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.
This post may contain affiliate links. Read my disclosure policy.
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
Just cut a piece & it’s fabulous! Husband is still ‘yumming’ over it. Made your carrot cake for Easter and strawberry cake, apple pie and cheesecake previously….all big hits! Thanks Natasha
Aww, so happy to hear that, thanks!
I made this for Easter and I’m making it again today. It was a hit!
So happy to hear you love the recipe, Maria!
I made this!!! It really is incredibly moist- i used sour cream- it’s flavorful- my husband said new favorite!!
I’m so glad to hear you loved it, Roxy!
Hi Natasha,
With the cold cubed butter for the topping, how do I measure this without melting it? Sorry probably a very silly question!
Thank you!
Hi Sarah, not at all silly. Butter sticks sold in the U.S. have tablespoons markings right on the wrapper, so I usually just cut to 5 TBSP mark for this recipe and then cube that amount. I hope that helps.
This is a wonderful recipe! The family and I absolutely enjoyed it. I used frozen blueberries, we don’t keep fresh in the house. My cake took about two hours to cook, I don’t know if it’s because of the frozen blueberries or not. This was a very moist cake and the streusel on top was delicious. 10/10 recommend!!!!!
The inside turned out very dense, almost gummy/gel-like texture similar to play-Doh, I’m not sure what happened
Oh no! That’s definitely not normal. I’m sorry to hear that. Did you make any changes? Were the berries wet, or frozen and thawed?
A gummy-gel like texture is often due to overmixing the batter or an imbalance of ingredients.
The berries were fresh, but they were a little wet. I think I might’ve over mixed the batter after placing the flour in. Thank you for the reply! I’m going to try again today, can’t wait to try it!
You’re welcome, I hope it works out better next try.
Hi Natasha, I love your lemon blueberry muffins so I was wondering if I can do the same recipe you have for the lemon blueberry cake and add the crumbling on top? Would that be about 55 mins in the oven as well? Maybe at 375? Or 350?
Hi Shirley! I bet it would work. Just keep an eye on it in the oven so it doesn’t over bake. Add more time as needed.
I used frozen blueberries and the batter got very cold and thick, I think I should have let them thaw first. It still turned out. It was delicious!!
Hi Laurie! Thank you for sharing that with us. I don’t recommend thawing them first because they get too juicy and discolor the batter.
Thank you Natasha!! They’re hasn’t been a recipe you’ve suggested that hasn’t been so delicious! I appreciate you & your gluten free recipes too! All
Spectacular YUM!!
Aw, that makes me very happy to hear. I hope you love this one too.
I couldn’t wait for it to cool down before eating a slice and you were right – it’s so good still a little warm. This was easy and my husband and I really loved it. Thank you!
That makes me so happy to hear! There’s just something about enjoying a slice while it’s still a little warm—it’s hard to resist!
Why is it called coffee cake when there’s no coffee in it??
Hi Yvonne! Coffee cake got its name because it’s meant to be eaten with coffee, not made from coffee. I believe the idea is from European tradition where people would serve a lightly sweet cake along side a cup of coffee.
This recipe looks delicious! What type of pan can I use if I do not have a springform pan? Is it possible to use an 8 x 8“ square pan or a 9 inch circular cake pan?
Hi Jennifer! I think both would work. But be sure it’s not overfilled. Line it with parchment paper (leave some overhang as “handles”) so you can lift it out easily. Keep an eye on it in the oven.
Can I use frozen blueberries in this recipe or do the have to be fresh
Hi Pat, Frozen blueberries are a great option here. No need to thaw them first — just fold them in gently while still frozen. That will help prevent extra moisture and keep the berries more intact while baking.
Looks great. Can you use frozen blueberries or do they need to be fresh?
I hope you love it, Gayle. Yes, you can use frozen blueberries for this recipe. I suggest folding them in straight from the freezer, without defrosting, so they don’t release too much liquid into the cake batter. A little flour coating can help as well.
Can this recipe be made into muffins? Unfortunately, I don’t have a springform pan.
Thank you!
Hi Betty! Sure, it could work for muffins too. Just keep an eye on them since they’ll bake faster.
Can you use frozen blueberries for this recipe? I would love to try this.
Hi Denise, Frozen blueberries work well in this cake. I wouldn’t thaw them first — adding them frozen helps keep the batter from turning purple and keeps the texture nicer. Hope you enjoy!
Can you use frozen blueberries? If so, would there be a need to defrost them before baking?
Hi Jessica, You can definitely use frozen blueberries. I’d add them frozen rather than thawed, since thawing can make them extra juicy. If your berries seem icy or very juicy, you can toss them with a little flour before folding them in.
Can I use vanilla Greek yogurt instead of plain?
Hi Nancy! That will work too. But since it’s sweetened, it will add more sweetness to the cake.
Hi, this recipe looks delectable! Although I do not keep fresh blueberries in the house, so could I use frozen? Anticipating your response, thankyou!
Hi Mielah, yes, frozen blueberries should be fine here. No need to thaw them first — it’s actually better to fold them in while still frozen so they hold their shape better and don’t streak the batter too much. I hope that helps!
Will frozen blueberries work, do you think?
Hi Marilou, Yes, frozen blueberries should work fine here. I’d recommend adding them straight from the freezer without thawing first so they don’t get too juicy and discolor the batter. You can also toss them lightly with a little flour before folding them in if needed. I hope you love the cake!