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    Home ยป Breakfast

    Blueberry Coffee Cake

    January 27, 2021 By Sam 128 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of blueberry coffee cake, top image close up of slice with icing being drizzled on top, bottom image of slice on white plate with others surrounding it

    Soft, sweet, packed with blueberries and covered by a blanket of streusel topping, this melt-in-your-mouth blueberry coffee cake is the best way to enjoy cake for breakfast. Recipe includes a how-to video!

    Blueberry coffee cake on white plate

    Blueberry Breakfast Cake

    Remember when brunch get-togethers were a thing? Holiday breakfast gatherings with extended family? Potlucks? Actually leaving the house? This blueberry coffee cake was my go-to for occasions like this for years.

    Guaranteed to impress and to bring people back for seconds, it always received rave reviews and recipe requests. I’m looking forward to having an occasion to bake it again sometime soon, but until then Zach just has to indulge me (or sometimes reign me in) as I insist on blueberry coffee cake for breakfast every few days.

    It may sound humble at first (how glamorous is coffee cake, anyway?), but with its juicy blueberry spangled interior, its soft, plush, melt-in-your-mouth crumb, and the thick blanket of crumbly, buttery streusel topping. It joins the ranks of other crowd pleasers like my French toast casserole, blueberry muffins, and sticky buns. Don’t wait for a special occasion to make it, though, I’m sure you can find an excuse to whip up a pan. And then make sure you let me know what you think of it!

    What You Need to Make Blueberry Coffee Cake

    two photos: blueberry cake ingredients (left) streusel ingredients (right)
    Ingredients for blueberry coffee cake (left) and streusel (right)

    This recipe is pretty straightforward with (mostly) basic ingredients, but let’s touch on a few of them before we begin.

    • Corn starch. Corn starch is a versatile ingredient that I use in so many of my recipes for different reasons. Here, it provides a soft, plush, melt-in-your mouth crumb.
    • Cream cheese. This is my secret weapon for blueberry coffee cake! It encourages a dense, tight crumb (the batter is very thick and heavy) and adds softness, moisture, and a subtly tangy flavor the complements the blueberries like nothing else.
    • Buttermilk. The buttermilk is not here to react with baking soda (we’re not using any!) or any other acidic ingredient, not in this instance. Instead, it’s a thicker and more flavorful liquid that adds a subtle tang and moisture to the cake. If you don’t have it you can substitute regular milk (whole or 2%) but keep in mind the cake may not be as moist.
    • The streusel ingredients pictured above on the left are also fairly common (butter, sugar flour, salt), but I do things a bit differently than you may be used to. More on that below.

    This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Blueberry Coffee Cake

    collage of preparing blueberry coffee cake batter

    The cake is simple and can be made with either an electric hand mixer or a stand mixer.

    1. Cream together butter, cream cheese and sugars then beat in eggs and vanilla extract.
    2. Whisk together dry ingredients (flour, corn starch, baking powder, salt) then alternate adding the flour mixture and buttermilk to the batter, stirring until completely combined.
    3. Carefully stir in blueberries.
    4. Spread into greased 13×9 baking pan.

    Tip: While it’s not impossible to over-mix this cake, it’s much more difficult to do so with this recipe than it is with many of my other cakes (like my vanilla cake). It’s actually more likely you’ll accidentally under-mix, so make sure your butter and cream cheese are well creamed and your flour is thoroughly incorporated!

    How to Make Streusel for Coffee Cake

    collage of preparing streusel

    I make my streusel the easy way, no pastry cutter or ice cold butter required. It’s simple and I think it has a better, more buttery taste than classic streusel…

    1. First combine flour, sugars, and just a pinch of salt.
    2. Add melted butter (make sure it’s not too hot!)
    3. Use a fork to toss the ingredients together until all of the flour/sugar mixture is moistened. Don’t overdo it! It should be clumpy! Over-mixing yields a paste-like streusel.
    4. Use your hands to crumble/scatter over the blueberry cake.

