Everyone will love this delicious blueberry coffee cake! It features a tender cake base, bursting with juicy berries, topped with a crunchy cinnamon crumb topping, and drizzled with a gorgeous blueberry glaze. An absolute delight for breakfast, lunch, snacking, and dessert!
Try our buttermilk coffee cake, Bisquick coffee cake, and this easy crumb cake for more easy recipes.
Easy blueberry coffee cake
Phenomenal taste and texture: The cake combines warm, cozy spices with fresh, juicy blueberries and vibrant lemon flavor. And the texture is tender and soft, which contrasts beautifully with the buttery streusel topping.
Perfect for any occasion: Whether you’re looking for a sweet breakfast or need a treat for a special occasion, this lemon blueberry coffee cake will be a hit!
Easy to make: The cake is easy to make and comes together in just 20 minutes.
Pantry staples: Aside from fresh blueberries and lemons, all you need are basic baking ingredients that you probably already have in your pantry.
Good to know: It’s called coffee cake because it’s a cake you enjoy with coffee, but coffee isn’t an actual ingredient. Although, that would probably be absolutely scrumptious!
If you’re looking for more blueberry desserts, try our blueberry pie bars, blueberry cheesecake, or blueberry muffins.
Ingredients
Don’t be put off by the long ingredient list. Most items make double appearances, and you probably already have everything you need in your kitchen.
Cake
- 3/4 cup granulated sugar – You can swap in light brown sugar to give the cake a slight toffee note.
- 1 teaspoon grated lemon zest – Grate your lemons before juicing because it’s really hard to zest lemons after squeezing.
- 1/3 cup salted butter, softened – I prefer salted butter. However, unsalted butter + a pinch of salt is fine too.
- 2 large eggs, at room temperature
- 1/2 cup sour cream – adds rich moisture to the cake. For the best taste and texture, opt for full-fat sour cream. Greek yogurt is a good substitute here.
- 2 tablespoons lemon juice – Freshly squeezed lemon juice is a must. Bottled lemon juice will not produce the same flavor.
- 1 1/2 teaspoon vanilla extract – Be sure to select pure vanilla extract, not the imitation stuff.
- 2 cups all-purpose flour – Spoon and level the flour for the best results.
- 2 teaspoons baking powder – Make sure your baking powder is fresh. Expired baking powder will result in a flat, tough cake.
- 1/2 teaspoon ground cinnamon – adds warmth to the cake.
Blueberries
- 1 1/2 cups fresh blueberries – I recommend fresh blueberries for this recipe as they are less likely to tint the cake. But if you have only frozen berries, don’t thaw them beforehand and toss them into the batter frozen.
- 2 tablespoons all-purpose flour – to coat the berries and prevent them from sinking to the bottom of the cake.
Crumb Topping
- 1 cup all-purpose flour, spoon and leveled
- 2/3 cup light brown sugar – this, together with cinnamon, creates the most irresistible streusel topping.
- 1/3 cup salted butter, melted
- 1/2 teaspoon ground cinnamon
Blueberry Glaze
I thought it would be fun to finish this cake with a sweet blueberry glaze. It’s a lovely pop of purple color and an extra layer of blueberry flavor. Still, you can also create a simple lemon icing (see below) or skip the glaze altogether.
- 1 cup powdered sugar – Sift your powdered sugar for a silky, smooth glaze.
- 1/4 cup fresh blueberries – You can swap in unsweetened blueberry juice to save time.
- 1/2 teaspoon vanilla extract – just a touch for extra oomph.
Variations
- Other berries: Swap in other berries like sliced strawberries, blackberries, or raspberries.
- Almond extract: Add 1/2 teaspoon of almond extract to the batter and a few drops to the glaze. It’s so delicious!
- Nuts: Add 1/2 cup chopped walnuts or pecans to the crumb mixture for extra crunch.
- Oats: You can also add 1/3 cup rolled oats to the topping.
- Spices: I love this cake with a touch of ground ginger and cardamom. 1/4 teaspoon is a good amount.
- Lemon glaze: Instead of making a blueberry glaze, mix 1 cup powdered sugar with a few teaspoons of lemon juice to create a lemon glaze.
Instructions
1. Prepare for baking
Preheat your oven to 350°F. Lightly grease a deep 8-inch round cake pan. Line the bottom and sides of the pan with parchment paper. Set aside.
