This Blueberry Coffee Cake is moist and fluffy and loaded with juicy, fresh blueberries that burst with every bite. The buttery cinnamon crumb topping is the perfect finish for this easy, excellent cake. This one comes together fast, and it’s so easy to make.
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Blueberry Coffee Cake Video
This quick blueberry coffee cake recipe comes together in no time with pantry staples, and really shines with the handmade (it’s easy) crumb topping! One peek at the video tutorial and you’ll crave it until you make it.
Easy Blueberry Coffee Cake Recipe
Soft and moist with juicy burst blueberries. This blueberry coffee cake recipe reminds me of biting into a bakery-quality warm blueberry muffin, made decadent and moist with Greek Yogurt (or sub sour cream) for a slight tanginess to offset the sweetness. The cinnamon streusel topping sends it over the top with an irresistible crunch.
This blueberry coffee cake is one of my favorite things to bring to a brunch potluck because it serves a crowd, stays fresh wrapped in plastic wrap on the counter for days, and freezes well. Whip it up before guests come for a holiday – I’m dreaming about Easter brunch served with Oven-Baked Bacon and Egg Muffins.
I have a real weakness for sweet treats that taste as if they came straight from the bakery, like my Cinnamon Apple Muffins, Chocolate Babka, Cinnamon Rolls, and Easy Cheese Danishes. This coffee cake with juicy blueberries fits right in.
Ingredients for Blueberry Coffee Cake
Whip up my blueberry coffee cake recipe in no time with a few pantry and fridge staples and, of course, juicy blueberries.
- Wet ingredients – unsalted butter (softened for the best consistency), sugar, eggs at room temperature, and vanilla extract.
- Dry ingredients – all-purpose flour (measured correctly), baking powder, baking soda, and salt
- Greek yogurt – adds so much moisture and structure for a truly fluffy, tender crumb. Swap with sour cream if needed!
- Blueberries – I prefer using small or medium blueberries for this recipe since they are easily spread throughout the batter. Larger blueberries can sink, so toss them with flour before mixing them into the batter.
- Crumb topping – flour, light brown sugar, ground cinnamon, salt, and cold butter
How to Make Blueberry Coffee Cake
E-A-S-Y! This blueberry coffee cake recipe is simple to make at home, but it tastes like it was baked in a fancy bakery.
- Prep – Grease the springform pan and set the oven to 350°F.
- Cream butter and sugar in a stand mixer until light and fluffy (about 3-4 minutes). You can also use an electric hand mixer.
- Add eggs and vanilla and mix for another minute until the mixture is thick and fluffy.
- Whisk dry ingredients together in a separate bowl.
- Add dry ingredients and yogurt: Add half of the flour mixture to the batter, mixing until just combined, then mix in half the yogurt. Repeat with the remaining flour and yogurt, being careful not to overmix, as overmixing can create a dense cake.
- Fold in the blueberries gently then spread batter into the prepared pan.
- Make the crumb topping – mix the dry crumb ingredients and then pinch in the cold butter using your fingertips or a pastry cutter until crumbs form. Sprinkle the streusel topping over the batter.
- Bake for 1 hour at 350°F or until the crumb topping is golden. Be sure not to overbake. A toothpick may have a few crumbs when inserted into the center of the cake.
- Let the cake rest for 15 minutes before unmolding, then transfer to a cake platter and serve warm or at room temperature.
You love the tender crumb of this blueberry coffee cake with juicy blueberries and the perfect sweetness. Add the handmade crumb topping for a perfect breakfast treat, or add a swirl of Whipped Cream for a delicious dessert any time.
I love serving this Blueberry Coffee Cake with a cup of coffee or tea and fresh fruit for a relaxing breakfast, or as a snack shared between friends.
Blueberry Coffee Cake
Ingredients
For the Cake
- 10 Tbsp unsalted butter, softened (that’s 1 1/4 sticks), plus more to grease the pan
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt, or sour cream**
- 1 1/2 cups blueberries, about 12 oz***
For the Crumb Topping
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 5 Tbsp cold butter, cubed
Instructions
- Prep – Preheat your oven to 350°F. Butter a 9-inch springform pan and set it aside.
- Cream butter and sugar – In the bowl of a stand mixer with the whisk attachment, beat the softened butter and granulated sugar, starting on medium speed until combined, then on high speed for about 3 minutes, or until light and creamy.
- Add eggs and vanilla – Beat in the eggs and vanilla. Beat on high speed another minute or until the batter looks creamy and fluffy.
- Whisk dry ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add dry ingredients and yogurt – Add the flour mixture to the butter mixture in 2 additions, alternating with the Greek yogurt. Mix just until combined after each addition. Do not overmix.
- Fold in blueberries – Gently fold in the blueberries with a spatula so they stay mostly intact. Spread the batter evenly.
- Make crumb topping – In a small bowl, combine the flour, packed brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and work it in with your fingertips until the mixture looks crumbly with small buttery clumps. Sprinkle the crumb topping evenly over the batter.
- Bake for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake rest in the springform pan for 15 minutes, then transfer to a cake plate and serve warm or at room temperature.
Notes
- On the counter – then store it at room temperature up to 2 days. When ready to serve, serve at room temperature or warm up a slice in the microwave for 15 seconds to soften it up again.
- To refrigerate – If you want to refrigerate, store in an airtight container for up to 7 days, but be aware that the fridge may dry out the cake.
- To Freeze: Wrap the cooled cake in plastic wrap and then foil over the top to prevent freezer burn, and then freeze for up to 3 months. Thaw in the fridge overnight or on the counter for a few hours (be sure to serve quickly). You can also freeze individual slices in this same way.
Nutrition Per Serving
Filed Under
More Blueberry Recipes
Blueberries always make for a sweet addition to so many recipes, like this blueberry coffee cake. After you enjoy this recipe, here are a few more of our favorite blueberry recipes.
- No-Bake Blueberry Cheesecake
- Blueberry Scones
- Blueberry Crumble
- Lemon Blueberry Cake
- Sourcream Blueberry Pancakes
- Blueberry Pierogis
- Blueberry Pear Smoothie
- Blueberry Kale Salad
- Blueberry Sauce
- Blueberry Bread
