Name: Blueberry Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: For the cake:; 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 1/2 cups fresh or frozen blueberries; For the streusel topping:; 1/2 cup all-purpose flour; 1/4 cup brown sugar; 1/4 cup granulated sugar; 1/4 cup unsalted butter, cold and cubed; 1 tsp ground cinnamon

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This Blueberry Coffee Cake is one of my favorite baked treats—soft, moist, and filled with juicy blueberries and a buttery streusel topping that adds the perfect crunch. Whether I’m serving it with my morning coffee or enjoying it as an afternoon snack, this cake brings a comforting balance of sweetness and texture in every slice.

Why You’ll Love This Recipe

I love this cake for its tender crumb and how the blueberries burst with flavor in every bite. The crumbly topping gives it just enough contrast to the soft interior, and it’s easy to whip up with pantry staples. It’s great for brunches, casual get-togethers, or just a cozy treat at home when I’m craving something fruity and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:
all-purpose flour
baking powder
salt
unsalted butter (softened)
granulated sugar
eggs
vanilla extract
milk
fresh or frozen blueberries

For the streusel topping:
all-purpose flour
brown sugar
granulated sugar
unsalted butter (cold and cubed)
cinnamon

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a small bowl, I whisk together the dry ingredients: flour, baking powder, and salt.
In a large bowl, I cream the softened butter and sugar together until light and fluffy, then beat in the eggs and vanilla.
I add the dry ingredients to the wet mixture in batches, alternating with the milk, and stir until just combined.
I gently fold in the blueberries, being careful not to crush them.
I pour the batter into the prepared pan and spread it evenly.
To make the streusel, I mix flour, both sugars, and cinnamon, then cut in the cold butter until the mixture resembles coarse crumbs.
I sprinkle the streusel over the batter and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool slightly before slicing and serving.

Servings and timing

Servings: 9
Prep Time: 15 minutes
Cooking Time: 40–45 minutes
Total Time: About 1 hour
Calories per serving: Approximately 350–380 kcal

Variations

Sometimes I add lemon zest to the batter for a bright citrus note that pairs beautifully with blueberries. I’ve also used buttermilk instead of regular milk for a bit more tang. If I’m in the mood for extra crunch, I toss chopped pecans or walnuts into the streusel.

Storage/Reheating

I keep leftovers covered at room temperature for up to 2 days, or in the fridge for up to 5 days. When I reheat a slice, I microwave it for about 10–15 seconds to bring back the softness. It also freezes well—just wrap individual pieces and thaw as needed.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer. I toss them with a bit of flour before adding to the batter to keep them from sinking.

Can I make this cake ahead of time?

Absolutely. I often bake it the day before and store it covered. It’s just as good the next day, especially slightly warmed.

What’s the best pan to use?

I use a 9-inch square pan, but a round cake pan works too—just adjust baking time if needed.

Can I skip the streusel topping?

You can, but I wouldn’t! The streusel adds texture and sweetness that really elevates the cake.

Is this cake very sweet?

It’s moderately sweet. The blueberries and crumb topping give it plenty of flavor without being overly rich, which I love for breakfast or brunch.

Conclusion

This Blueberry Coffee Cake is a simple, comforting bake that never disappoints. The juicy berries, soft cake, and crunchy topping make it a delightful treat any time of day. Whether I’m sharing it with guests or enjoying a quiet slice with coffee, it’s a recipe I come back to again and again.