Blueberry Coffee Cake Recipe
There is something incredibly satisfying about pulling a Blueberry Coffee Cake out of the oven, which is bursting with blueberry filling and a zesty cinnamon crumble. This coffee cake feels like summer is hugging you. Sweet and delicious, this effortless dessert may look fancy, but it’s very easy to make.
This blueberry-studded perfection is irresistible, combining a contrast of vibrant flavors and textures. The cake is moist and buttery, bursting with tart blueberries in every bite. It can be made days in advance, so you don’t have to worry about dessert when unexpected guests drop by. It’s perfect for potlucks or brunch parties, served with refreshing blueberry margaritas and homemade blueberry butter.
Table of contents
The cake has several layers, making it rich and decadent, perfect for a Sunday brunch centerpiece or a special dessert. It starts with a butter blueberry cake, topped with a brown sugar cinnamon filling, another layer of blueberry cake, the most amazing blueberry filling, and finally, a golden crumble ties it all together. This cake is proof that you can take an everyday treat and transform it into a bakery-worthy dessert with minimal effort and no special techniques.
Why you will love this recipe
- Fruity and sweet: It’s not just fruity, but it also features a streusel topping and a sticky-sweet vanilla glaze, making it incredibly dense and irresistible.
- Breakfast or dessert: It can be served as a delicious breakfast or Sunday brunch or as a delightful dessert as well. It’s impressive enough to be the star of a Sunday brunch and special enough for an after-dinner dessert.
- Easier than it looks: Despite the multiple layers, this is a straightforward recipe with just a few steps. Effortless and easy to follow.
- Simple ingredients: These are basic, everyday ingredients that won’t break the bank, making this recipe more affordable than buying it from a bakery.
What you will need
For the blueberry filling
- Dry ingredients: Cornstarch for thickening.
- Wet ingredients: Water for the cornstarch and more water for cooking the blueberries.
- Flavorings: Fresh blueberries if I can find them, but frozen work too. Granulated white sugar is used to sweeten it up, and then I add some vanilla extract for extra flavor.
For the cake
- Dry ingredients: All-purpose flour has just the right amount of gluten for structure and softness. And I use both baking soda and baking powder for lightness and lift.
- Wet ingredients: Softened butter is crucial for achieving a lighter and fluffier texture, room-temperature eggs help trap more air for an airier cake, and buttermilk contributes to a more tender crumb.
- Flavorings: I use fresh blueberries whenever possible. Then, white granulated sugar is added for sweetness. Lemon juice and zest add a freshness that brings out the blueberry flavor. Pure vanilla extract enhances the other flavors, and I add a little salt to offset the sweetness so it isn’t too sweet.
For the cinnamon filling
- Dry ingredients: I use all-purpose flour to thicken the filling.
- Wet ingredients: Softened butter yields the best texture for making soft crumbs for the filling.
- Flavorings: The lemon zest, brown sugar, ground cinnamon, and a touch of salt blend nicely with the butter and flour to create a delicious lemony cinnamon mixture that pairs perfectly with the blueberry filling.
For the streusel topping
- Dry ingredients: All-purpose flour is also a nice choice for the streusel topping. It has the perfect amount of gluten to create a good structure without overpowering flavor.
- Wet ingredients: For this, I melt the butter so it is easy to incorporate.
- Flavorings: Brown sugar, cinnamon, lemon zest, and a bit of salt are all I need to make this streusel taste perfect.
For the glaze
- Wet ingredients: I use whole milk to make the glaze rich and creamy.
- Flavorings: Powdered sugar is the primary flavoring, but pure vanilla extract adds a subtle touch of extra flavor.
How to make
Make the blueberry filling: First, I make the blueberry filling in a large saucepan over medium heat, mixing the water, sugar, and blueberries while stirring gently and frequently. Once it comes to a low boil, I add the cornstarch slurry and let it simmer, stirring gently until it coats the back of a metal spoon. This takes about 10 minutes. Then, I remove it from the heat and stir in the vanilla extract.
Make the cake batter: First, prepare a 9×13-inch cake pan. Then, mix the flour, sugar, baking soda, baking powder, and salt in a large bowl. I beat in the butter until it is all combined and has a crumbly texture.
Add wet ingredients: Then I mix in the eggs, buttermilk, lemon juice, zest, and vanilla, beating until everything is well combined and the mixture is fluffy. I fold in the blueberries carefully..
