Blueberry Coffee Cake
Watch me make this blueberry coffee cake from start to finish!
Lawd have mercy yall, I finally got a freeze dryer, and I’m beyond hooked! I’ve already freeze-dried strawberries, lemon slices, avocados, ice cream, and even Skittles!
I’ve got them displayed in big jars in my dining room, and it looks so gorgeous! Everyone that stops by always asks, “Are those real??” I’m sure I’ll get around to doing a blog post about it, and hopefully, by then, I’ll have educated myself more on all things freeze-drying.
Like how blueberries aren’t that great freeze-dried. I learned that the hard way after I purchased 4 lbs of fresh blueberries to freeze-dry and discovered I needed to poke tiny holes in each one in order to get good results. Um, no thanks.
So in the meantime. I’ve been making tons of blueberry smoothies, blueberry biscuits, and this AMAZING blueberry coffee cake that could easily double as a dessert!
This is one of my favorite coffee cake recipes, hence why I put it in my memoir cookbook!! Speaking of which, have you ordered my cookbook yet? It’s currently on sale and full of my favorite tried and true recipes, so head over to my order page and grab your copy!
Ok, back to the best-ever blueberry coffee cake recipe.
Let’s discuss every single layer of the awesomeness that we’re about to experience, shall we?
The Fresh Blueberries
This blueberry coffee cake is loaded with a whopping two cups of fresh blueberries!
By the way, Blueberries are full of antioxidants, fiber, vitamin C, potassium, and calcium, so that means it’s a healthy coffee cake, right? That’s what I’m going with!
Wait until you taste the gooey, tartness of the blueberries in this coffee cake. It is darn near perfection when paired with the crunchy streusel topping! I always use fresh blueberries for this recipe, so I can’t recommend using frozen with confidence.
The Crumb Streusel Topping
This is probably one of my favorite parts about this blueberry coffee cake, that delicious crumb topping! It’s crunchy and laced with delicious cinnamon and brown sugar. It gives such a gorgeous rustic appearance to this coffee cake.
The Cake
This blueberry coffee cake is like eating a giant blueberry streusel muffin. The cake part is so tender, yet moist and slightly dense and perfectly sweet without being too sweet. The blueberries turn slightly jam-like, which further adds to the amazing texture.
The Vanilla Glaze
As if this blueberry coffee cake needed more deliciousness, here comes that silky smooth glaze! The glaze hardens up and forms a nice crackly appearance on the top of the streusel. Don’t skip the glaze because it ties everything together so well. It makes this blueberry coffee cake absolutely swoon-worthy.
What makes this blueberry coffee cake recipe the best?
- Tried & True. I’ve been making this recipe for years, and it always comes out incredible! I’ve tweaked it some to ensure the BEST results! If you’re a blueberry/ coffee cake fan, you’ll love it!
- Simple ingredients. This blueberry coffee cake uses very basic ingredients. And even though there are several prep steps, it’s super quick and easy to pull it all together.
- No mixer is needed. Don’t you just love when you can create a cake without using a hand mixer or stand mixer? My trusty rubber spatula gets the job done!
Ingredients for Blueberry Coffee Cake
STREUSEL TOPPING
- All-purpose flour
- light brown sugar
- granulated sugar
- cinnamon
- unsalted butter
CAKE
- All-purpose flour
- granulated sugar
- baking powder
- salt
- unsalted butter
- egg
- buttermilk
- whole milk
- vanilla extract
GLAZE
- powdered sugar
- whole milk
- salt
- vanilla extract
How to make the BEST Blueberry Coffee cake?
- Preheat oven to 375 F. Grease and lightly flour an 8×8 baking dish. (I use a glass pan)
- To make the streusel, in a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
- Cut in the butter until the mixture forms large crumbs. Set aside.
- To make the cake, in a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add butter to the flour mixture and cut it in using a pastry cutter.
- Make a well in the center of the bowl and add egg, milk, buttermilk, and vanilla extract.
- Gently stir the ingredients together using a rubber spatula just until combined. The batter will be lumpy and thick.
- Gently fold in blueberries being careful not to break them open.
- Spoon batter into the prepared pan and spread it out into an even layer using an offset spatula.
- Sprinkle the streusel topping all over the top.
- Bake on the middle rack for 55-60 minutes or until a toothpick inserted into the center comes clean. (You can tent with foil if the streusel starts to brown too much)
- Place on a cooling rack and immediately start on the glaze.
- To make the glaze, in a small bowl, stir together all glaze ingredients until smooth and silky.
- Immediately drizzle the glaze all over the hot streusel topping and let harden.
- Let the cake cool and serve.
Tips for making the best blueberry coffee cake
- Don’t over-stir. This coffee cake is a quick bread, so the thick batter only needs to be stirred until combined. Over-stirring can result in a rubbery, dry texture.
- Fold the blueberries in carefully. Use a gentle hand when folding in the blueberries to prevent breaking them open and turning your batter greyish-purple. Yikes.
How to store Blueberry Coffee Cake
To store, place in an airtight container and store on the counter or the fridge. Let it come to room temperature or warm slightly in the microwave before serving.
To freeze, wrap slices in plastic wrap and then foil paper. Place in an airtight freezer-safe container. Let thaw at room temperature before serving.
FAQs
Can I use sour cream instead of buttermilk? Sure can; sour cream or yogurt is a good substitute. I would suggest adding a bit of water to it in order to water it down to the consistency of buttermilk since this batter is already very thick.
Can I use other fruits for this? Yes, blackberries, strawberries, and raspberries are suitable.
Can I add lemon zest? Yes, 1/2 teaspoon should work great in the batter.
Get the Recipe: Blueberry Coffee Cake
Ingredients
STREUSEL TOPPING
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ⅓ cup all-purpose flour
- ½ teaspoons cinnamon
- 5 tablespoons unsalted butter, room temperature
CAKE
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 5 tablespoons unsalted butter, room temperature
- ¾ cup whole milk
- ¼ cup buttermilk
- 1 egg, slightly beaten
- ½ teaspoon vanilla extract
- 2 cups fresh blueberries
GLAZE
- 1 cup powdered sugar
- 5 teaspoons whole milk (may need more or less)
- ¼ teaspoon vanilla extract
- salt, pinch
Instructions
- Preheat oven to 375 F. Grease and lightly flour an 8×8 baking dish. (I use a glass pan)
- To make the streusel, combine the flour, brown sugar, and cinnamon in a medium bowl.
- Cut in the butter until the mixture forms large crumbs. Set aside.
- To make the cake, whisk together flour, baking powder, salt, and sugar in a large bowl.
- Add butter to the flour mixture and cut it in using a pastry cutter.
- Make a well in the center of the bowl and add egg, milk, buttermilk, and vanilla extract.
- Gently stir the ingredients together using a rubber spatula just until combined. The batter will be lumpy and thick.
- Gently fold in blueberries being careful not to break them open.
- Spoon batter into the prepared pan and spread it out into an even layer using an offset spatula.
- Sprinkle the streusel topping all over the top.
- Bake on the middle rack for 55-60 minutes or until a toothpick inserted into the center comes clean. (You can tent with foil if the streusel starts to brown too much)
- To make the glaze, in a small bowl, stir together all glaze ingredients until smooth and silky.
- Immediately drizzle the glaze all over the hot streusel topping and let it harden.
- Let the cake cool and serve.
Video
Want more blueberry goodness? Check these out!
I made this for a brunch, and everyone loved it. So easy and delicious! Thank you!!!