Blueberry Coffee Cake with a Buttery Crumb Topping
This Blueberry Coffee Cake is soft, buttery, and packed with fresh juicy blueberries, topped with a golden crumb topping that adds the perfect sweet crunch. Every slice has a tender cake texture balanced with bursts of fresh fruit and a buttery oat topping that pairs perfectly with a hot cup of coffee.
Serve it for breakfast, brunch, or for an afternoon treat, this easy blueberry coffee cake is always a crowd favorite. It's the kind of recipe that feels cozy enough for slow weekends but simple enough to make any time you're craving something comforting.
If you love recipes like our classic Cinnamon Coffee Cake or Apple Coffee Cake, this cake has that same comforting bakery-style feel with bright blueberry flavor.
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Ingredients
This blueberry coffee cake recipe uses simple ingredients that create a soft cake with a buttery crumb topping.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: Gives the cake structure while keeping it soft and tender.
- Baking Powder: Helps the cake rise beautifully.
- Sea Salt: Balances the sweetness throughout the cake.
- Blueberries: Adds fresh fruit flavor and juicy texture.
- Unsalted Butter: Creates richness and a soft buttery crumb.
- Granulated Sugar: Sweetens both the cake batter and crumb topping.
- Eggs: Helps bind the batter and adds structure.
- Pure Vanilla Extract: Adds warmth and depth of flavor.
- Freshly Squeezed Lemon Juice: Brightens the blueberries and balances the sweetness. In a pinch, use the bottled lemon juice!
- Whole Milk: Keeps the cake moist and soft.
- Greek Yogurt: Adds tenderness and richness to the batter.
- Old Fashioned Oats: Gives the crumb topping extra texture and crunch.
To make this recipe you'll need a 9" springform pan, measuring cups and spoons, stand mixer, whisk, and mixing bowls.
Variations
- Extra Citrus Flavor: Add lemon zest to the batter for a brighter flavor.
- Warm Spice Addition: Add cinnamon to the crumb topping for a cinnamon streusel topping feel.
- Berries: Replace some blueberries with raspberries or blackberries.
- Nuts: Add chopped pecans or walnuts to the crumb topping.
How to Make Blueberry Coffee Cake
Check out how quick and easy it was to make this easy recipe.
Lower oven rack 1 from center, preheat to 350F and generously grease a 9-inch springform pan and set aside.
Whisk dry ingredients in a medium mixing bowl and set aside.
In another mixing bowl, toss wet blueberries with 2-2 ½ tablespoon flour and set aside. You want them to be wet enough that the flour really sticks.
In a stand mixer bowl on medium speed, cream butter and sugar for about 3 minutes, until fluffy and pale yellow.
On low speed, beat eggs and vanilla extract for about 1 minute. Stop to scrape down the sides and bottom at least once.
Add milk and Greek yogurt and run the mixer again on low until combined.
Repeat with the dry ingredients, fold in blueberries with a spatula, then pour batter into the prepared pan.
In a small mixing bowl, add topping ingredients and mix until combined with a spatula; you want it damp with small chunks.
Crumble that topping over the cake batter and bake for about 55 minutes, checking at the 45-minute mark, until top is golden brown and the cake is cooked through.
Allow to cool in pan for about an hour before releasing the springform pan.
Cut into 10-12 slices.
Hint: Tossing blueberries in flour keeps the berries from sinking to the bottom of the batter.
Recipe Tips
- Use Room Temperature Ingredients: This helps create a smoother cake batter and more even texture.
- Check the Cake Early: Every oven is different, so begin checking around the 45-minute mark with tooth pick should be a good time.
- Cool Before Slicing: Letting the cake cool helps the crumb topping set properly.
For another cozy brunch recipe, our Strawberry Rhubarb Coffee Cake pairs perfectly alongside coffee or tea.
More Breakfast Ideas
Storage Instructions
- Refrigerator: Store any leftovers tightly in plastic wrap or in an airtight container for up to 4 days.