Make the cinnamon filling: Next, I mix the softened butter, sugar, flour, zest, and cinnamon until soft crumbs form, creating the cinnamon filling.
Make the streusel topping: While the oven is preheating to 350°F, mix the cinnamon, salt, and sugar with the melted butter until well combined. Then, I add the flour a little at a time, mixing with a fork until crumbs are formed. I sprinkle this on top evenly.
Bake the cake: Now, I add half of the blueberry cake batter to the prepared dish, top it with the cinnamon sugar layer, add the rest of the cake batter on top, the blueberry filling, and finally the crumb topping. I bake the cake for 45 to 50 minutes or until a toothpick comes out clean. It has to be completely cool before adding the glaze on top.
Glaze and serve: When ready, I mix the powdered sugar with two tablespoons of milk and the vanilla extract. If it is too thick, I add one more tablespoon of milk. I like to keep it thick so it is white and shiny, almost like frosting. Then, I drizzle it on the cake and serve.
Expert tip
Using the right temperature butter
In this recipe, there are several instances where butter is called for. In two of them, I call for softened butter, while one recipe calls for melted butter. When making the cake, softened butter is essential for a fluffy and light cake with a tender crumb. For the crumble, melted butter is just fine. In some recipes, many people (including chefs) say to use cold butter. I have done it both ways, and I find that melted butter works just as well, but it is easier.
More tips to consider:
- A way to make this easier is to use canned blueberry pie filling. However, I must admit that my blueberry filling is indeed much better.
- If fresh blueberries are not available, frozen berries are a suitable alternative. But don’t thaw them out. That will make the batter too watery.
- No buttermilk available? That’s okay. Mix one tablespoon of vinegar or lemon juice for every cup of milk. Then, let it sit for 10 minutes to react before using it.
- There is no need for a mixer to make this cake. It can all be mixed by hand.
- Be very gentle with the blueberries. They will burst and turn the whole cake blue (or purple) if stirred too vigorously.
Recipe variations and add-ins:
- More berries: I sometimes add other berries to this cake, such as raspberries, cherries, or blackberries. It has such a nice flavor with a sweet and tangy taste.
- Orange zest: Instead of using lemon, orange zest adds an extra citrusy, sweet flavor to this cake.
- Make it nutty: To add a bit of crunch to this dessert, I chop up some pecans or walnuts and toss them into the cake batter.
- Caramel topping: Rather than using a glaze, my caramel sauce adds an indulgent touch to this coffee cake. It’s also incredibly easy to make with just a few ingredients.
- Lemon cake: Make this cake even more interesting by using a box of lemon cake and adding blueberries to it.
Serving suggestions:
When I serve this coffee cake for breakfast, it pairs perfectly with my homemade omelets and delicious, crispy hash browns, whether I’m serving coffee, tea, or one of my favorite smoothies, like my rainbow smoothie made with more than 10 fruits and vegetables, or this bright and vibrant cherry smoothie.
However, it also makes an excellent dessert when paired with my blueberry pork chops. These tender chops are always a hit, thanks to their sweet and savory flavors. It’s fancy enough for a special occasion but easy to make in minutes. I also enjoy serving it topped with a scoop of vanilla ice cream and a drizzle of homemade blueberry sauce.
How to store leftovers:
- Refrigerate: Leftover blueberry coffee cake can be stored in an airtight container in the fridge for up to a week.
- Freezing: I like to wrap leftovers in individual pieces and place them in freezer bags where they can be stored for up to three months. That way, I can take out what I need.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
The most common reason for this is excessive butter. This makes the topping too greasy, which prevents it from getting crispy enough to be crunchy. Similarly, not having enough flour has the same effect. The flour is there to absorb the butter and create a crumbly texture. Not having enough sugar can also cause the problem. It has to have enough sugar to get brown and add crunch.
Underbaking is probably the culprit. Don’t take it out until a toothpick comes out clean. Measuring the ingredients is another crucial step in baking. Always use a liquid measuring cup for liquids and a dry measuring cup for dry goods. Too much liquid will prevent the cake from setting properly, regardless of how long it bakes.
If the filling is not thick enough, ensure that you add the cornstarch slurry first. Then, be sure to cook it for a sufficient amount of time. It has to be simmered until it coats the back of a metal spoon. Not a wooden spoon. This typically takes about 10 minutes over medium heat. Then, let it cool, and it should thicken even more. If it is still not thick enough, add some more cornstarch slurry.