Cake pan: You can use a deep 8-inch or regular 9-inch cake pan. A regular pan or a springform pan will work. If you double the ingredients, you can even bake the cake in a 9×13-inch pan.
2. Make the crumb topping
Add the flour, brown sugar, and ground cinnamon to a medium mixing bowl. Whisk with a fork to combine. Add the melted butter and gently mix with the fork until crumbs form. Put aside.
3. Coat the blueberries
Place the blueberries in a large mixing bowl and toss with 2 tablespoons of flour until coated. Set aside.
Coat the blueberries so they don’t sink to the bottom of the cake: Tossing the blueberries with flour gives the berries a little grip and helps them stay suspended in the batter.
4. Flavor the sugar
Add the sugar and lemon zest to a large mixing bowl. Using your fingertips, rub the zest into the sugar.
5. Cream butter and sugar
Add the softened butter to the sugar. Beat with a hand mixer until creamy, about 2 minutes.
6. Add wet ingredients
Mix in the eggs, sour cream, lemon juice, and vanilla extract until well combined.
7. Incorporate dry ingredients
Sift the flour, baking powder, and cinnamon into the mixing bowl with the wet ingredients. Using a spatula, stir together the wet and dry ingredients until combined and you no longer see streaks of flour.
Avoid overmixing the batter: Mix the wet and dry ingredients just until you no longer see flour. Overmixing can activate the gluten and make the cake tough and dry. And don’t worry if the batter seems thick – it’s supposed to be this way and will create a tender coffee cake!
8. Fill the pan
Spread 1/3 of the batter in the bottom of the baking pan. This ensures that the blueberries don’t sink to the bottom when baking.
9. Fold in blueberries
Fold the blueberries into the remaining batter.
10. Assemble the cake
Transfer the batter to the prepared pan and top with the crumb mixture. Spread the crumbs into an even layer.
11. Bake the coffee cake
Bake the cake for 55 to 65 minutes. Then let the cake cool for about 1 hour.
Tent with foil: If the streusel topping browns too much but the center isn’t fully cooked, cover the cake pan with a piece of tin foil.
Watch the baking time to make sure it isn’t undercooked or overbaked. The cake is ready when the crumbs appear golden brown and the cake layer isn’t jiggly.
To check doneness, insert a toothpick into the center. The cake is ready once the toothpick comes out with just a few crumbs. A little blueberry juice on the toothpick is okay, but there should be no wet batter.
12. Mix the glaze
Puree the blueberries in a food processor. Strain the puree through a fine mesh sieve into a small bowl to remove any seeds and bits of blueberry skin. Whisk in the powdered sugar and vanilla extract until smooth.
13. Drizzle the cake
Once the coffee cake has cooled, drizzle the blueberry glaze over the streusel topping.
14. Serve
Cut into slices. If desired, serve with whipped cream or vanilla ice cream on the side. Enjoy with coffee or tea!
Tip: I think the texture is best at room temperature. If you keep your cake in the fridge, let it warm up on the counter or pop it in the microwave for a couple of seconds.
Storage instructions
- On the counter: For the best results, store your blueberry coffee cake in an airtight container at room temperature for up to 3 days.
- Refrigerator: You can also keep the cake in the fridge for about a week. Before enjoying, let the cake come to room temperature or pop it in the fridge for 15 seconds.
- Freezer: After cooling completely, wrap the cake in plastic and then foil or place it in a freezer bag. I like to freeze individual slices vs the whole cake because it’s easier to grab a slice when the craving hits. Freeze for up to 3 months. When you’re ready to serve, defrost the cake at room temperature.
More cake recipes
- Lemon Zucchini Cake
- Strawberry Lemonade Pound Cake
- Cherry Pie Dump Cake
- Strawberry Spoon Cake
- Nectarine Cake
Blueberry Coffee Cake Recipe
Everyone will love this delicious blueberry coffee cake! It features a tender cake base, bursting with juicy berries, topped with a crunchy cinnamon crumb topping, and drizzled with a gorgeous blueberry glaze. An absolute delight for breakfast, lunch, snacking, and dessert!