    Once everything’s assembled, all that’s left to do is bake your blueberry coffee cake.

    Tip: I typically bake this cake in a metal pan. You may use a glass pan instead, but keep in mind it will most likely take longer to bake.

    blueberry cake with bite out of it

    Frequently Asked Questions

    How is this different from your classic coffee cake?

    My coffee cake is infused with cinnamon flavor. It also uses more brown sugar and vanilla (both of which I reduced in this recipe as I thought they bullied the fresh, vibrant flavor of the blueberries too much and I wanted flavors that complemented them instead). This recipe was designed so that the blueberries really shine! I also use a touch more cornstarch to help absorb some of the excess moisture from the berries.
    This cake also takes a bit more time to bake, thanks to the added bulk from the berries.

    Can I bake this in a bundt pan

    Yes, but the resulting cake will be a bit short (about โ…” the height of my bundt cake or pound cake). Generously grease and flour the pan and then bake on 350F (175C) for about 55 minutes.

    Can I use frozen blueberries?

    Yes! Do not thaw them. Keep in mind some frozen blueberries (particularly those labeled “wild”) tend to bleed in the batter. It won’t affect the tase but it will give you some pretty lavender swirls in the cake.

    Can I use a different fruit?

    Yes, most berries (blackberries, raspberries) or even cherries would work well here. You can even use strawberries, but I would recommend quartering them first and the cake won’t keep quite as long.

    Can I make this without the streusel?

    Yes you can, but keep in mind the baking time will be reduced (I’d start checking at 40 minutes). Another option is to sprinkle the surface of the cake with granulated sugar for a sweet, low-maintenance topping.

    Blueberry coffee cake on white plate

    I usually don’t add a glaze to my blueberry coffee cake because it’s perfectly fine without it. However, if you’re craving a pretty white drizzle, just use the simple glaze in my classic coffee cake recipe (no changes needed).

    More Recipes You Might Like

    • Blueberry Pie
    • French Toast
    • Blueberry Pancakes
    • Cheese Danish
    • Buttermilk Pancakes

    Enjoy!

    Letโ€™s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    Blueberry coffee cake on white plate

    Blueberry Coffee Cake

    Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry coffee cake is the best way to enjoy cake for breakfast.
    5 from 50 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 24 pieces
    Calories: 296kcal
    Author: Sam Merritt

    Ingredients

    • ยฝ cup unsalted butter softened (113g)
    • 8 oz cream cheese softened (226g) (use full-fat, brick-style cream cheese)
    • 1 ยผ cup granulated sugar (250g)
    • ยผ cup light brown sugar tightly packed (50g)
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 ยฝ cups all-purpose flour (335g)
    • 2 teaspoons baking powder
    • 1 Tablespoon cornstarch
    • ยพ teaspoon salt
    • ยฝ cup buttermilk ยน (120ml)
    • 2 ยผ cup blueberriesยฒ (330g)

    Streusel Toppingยณ

    • 1 โ…“ cup all-purpose flour (175g)
    • 1 cup + 2 Tablespoons light brown sugar firmly packed (225g)
    • 3 Tablespoons granulated sugar
    • ยผ teaspoons salt
    • 10 Tablespoons unsalted butter melted and cooled until no longer hot to the touch (140g)

    Recommended Equipment

    • Stand Mixer
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.โด
    • Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
    • Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.
    • In separate bowl whisk together flour, baking powder, cornstarch and salt.
    • Add about ยผ of the flour mixture and stir on low speed until just combined. Add about โ…“ of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.
    • Use a spoon or spatula to stir in the blueberries.
    • Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.

    Streusel

    • To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.
    • Sprinkle streusel evenly over batter.
    • Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
    • Allow to cool before cutting and serving.

