Blueberry Coffee Cake - Perfect for Breakfast or Really Anytime
Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry breakfast cake is the best way to enjoy cake for breakfast.
Ingredients
½ cup unsalted butter softened (113g)
8 oz cream cheese softened (226g) (use full-fat, brick-style cream cheese)
1 ¼ cup granulated sugar (250g)
¼ cup light brown sugar tightly packed (50g)
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (335g)
2 teaspoons baking powder
1 Tablespoon cornstarch
¾ teaspoon salt
1/2 cup buttermilk ¹ (120ml)
2 ¼ cup blueberries² (330g)
Streusel Topping³
1 ⅓ cup all-purpose flour (175g)
1 cup + 2 Tablespoons light brown sugar firmly packed
3 TBSP granulated sugar
¼ tsp salt
10 Tablespoons unsalted butter melted and cooled until no longer hot to the touch (140g)
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Instructions
00:00 Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.⁴
00:26 Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
01:06 Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.
01:26 In separate bowl whisk together flour, baking powder, cornstarch and salt.
01:59 Add about 1/4 of the flour mixture and stir on low speed until just combined. Add about 1/3 of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.
02:36 Use a spoon or spatula to stir in the blueberries.
02:51 Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.
Streusel
03:24 To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.
04:17 Sprinkle streusel evenly over batter.
04:28 Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
04:46 Allow to cool before cutting and serving.
Notes
¹Buttermilk: You may substitute regular milk, but the cake may not be quite as flavorful or moist. You can also try my buttermilk substitute.
²Blueberries. You can use fresh or frozen blueberries. Do not thaw if using frozen.
³Streusel. You may omit the streusel completely or substitute a simple sprinkling of granulated sugar instead. The blueberry coffee cake will need less time in the oven (start checking at 40 minutes).
⁴Baking pan. I bake this recipe in a metal baking pan. If using a glass baking dish you will most likely need more time in the oven.
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Blueberry Coffee Cake
This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and cream cheese glaze.
full recipe:
Ingredients
Streusel
1 cup all-purpose flour (127 grams)
1/3 cup granulated sugar (63 grams)
1/3 cup brown sugar (73 grams)
1/2 cup unsalted butter, room temperature (113 grams)
Blueberries
1 1/2 cups blueberries, fresh or frozen (285 grams)
2 tsp all-purpose flour
Coffee Cake
2 cups all-purpose flour (254 grams)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp unsalted butter, room temperature (85 grams)
2 tbsp vegetable oil (30 ml)
1 cup granulated sugar (200 grams)
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup sour cream (245 grams)
Glaze
1/4 cup cream cheese, at room temperature (56 grams)
1 tbsp unsalted butter (14 grams)
1/4 cup powdered sugar (31 grams)
1-3 tbsp milk
Classic Blueberry Coffee Cake
Is there anything better than a classic recipe that works out each and every time? This blueberry coffee cake is one of those recipes. It's simple, easy to put together, and has loads of blueberry flavors. All of this means that it's a classic and a keeper!
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INSTRUCTIONS
For the coffee cake:
- 2 1/2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 2/3 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 6 tbsp butter melted
- 2 tsp lemon zest
- 2 cups fresh or frozen blueberries
For the streusel topping:
- 4 tbsp light brown sugar
- 4 tbsp flour
- 1 1/2 tsp cinnamon
- 4 tbsp cold butter, cut into ½-inch pieces
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9×9-inch baking dish and set it aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and add the milk, eggs, vanilla, melted butter, and lemon zest. Whisk to break up the egg yolks and combine the wet and dry ingredients. Whisk until combined, leaving only a few dry pieces. The batter will be stiff.
- Once combined, fold in the blueberries to evenly incorporate into the batter. Spread the batter evenly into the prepared baking dish.
- In a small bowl, combine the light brown sugar, flour, and cinnamon. Mix with fingers and add small pieces of butter. Work the pieces of butter between thumb and fingers until the streusel resembles a coarse meal.
- Evenly spread the streusel over the prepared coffee cake batter. Bake in the preheated oven until the streusel is browned and the cake is domed. A skewer inserted in the middle of the cake should come out mostly clean, 40-45 minutes. Remove from the oven and cool 15 minutes before cutting and serving.
#coffeecake #dessert #blueberry
Blueberry Streusel Coffee Cake
This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It’s wonderfully moist and rich with cinnamon and fresh blueberries! Recipe:
Blueberry Coffee Cake
How to make a blueberry coffee cake. Full tutorial and recipe.
For this recipe you will need:
Streusel Topping
1 c all purpose flour
⅔ c light brown sugar
2 tsp ground cinnamon
¼ tsp salt
Blueberry Coffee Cake
2¼ c all purpose flour
¼ c cornstarch
2½ tsp baking powder
¾ tsp salt
½ c unsalted butter, softened
½ c cream cheese, softened
1 c granulated sugar
½ c light brown sugar
3 large eggs
2 tsp vanilla extract
12oz fresh blueberries, washed and dried.
Glaze
1 c powdered sugar
1-2 tsp milk
Get the full instructions in the blog post!
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Beth's Blueberry Crumb Cake Recipe
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Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (60g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!