Blueberry Coffee Cake

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There’s something so comforting about a good coffee cake, and this Blueberry Coffee Cake might just be the coziest of them all. I’ve made it countless times for weekend brunches, last-minute get-togethers, and even lazy weekday mornings when I need a little something sweet to go with my coffee. The soft, tender crumb of the cake pairs perfectly with the juicy bursts of blueberries, and that buttery streusel topping? Pure heaven.

What I love most is how effortlessly it comes together. You don’t need to be a master baker to make this cake taste like it came from a cozy bakery. It’s sweet but not too sweet, rich but still light, and bursting with real blueberry flavor. Whether you’re feeding a crowd or just want to treat yourself, this is the kind of recipe you’ll want to keep in your back pocket.

Why You’ll Love This Blueberry Coffee Cake

It’s the kind of cake that makes people ask for seconds—and then the recipe. From the moist, fluffy texture to the bright pops of fresh blueberries, every bite is a balance of buttery sweetness and fruity tartness. The crumb topping adds a perfect bit of crunch and flavor contrast.

It’s also incredibly versatile. You can serve it warm or at room temperature, and it keeps well for days. Ideal for brunches, holidays, or even as a gift for someone who could use a little homemade love.

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What Kind of Blueberries Should I Use?

Fresh blueberries are my go-to when they’re in season because they hold their shape well and have a bright, fresh flavor. But don’t worry—frozen blueberries work beautifully too. Just don’t thaw them before mixing them into the batter, or they’ll bleed and turn your cake blue.

Wild blueberries, which are smaller and more intense in flavor, are also an excellent option if you can get your hands on them.

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Options for Substitutions

• Gluten-Free Flour: A 1:1 gluten-free baking flour blend works well if you’re baking for someone gluten-sensitive.
• Greek Yogurt or Sour Cream: You can use either in the batter. They both add moisture and a subtle tang, but Greek yogurt gives a slightly lighter texture.
• Coconut Sugar or Brown Sugar: Swap these for white sugar for a deeper, slightly caramelized flavor.
• Dairy-Free Milk: Almond milk, oat milk, or any neutral dairy-free milk can replace regular milk in the batter.
• Other Fruits: Try raspberries or chopped strawberries if blueberries aren’t available. Just keep the fruit amount the same.

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Ingredients for this Blueberry Coffee Cake

Each ingredient in this recipe plays a role in creating that tender crumb, rich flavor, and beautiful texture. Here’s what you’ll need:

• All-purpose flour – The foundation of the cake structure, providing just the right balance of softness and strength.
• Baking powder & baking soda – These leavening agents help the cake rise and stay light and fluffy.
• Salt – Enhances the flavor and balances the sweetness.
• Unsalted butter – Adds richness and moist texture; also used in the crumb topping for that buttery crunch.
• Granulated sugar – Sweetens the cake base and is part of the topping for a light crisp finish.
• Eggs – Provide structure and help bind everything together while adding moisture.
• Greek yogurt or sour cream – Makes the cake tender and gives it a slight tang that complements the blueberries.
• Vanilla extract – Adds warm depth and enhances the overall flavor.
• Milk – Loosens the batter and ensures a smooth texture.
• Fresh or frozen blueberries – The star of the show, they add bursts of juicy sweetness.
• Brown sugar & cinnamon (for topping) – Adds a sweet-spiced crunch to the top for that classic coffee cake feel.

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan, or line it with parchment paper for easier cleanup. Set aside.

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Step 2: Make the Crumb Topping

In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Cut in 1/4 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Place in the refrigerator to keep it cold while you prepare the batter.

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Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.

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Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy—about 2–3 minutes. This step incorporates air for a soft, fluffy texture.

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Step 5: Add Eggs, Yogurt, and Vanilla

Add 2 large eggs, one at a time, beating well after each addition. Then mix in 1 cup Greek yogurt (or sour cream) and 1 teaspoon vanilla extract until fully combined.

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Step 6: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup milk. Mix just until combined—do not overmix, or the cake may turn dense.

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Step 7: Fold in the Blueberries

Gently fold in 1 1/2 cups of blueberries. If using frozen, toss them lightly in a tablespoon of flour to prevent them from sinking to the bottom of the cake.

