also added some cinnamon to the crumble topping which I enjoyed. My springform pan is nonstick, so I didn’t line or grease it and the cake came out with no problems.
I highly recommend this recipe!
The Recipe Rebel says
Hi Megan! So glad you enjoyed the recipe! Thank you for this kind review!
Caroline says
My whole family raves about it! I drizzled a lemon glaze on top for an added flavor.
Ashley Fehr says
I love that idea!
Diane says
Mmmm this cake is so delicious! We love the streusel with the glaze!
I’ve made this repeatedly since I found this recipe and I’ve been spreading the word!
Thanks Ashley!
Ashley Fehr says
Thanks Diane! I’m glad you like it!