Because of how soft and moist it is, eating this Blueberry Coffee Cake in the morning will be one of the highlights of your day. This coffee cake is perfect for either breakfast or a light snack because it is topped with a cinnamon streusel and is studded with fresh blueberries all throughout the cake. This dish will rapidly establish itself as a favorite in your home.

This recipe for blueberry coffee cake is a lovely way to start the day; it’s easy to make, it’s rich and moist, and it features fresh blueberries. The cake, blueberries, and streusel topping are all deliciously satisfying in their own unique ways. This cake is an essential component of either breakfast or brunch and cannot be served without it. Who, in all honesty, does not want cake for breakfast?

It can be whipped up in a matter of minutes, and it calls for only a few key components. The preparation of this coffee cake with blueberries does not call for any special event, and the end result is certain to please everyone in your family.


  • The flavor of the streusel is reminiscent of caramel because it is made with brown sugar.
  • Butter: Since the amount of salt that is contained in salted butter can vary greatly from brand to brand, I recommend using unsalted butter instead.
  • Flour is a component that is necessary for the production of both the streusel and the coffee cake. Only flour suitable for all purposes is needed for this recipe.
  • The use of baking powder helps to lighten the dense dough used in the preparation of this blueberry coffee cake. Check to see that it hasn’t gone bad and can still be put to good use!
  • This recipe calls for either fresh or frozen blueberries; whichever you like is fine. When using frozen blueberries, you should not let them defrost first. Coffee cakes that are cooked with frozen blueberries may require an additional minute or two in the oven due to the increased tenderness that the additional moisture from the blueberries brings to the cake.
  • The use of vanilla essence is effective in bringing out the sweetness that is already present in the cake.
  • Milk: Use whole milk for the most hydration, the richest texture, and the most taste.


For the Streusel Topping:

  • ¾ cup light brown sugar (165g)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter softened and cubed

For the Coffee Cake:

  • 2½ cups all-purpose flour (300g)
  • 2½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 10 tablespoons unsalted butter softened
  • 1¼ cup granulated sugar (250g)
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup whole milk room temperature (160ml)
  • 2 cups fresh blueberries (or frozen but do not thaw) (300g)


Calories: 580kcal | Carbohydrates: 89g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 344mg | Potassium: 154mg | Fiber: 2g | Sugar: 50g | Vitamin A: 730IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 3mg


Prep Time 10 minutes

 Cook Time 55 minutes

 Cooling Time 15 minutes

 Total Time 1 hour 20 minutes

 Servings 9 servings

 Calories 580kcal


  • Mixing Bowls
  • Electric or stand mixer
  • 9-inch baking pan


  1. First, in a large mixing basin or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. To get the best possible results, whip the mixture on high for four minutes, or until it becomes frothy.

2. Second, begin beating in the eggs one at a time, continuing until all of the eggs have been added. It is essential to take regular breaks in order to scrape the inside of the bowl. Mix in some vanilla extract.

3. Baking powder, salt, and flour should be mixed together and stirred until smooth. When the speed of the mixer is set to low, gently add one third of the flour mixture to the butter mixture. After adding a quarter of the milk, whip the mixture until the milk is completely incorporated. To complete the recipe, carry out the steps again using the remaining milk and flour.

4. Step 4 is where you should add the blueberries.

5. After buttering a square baking dish measuring 9 inches on a side, distribute the batter evenly in the dish.

6. In a medium bowl, combine the ingredients for the topping by whisking together the brown sugar, flour, cinnamon, and salt. Toss in some butter. You can use a fork or your fingertips to work the butter into the dry ingredients until the mixture has the texture of crumble. Streusel topping should be added to the batter and then spread out evenly. After baking, allow the cake to cool for at least 15 minutes (55 minutes is preferable) before slicing and serving.


  • In order to facilitate its incorporation into the streusel topping, the butter used in its preparation should be at room temperature. This is absolutely necessary in order to have a clumpy, crumbly topping with the crumble.
  • If you mix the streusel topping for too long, it may become sticky and turn into a paste. The topping should have some texture similar to that of crumbs.
  • The streusel topping is getting browned and toasted at this point. After 40 minutes, the top of coffee cakes can be protected from overbrowning by covering them with aluminum foil.
  • Check that you are using the appropriate quantity of flour. When taking measurements, please make use of a scale as much as is practical. If you don’t have a scale, you can still achieve exact results by fluffing the flour with a spoon, spooning it into the cups, and then leveling the tops with a knife. This will give you the same amount of flour as you would have gotten from using a scale. This is the correct method to follow in order to obtain an exact measurement of flour.
  • After adding the blueberries, carefully incorporate them into the mixture with a spatula. Because the batter is very thick, you shouldn’t mix it too much for fear of squashing the blueberries. Instead, just give it a light stir.
  • Eggs and milk, for instance, need to be removed from the refrigerator and allowed to come to room temperature before being used. It is much simpler to combine the components of a recipe when all of the ingredients are at room temperature.
  • You can use lime zest as a replacement for lemon zest if you don’t have any fresh lemons on hand.



Make the batter as directed and pour it into a buttered pan the night before if you want to enjoy a warm slice of blueberry coffee cake first thing in the morning. Refrigerate after covering with a lid. Take it out of the fridge and let it sit at room temperature for about half an hour before you top it with streusel and bake it. You can’t use frozen blueberries with this technique since you don’t want them to defrost in the batter.


You may store this cake in the fridge for up to a week. Wrap it up securely or put it in a container that won’t let air in. Coffee cake is best served warm from the oven or microwave.


You can even freeze this blueberry coffee cake! Once the cake has cooled to room temperature, wrap it tightly in plastic wrap, followed by a layer of tin foil, and place it in the freezer. Two months of storage is possible. You may thaw it overnight in the fridge, bring it to room temperature, or reheat it in the oven or microwave when you’re ready to eat.

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