If you love a soft, golden crumb layered with juicy blueberries and a buttery streusel top, this blueberry coffee cake recipe is for you. This guide walks you through how to make it from scratch, moist, tender, and never soggy. You’ll get foolproof tips to keep your blueberries from sinking, suggestions for what to serve on the side, and insight into what makes coffee cake so unique. Whether you’re prepping brunch for guests or freezing a future treat, this blueberry coffee cake recipe brings cozy, bakery-style comfort right into your home kitchen.
Table of Contents
Easy Blueberry Coffee Cake
- Total Time: 55 mins
- Yield: 12 servings 1x
Description
Soft, buttery blueberry coffee cake with a brown sugar streusel. Perfect for brunch or dessert and freezer-friendly.
Ingredients
1 ½ cups granulated sugar
½ cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
3 cups blueberries, fresh or frozen
1 cup light brown sugar, packed
2/3 cup all-purpose flour
½ cup butter
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch pan.
2. Cream together sugar and shortening in a large bowl. Add eggs, milk, and vanilla. Mix well.
3. In another bowl, stir together flour, baking powder, and salt. Add to wet mixture and combine.
4. Fold in blueberries gently. Batter will be thick.
5. Spread batter into prepared pan.
6. In a separate bowl, mix streusel ingredients and sprinkle over batter.
7. Bake for 35–45 minutes until golden and a toothpick comes out with crumbs.
8. Cool before slicing. Serve warm or room temperature.
Notes
Shortening creates a softer crumb, but butter may be used.
Toss blueberries with flour before folding in to prevent sinking.
Freeze cooled cake wrapped in plastic and foil for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 38g
- Sodium: 259mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
The Story & Intro: Why This Blueberry Coffee Cake Recipe Is So Close to My Heart
There was always a pan of coffee cake cooling on the counter when I was growing up. It would fill the kitchen with the smell of vanilla and brown sugar just before guests arrived. Sometimes it was peach, sometimes apple, but the version that stayed with me was always the blueberry coffee cake recipe.
The blueberries would burst in the oven and create little pockets of sweet, juicy flavor that melted into the soft crumb. The golden streusel topping added the perfect buttery crunch.
Years later, I returned to this exact recipe. It’s simple, nostalgic, and always hits the spot.
One of the best parts is that it works with fresh or frozen blueberries. The batter is thick enough to keep them suspended, so you don’t get a soggy-bottom cake. You can prep it ahead, bake it fresh, or freeze for later. It’s flexible and foolproof.
This blueberry coffee cake recipe also pairs beautifully with a chilled drink like easy Korean strawberry milk or as a sweet follow-up to something hearty like almond pulp brownies.
It’s not just a cake. It’s a warm, familiar tradition that feels like home every single time. Simple, cozy, and made with love.
Key Ingredients and Baking Tips for the Perfect Blueberry Coffee Cake
What Makes This Blueberry Coffee Cake Recipe Work
What sets this blueberry coffee cake recipe apart is its balance. It’s sweet but not too sugary, rich but not heavy. The base is made with pantry staples: sugar, flour, milk, and vanilla, creamed together with shortening to create that signature tender crumb. You could swap in butter, but shortening keeps the cake incredibly soft and light.
The batter is intentionally thick. That’s the trick to keeping the blueberries from sinking. Whether you’re using fresh or frozen berries, toss them in a bit of flour before folding them in. It helps suspend them evenly in the cake.
The topping? A simple streusel made with brown sugar, flour, and butter. When it bakes, it forms a golden crust that cracks ever so slightly when you cut in—absolute bliss.
If you’re in the mood for experimenting, try swapping in raspberries or chopped strawberries. This batter handles it all. You can even portion it into muffin tins or a bundt pan if you’re looking to switch up the format.
Need a weekend brunch pairing? Serve this cake alongside something vibrant like the watermelon sandwich or even a creamy cottage cheese sweet potato bowl. Together, they round out a colorful and satisfying spread.
Make-Ahead and Freezing Tips
This blueberry coffee cake recipe is a lifesaver for busy mornings. Make the batter the night before, pour it into your greased 9×13-inch pan, cover, and refrigerate. Let it sit at room temperature for 30 minutes before adding the streusel and baking. It comes out just as fluffy and delicious as baking it fresh.
Once baked and cooled, the cake freezes beautifully. Wrap it tightly in plastic wrap and then foil. It’ll keep for up to 3 months. Just thaw overnight at room temperature when you’re ready to serve.
Want to dress it up for guests? Dust the top with a little powdered sugar or serve warm with a scoop of vanilla ice cream.