    Notes

    ยนButtermilk: You may substitute regular milk, but the cake may not be quite as flavorful or moist. You can also try my buttermilk substitute.
    ยฒBlueberries. You can use fresh or frozen blueberries. Do not thaw if using frozen.
    ยณStreusel. You may omit the streusel completely or substitute a simple sprinkling of granulated sugar instead. The blueberry coffee cake will need less time in the oven (start checking at 40 minutes).
    โดBaking pan. I bake this recipe in a metal baking pan. If using a glass baking dish you will most likely need more time in the oven.

    Nutrition

    Serving: 1piece | Calories: 296kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 144mg | Potassium: 113mg | Fiber: 1g | Sugar: 25g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    My blueberry coffee cake was originally published on October 26 2015. Photos have been updated, a video has been added, and the recipe has been modified to be more clear, to include metric measurements, and to use a more classic streusel topping.

    « Cheesecake Stuffed Cookies
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    Reader Interactions

    Comments

    1. Renee San Marco

      January 16, 2024 at 7:17 pm

      Love this recipe, texture moisture etc BUT it is way too sweet for me. How can I reduce the sweetness and get the same texture ? Thank you

      Reply
      • Sam

        January 16, 2024 at 8:42 pm

        Hi Renee! Unfortunately reducing the sugar is a bit of a gamble because it adds more moisture than you may think. You can play around with it, but just know it may not be as moist.

        Reply
    2. CRYSTAL WESTPHAL

      July 03, 2023 at 12:18 pm

      5 stars
      I made this Blueberry Coffee Cake to hand out to our neighbors as a treat.
      I get a call from one of the husbands stated that this recipe is the “bomb” I laugh.
      We now live in Arizona, but the man comes from Washington State, he was saying he has never ever tasted anything better than this Blueberry Coffee Cake, even stating better than his mother has made. Thanks for the very best recipe for Blueberry Coffee Cake. This recipe is the “bomb” and SOOO delicious.
      Everyone raved.
      Thank You, Sam

      Reply
    3. Celeste

      June 29, 2023 at 2:38 pm

      5 stars
      Another Winner! It was better the next day and the day after that….:)
      Delicious thank you for sharing the LOVE ๐Ÿ™‚

      Reply
      • Steph Popper

        December 15, 2023 at 7:44 pm

        Does this need to be refrigerated?

        Reply
        • Sam

          December 15, 2023 at 9:18 pm

          Hi Steph! It can be kept at room temperature in an air tight container for several days. ๐Ÿ™‚

    4. Sabitha

      March 11, 2023 at 6:19 pm

      5 stars
      So simple and sooo good!! Everyone loved it. Thank you for including the weight measurements. My 7 yr old was in charge of measuring and it was so easy with the food scale that she didnโ€™t even need my help.

      I only had 2% milk but I just added lemon juice. Cake was fluffy and moist. The crunch from the streusel was a great contrast but the recipe makes a lot and I wound up only using 3/4 of it. Also added a bit of cinnamon. Bakery worthy presentation. Will definitely be making this a brunch staple. Thanks!!

      Reply
      • Emily @ Sugar Spun Run

        March 13, 2023 at 10:14 am

        We’re so happy it was such a hit, Sabitha! Thanks for giving our recipe a try โค๏ธ

        Reply
    5. Jessie Jaworski

      March 03, 2023 at 1:32 pm

      5 stars
      You will not be disappointed! This tastes amazing. It simply melts in your mouth ๐Ÿ˜

      Reply
    6. Donna

      December 26, 2022 at 6:22 pm

      Can I split this recipe between 2 8×8 pans? Instead of the 13×9 pan.
      TIA

      Reply
      • Emily @ Sugar Spun Run

        December 27, 2022 at 10:01 am

        Hi Donna! That should work just fine ๐Ÿ˜Š

        Reply
    7. Debbie

      December 26, 2022 at 5:43 pm

      5 stars
      My family loved, loved this coffee cake. Perfect addition to our Christmas morning brunch. I did add additional blueberries, 1/2 T of my favorite vanilla and my cornstarch had expired. I am not sure if it made a difference, but it was moist and delicious, but a keeper. Highly recommend. .

