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!
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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!
- 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.
- 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!)
- 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 (3/4 full), top with streusel, and bake for 20-24 minutes until a toothpick comes out clean.
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- 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)
- 1/2 cup unsalted butter
- 1 1/4 cup all purpose flour
- 3/4 cup brown sugar (packed, 150g)
- 3/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 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.
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