Blueberry Coffee Cake Recipe With Buttery Streusel

This easy blueberry coffee cake is packed with fresh blueberries and a crunchy cinnamon-sugar topping. Moist and tender, it’s perfect with a morning cup of coffee or tea.

slice of coffee cake on parchment on a cooling rack

Sometimes breakfast needs to feel like a treat. This blueberry coffee cake is just that: comforting, easy to make, and studded with blueberries so it feels a little bit bright and fresh. The top gets a lovely cinnamon-sugar crunch while the interior stays soft and moist.

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What is coffee cake?

Coffee cake is a classic item on many American breakfast tables. It’s usually a single-layer cake flavored with fruit, cinnamon, or streusel and meant to be enjoyed alongside coffee or tea. Despite the name, coffee cake usually does not contain coffee — it’s simply a cake designed to pair with a hot beverage.

blueberry coffee cake on plates with forks

How to make this easy blueberry coffee cake

Preheat the oven to 350°F and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper. Lining the pan makes removal easier but greasing works fine too.

Whisk together the dry ingredients in a medium bowl and prepare the cinnamon-sugar topping in a small bowl. Combine the milk and vanilla in another small container.

cake batter in a bowl with mixer beaters

Cream the room-temperature butter and brown sugar until light and fluffy, then beat in the egg. With the mixer on low, add half the flour mixture, then the milk-vanilla mixture, then the remaining flour, mixing only until combined. The batter will be fairly thick.

Spoon about half the batter into the prepared pan and spread it evenly. Scatter the blueberries over the batter and gently press them in. Sprinkle half the cinnamon-sugar mixture over the berries. Dollop or spread the remaining batter over the blueberries — it’s okay if the fruit peeks through — then finish by sprinkling the remaining cinnamon-sugar on top.

unbaked cake with blueberries and cinnamon sugar on top

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Let the cake cool in the pan on a cooling rack for at least 20 minutes before slicing and serving.

Can blueberry coffee cake be frozen?

Yes. Cool the baked cake completely, then wrap it tightly in plastic wrap and place it in an airtight container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

slice of coffee cake surrounded by blueberries

More breakfast ideas

Banana Oat Bran Muffins
Cherry Crumble Muffins
Healthy Breakfast Cookies
Healthier Chocolate Zucchini Bread
Peanut Butter Oat Banana Bread

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Yield: 12 slices – 8×8 baking pan

Easy Blueberry Coffee Cake

This easy blueberry coffee cake is loaded with fresh blueberries and a cinnamon-sugar crunch. Moist and delicious with coffee or tea.

Prep Time
15 minutes

Bake Time
40 minutes

Total Time
55 minutes

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons butter, room temperature
½ cup brown sugar
1 large egg
⅓ cup milk
1 teaspoon pure vanilla extract
1 cup blueberries

Topping

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a small bowl, mix the granulated sugar and cinnamon for the topping. Combine the milk and vanilla and set aside.
Using a stand mixer with the paddle attachment or a hand mixer, cream the butter and brown sugar on medium-high for about 2 minutes. Add the egg and beat until well combined, scraping the bowl as needed.
Add half the flour mixture on low speed and mix until mostly combined. Add the milk-vanilla mixture, then the remaining flour mixture, mixing only until just combined.
Spread half the batter into the prepared pan. Top with blueberries and press them in lightly. Sprinkle half the cinnamon-sugar over the berries. Add the remaining batter, then sprinkle the remaining cinnamon-sugar on top.
Bake about 40 minutes, until a tester comes out clean and the top is lightly golden. Allow the cake to cool in the pan for at least 20 minutes before serving.