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Fresh Blueberry Coffee Cake

Blueberry Coffee Cake recipe: Easy Recipe for a Delicious Treat

Chef Monica
This Blueberry Crumble Cake is soft, buttery, and loaded with juicy blueberries, topped with a crunchy cinnamon streusel. It’s the perfect treat for breakfast, brunch, or dessert!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 280 kcal

Ingredients
  

For the Cake Batter

  • 2 cups 250 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 115 g unsalted butter, softened
  • 1 cup 200 g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup 240 ml milk or buttermilk
  • 1 ½ cups 225 g fresh or frozen blueberries (tossed in 1 tablespoon flour)

For the Streusel Topping

  • ⅓ cup 70 g brown sugar, packed
  • 2 tablespoons 30 g granulated sugar
  • ⅓ cup 40 g all-purpose flour
  • ½ teaspoon ground cinnamon
  • 3 tablespoons 45 g unsalted butter, cold and cubed

Instructions
 

Step 1: Make the Streusel Topping

  • In a medium bowl, mix brown sugar, granulated sugar, flour, and cinnamon.
  • Add the cold, cubed butter and mix with a fork or your fingers until it resembles coarse crumbs.
  • Set aside.

Step 2: Prepare the Cake Batter

  • In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another bowl, beat butter and sugar until light and fluffy.
  • Add eggs, one at a time, mixing well after each. Stir in vanilla extract.
  • Gradually add flour mixture and milk (or buttermilk), alternating between the two, beginning and ending with the flour mixture. Mix until just combined.
  • Gently fold in the floured blueberries.

Step 3: Assemble & Bake

  • Pour the batter into a greased and parchment-lined 9-inch round or square baking pan.
  • Sprinkle the streusel topping evenly over the batter.
  • Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Cool & Serve

  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  • Slice and enjoy warm or at room temperature!

Notes

  • For extra crunch, sprinkle chopped nuts (like pecans or almonds) into the streusel topping.
  • Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Make it ahead: Bake and freeze for up to 3 months. Thaw at room temperature before serving.
  • Optional Glaze: Drizzle with a simple glaze made from ½ cup powdered sugar + 1 tablespoon milk.
Keyword Blueberry Coffee Cake, Breakfast Cake, Crumb Cake, Easy Blueberry Cake, Streusel Cake