      Reply
      • Emily @ Sugar Spun Run

        December 27, 2022 at 9:55 am

        So glad you enjoyed it, Debbie! ๐Ÿ’™

        Reply
    8. Caroline

      December 08, 2022 at 12:16 pm

      5 stars
      This recipe is outstanding! Nothing I ever baked came out correctly until I found Sam’s website! A friend actually told me I am a great baker – I did give Sam the credit. Anyway, I am giving this cake as gifts but want to give it uncooked (so recipeints enjoy the smell and taste of fresh baked). So, how long can raw cake be kept refrigerated

      Reply
      • Sam

        December 08, 2022 at 9:23 pm

        Hi Caroline! I’m so glad you enjoyed it! Unfortunately I’m not sure I would recommend letting this batter sit for an extended period of time. I’m not sure it would turn out quite the same. ๐Ÿ™

        Reply
    9. steff

      October 10, 2022 at 3:32 am

      hi sam. can i leave it at room temperature or needed to be in ref since it has creamcheese? thanks much.

      Reply
      • Sam

        October 10, 2022 at 9:35 pm

        Hi Steff! I leave mine at room temperature all the time. The cream cheese is baked here so you shouldn’t have any issues. ๐Ÿ™‚

        Reply
        • steff

          October 11, 2022 at 1:22 am

          Thanks Sam! โ™ก
          This is the best coffee cake ever!

    10. Leah Greene

      October 02, 2022 at 1:54 pm

      This is the best coffee cake, Iโ€™ve made it several times. Would I be able to use this same recipe to make muffins? Thank you so much!

      Reply
    11. Kim

      September 25, 2022 at 7:03 pm

      5 stars
      This looks amazing, can I omit the cornstarch? Just realized Iโ€™m out of it ? thank you!

      Reply
      • Emily @ Sugar Spun Run

        September 26, 2022 at 12:33 pm

        It will be less soft, but should still turn out okay. Enjoy, Kim โค๏ธ

        Reply
    12. Erin F

      July 31, 2022 at 4:53 pm

      5 stars
      This is a 5 star recipe, hands down. It is SO moist compared to every single other coffee cake recipe I’ve ever made. It’s also nothing like blueberry muffins in texture, it’s more birthday cake-like (in a REALLY good way).

      Reply
      • Emily @ Sugar Spun Run

        August 01, 2022 at 9:15 am

        Thanks for trying our recipe and letting us know how you liked it, Erin! Enjoy ๐Ÿ’™

        Reply
    13. Ceres

      June 20, 2022 at 7:31 am

      Hi Sam,

      I brought your blondies and this unforgettable blueberry crumb cake to our al fresco brunch with my art club yesterday and –believe it or not — they simply vanished! Even in that merciless heat wave that leaves us sweltering and wilting like plants in need of water in these parts of Switzerland. I think you’ve really cracked it with this version of blueberry crumb coffee cake! I’ve tried several recipes before –with milk, sour cream, or buttermilk–but your combination of cream cheese and buttermilk won it hands down! In my version, I added the zest of two lessons mixed with sugar in the food processor to bring out the lemony taste. Such melt-in-your mouth goodness that leaves you dreaming about it the next day! As for your blondies, they were the first version I introduced to my Swiss friends, who find them amazing — now they asked for it every time we gather. And you should hear what my mother-in-law thinks of it — she’s convinced I’ve added some magic to it!!! A thousand thanks for sharing such incredibly delicious treats.

      Greetings from Switzerland.

      Reply
      • Sam

        June 20, 2022 at 8:57 am

        I’m so glad you’ve enjoyed everything so much, Ceres! ๐Ÿ™‚

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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