overhead view of blueberry coffee cake squares in a pan with crunchy cinnamon streusel and blueberries peeking through
Introduction
If you’ve ever wished your kitchen could smell like a bakery on a Saturday morning, this Blueberry Coffee Cake does the trick. It’s soft, rich, and filled with blueberries, plus that crunchy cinnamon topping that everyone fights over.
The standout detail is the thick batter. It helps suspend the berries so they don’t all sink, and it bakes into a plush, tender crumb. Add lemon zest, and suddenly the blueberry flavor tastes even brighter.
This Blueberry Coffee Cake is the kind of reader-favorite recipe that shows up at brunch, book club, and “just because” afternoons. Make it once, and you’ll see why everyone asks for the recipe.
Why You’ll Love This Blueberry Coffee Cake
- Ultimate cozy bake: Warm cinnamon streusel + buttery cake = comfort food energy.
- Bakery-style topping: The crumbly streusel turns crunchy and golden in the oven.
- Bursting with berries: Plenty of blueberries in every slice for a juicy bite.
- Easy breakfast or dessert: Perfect with coffee, but totally sweet enough for dessert.
- Freezer-friendly: Slice and freeze for quick treats later.
- Crowd-pleasing: Great for brunch, potlucks, and holiday mornings.
Ingredients for Blueberry Coffee Cake
Streusel Topping
- Light brown sugar (6 tablespoons, packed): Sweet caramel flavor and crunch.
- All-purpose flour (1/2 cup): Helps the streusel clump into crumbs.
- Ground cinnamon (1 teaspoon): Classic coffee cake warmth.
- Salt (1/4 teaspoon): Keeps the topping from tasting flat.
- Unsalted butter (4 tablespoons, cold chunks): Cold butter = crumbly streusel. If it’s soft, the topping can melt instead of crumbling.
Cake
- All-purpose flour (2 cups): The base.
- Baking powder (2 teaspoons): Helps the cake rise.
- Salt (1/2 teaspoon): Balances sweetness.
- Unsalted butter (1/2 cup, softened): Rich, buttery crumb.
- Granulated sugar (3/4 cup): Sweetness and tenderness.
- Eggs (2 large): Structure and richness.
- Vanilla extract (1 1/2 teaspoons): Cozy flavor.
- Lemon zest (1 teaspoon): Brightens the blueberries (small step, big payoff).
- Milk (1/2 cup): Moisture. Whole milk is best, but any milk works.
- Blueberries (2 cups): Fresh is ideal. Frozen works too—use straight from the freezer so they don’t tint the batter.
Blueberry Coffee Cake Recipe
- 1. Make the streusel: Stir brown sugar, flour, cinnamon, and salt, then rub in cold butter with your fingertips until crumbly. Pop it in the fridge while you make the batter so it stays cold.
- 2. Preheat the oven to 375°F and grease a 9-inch square pan. (Parchment sling = easiest lift-out later.)
- 3. Whisk flour, baking powder, and salt in a bowl and set aside.
- 4. Beat butter and sugar for about 2 minutes, until creamy. Add eggs one at a time, then mix in vanilla and lemon zest.
- 5. Alternate adding dry ingredients and milk on low speed, mixing just until combined. The batter will be thick—this is good.
- 6. Fold in the blueberries gently. If you overmix, you can crush berries and turn the batter purple.
- 7. Spread batter in the pan and sprinkle streusel evenly on top.
- 8. Bake for 40–45 minutes, until golden and a toothpick comes out clean. Cool about 20 minutes before slicing (it sets as it cools).
Tips for Perfect Blueberry Coffee Cake
- Keep the streusel cold so it bakes up crumbly instead of melting flat.
- Use a light hand when folding blueberries to keep the crumb tender.
- Frozen blueberries are fine—don’t thaw them first.
- Don’t overbake; pull it when the tester is clean and the top is deeply golden.
- Let it cool before cutting so the crumb doesn’t crumble apart.
- Want extra topping? Double the streusel (no one will complain).
Variations & Substitutions
- Swap berries: Try raspberries, blackberries, or a mixed berry blend.
- Add nuts: Mix 1/3 cup chopped pecans into the streusel.
- Make it extra lemony: Add 1 tablespoon lemon juice to the batter.
- Glaze it: Drizzle a simple powdered sugar + milk glaze once cooled.
- Dairy-free: Use dairy-free butter and plant milk (texture may be slightly different).
- “Lazy” version: Use store-bought streusel crumble and add it on top.
Make-Ahead & Freezing
Blueberry Coffee Cake keeps well at room temperature, wrapped, for 2 days, or refrigerated for 4 days. Warm a slice for 10–15 seconds in the microwave if you like it cozy.
To freeze: cool completely, slice, then wrap pieces and freeze up to 3 months. Thaw at room temp.
Serving Suggestions & Pairings
- Serve with hot coffee or tea.
- Add a side of yogurt and fruit for brunch.
- Pair with scrambled eggs for a sweet-salty breakfast plate.
- Great for potlucks—easy to transport and slice.
Reader Review: “Made this for brunch and it disappeared fast. The streusel is crunchy, the cake is soft, and the blueberries are everywhere!”
Blueberry Coffee Cake Recipe Card
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 12–16 servings
Category: Breakfast & Brunch
Method: Baking
Cuisine: American
Ingredients
Streusel Topping
- 6 tablespoons light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into chunks
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup milk
- 2 cups blueberries (fresh or frozen, do not thaw if frozen)
Instructions
- 1. Make streusel; chill.
- 2. Preheat oven to 375°F. Grease a 9-inch square pan.
- 3. Whisk dry ingredients.
- 4. Beat butter and sugar. Add eggs, vanilla, zest.
- 5. Mix in dry ingredients and milk alternating, just until combined.
- 6. Fold in blueberries. Spread into pan, top with streusel.
- 7. Bake 40–45 minutes until golden and tester is clean. Cool 20 minutes before slicing.
Leave a rating if you try it—and tell me: do you like extra streusel, or are you a “normal amount” person?