Troubleshooting Common Issues and Pro-Level Techniques
How to Prevent Blueberries from Sinking
One of the most common frustrations when baking a blueberry coffee cake recipe is blueberries that all sink to the bottom. Luckily, this is easy to fix with a couple of smart techniques.
First, start with a thick batter. This recipe is intentionally formulated that way to hold the blueberries in place. Second, toss your berries in a tablespoon of flour before folding them in. The flour helps the berries cling to the batter instead of sliding straight to the bottom.
If you’re using frozen blueberries, NEVER thaw them first. Fold them into the batter straight from the freezer to avoid introducing excess moisture, which can also cause sinking and gummy spots.
Another tip? Avoid overmixing once the berries are added. Gentle folding preserves their structure and keeps the batter thick and even.
Getting the Bake Just Right
Overbaking is the quickest way to dry out your blueberry coffee cake. Start checking for doneness at the 35-minute mark by inserting a toothpick into the center. You should see just a few moist crumbs attached.
For even heat, always use a metal pan instead of glass. And always let the cake cool in the pan for at least 15 minutes before slicing, which helps it set properly without falling apart.
Want to try something new next time? Consider baking your blueberry coffee cake in muffin form or layering it into ramekins for individual servings. These variations cut the bake time and offer a more portable option, perfect for brunches or packed lunches.
If you’re into airy, cake-like textures, check out the cloud cake recipe for inspiration. Or go bold with something creamy like the barbecue macaroni salad as a savory contrast.
Once you’ve mastered the base, you’ll find endless ways to adapt this classic. The key is understanding your ingredients and how they behave, especially the blueberries.
Serving Suggestions and Delicious Variations
What to Serve with This Blueberry Coffee Cake Recipe
A good blueberry coffee cake recipe doesn’t need much alongside it—but the right pairing can turn it into an unforgettable experience.
The classic choice? A hot mug of black coffee or lightly sweetened tea. The buttery crumb and sweet-tart blueberries balance perfectly with bold, bitter notes. If you’re planning brunch, offer a spread of light proteins and fruits. This cake pairs wonderfully with something chilled and refreshing like the supermodel snack recipe for balance.
Serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream. The streusel topping soaks in just enough melt to create a creamy, dreamy bite.
Hosting a summer brunch? Add a cold drink option like fresh lemonade or a sparkling citrus spritz. If you’re looking for a savory contrast, pair with eggs, smoked salmon, or even a light salad.
This blueberry coffee cake also makes a lovely afternoon snack, especially when served with a tangy yogurt or fruity side like the refreshing pickle sandwich. It’s that versatile.
Fun Variations to Try
This base recipe is highly adaptable. Swap out the blueberries for raspberries, blackberries, or a mix of all three. You can even fold in diced peaches or cherries for a seasonal spin.
For texture you can add chopped pecans or walnuts to the streusel topping. A bit of lemon zest in the batter also brightens the flavor and complements the blueberries beautifully.
To make it gluten-free, substitute your favorite 1:1 gluten-free flour blend. Want it dairy-free? Use plant-based milk and vegan butter. The structure holds up well, even with these swaps.
This blueberry coffee cake recipe isn’t just a favorite—it’s a canvas. Whether you’re baking for your family, prepping for guests, or freezing slices for weekday mornings, it’s the kind of treat that always feels a little bit special.
Frequently Asked Questions
How to make blueberry coffee taste good?
To enhance blueberry coffee flavor, pair it with complementary notes like cinnamon or vanilla. You can also enjoy it alongside this blueberry coffee cake recipe for a flavor bridge. Use freshly ground beans and avoid over-extraction for the cleanest berry notes.
What makes coffee cake different from cake?
Coffee cake is typically denser and less sweet than regular cake. It often features a streusel topping instead of frosting and is designed to be enjoyed with coffee or tea. This blueberry coffee cake recipe is a great example—soft, rich, and crumb-topped without being overly sugary.
What to serve with blueberry coffee cake?
Serve this cake with a hot drink like coffee or tea, or pair it with light savory sides for a brunch spread. Try it with yogurt, eggs, fruit, or something bold and savory like the barbecue macaroni salad to contrast the sweetness.
How to stop blueberries from sinking in a cake?
Use a thick batter and toss the blueberries in a bit of flour before folding them into the mix. Don’t overmix, and bake in a metal pan for more even heat distribution. These tricks keep berries suspended in the batter, just like in this blueberry coffee cake recipe.
Love this recipe? Follow me on Pinterest and Facebook for more cozy bakes, fruity twists, and easy, flavor-packed classics just like this blueberry coffee cake!