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Step 8: Assemble and Top

Pour the batter into your prepared pan and smooth the top. Evenly sprinkle the chilled crumb topping over the batter.

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Step 9: Bake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and the edges lightly pulling from the sides.

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Step 10: Cool and Serve

Let the cake cool in the pan for at least 20 minutes. Serve warm or at room temperature, optionally garnished with extra blueberries or a dusting of powdered sugar.

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How Long to Prepare the Blueberry Coffee Cake

Making this blueberry coffee cake is surprisingly quick and straightforward, especially for something that looks and tastes bakery-worthy.

Preparation Time: The active prep takes around 20–25 minutes. This includes making the crumb topping, mixing the batter, and assembling the layers in the baking pan.

Baking Time: Once it’s in the oven, it needs about 40–45 minutes to bake until golden brown and fully cooked through. Allow at least 20 minutes for cooling before slicing to let it set nicely.

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Tips for Perfect Blueberry Coffee Cake

• Don’t overmix the batter – Once the flour is added, stir just until combined. Overmixing can make the cake dense.
• Chill the crumb topping – Keeping the topping cold before baking ensures it stays crumbly and doesn’t melt into the batter.
• Flour the blueberries – Especially if you’re using frozen berries, tossing them in a bit of flour prevents them from sinking.
• Use room-temperature ingredients – This helps everything blend more evenly and ensures a uniform texture.
• Check doneness with a toothpick – It should come out clean or with a few moist crumbs, but no raw batter.

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Watch Out for These Mistakes While Cooking

• Using warm butter for the topping – It’ll melt and ruin the crumb texture.
• Skipping the cooling time – Cutting too early might lead to a gummy interior.
• Not prepping the pan properly – Make sure it’s well-greased or lined to avoid sticking.
• Overbaking – This can dry out the cake. Start checking at 40 minutes.
• Using too many berries – Tempting, but it can make the cake soggy.

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What to Serve With Blueberry Coffee Cake?

1. Freshly Brewed Coffee

A natural pairing—hot coffee enhances the cake’s buttery and fruity notes.

2. Vanilla Yogurt

A dollop of yogurt on the side complements the tanginess of the berries.

3. Scrambled Eggs

If you’re serving this for brunch, balance the sweetness with savory eggs.

4. Fruit Salad

Keep it light and refreshing with a bowl of mixed seasonal fruits.

5. Lemon Glaze Drizzle

For extra indulgence, a quick lemon glaze adds a tart brightness that pops.

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Storage Instructions

Room Temperature: Store the cake in an airtight container for up to 2 days. Keep it in a cool, dry place.

Refrigerator: If you want it to last a bit longer, refrigerate it for up to 5 days. Reheat individual slices in the microwave for 10–15 seconds to bring back the soft texture.

Freezer: Wrap slices tightly in plastic wrap and store in a freezer-safe bag. They’ll keep for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours before serving.

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Estimated Nutrition

• Serving Size: 1 slice (based on 9 servings)
• Calories: ~320
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 44g
• Sugar: 24g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg
• Sodium: 210mg

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Frequently Asked Questions

Can I make this coffee cake ahead of time?

Yes! It actually tastes even better the next day as the flavors meld together. Just store it covered at room temperature or in the fridge.

Can I use other berries?

Absolutely. Raspberries, blackberries, or chopped strawberries can be used. Just be mindful of moisture content.

Is this recipe suitable for freezing?

Very much so. Slice it, wrap well, and freeze. It reheats beautifully.

How do I keep the crumb topping from melting?

Keep the topping chilled until it’s time to bake. Cold butter is key to keeping the texture intact.

Can I double this recipe?

Yes, just use a 9×13-inch pan and increase baking time by about 5–10 minutes. Keep an eye on doneness.

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Conclusion

Blueberry Coffee Cake is one of those timeless recipes that hits all the right notes—sweet, tangy, moist, and crumbly in the best way. It’s perfect for breakfast, brunch, or an afternoon treat, and flexible enough to make with pantry staples. Whether you’re baking for guests or treating yourself, this cake brings cozy bakery vibes straight into your kitchen. Once you try it, you’ll want to make it again and again.

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