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.
So what is coffee cake?
Coffee Cake is traditionally a cake that is served with coffee. The cake itself typically isn't coffee flavored but it goes over really 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 while there are rules in baking, there is no rule when to serve this delicious sweet treat.
What's great about this recipe is that it takes very little time to make. And chances are that you have all of the ingredients already in your fridge and pantry.
All you need to do is make a simple butter, eggs, milk, sugar, and flour batter. Add blueberries and sprinkle it with a delicious crumb topping. Super simple!
Ingredients Needed To Make This Recipe
Exact measurements in the recipe card down below.
Blueberries - Although you can find blueberries all year long in your supermarket, they are most delicious when they are in season. You'll find the juiciest, most flavorful berries between early July and late October.
Dry Ingredients: Flour, white and granulated sugar, baking powder, and salt.
Wet Ingredients: unsalted butter, eggs, and milk
Flavors: Cinnamon and Coconut Flakes
How To Make Blueberry Coffee Cake
Making this cake consists of two simple steps: the crumb topping and a simple batter.
Prep
Preheat oven to 375º Fahrenheit. Lightly 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
- Use an electric mixer and beat ½ cup butter and granulated sugar in a large bowl until creamy and fluffy.
- Beat in eggs one at a time. Slowly pour milk into the batter and continue to beat until well combined.
- Sift flour into the batter. Add baking powder and salt. Beat on medium speed until well combined. Fold in the fresh blueberries.
- Transfer batter to the prepared springform. Sprinkle crumb topping over the batter.
- Bake cake for 45 minutes at 375º Fahrenheit.
- Insert a wooden toothpick into the center to check for doneness. Cool the cake slightly and remove the springform. Serve and enjoy.
Baking times may vary depending on your location and your oven. Start checking the cake after 40 minutes.
Recipe Success Tips
- 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.
Can I Use Frozen Blueberries Instead Of Fresh Ones To Make This Cake?
Absolutely. 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 Recipes
- 5 Minute Blueberry Crisp - another summer dessert that stars fresh blueberries!
- Strawberry Cream Pie - probably the most refreshing and easiest no-bake pie.
- Sweet Banana Cake - with a sweet and tangy sour cream frosting!
- German Strawberry Torte - Erdbeerkuchen. No summer shall pass without this German classic.
- Bee Sting Cake - This cake looks like a million bucks and is super, super easy to make.
Blueberry Coffee Cake
Ingredients
- 2 ½ cup blueberries
- 2 ⅓ cups flour all-purpose, divided (⅓ cup for the crumb topping, 2 cups for the batter)
- ¾ cup butter unsalted butter, room temperature, divided
- 1 cup sweetend coconut flakes
- ½ cup golden brown sugar packed
- 1 teaspoon ground cinnamon
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar granulated
- 2 large eggs
- 1 cup milk
Instructions
- Preheat oven to 375º Fahrenheit. Lightly grease a 9-inch springform (use the inside of the butter wrapper) and lightly flour the inside. Shake off any excess flour. Set aside.
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
- Use an electric mixer and beat ½ cup butter and granulated sugar in a large bowl until fluffy. Beat in eggs one at a time.
- 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 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.
