Juicy Berry Blueberry Coffee Cake

If you ask me, blueberry coffee cake is one of life’s simple pleasures.

This breakfast favorite brings together two morning classics – a tender, buttery cake and sweet, juicy blueberries. A crumbly streusel topping adds the perfect amount of crunch and warmth from cinnamon.

It’s made with pantry staples you probably already have on hand, and fresh or frozen blueberries work equally well. A dusting of powdered sugar on top makes it look like something from your favorite bakery.

It’s a cozy weekend treat that works just as well for brunch with friends as it does for an afternoon pick-me-up with coffee.

What Kind of Blueberries Should I Use?

Both fresh and frozen blueberries work great in this coffee cake, so use whatever is more convenient or in season. If you’re using fresh blueberries, look for ones that are firm, plump, and have a dusty blue color – avoid any that are soft or showing signs of mold. When using frozen blueberries, don’t thaw them first – add them to the batter while still frozen to prevent them from bleeding too much color into your cake. A helpful tip is to toss your blueberries (fresh or frozen) in a tablespoon of flour before adding them to the batter – this helps keep them from sinking to the bottom of the cake during baking.

Options for Substitutions

This coffee cake recipe is pretty adaptable – here are some handy swaps you can try:

• Canola oil: You can easily swap canola oil with vegetable oil, melted coconut oil, or even melted butter in equal amounts. Each will work great, though coconut oil might add a slight coconut flavor.
• Greek yogurt: The recipe already mentions sour cream as an alternative, but you could also use plain regular yogurt (strained to remove excess liquid) or buttermilk (use just 3/4 cup if using buttermilk).
• Blueberries: While blueberries give this cake its classic taste, you can experiment with raspberries, blackberries, or even chopped strawberries. Just keep the amount the same.
• All-purpose flour: For a different texture, try using cake flour (add 2 extra tablespoons per cup), or make it heartier with whole wheat pastry flour (though the cake will be slightly denser).
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses for each cup of brown sugar needed. White sugar alone will work too, but you’ll miss some of that nice caramel flavor.
• Powdered sugar glaze: For the glaze, you can adjust the consistency by adding more milk or powdered sugar. If you prefer, honey or maple syrup can replace the milk for a different flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making blueberry coffee cake is overmixing the batter – stop stirring as soon as the flour is incorporated, as excessive mixing will lead to a tough, dense cake instead of a tender crumb. Another common error is not tossing the blueberries in a bit of flour before adding them to the batter, which can cause them to sink straight to the bottom during baking. When it comes to the crumb topping, avoid melting the butter completely – it should be cold and cut into small pieces to create those perfect buttery crumbs that make coffee cake so special. For the best texture, make sure your Greek yogurt and eggs are at room temperature before starting, and don’t be tempted to cut into the cake right away – letting it cool for at least 30 minutes allows the crumb to set properly and makes it easier to slice.

What to Serve With Blueberry Coffee Cake?

This sweet breakfast treat pairs perfectly with your morning cup of coffee or tea, but there’s so much more you can do with it! For breakfast or brunch, serve it alongside some crispy bacon or breakfast sausage to balance out the sweetness with something savory. If you’re hosting a brunch, add a bowl of fresh fruit salad on the side – the bright, fresh fruits complement the baked blueberries in the cake. For an extra special touch, warm up each slice slightly and serve it with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Storage Instructions

Keep Fresh: This blueberry coffee cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you live somewhere warm, it’s better to pop it in the fridge where it’ll stay good for up to 5 days. Just make sure to cover it well to keep it from drying out!

Freeze: Want to save some for later? Cut the cake into portions, wrap each piece in plastic wrap, and place them in a freezer bag. They’ll keep nicely for up to 3 months. This is super handy when you want just a slice or two at a time!

Make Ahead: You can prep this cake the night before – just bake it, let it cool completely, and cover it tightly. The flavors actually get even better overnight as they meld together. If you’ve frozen some, thaw it overnight in the fridge or for a few hours at room temperature.

Preparation Time	15-30 minutes
Cooking Time	60-75 minutes
Total Time	75-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 30-40 g
• Fat: 200-220 g
• Carbohydrates: 380-420 g

Ingredients

• 1/2 cup canola oil (100g)
• 1 cup plain greek yogurt (or sour cream, 250g)
• 1 1/4 cups packed light brown sugar (260g)
• 2 eggs
• 1 teaspoon vanilla essence
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour (260g, measured accurately)
• 2 1/2 cups fresh or frozen blueberries
• 1/2 cup unsalted butter
• 1 1/4 cups all-purpose flour
• 3/4 cup packed brown sugar (150g)
• 3/4 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla essence

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350 degrees F.

Line a 9″ Springform pan with parchment paper by pinching it into the bottom.

Lightly grease the sides of the pan to ensure that the cake doesn’t stick during baking.

Step 2: Make the Batter

In a large bowl, combine the oil, yogurt, and brown sugar.

Whisk these ingredients together until they are thoroughly combined and smooth.

Next, add the eggs, vanilla extract, baking powder, baking soda, and salt to the mixture.

Whisk again until the batter is smooth.

Gradually add the flour, whisking just until it’s incorporated.

If you desire, toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter using a spatula.

This helps to prevent the blueberries from sinking during baking.

Step 3: Prepare the Streusel Topping

In a medium bowl, melt the butter in the microwave for approximately 40 seconds on high power.

Be sure to cover the bowl to prevent splattering.

Once melted, stir in the flour and sugar until the mixture becomes crumbly.

Sprinkle the streusel over the cake batter in the pan, breaking it into small pieces with your fingers for an even topping.

Step 4: Bake the Coffee Cake

Place the pan in the preheated oven and bake for 60-75 minutes.

Typically, 70 minutes should suffice, but if you are using frozen berries, the baking time might need to be extended.

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Once baked, let the cake cool to room temperature on a wire rack.

Step 5: Prepare the Glaze and Finish

To make the glaze, stir together powdered sugar, milk, and vanilla in a small bowl until smooth.

Drizzle the glaze over the cooled coffee cake right before serving.

Enjoy your delicious homemade blueberry coffee cake!