- Freezer: Freeze individual slices for up to 2 months; double wrapping them will help them to stay fresher, longer.
- Reheating: Enjoy this room temperature or warm slices lightly in the oven or air fryer, if desired, for the best texture.
- Make Ahead: Bake the cake the night before for an easy brunch option the next day.
Serving Suggestions
- More Blueberry Desserts: Blueberry Galette, Blueberry Cobbler, Lemon Blueberry Scones, Blueberry Tart and Lemon Blueberry Cookies.
- Savory Brunch Pairings: Bacon-wrapped Sausage, Ham and Swiss Quiche and Spinach Bacon Quiche.
Blueberry Coffee Cake Recipe FAQs
Yes, but frozen blueberries may add extra moisture to the batter. I would suggest thawing them so that excess moisture can drain out prior to flouring.
The flour helps suspend the blueberries throughout the cake instead of sinking straight to the bottom.
A springform pan makes removal easier, but a regular cake pan can also work.
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Blueberry Coffee Cake
Equipment
- 9" Springform Pan
- Measuring Cups and Spoons
- Stand Mixer
- Whisk
- Spatula
- Mixing Bowls
- Small Saucepan
Ingredients
CAKE:
- 250 grams all-purpose flour about 2 cups, plus extra for fruit
- 1 tablespoon baking powder
- ½ tablespoon sea salt
- 16 ounces blueberries
- 1 ½ stick unsalted butter softened
- 150 grams granulated sugar about ¾ cup
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ½ tablespoon lemon juice
- ⅓ cup whole milk
- ⅓ cup Greek yogurt
TOPPING:
- 125 grams all-purpose flour about 1 cup
- 100 grams granulated sugar about ½ cup
- 56.5 grams old fashioned oats about ⅔ cup
- 1 stick butter unsalted and melted
- ¼ teaspoon sea salt
Instructions
- Lower oven rack 1 from center, preheat to 350F and generously grease a 9-inch springform pan and set aside.
- Whisk dry ingredients in a medium mixing bowl and set aside.
- In another mixing bowl, toss wet blueberries with 2-2 ½ tablespoon flour and set aside. You want them to be wet enough that the flour really sticks.
- In a stand mixer bowl on medium speed, cream butter and sugar for about 3 minutes, until fluffy and pale yellow.
- On low speed, beat eggs and vanilla extract for about 1 minute. Stop to scrape down the sides and bottom at least once.
- Add milk and Greek yogurt and run the mixer again on low until combined.
- Repeat with the dry ingredients, fold in blueberries with a spatula, then pour batter into the prepared pan.
- In a small mixing bowl, add topping ingredients and mix until combined with a spatula; you want it damp with small chunks.
- Crumble that topping over the cake batter and bake for about 55 minutes, checking at the 45-minute mark, until top is golden brown and the cake is cooked through.
- Allow to cool in pan for about an hour before releasing the springform pan.
- Cut into 10-12 slices.
Notes
- Use Room Temperature Ingredients: This helps create a smoother cake batter and more even texture.
- Check the Cake Early: Every oven is different, so begin checking around the 45-minute mark with toothpick should be a good time.
- Cool Before Slicing: Letting the cake cool helps the crumb topping set properly.
- Tossing Blueberries: Lightly floured berries help to keep them from sinking to the bottom of the batter.
- Refrigerator: Store any leftovers tightly in plastic wrap or in an airtight container for up to 4 days.
- Freezer: Freeze individual slices for up to 2 months; double wrapping them will help them to stay fresher, longer.
- Reheating: Enjoy this room temperature or warm slices lightly in the oven or air fryer, if desired, for the best texture.
- Make Ahead: Bake the cake the night before for an easy brunch option the next day.
Nutrition
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Coffee cake in all forms is so delicious. It is so nice to have the burst of blueberry flavor in every bite!