Excessive flour can result in a crumbly, dry cake. Use the spoon-and-level method of measuring flour rather than the scooping method. Scooping compacts the flour, causing too much to build up in the measuring cup. Instead, spoon the flour into the cup loosely and then level it off with the back of a knife.
More blueberry recipes:
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Blueberry Coffee Cake
Ingredients
Blueberry Pie Filling:
- 4 cups fresh blueberries frozen work too
- 1 cup water
- 1 cup white sugar
- 4 tablespoons cornstarch mixed with 6 tablespoons cold water
- 1 tablespoon vanilla extract
Cake:
- 2 1/2 cups all-purpose flour
- 1 cup white granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 tsp kosher salt
- 1 cup unsalted butter softened
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- Juice of 1 lemon
- Zest of 1 lemon
- 1 cup buttermilk
- 1 cup blueberries
Cinnamon Lemon Filling:
- 6 tablespoons unsalted butter softened
- 2 tablespoons cinnamon
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon lemon zest
Streusel Topping:
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter melted
- 1 1/2 cups all-purpose flour
- Zest of 1 lemon
Glaze:
- 1 cup powdered sugar
- 2 – 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Blueberry pie filling:
- In a large saucepan over medium heat, combine blueberries, water, and sugar. Stir frequently, but be careful not to crush the berries, and bring to a low boil.
- In a small bowl, mix the cornstarch with cold water until the mixture is well combined.
- Slowly stir the cornstarch into the blueberries, careful not to crush them. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 10 minutes.
- Remove from heat and gently stir in vanilla.
Cake:
- Grease and dust a 9×13-inch pan with a bit of flour and set it aside.
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
- Using a hand mixer or a stand mixer, beat the softened butter into the flour mixture until all ingredients are combined and the mixture is crumbly.
- Add the eggs, vanilla, lemon juice, lemon zest, and buttermilk, and beat until fully combined. The mixture should be fluffy.
- Stir in blueberries.
- Pour half of the batter into the prepared pan and spread it evenly across the surface.
Cinnamon filling:
- In a small bowl, using a fork, mix the softened butter, flour, sugar, lemon zest, and cinnamon until soft crumbs form.
- Sprinkle the mixture evenly over the cake batter. Add the remaining cake batter on top.
Blueberry pie filling layer:
- Add the blueberry pie filling and spread evenly. Set aside.
Streusel topping:
- In a large bowl, combine sugar, cinnamon, zest, and salt. Add in the melted butter and combine using a fork.
- Once the butter is thoroughly combined, add the flour a little at a time and mix with a fork or your hands until it is thoroughly combined, forming crumbs.
- Sprinkle the streusel topping over the blueberry pie filling layer and distribute evenly.
Bake:
- Bake the cake in a 350°F oven for 50-60 minutes, until fully cooked.
- Cool completely before adding the glaze.
Glaze:
- Add the powdered sugar to a medium bowl, add two tablespoons of milk, and the vanilla extract. Mix until thoroughly combined, with no lumps remaining. If the mixture is too thick, add one more tablespoon of milk. I prefer the glaze to be on the thicker side, yet still pourable, so it will have a white and shiny appearance, rather than being transparent.
- Use a fork or spoon to drizzle the icing over the cake.
- Slice and serve!
Video
Notes
Using the right temperature butter
In this recipe, there are several instances where butter is called for. In two of them, I call for softened butter, while one recipe calls for melted butter. When making the cake, softened butter is essential for a fluffy and light cake with a tender crumb. For the crumble, melted butter is just fine. In some recipes, many people (including chefs) say to use cold butter. I have done it both ways, and I find that melted butter works just as well, but it is easier.More tips to consider:
- A way to make this easier is to use canned blueberry pie filling. However, I must admit that my blueberry filling is indeed much better.
- If fresh blueberries are not available, frozen berries are a suitable alternative. But don’t thaw them out. That will make the batter too watery.
- No buttermilk available? That’s okay. Mix one tablespoon of vinegar or lemon juice for every cup of milk. Then, let it sit for 10 minutes to react before using it.
- There is no need for a mixer to make this cake. It can all be mixed by hand.
- Be very gentle with the blueberries. They will burst and turn the whole cake blue (or purple) if stirred too vigorously.