Ingredients
Cake
- 3/4 cup / 150 g / 5.3 oz granulated sugar
- 1 tsp grated lemon zest
- 1/3 cup / 76 g / 2.7 oz salted butter, softened
- 2 large eggs, at room temperature
- 1/2 cup / 120 g / 4.2 oz sour cream
- 2 tbsp / 30 ml / 1 fl oz lemon juice, freshly squeezed
- 1 1/2 tsp vanilla extract
- 2 cups / 240 g / 8.5 oz all-purpose flour, spoon and leveled
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
Blueberries
- 1 1/2 cups / 280 g / 10 oz fresh blueberries, washed and dried
- 2 tbsp all-purpose flour
Crumb Topping
- 1 cup / 120 g / 4.2 oz all-purpose flour, spoon and leveled
- 2/3 cup / 135 g / 4.8 oz light brown sugar, packed
- 1/3 cup / 76 g / 2.7 oz salted butter, melted
- 1/2 tsp ground cinnamon
Blueberry Glaze
- 1 cup / 120 g / 4.2 oz powdered (confectioner’s/icing) sugar
- 1/4 cup / 40 g / 1.4 oz fresh blueberries
- 1/2 tsp vanilla extract
Instructions
- Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Lightly grease a deep 8-inch / 20 cm round cake pan. Line the bottom and sides of the pan with parchment paper. Set aside.
- Make the crumb topping. Add the flour, brown sugar, and ground cinnamon to a medium mixing bowl. Whisk with a fork to combine. Add the melted butter and gently mix with the fork until crumbs form. Put aside.
- Coat the blueberries. Place the blueberries in a large mixing bowl and toss with 2 tablespoons of flour until coated. Set aside.
- Flavor the sugar. Add the sugar and lemon zest to a large mixing bowl. Using your fingertips, rub the zest into the sugar.
- Cream butter and sugar. Add the softened butter to the sugar. Beat with a hand mixer until creamy, about 2 minutes.
- Add wet ingredients. Mix in the eggs, sour cream, lemon juice, and vanilla extract until well combined.
- Incorporate dry ingredients. Sift the flour, baking powder, and cinnamon into the mixing bowl with the wet ingredients. Using a spatula, stir together the wet and dry ingredients until combined and you no longer see streaks of flour.
- Fill the pan. Spread 1/3 of the batter in the bottom of the baking pan. This ensures that the blueberries don’t sink to the bottom when baking.
- Fold in blueberries. Fold the blueberries into the remaining batter.
- Assemble the cake. Transfer the batter to the prepared pan and top with the crumb mixture. Spread the crumbs into an even layer.
- Bake the coffee cake. Bake the cake for 55 to 65 minutes. The cake is done when a toothpick inserted in the center comes out clean (without gooey batter). Let the cake cool for about 1 hour.
- Mix the glaze. Puree the blueberries in a food processor. Strain the puree through a fine mesh sieve into a small bowl to remove any seeds and bits of blueberry skin. Whisk in the powdered sugar and vanilla extract until smooth.
- Drizzle the cake. Once the coffee cake has cooled, drizzle the blueberry glaze over the streusel topping.
- Serve. Cut into slices. If desired, serve with whipped cream or vanilla ice cream on the side. Enjoy with coffee or tea!
Notes
Cake pan: You can use a deep 8-inch / 20 cm or regular 9-inch / 23 cm cake pan. A regular pan or a springform pan will work.
Use room temperature ingredients: Let cold ingredients (like butter, eggs, or sour cream) warm on the counter for 30 minutes before you start. Room-temperature ingredients create a better texture.
Coat the blueberries so they don’t sink to the bottom of the cake: Tossing the blueberries with flour gives the berries a little Grib and helps them stay suspended in the batter.
Avoid overmixing the batter: Mix the wet and dry ingredients just until you no longer see flour. Overmixing can activate the gluten and make the cake tough and dry. And don’t worry if the batter seems thick – it’s supposed to be this way and will create a tender coffee cake!
Tent with foil: If the streusel topping browns too much but the center isn’t fully cooked, cover the cake pan with a piece of tin foil.
Watch the baking time to make sure it isn’t undercooked or overbaked. The cake is ready when the crumbs appear golden brown and the cake layer isn’t jiggly.
To check doneness, insert a toothpick into the center. The cake is ready once the toothpick comes out with just a few crumbs. A little blueberry juice on the toothpick is okay, but there should be no wet batter.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 345Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 64mgSodium: 183mgCarbohydrates: 52gFiber: 2gSugar: 26gProtein: 5g
