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Blueberry Coffee Cake is such an ideal coffee companion for its perfect tango of sweetness and sourness. #coffeecake #brunch #breakfast #blueberries #sweetandsavorymeals

Blueberry Coffee Cake

Blueberry Coffee Cake is such an ideal coffee companion for its perfect tango of sweetness and sourness. Hot or cold, it is a delicious dessert!
Course Breakfast
Cuisine American
Keyword Blueberry Coffee Cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 750kcal
Author Catalina Castravet


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


  • 2 1/2 cup 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
  • 2-3 cups blueberry pie filling

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


  • 1 cup powdered sugar
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract


Blueberry Pie Filling:

  • In a large saucepan over medium heat, combine blueberries, water, and sugar. Stir frequently, but careful not to crush the berries, bring to a low boil.
  • In a small bowl, mix the cornstarch with cold water until 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.


  • Grease and dust with a bit of flour a 9x13 inch pan and set aside.
  • In a large mixing bowl whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
  • Using a hand mixer to a stand mixer, beat in softened butter into the flour mixture until all combined and crumbly.
  • Add in 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.

Cinnamon Filling:

  • In a small bowl, using a fork mix together 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.
  • Add the blueberry pie filling and spread evenly. Set aside.

Streusel Topping:

  • In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
  • Once the butter is fully combined, add the flour little by little and mix with a fork or using your hands until fully combined and crumbs are formed.
  • Sprinkle streusel topping over the blueberry pie filling layer and evenly distribute.


  • Bake cake in a 350-degree​ oven for about 45-50 minutes, until fully cooked.
  • Cool completely before adding the glaze.


  • Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.
  • Use a fork or spoon to drizzle the icing over the cake.
  • Slice and serve!



Calories: 750kcal | Carbohydrates: 149g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 120mg | Sodium: 501mg | Potassium: 349mg | Fiber: 6g | Sugar: 103g | Vitamin A: 1131IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 5mg