This Blueberry Coffee Cake is so soft and moist, bursting with juicy blueberries, and finished with a simple, buttery crumb topping that pairs perfectly with your morning coffee or tea.
It’s my go-to recipe for when I’m craving something warm, cozy, and fresh yet easy to put together. No mixer needed, no creaming, just whisk everything in a bowl, sprinkle on the streusel, and bake. Effortless, but so good!
If you’re looking for a comforting blueberry coffee cake that tastes like a slow, peaceful morning, this is the one!
Why You’ll Love This Blueberry Coffee Cake
- Buttery, soft, moist, pockets of juicy berries, crunchy streusel top, what’s not to love?
- This blueberry coffee cake uses simple ingredients you probably have at home!
- No need to bring out the mixer!
- Can be made with fresh or frozen blueberries, or any berries you want!
Ingredients You’ll Need
For the Cake:
- 2 large eggs
- 115g (½ cup) melted butter
- 1 tsp vanilla extract
- 240ml (1 cup) buttermilk
- 100g (½ cup) white granulated sugar
- 50g (¼ cup) brown sugar
- 240g (2 cups) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 200g (2 cups) fresh or frozen blueberries, lightly coated in flour
For the Streusel Topping:
- 100g (¾ cup) all-purpose flour
- 50g (¼ cup) granulated sugar
- 30g (2 tbsp) brown sugar
- 60g (¼ cup) melted butter
Optional Drizzle:
- 65g (½ cup) confectioners’ sugar
- 1–2 tbsp milk
Baking Tips
- No buttermilk? You can make a quick substitute by mixing 1 tablespoon lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes.
- Frozen blueberries work perfectly in this recipe, just use them straight from the freezer and toss them in a bit of flour to prevent sinking.
- Don’t overmix once you add the flour, gentle folding keeps the cake tender.
- If the top starts to brown too much while baking, loosely cover with aluminum foil and continue to bake.
Frequently Asked Questions
Can I use other berries? Yes! Raspberries or chopped strawberries also work well!
Do I need to thaw frozen blueberries? No need to do that, just use them straight from the freezer, coat them in a little flour first to keep the batter from turning too blue.
Can I bake this in a round pan? Yes, use a 9” round cake pan for the same baking time.
How to Store Blueberry Coffee Cake
- At Room Temperature: Store in an airtight container for up to 2 days. Best kept in a cool, dry spot. Note however that the crumb topping may not be as crunchy after a day, but still delicious!
- In the Fridge: Wrap well or place in a sealed container. Keeps fresh for up to 5 days. Let it sit out for 15–20 minutes before serving for a softer texture.
- In the Freezer: Slice and wrap each piece tightly in plastic wrap or foil, then store in a freezer-safe bag or container. Lasts for up to 2 months. Thaw overnight in the fridge or gently reheat.
- To Reheat: Warm in the microwave for 10–15 seconds or in a toaster oven at 150°C (300°F) for 5–10 minutes.