This Blueberry Coffee Cake Is My Go-To for Lazy Weekend Mornings
There’s something about blueberry coffee cake that just feels cozy. Maybe it’s the scent of cinnamon and sugar wafting from the oven, or the way the juicy blueberries sink into the soft, buttery crumb. Whatever it is, this is one of my all-time favorite bakes for slow mornings, coffee with friends, or anytime I need a little comfort with my caffeine.
I’ve made a lot of coffee cakes over the years, but this one checks every box. It’s tender and rich without being too heavy, sweet but not cloying, and that crumb topping? Absolute gold. It’s the kind of recipe that feels both simple and special—something you can whip up for brunch or bring to a potluck and still have people asking for the recipe.
Why I Love This Blueberry Coffee Cake
This cake is one of those rare bakes that feels effortless but delivers big. Here’s why I keep it in regular rotation:
- No mixer needed: Everything comes together by hand.
- Perfect balance: Tart blueberries, soft cake, and buttery streusel in every bite.
- Versatile: Works for breakfast, dessert, or an afternoon snack.
- Easy to make ahead: Stays moist for days.
- Crowd-pleasing: Always disappears at brunch tables and family gatherings.
Ingredients You’ll Need
(Serves 9–12 | Prep Time: 15 minutes | Bake Time: 40–45 minutes)
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the crumb topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
How I Make This Soft and Crumbly Blueberry Coffee Cake
1. Prep and Preheat
I preheat the oven to 350°F and grease a 9×9-inch baking pan or line it with parchment paper. This helps the cake come out easily after baking.
2. Mix the Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, and salt. This gets the dry ingredients evenly combined and ready for the wet mix.
3. Combine the Wet Ingredients
In a large bowl, I stir together the melted butter, granulated sugar, and brown sugar. Then I beat in the eggs one at a time, followed by the milk and vanilla.
4. Bring the Batter Together
I add the dry ingredients into the wet in batches, mixing just until combined. Then I gently fold in the blueberries, being careful not to overmix or crush them.
5. Make the Crumb Topping
In a small bowl, I mix together the brown sugar, flour, and cinnamon. I cut in the cold butter using a fork or my fingers until it forms coarse crumbs.
6. Assemble and Bake
I pour the batter into the prepared pan and sprinkle the crumb topping evenly over the surface. Then I bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
7. Cool and Serve
I let the cake cool for at least 15 minutes before slicing. It’s delicious warm, room temp, or even chilled with a dollop of whipped cream or Greek yogurt on the side.
My Tips for the Best Blueberry Coffee Cake
- Toss blueberries in a little flour: This helps keep them from sinking to the bottom of the cake.
- Don’t overmix: Gently fold the batter to keep the cake light and fluffy.
- Use cold butter in the crumble: It gives that classic streusel texture.
- Frozen blueberries work too: No need to thaw—just add them straight in.
- Let it rest: This cake cuts cleaner and tastes even better after it’s cooled slightly.
When I Serve This Cozy Coffee Cake
This cake has become my go-to for:
- Weekend brunches with friends or family
- Coffee dates at home
- Holiday mornings (especially Easter and Christmas)
- Potlucks, book clubs, or office treats
- A “just because” bake when I want something sweet and homey
And let’s be honest—I’ve eaten this for breakfast and dessert on the same day more than once.
FAQs From My Kitchen
Q: Can I use other fruit instead of blueberries?
Absolutely! Try raspberries, chopped strawberries, or even diced peaches.
Q: How do I store leftovers?
I keep it covered at room temperature for up to 2 days, or refrigerated for up to 5. It stays moist and tastes great cold or slightly warmed.
Q: Can I freeze it?
Yes! Freeze slices in an airtight container for up to 2 months. Thaw at room temp or microwave for a few seconds before serving.
Q: Can I double the recipe?
Yep—just bake it in a 9×13-inch pan and increase the bake time by 5–10 minutes.
Q: Do I need to use both white and brown sugar?
I love the depth of flavor brown sugar adds, but if you’re out, you can use all white sugar in a pinch.
Why This Blueberry Coffee Cake Always Feels Like a Warm Hug
It’s soft, flavorful, and beautifully balanced with bursts of juicy berries and buttery crumb topping in every bite. It’s the kind of treat that feels nostalgic and comforting, whether you’re serving it to guests or sneaking a slice with your morning coffee. For me, it’s a reminder that sometimes, the simplest bakes are the ones that stick with you the longest.
The Blueberry Coffee Cake That’s Perfect for Brunch, Dessert, or Anytime Coffee Is Involved
Ingredients
- 2 teaspoons salt
- 2 cups unsalted butter, softened
- 2 cups granulated sugar
- 2 cups brown sugar, packed
- 2 cups milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 cups fresh blueberries
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving. Enjoy with a cup of coffee!
Leave a Reply