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Blueberry Coffee Cake

written by Ashley Fehr

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5 from 35 votes
Prep Time 15 minutes
Total Time 1 hour 25 minutes
Servings 12 servings

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Last updated on April 25, 2024

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!

blueberry coffee cake whole on white plate with fresh blueberries in the background

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!

blueberry coffee cake slice with glaze on white speckled plate with fresh blueberries

Reasons we love this Blueberry Coffee Cake:

  1. 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 😉
  2. 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.
  3. 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.
blueberry coffee cake whole with glaze sliced on white plate with one slice missing
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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.
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Blueberry Coffee Cake

written by Ashley Fehr

5 from 35 votes
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! 
blueberry coffee cake whole with glaze
Review
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
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
US Customary – Metric

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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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  2. Arlene Joe says

    This is a terrific recipe! I’ve also made with peaches and strawberries. I’ve made as muffins, a great hit. Absolutely wonderful!

    Reply

  4. Kathy says

    Hi! May a mild EVO be substituted for the Canola oil? I’m really looking forward to trying this recipe! Thank you!
    Kathy Miller

    Reply

  5. Samia says

    Can I substitute the Greek yogurt with whole plain yogurt? I do have sour cream, but am wondering if I can just make it with the plain yogurt. I have 2 tubs in the fridge 😁! Also, can I halve the recipe and use a glass loaf pan instead?

    Reply

  6. Nadia says

    I’m a beginner cook/baker, and I made this successfully! My husband, who doesn’t like blueberries, even found it delicious. I don’t like cakes to be too sweet, so I didn’t make the glaze. I used all the streusel in the recipe, but I think next time, I’ll just cover the cake and not layer the left over on. The cake is moist and fluffy, not too sweet!

    Reply

    • Deb McEachern says

      Because I’m not big on sweet icing, I added a good tbsp off pure lemon juice, omitted vanillla, then drizzled kitty corner both ways (top left to bottom right, etc) . It formed a very interesting pattern I’ll keep doing. Also thought of maybe swirling by placing a few dollops of lemon curd into the batter, for an interesting flavour combo. It was delicious! I’ll definitely keep it as one of my go-to recipes to take to potluck luncheon.

      Reply

  7. Autumn says

    Just made this today after my boyfriend and I picked fresh blueberries on a local farm! We recently moved, and all I could find is my 9” tart pan, but I made it work. I had to scoop about a cup of batter out, and it was still a tight fit, but it turned out perfect and didn’t leak! With the remaining cup of batter, I just put it in a big mug and microwaved for 2 minutes, because I didn’t want to be wasteful. The batter made a perfect mug cake, too, that my boyfriend couldn’t resist snacking on while the real cake was in the oven! Thanks so much for the recipe 🙂

    Reply

  8. Sharon says

    I made this (without the glaze) and it turned out AMAZING! One of the best desserts I’ve ever made. Thanks for posting this great recipe!

    Reply

  9. Bethany Mitchell says

    I made this and it was so good my husband had five pieces. Yes… five!!! (Now he’s mad at me!) This recipe is a winner… the cake is so moist and fluffy, and the top is nice and crunchy. Yummy coffee cake!

    Reply

  11. Shelly kelly says

    Had blueberries but no your gut. Used sour cream. Was delicious and my husband loved loved it! Will be making this again.

    Reply

  18. Love Keil says

    Wow what a delicious look coffee blueberry cake! Looks so scrumptious, I am planing to make this, thank you for the recipe~

    Reply
5 from 35 votes (19 ratings without comment)

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