Blueberry Coffee Cake
This Blueberry Coffee Cake includes all the best flavors of summer.
It’s loaded with fresh blueberries and topped with an irresistible coconut crumb topping.
This is a perfect treat for special occasions like the 4th of July, Memorial Day, or any other summer outing. But you don’t need to wait for a holiday to serve this treat.
What Is A Coffee Cake Anyway?
Coffee Cake is traditionally a cake that is served with coffee. The cake typically isn’t coffee-flavored, but it goes over with a hot cup of coffee.
In Germany, this kind of cake is a popular afternoon snack. This is when people get together to enjoy a ‘coffee and cake’ break. It’s also known as ‘Zeit für Kaffee und Kuchen’ (time for coffee and cake).
In the United States, coffee cakes generally consist of a single-layer sweet cake and cinnamon-flavored crumbs. And instead of the afternoon, you will find coffee cakes as a special breakfast treat.
The good thing is that while there are rules in baking, there is no rule about when to serve this delicious sweet treat.
What’s great about this recipe is that it takes very little time to make. You already have all of the ingredients in your fridge and pantry.
You only need to make a simple butter, eggs, milk, sugar, and flour batter. Add blueberries and sprinkle them with a delicious crumb topping. Super simple!
Blueberry Coffee Cake Recipe Highlights
- FLAVOR – Blueberry Coffee Cake has a delicious and balanced flavor that combines the sweetness of fresh blueberries with the buttery and slightly tangy flavor of the cake batter. The cinnamon and brown sugar topping adds an extra layer of flavor and texture to the cake.
- TEXTURE – The texture of the blueberry coffee cake is moist and tender, with a slightly dense crumb that is still light and airy. The fresh blueberries add a juicy burst of flavor and texture that complements the soft cake.
- EASE – This dessert is easy to make and requires only simple ingredients and easy baking techniques, making it a great option for beginner bakers.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BUTTER – This is what gives both the cake and the crumb topping their rich, melt-in-your-mouth texture. Room temperature butter blends more easily into the batter, creating a smooth, even mix. If your butter is too cold, cut it into small pieces and let it sit for a few minutes before using.
SUGAR – A mix of granulated and brown sugar gives this cake just the right amount of sweetness. The granulated sugar keeps the cake light and fluffy, while the brown sugar in the crumb topping adds a warm, caramel-like depth. If you like a slightly richer flavor, you can swap some of the granulated sugar for light brown sugar in the batter.
FLOUR – All-purpose flour provides the perfect balance of structure and tenderness. It helps hold everything together without making the cake too dense. Be sure to measure your flour correctly by spooning it into a measuring cup and leveling it off—packing it in can lead to a drier cake.
BAKING POWDER – This is what makes the cake rise, keeping it light and fluffy. Baking powder loses its strength over time, so if yours has been sitting in the pantry for a while, check the expiration date before using it. A quick test: stir a little baking powder into warm water—if it fizzes, it’s still good!
MILK – This keeps the batter smooth and adds a touch of richness. Whole milk is best for a soft and tender texture, but if you only have 2%, it will still work. Avoid using skim milk, as the cake won’t be quite as moist.
BLUEBERRIES – Whether you use fresh or frozen, blueberries add bursts of juicy sweetness to every bite. If using frozen, don’t thaw them first—this helps keep them from turning the batter purple. To prevent them from sinking, toss them in a little flour before folding them in.
COCONUT FLAKES – These add a subtle sweetness and a chewy texture to the crumb topping, making it extra special. If you’re not a fan of coconut, you can leave it out, and the topping will still be delicious. If you want a little crunch, swap in some chopped nuts instead.
CINNAMON – A little cinnamon goes a long way in bringing warmth and depth to the crumb topping. It complements the brown sugar and coconut perfectly, making the topping even more flavorful. If you want a bolder spice flavor, try adding a pinch of nutmeg or allspice.
How To Make A Blueberry Coffee Cake
- PREP – Preheat the oven to 375° Fahrenheit. Grease a 9-inch springform pan with butter or non-stick cooking spray.
- CRUMB TOPPING – To make the crumb topping, mix flour, butter, coconut flakes, brown sugar, and cinnamon in a bowl.
- BATTER – Beat butter and sugar in a bowl with a hand mixer until fluffy, then add eggs and mix. Add milk, flour, baking powder, and salt, and mix until combined. Gently stir in the blueberries.
- TRANSFER – Pour the batter into the baking pan and sprinkle the crumb topping.
- BAKE – Bake in the oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Leftovers and Storage
PREPARE – Allow the cake to cool down completely to room temperature. Wrap the cake with plastic wrap or aluminum foil or place the leftover slices in an airtight container or a resealable plastic bag.
