Blueberry Coffee Cake

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Blueberry Coffee Cake-this moist coffee cake is loaded with plump blueberries and topped off with a sweet streusel topping. It is great for breakfast or dessert! 

Blueberry Coffee Cake Slice on Plate

The Best Coffee Cake

I am so happy blueberries are back in season and finally a reasonable price. Our grocery bill was suffering because of Caleb’s blueberry addiction. He eats blueberries by the handfuls. I am glad I can buy a big container that doesn’t hurt our bank account. And since blueberries have been on sale lately, I have even buying extra blueberries to bake with.  I don’t dare steal from Caleb’s stash, I buy my own. He is pretty protective of his blueberries:)

I used my beautiful blueberries to make a Blueberry Coffee Cake. I love coffee cake and this one is extra special because of the plump blueberries inside. It the perfect coffee cake for summertime!

Lemon Blueberry Coffee Cake on Cutting Board

How to Make Blueberry Coffee Cake

I really don’t know why coffee cake is called coffee cake because there is no coffee involved. I am guessing maybe because people like to eat coffee cake with their coffee? Anyone know the history behind this delicious cake? I don’t know how coffee cake got it’s name, but that didn’t stop me from baking a Blueberry Coffee Cake.

This cake is not complicated. You probably have all of the ingredients in your kitchen right now…as long as you have blueberries. If you don’t, hurry to the store, they are probably on sale! If they aren’t and you don’t want to splurge, frozen blueberries will work too!

The cake is moist, tender and dotted with plump juicy blueberries. The cinnamon streusel topping is really the icing on the cake. Who needs icing when you have a crunchy streusel topping? I am such a sucker for streusel.

Baked Blueberry Coffee Cake in Dish

Moist Coffee Cake With Blueberries

Blueberry Surprise

I made this cake on a Sunday morning and we enjoyed it for breakfast. Caleb was thrilled we were having cake for breakfast and he was even more excited when he discovered there were blueberries inside. It was a good morning!

Take advantage of blueberry season and make this delightful Blueberry Coffee Cake. It is great for breakfast, dessert…or anytime of the day! I might have snuck a second piece as an afternoon snack:) And if you are looking for something special to make for your 4th of July breakfast, I highly recommend this Blueberry Coffee Cake! It is the perfect way to celebrate the holiday!

Fork in Blueberry Coffee Cake

 

Eating Blueberry Coffee Cake With Fork

Blueberry Coffee Cake

This blueberry coffee cake is a favorite at our house. It is great for breakfast or dessert!
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • 1/2 cup unsalted butter at room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain Greek Yogurt
  • 1 cup blueberries fresh or frozen

Streusel Filling and Topping:

  • 3/4 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 stick cold unsalted butter

Instructions

  1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a small bowl, combine granulated sugar and lemon zest. Rub together with your fingers until fragrant. Using an stand mixer, cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the vanilla extract and Greek yogurt. Mix until well combined.
  4. Slowly add in the dry ingredients. Mix until just combined. Gently fold in the blueberries.
  5. To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.
  6. Pour half of the coffee cake batter into the prepared cake pan, the batter will be thick. Sprinkle half of the streusel topping/filling over the cake batter. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.
  7. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Cut into squares and serve.
  8. Note-you can replace the Greek yogurt with sour cream, if desired. Fresh or frozen blueberries work well in this recipe.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I am brewing coffee as I type this. Coffee cake with fresh blueberries looks delicious. I don’t think my wife is going to make this for me before my coffee is done brewing. There’s always tomorrow. Thanks!

  2. Wondering if goats milk yogurt would be too tangy? I have some in the fridge – actually I have blueberry goats milk yogurt in the fridge…afraid that might be too wet. Your thoughts?

  3. LOVE COFFEE CAKE! It’s especially made with fresh blueberries and ingredients straight from the farm. I’ll have to try this with “home churned” butter and let you know how it turns out!

    From your whole food-y!
    Janie Lynn

  4. Just so you know….blueberries grow really well in Utah! Just put two different varieties of blueberry bushes in a large (like galvanized metal ) container, give them acidic fertilizer and watch out! We are harvesting huge amounts…..I freeze the extras for wintertime! We grow about 10 bushes in an old small stock tank and its perfect! Can hardly wait to try the coffee cake!

  5. I make blueberry muffins & coffeecake all year long by freezing berries every summer. Last year I bought about 20 pints when they were in season & froze them in zip bags. I used to freeze them on baking sheets, but I got lazy & just dumped 3-4 pints in a bag and it worked perfectly. If you’ve got freezer space, I recommend doing this to keep your “little pea” happy.

  6. The streusel topping has to be my favorite part of any coffee cake! I don’t think I’ve ever tried a coffee cake with a streusel filling, but I don’t think you can go wrong with streusel!

  7. Coffee cake with fresh berries is so delicious! I haven’t made one of these in awhile, but when the temperatures cool I just might have make sure I have all these ingredients. There are parties this weekend, after all!

  8. Good Morning! Just wanted to let you know that I made this coffee cake Saturday night and it was a great way to start my Sunday morning- the cake was moist and so delicious!! I’m eating again for breakfast this morning and it tastes every bit as yummy as it did yesterday!

    Thank you so much for this recipe- it’s a keeper!!

  9. For some reason my cake took almost 30 mins longer to bake. After 45 it was still not done in the middle at all. Perhaps because I used frozen blueberries and did not let them thaw long enough? I’m not sure what caused it to take so long to bake but even with the longer cooking time the cake still came out great and my whole family loved it!

  10. You hit the nail on the head with why they are called coffee cake. Food historians trace them to 17th century North/Central Europe after the arrival of coffee. They started as small sweet cakes, then sweet/fruit breads, then gradually evolved into the cakes we make today. But yes…they are Coffee cakes because they were made to go with coffee.

  11. Our resident baker at work made this cake for us. I gave her the recipe and some of the ingredients. She used frozen blueberries. We felt the cake was not as moist as we expected, but everyone enjoyed it never-the-less!
    She used a round 9″ glass pie plate (???) instead of the recommended pan.

  12. Hi there, I have two questions:

    1) When you say 1/2 a stick for the streusel, does that equate to 1/4 cup?
    2) Does it matter what the fat percentage is in the yogurt? For example, can I use non-fat?

    Thanks 🙂

  13. This cake is moist, but not nearly as sweet as I would expect a coffee cake to be. I also had to bake it for nearly an hour and I used the recommended pan and my oven was the correct temperature.

  14. oops- Do not attempt this in an 8in circular pan. Mine is currently overflowing all over my oven. Hopefully the goods that remain will make it through. I wish I’d gone with my gut and used the 9X11 pan that I have.

  15. I made this today and I just tried a cooled off piece and it is so delicious! I had to bake mine for about an hour to get it done all the way through but I used an 8×8 pan and added more blueberries so I’m sure that affected the cook time.

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