There is something so comforting about a weekend morning when the house fills with the scent of warm butter and cinnamon. I love this blueberry coffee cake because it feels special enough for a Sunday brunch but is honest and simple enough for a busy Tuesday. It is one of those reliable recipes that proves you don’t need complicated techniques to bake something truly wonderful.
This recipe takes everyday pantry staples and transforms them into a tender, golden cake bursting with juicy blueberries. With a buttery streusel topping and a soft crumb, it pairs perfectly with your morning coffee or an afternoon cup of tea. It is an easy, one-bowl style mixing process that delivers big flavor with minimal fuss.
Why You’ll Love This
This cake is the definition of low-effort, high-reward baking. You get a stunning bundt cake that looks impressive but comes together with standard ingredients you likely have in your kitchen right now. The texture is soft and moist, and the pockets of fresh fruit add a brightness that balances the rich, buttery streusel perfectly.
It is also incredibly versatile. While it shines as a breakfast treat, it works just as well for a casual dessert or a snack to share with friends. Plus, it stays moist for days, making it a practical choice for meal prepping your week’s treats.
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Blueberry Coffee Cake
- Total Time: 1 hour 20 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in a slice of this tender, golden coffee cake featuring a luscious layer of fresh blueberries and a classic cinnamon streusel topping. Baked in a bundt pan for an impressive presentation, it’s the perfect companion for your morning coffee or a weekend brunch gathering.
Ingredients
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened (for streusel)
- 2 cups all-purpose flour (for cake)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (for cake)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
- Confectioners’ sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a fluted tube or Bundt pan with cooking spray.
- In a medium bowl, combine the brown sugar, 1/2 cup flour, and cinnamon; cut in 1/4 cup softened butter with a fork until the mixture resembles coarse crumbs, then set aside.
- In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt.
- In a large bowl, use an electric mixer to cream the 1/2 cup of softened butter with the white sugar until light and fluffy.
- Beat the egg and vanilla extract into the creamed butter mixture until well combined.
- Gradually add the flour mixture to the butter mixture in two batches, alternating with the milk, and mix just until combined.
- Spread half of the batter into the prepared pan, sprinkle the blueberries over it, top with the remaining batter, and finish with the streusel layer.
- Bake for 55 to 60 minutes until a tester comes out clean, then cool on a wire rack for 30 minutes before inverting onto a plate and dusting with confectioners’ sugar.
Notes
For the best results, ensure your egg and milk are at room temperature to help the batter emulsify smoothly. If you find your cake is browning too quickly in the oven, you can loosely tent the top with aluminum foil during the last 15 minutes of baking to prevent the streusel from scorching.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Simple Pantry Staples
We are keeping things easy with ingredients that are accessible and straightforward. Here is what you need to get started:
- Fresh Blueberries: The star of the show. They provide juicy bursts of flavor throughout the cake.
- Unsalted Butter: You will need this softened for both the cake batter and the streusel topping to create that rich texture.
- All-Purpose Flour: The base for both the cake and the crumbly topping.
- Sugars: A mix of white sugar for the cake and brown sugar for the streusel gives deep, molasses notes to the topping.
- Milk & Egg: These add moisture and structure, keeping the crumb tender.
- Cinnamon & Vanilla: Essential flavor boosters that give this coffee cake its classic warmth.
How to Make It
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350 degrees F (175 degrees C). Generously spray a fluted tube pan (like a Bundt pan) with cooking spray to make sure your cake releases easily later.
Step 2: Make the Streusel
In a medium bowl, mix the packed brown sugar, flour, and cinnamon. Cut in the softened butter using a fork or your fingers until the mixture looks like coarse crumbs. Set this aside.
Step 3: Mix the Dry Ingredients
For the cake batter, grab a bowl and whisk together the flour, baking powder, and salt. This helps distribute the leavening agents evenly.
Step 4: Cream the Butter and Sugar
In a large bowl, beat the softened butter with an electric mixer until it is creamy. Add the white sugar and beat until the mixture is fluffy. Beat in the egg and vanilla extract until combined.
Step 5: Combine the Batter
Add the flour mixture to the butter mixture in two batches, alternating with the milk. Beat the batter briefly after each addition just until combined. Avoid overmixing to keep the cake tender.
Step 6: Assemble the Layers
Spread half of the batter into your prepared pan. Sprinkle the blueberries over this layer, then add the remaining batter on top, one spoonful at a time. Finally, sprinkle your prepared streusel over the top.
Step 7: Bake and Cool
Bake in the preheated oven for 55 to 60 minutes, or until the top is a deep golden brown and a tester comes out clean. Let it cool on a wire rack for about 30 minutes before inverting it onto a plate. Dust with confectioners’ sugar before serving.
Meagan’s Easy Baking Tricks
To keep your blueberries from sinking to the bottom, the layering technique in this recipe works wonders. However, if you are using extra juicy berries, tossing them in a teaspoon of flour before layering can help suspend them even better.
Make sure your butter is truly softened before starting. This helps the sugar incorporate properly, creating air pockets that make the cake light. If you forget to take it out of the fridge, cut it into small cubes and let it sit on the counter for 15 minutes. For more easy baking inspiration, check out our Cute & Quick Bakes for other simple treats.
Make It Your Own
This recipe is a fantastic canvas for simple flavor swaps. If you want a zesty twist, try rubbing a tablespoon of lemon zest into the sugar before creaming the butter; lemon and blueberry are best friends. You can also swap the blueberries for raspberries or chopped strawberries depending on what is in season.
For a crunchier texture, add half a cup of chopped walnuts or pecans to the streusel topping. If you are looking for a slightly different take on a fruit-filled coffee cake, this version from I Heart Naptime is another fun recipe to try. Don’t forget to browse our Fruit & Garden section for more fresh ideas.
Simple Serving Ideas
This cake is perfect for a casual get-together. I love serving thick slices with a hot cup of black coffee to balance the sweetness of the streusel. If you are serving it for dessert, a dollop of whipped cream or a scoop of vanilla ice cream makes it feel extra special.
For a brunch spread, this pairs beautifully with savory dishes like quiche or bacon. It is a crowd-pleaser that fits right in with our Party Cakes & Events favorites.
Sweet Simplicity
I hope this blueberry coffee cake becomes a staple in your kitchen just like it is in mine. It is proof that you don’t need fancy equipment to bake something delicious and comforting. Whether it is a busy weeknight or a slow weekend, this cake fits the moment perfectly.
If you enjoyed this, you will love exploring our Classic Favorites for more timeless recipes. We love seeing your bakes, so please tag us on Instagram or pin this recipe to Pinterest!