LEFTOVERS – You can store the coffee cake at room temperature for up to 2 days or in the refrigerator for up to 4 days.
FREEZER – To freeze, wrap the cake as described above and place it in a freezer-safe bag or container for up to 3 months.
More Easy and Delicious Cake Recipes
Recipe Success Tips
- Baking times may vary depending on your location and your oven. Start checking the cake after 40 minutes.
- Make sure to use unsalted butter for this recipe. In fact, I highly recommend you only use unsalted butter for all your cooking and baking. It allows you to control the amount of salt you add to your recipes because different brands use varying amounts of salt in their salted butter.
- Take your time when you first beat the butter and granulated sugar. You are aerating the cake at this point. This is going to help make this Blueberry Coffee Cake taste light and tender.
- Make sure your butter, eggs, and milk are at room temperature when you start baking.
- Take the extra step of sifting the flour. It will break up any clumps that might have formed and be easier to mix.
Commonly Asked Question
Can I Use Frozen Blueberries Instead Of Fresh Blueberries To Make This Cake?
Yes! You can definitely use frozen blueberries for this recipe. I have a preference for fresh, but frozen will definitely work.
Use the equivalent amount of blueberries. Add them to a colander and rinse them under cold water. Pat dry with a paper towel until dry. Now, you can add them to the batter the same way you would add fresh ones.
More Simple Dessert Recipes You Might Like
Blueberry Dump Cake – No-fail 3-ingredient cake.
5-Minute Blueberry Crisp – another summer dessert that stars fresh blueberries!
Easy Lemon Blueberry Dump Cake – Simple lemon and blueberry dessert.
Blueberry Cheesecake Bars – a delicious, refreshing, and easy-to-make dessert.
Easy Blueberry Muffins – the softest, most tender, and moist muffins.
Blueberry Coffee Cake
Ingredients
Crumb Topping
- ⅓ cups flour all-purpose
- ¼ cup butter unsalted butter, room temperature
- 1 cup sweetend coconut flakes
- ½ cup golden brown sugar packed
- 1 teaspoon ground cinnamon
Batter
- ½ cup butter unsalted butter, room temperature
- 1 cup sugar granulated
- 2 large eggs
- 1 cup milk
- 2 cups flour all-purpose
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cup blueberries
Instructions
- Preheat oven to 375º Fahrenheit. Grease a 9-inch springform (use the inside of the butter wrapper) and lightly flour the inside. Shake off any excess flour. Set aside.
Crumb Topping
- In a medium bowl combine ⅓ cup flour, coconut flakes, brown sugar, and cinnamon. Add ¼ cup butter and mix until moist crumbles form. Set aside.
Batter
- Beat one stick of butter (½ cup) and granulated sugar in a large bowl with an electric mixer. Add eggs, one at a time, and beat until well combined. Slowly pour the milk into the batter and continue to beat until smooth.
- Sift flour into the batter. Add baking powder and salt. Beat on medium speed until well combined. Use a spatula to fold in the blueberries.
- Transfer batter to the prepared 9" springform. Sprinkle crumb topping over the batter.
Bake
- Bake cake for 45 minutes at 375º Fahrenheit. Insert a wood toothpick into the center to check for doneness. Cool cake slightly and remove the springform. Serve and enjoy.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
The coconut flakes in the crumb topping are such a good idea. They make this coffee cake extra delicious!
Ohhh that coconut crumb topping! I want to put it on everything!
We made this coffee cake yesterday and it turned out perfectly! It was moist and had just the right about of sweetness. I had it with my morning coffee today and it was great!
This looks like the best cake ever! The fresh blueberries and cinnamon sound amazing together.
Love the burst of blueberry in each bite! Turned out great!
What about the milk? Does it go in after eggs? Or is it not supposed to be added?
Hi Rae. There was indeed an error in the recipe card. I fixed it and also rewrote the recipe instructions to be more precise. Thank you so much for pointing this out. 🙂
Moist and delicious!
Hi. I love the ingredients for this recipe but there is no mention of what size pan to use. Is it a 9 by 13 pan or another size pan? Please let me know.
Al Joyell
Thanks so much for the kind note, Al. You’re right to ask. This cake is baked in a 9-inch round pan, not a 9×13. I’ll update the recipe to make that clearer. Hope you enjoy it.
Hi. I love the ingredients for this recipe but there is no mention of what size pan to use. Is it a 9 by 13 pan or another size pan? Please let me know.
Al Joyell
Great question. It’s actually a 9-inch springform pan. It’s mentioned in the blog post but not in the recipe card. I’ll fix that now. Thank you and happy baking! 🙂
This coffee cake is moist and do delicious.