Classic Blueberry Coffee Cake

Everyone needs a blueberry coffee cake in their life. Whether it’s a weekend treat for friends and family or a baked good to take to a brunch, this recipe for a classic version of blueberry coffee cake is a keeper!

A coffee cake is really a dessert masquerading as a breakfast item. The difference between the two is the flavors: one is usually savory and the other is sweet. Since a blueberry coffee cake does not have an overabundance of ingredients, each one matters tremendously. The flavor comes together from the butter, vanilla extract, blueberries, and the streusel topping.

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Blueberry Coffee Cake Ingredients

• Flour is what binds everything together and provides the structure for this cake. I use all-purpose flour.
• Sugar sweetens this cake, but what’s great is that there is not an overabundance of sugar added. It’s just enough granulated sugar to add sweetness without being overpowering.
• Baking powder gives both texture and rise to the cake.
• Milk is the main liquid and, if possible, I always use whole milk. Whole milk has the most flavor and richness. And since there is a small number of ingredients in this coffee cake, each ingredient’s flavor component is important!
• Butter is used as a liquid in this recipe since it’s added in a melted state. The butter offers a rich texture, but also lends so much incredible flavor.
• Lemon zest is a major player. Even though not much is used, the zest intensifies the flavor of the blueberries and adds a little pop of citrus.
• Blueberries are obviously the main attraction. I often use frozen blueberries since they are always full of flavor. If using frozen, do not thaw them. Simply fold them in frozen. As an alternative, fresh blueberries can also be used.
• Brown sugar is used in the streusel for a caramel-like flavor.
• Cinnamon is also added to the streusel for a hint of warm spice to complement the blueberry and give more of a traditional coffee cake flavor.

The great part of this recipe is the fact that it’s easy enough to mix completely by hand! The main ingredients can be combined with a mixer, and then the blueberries can be folded in with a spatula. The batter will be stiff, but the result once baked is a perfectly soft cake full of blueberries!

More Coffee Cakes

• Frangipane coffee cake
• Raspberry and blood orange coffee cake
• Grandma’s coffee cake
• Pumpkin coffee cake with cheesecake swirl
• Rhubarb coffee cake

Classic Blueberry Coffee Cake

By Kaleb

4.42 from 46 votes

Is there anything better than a classic recipe that works out each and every time? This blueberry coffee cake is one of those recipes. It's simple, easy to put together, and has loads of blueberry flavors. All of this means that it's a classic and a keeper!

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 12 servings

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Ingredients

For the coffee cake

• ▢ 2 ½ cups all-purpose flour
• ▢ ¾ cup granulated sugar
• ▢ 2 tsp baking powder
• ▢ 1 tsp kosher salt
• ▢ ⅔ cup whole milk
• ▢ 2 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 6 tbsp unsalted butter melted
• ▢ 2 tsp lemon zest
• ▢ 2 cups fresh or frozen blueberries

For the streusel topping

• ▢ 4 tbsp light brown sugar
• ▢ 4 tbsp all-purpose flour
• ▢ 1 ½ tsp ground cinnamon
• ▢ 4 tbsp unsalted butter cold, cut into ½-inch pieces

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Instructions 

• Preheat oven to 350°F. Grease a 9 x 9-inch baking dish and set it aside.
• In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and add the milk, eggs, vanilla, melted butter, and lemon zest. Whisk to break up the egg yolks and combine the wet and dry ingredients. Whisk until combined, leaving only a few dry pieces. The batter will be stiff.
  2 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 tsp baking powder, 1 tsp kosher salt, ⅔ cup whole milk, 2 large eggs, 1 tsp vanilla extract, 6 tbsp unsalted butter, 2 tsp lemon zest
• Once combined, fold in the blueberries to evenly incorporate into the batter. Spread the batter evenly into the prepared baking dish.
  2 cups fresh or frozen blueberries
• In a small bowl, combine the light brown sugar, flour, and cinnamon. Mix with fingers and add small pieces of butter. Work the pieces of butter between thumb and fingers until the streusel resembles a coarse meal.
  4 tbsp light brown sugar, 4 tbsp all-purpose flour, 1 ½ tsp ground cinnamon, 4 tbsp unsalted butter
• Evenly spread the streusel over the prepared coffee cake batter. Bake in the preheated oven until the streusel is browned and the cake is domed. A skewer inserted in the middle of the cake should come out mostly clean, 40-45 minutes. Remove from the oven and cool 15 minutes before cutting and serving.

Video

Nutrition

Serving: 1 servingCalories: 287 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!