There’s something magical about a warm, freshly baked blueberry coffee cake. The tender crumb, juicy bursts of blueberries, and irresistible streusel topping make it the ultimate treat for breakfast, brunch, or an afternoon pick-me-up. Trust me, once you take a bite, you’ll be hooked! Grab a cup of coffee and get ready to enjoy pure bliss.
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Why You’ll Love This Recipe
- Bursting with Blueberries: Every bite is loaded with fresh, juicy blueberries.
- Perfectly Moist & Tender: The cake has a soft, melt-in-your-mouth texture.
- Easy to Make: Simple steps and pantry staples make this a no-fuss recipe.
- Delicious Streusel Topping: A buttery, cinnamon-infused crumb topping takes it to the next level.
- Great for Any Occasion: Serve it for breakfast, brunch, or even dessert!
Ingredients in Blueberry Coffee Cake
This cake is all about warm, comforting flavors with a pop of fruity freshness.
All-Purpose Flour: Provides structure and a soft, tender crumb.
Sugar: Adds the perfect amount of sweetness.
Baking Powder & Baking Soda: Help the cake rise beautifully.
Salt: Enhances all the flavors.
Butter: Adds richness and moisture to the cake and streusel.
Eggs: Bind the ingredients together and give structure.
Vanilla Extract: Adds warmth and depth of flavor.
Buttermilk: Keeps the cake incredibly moist and tender.
Blueberries: The star of the show! Fresh or frozen blueberries add a juicy burst of flavor.
Cinnamon: Gives the streusel a warm, cozy spice.
Brown Sugar: Sweetens the streusel and adds a slight caramel-like flavor.
Flour (for streusel): Helps create the perfect crumbly topping.
Instructions
Let’s get baking!
Preheat Your Oven: Set your oven to 350°F (175°C) and grease your baking dish or line it with parchment paper.
Make the Streusel Topping: In a small bowl, mix brown sugar, flour, cinnamon, and melted butter. Stir until crumbly and set aside.
Prepare the Cake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, beat butter, eggs, vanilla, and buttermilk until smooth.
Combine Everything: Gradually mix the wet and dry ingredients until just combined. Be careful not to overmix!
Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them.
Assemble the Cake: Pour the batter into the prepared baking dish and sprinkle the streusel topping evenly over the top.
Bake to Perfection: Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the cake cool for a few minutes before slicing. Enjoy warm or at room temperature!
How to Serve Blueberry Coffee Cake
- With Coffee: A classic pairing! Enjoy a warm slice with your favorite coffee or tea.
- Topped with Whipped Cream: A dollop of homemade whipped cream makes it even more indulgent.
- Drizzled with Glaze: Mix powdered sugar and milk for a quick icing drizzle.
- As a Dessert: Serve with a scoop of vanilla ice cream for an extra treat.
Additional Tips
- Use Fresh or Frozen Blueberries: If using frozen, don’t thaw them—just toss them in flour to prevent sinking.
- Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix until just combined.
- Check for Doneness: Every oven is different, so check the cake a few minutes before the suggested bake time.
- Store Properly: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Freeze for Later: Wrap individual slices and freeze for a quick grab-and-go treat!
FAQ Section
Q1: Can I use other berries instead of blueberries?
A1: Yes! Try raspberries, blackberries, or even chopped strawberries.
Q2: How do I prevent my blueberries from sinking?
A2: Toss them in a little flour before adding them to the batter to help suspend them evenly.
Q3: Can I make this coffee cake ahead of time?
A3: Yes! It tastes great the next day and can be stored in an airtight container.
Q4: Can I use milk instead of buttermilk?
A4: Buttermilk gives the best texture, but you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
Q5: What’s the best way to store leftovers?
A5: Store at room temperature for 2 days or refrigerate for up to 5 days.
Q6: Can I freeze blueberry coffee cake?
A6: Yes! Wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Q7: Can I make this cake in a muffin tin?
A7: Absolutely! Just reduce the baking time to about 18-22 minutes.
Q8: What’s the difference between coffee cake and regular cake?
A8: Coffee cake is usually less sweet, has a denser texture, and features a streusel topping instead of frosting.
Q9: Can I add nuts to the streusel topping?
A9: Yes! Chopped pecans or walnuts add a delicious crunch.
Q10: Can I make this gluten-free?
A10: Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Final Thoughts
Blueberry coffee cake is the perfect blend of sweet, buttery, and fruity flavors. Whether you’re serving it for brunch or sneaking a slice with your afternoon coffee, it’s bound to be a hit. Try this recipe and let me know how it turns out—I’d love to hear what you think!
Print
Blueberry Coffee Cake
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This moist and tender coffee cake is bursting with juicy blueberries, topped with a sweet cinnamon streusel, and finished with a honey lemon glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
Cake:
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8 tbsp salted butter, softened
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1/2 cup + 1 tbsp granulated sugar
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1 tbsp lemon zest
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1/2 cup sour cream
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1 tbsp vanilla extract
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3 eggs, at room temperature
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1 cup + 1 tbsp all-purpose flour
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3/4 cup almond flour (or 1/2 cup all-purpose flour)
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2 tsp baking powder
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1/2 tsp kosher salt
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1 cup fresh or frozen blueberries
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3 tbsp blueberry jam
Streusel Topping:
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1/2 cup brown sugar
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2 tbsp flour
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2 tbsp butter
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1 tsp cinnamon
Honey Lemon Glaze:
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2/3 cup powdered sugar
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3 tbsp lemon juice
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1 tsp honey
Instructions
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Preheat oven to 375°F. Butter a 9-inch bundt pan or 9×5-inch loaf pan.
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In a large bowl, beat together butter, ½ cup sugar, and lemon zest until combined.
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Mix in sour cream and vanilla extract until smooth.
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Beat in eggs, one at a time.
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Add flour, almond flour, baking powder, and salt. Mix until just combined.
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Toss blueberries with 1 tbsp flour, then fold them into the batter.
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Make the streusel: Mix all streusel ingredients until a crumble forms.
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Assemble the cake: Spoon half the batter into the prepared pan. Swirl in 1 tbsp jam and sprinkle half the streusel.
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Add the remaining batter, swirl in 2 tbsp jam, and sprinkle with remaining streusel and 1 tbsp sugar (optional).
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Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
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Make the glaze: Whisk together powdered sugar, lemon juice, and honey until smooth.
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Drizzle glaze over the cooled cake, slice, and enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 456
- Sugar: 32 g
- Sodium: 240mg
- Fat: 22 g
- Saturated Fat: 11
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg