Blueberry Coffee Cake
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Indulge in this irresistible Blueberry Coffee Cake that’s everything you crave in a dessert! With its soft, moist texture and a delightful streusel topping, this cake is perfect for any gathering. It’s easy to prepare ahead of time, so you can whip it up the night before and savor it fresh for breakfast or dessert the next day. Whether you’re hosting brunch or simply treating yourself, this coffee cake is sure to please everyone at the table.
Blueberry Coffee Cake is always a crowd-pleaser! This recipe has become my trusty go-to for entertaining, especially at brunch events like bridal or baby showers. The sweet blueberries add a delightful burst of flavor, making each bite a treat. While I adore this blueberry version, I can’t resist a good raspberry coffee cake or a rich sour cream coffee cake either! Perfect for any occasion, this dish is sure to impress your guests.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: Unsalted is what you want to use, and make sure to allow it to come to room temperature.
- Sugar: Granulated sugar is used for the cake, while brown sugar is used for the streusel topping.
- Vanilla
- Eggs: Allow the eggs to come to room temperature before using them.
- Flour: It’s important to measure the flour correctly so you get the perfect cake texture.
- Baking powder
- Salt
- Milk: I like whole milk for this recipe.
- Blueberry jam: You can use jam, jelly, or fruit spread. They all work great for the filling.
- Blueberries: Fresh blueberries that are in season will taste the best. You can also use frozen blueberries. There’s no need to thaw them first.
- Cinnamon
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the cake batter. Cream the butter and sugar together until light and fluffy. Mix in the eggs and vanilla. Combine the flour, baking powder, and salt, then add half to the butter mixture. Mix in the milk, followed by the remaining flour mixture.
- Spread half the batter into a lined springform pan. Dot the top of the batter with blueberry jam. Spread the remaining batter over the jam. Dot the top of the batter with fresh blueberries.
- Make the topping. Use a fork to combine flour, brown sugar, butter, and cinnamon until crumbly. Sprinkle the topping evenly over the top of the blueberries.
- Bake the cake until a toothpick inserted into the center comes out clean.
Tips For Success
- Allow the cold ingredients to come to room temperature before using. I like to set them out 45 mins to 1 hour before making the recipe.
- Measure the flour correctly. Use the spoon and level method or weigh it so the cake’s texture comes out perfectly.
- Line the springform pan with foil or parchment paper to prevent the batter from seeping out.
More Recipes You’ll Love
- Pumpkin Coffee Cake
- Chocolate Chip Coffee Cake
- Peanut Butter and Banana Coffee Cake
- Sweet Potato Coffee Cake
Blueberry Coffee Cake
Ingredients
For the Cake
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¾ cup (180 ml) milk, at room temperature
- ½ cup (170 g) blueberry jam, homemade or storebought
For the Topping
- ⅔ cup (87 g) all-purpose flour
- ½ cup (100 g) light brown sugar
- ⅓ cup (75 g) unsalted butter, softened
- ½ teaspoon ground cinnamon
- 1 cup (130 g) fresh blueberries
Instructions
Make the Cake
- Preheat the oven to 350ºF. Line a 9-inch springform pan with aluminum foil. Grease and lightly flour the pan. Set aside.
- In a large bowl, beat the butter and sugar together until pale and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla and mix until well combined.
- In a separate medium bowl, add the flour, baking powder, and salt. Stir with a whisk to combine.
- Mix in half the flour mixture, followed by the milk, and the remaining flour mixture. Mix until just combined.
- Pour half the batter into the bottom of the prepared pan and spread it evenly to the edges.
- Drop small spoonfuls of the jam evenly over the batter until all the jam is used, leaving a 1-inch border around the outer edge. Carefully spread the remaining batter over the jam.
Make the topping
- Use fingertips or a fork to combine the flour, brown sugar, butter, and cinnamon together until crumbly.
- Dot blueberries all over the top of the cake batter and sprinkle with the topping.
- Bake for 40-55 minutes, or until a wooden toothpick inserted into the center comes out with just a few moist crumbs.
- Cool the cake in the pan for 15 minutes. Loosen the outer ring and remove it. Allow the cake to cool completely before slicing and serving.
Notes
- Line your springform with aluminum foil like you would if making a cheesecake. The batter is a little loose and can leak during the initial moments of baking.
- Cream the butter and sugar until pale and almost double in size. This will aerate the batter and give the cake a light, fluffy texture.
- Fresh or frozen blueberries will work for the topping. If using frozen, do not thaw them.
- Every oven is different so baking times can vary. Test your cake with a toothpick. If a few moist crumbs are clinging to the toothpick, your cake is done.
- Storage: Keep the cake covered tightly and store it in the refrigerator for up to 5 days.
- Freeze: You can freeze the baked and cooled cake for up to 3 months. Bring it to room temperature before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.