Blueberry Coffee Cake
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Soft, sweet, packed with blueberries and covered by a blanket of streusel topping, this melt-in-your-mouth blueberry coffee cake is the best way to enjoy cake for breakfast. Recipe includes a how-to video!
Blueberry Breakfast Cake
Remember when brunch get-togethers were a thing? Holiday breakfast gatherings with extended family? Potlucks? Actually leaving the house? This blueberry coffee cake was my go-to for occasions like this for years.
Guaranteed to impress and to bring people back for seconds, it always received rave reviews and recipe requests. I’m looking forward to having an occasion to bake it again sometime soon, but until then Zach just has to indulge me (or sometimes reign me in) as I insist on blueberry coffee cake for breakfast every few days.
It may sound humble at first (how glamorous is coffee cake, anyway?), but with its juicy blueberry spangled interior, its soft, plush, melt-in-your-mouth crumb, and the thick blanket of crumbly, buttery streusel topping. It joins the ranks of other crowd pleasers like my French toast casserole, blueberry muffins, and sticky buns. Don’t wait for a special occasion to make it, though, I’m sure you can find an excuse to whip up a pan. And then make sure you let me know what you think of it!
What You Need to Make Blueberry Coffee Cake
This recipe is pretty straightforward with (mostly) basic ingredients, but let’s touch on a few of them before we begin.
- Corn starch. Corn starch is a versatile ingredient that I use in so many of my recipes for different reasons. Here, it provides a soft, plush, melt-in-your mouth crumb.
- Cream cheese. This is my secret weapon for blueberry coffee cake! It encourages a dense, tight crumb (the batter is very thick and heavy) and adds softness, moisture, and a subtly tangy flavor the complements the blueberries like nothing else.
- Buttermilk. The buttermilk is not here to react with baking soda (we’re not using any!) or any other acidic ingredient, not in this instance. Instead, it’s a thicker and more flavorful liquid that adds a subtle tang and moisture to the cake. If you don’t have it you can substitute regular milk (whole or 2%) but keep in mind the cake may not be as moist.
- The streusel ingredients pictured above on the left are also fairly common (butter, sugar flour, salt), but I do things a bit differently than you may be used to. More on that below.
- Blueberries. Of course. You can use fresh or frozen (no need to thaw), but fresh are my preference. If you’re looking to use up a surplus of blueberries, save some to make my blueberry cobbler or lemon blueberry cake, too!
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Blueberry Coffee Cake
The cake is simple and can be made with either an electric hand mixer or a stand mixer.
- Cream together butter, cream cheese and sugars then beat in eggs and vanilla extract.
- Whisk together dry ingredients (flour, corn starch, baking powder, salt) then alternate adding the flour mixture and buttermilk to the batter, stirring until completely combined.
- Carefully stir in blueberries.
- Spread into greased 13×9 baking pan.
Tip: While it’s not impossible to over-mix this cake, it’s much more difficult to do so with this recipe than it is with many of my other cakes (like my vanilla cake). It’s actually more likely you’ll accidentally under-mix, so make sure your butter and cream cheese are well creamed and your flour is thoroughly incorporated!
How to Make Streusel for Coffee Cake
I make my streusel the easy way, no pastry cutter or ice cold butter required. It’s simple and I think it has a better, more buttery taste than classic streusel…
- First combine flour, sugars, and just a pinch of salt.
- Add melted butter (make sure it’s not too hot!)
- Use a fork to toss the ingredients together until all of the flour/sugar mixture is moistened. Don’t overdo it! It should be clumpy! Over-mixing yields a paste-like streusel.
- Use your hands to crumble/scatter over the blueberry cake.
Once everything’s assembled, all that’s left to do is bake your blueberry coffee cake.
Tip: I typically bake this cake in a metal pan. You may use a glass pan instead, but keep in mind it will most likely take longer to bake.
Frequently Asked Questions
My coffee cake is infused with cinnamon flavor. It also uses more brown sugar and vanilla (both of which I reduced in this recipe as I thought they bullied the fresh, vibrant flavor of the blueberries too much and I wanted flavors that complemented them instead). This recipe was designed so that the blueberries really shine! I also use a touch more cornstarch to help absorb some of the excess moisture from the berries.
This cake also takes a bit more time to bake, thanks to the added bulk from the berries.
Yes, but the resulting cake will be a bit short (about 2/3 the height of my bundt cake or pound cake). Generously grease and flour the pan and then bake on 350F (175C) for about 55 minutes.
Yes! Do not thaw them. Keep in mind some frozen blueberries (particularly those labeled “wild”) tend to bleed in the batter. It won’t affect the tase but it will give you some pretty lavender swirls in the cake.
Yes, most berries (blackberries, raspberries) or even cherries would work well here. You can even use strawberries, but I would recommend quartering them first and the cake won’t keep quite as long.
Yes you can, but keep in mind the baking time will be reduced (I’d start checking at 40 minutes). Another option is to sprinkle the surface of the cake with granulated sugar for a sweet, low-maintenance topping.
I usually don’t add a glaze to my blueberry coffee cake because it’s perfectly fine without it. However, if you’re craving a pretty white drizzle, just use my easy vanilla glaze.
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Blueberry Coffee Cake
Equipment
Ingredients
- ½ cup (113 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened (use full-fat, brick-style cream cheese)
- 1 ¼ cup (250 g) granulated sugar
- ¼ cup (50 g) light brown sugar, tightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups (335 g) all-purpose flour
- 2 teaspoons baking powder
- 1 Tablespoon cornstarch
- ¾ teaspoon salt
- 1/2 cup (120 ml) buttermilk ¹
- 2 ¼ cup (330 g) blueberries²
Streusel Topping³
- 1 ⅓ cup (175 g) all-purpose flour
- 1 cup + 2 Tablespoons (225 g) light brown sugar, firmly packed
- 3 Tablespoons granulated sugar
- ¼ teaspoons salt
- 10 Tablespoons (140 g) unsalted butter, melted and cooled until no longer hot to the touch
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.⁴
- 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.½ cup (113 g) unsalted butter, 8 oz (226 g) cream cheese, 1 ¼ cup (250 g) granulated sugar, ¼ cup (50 g) light brown sugar
- Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.2 large eggs, 1 teaspoon vanilla extract
- In separate bowl whisk together flour, baking powder, cornstarch and salt.2 ½ cups (335 g) all-purpose flour, 2 teaspoons baking powder, 1 Tablespoon cornstarch, ¾ teaspoon salt
- 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.1/2 cup (120 ml) buttermilk ¹
- Use a spoon or spatula to stir in the blueberries.2 ¼ cup (330 g) blueberries²
- Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.
Streusel
- 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.1 ⅓ cup (175 g) all-purpose flour, 1 cup + 2 Tablespoons (225 g) light brown sugar, 3 Tablespoons granulated sugar, ¼ teaspoons salt, 10 Tablespoons (140 g) unsalted butter
- Sprinkle streusel evenly over batter.
- Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
- Allow to cool before cutting and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
My blueberry coffee cake was originally published on October 26 2015. Photos have been updated, a video has been added, and the recipe has been modified to be more clear, to include metric measurements, and to use a more classic streusel topping.
Hi Sam,
Thank you so much for all your great recipes. I would love to make this coffee cake (and some of your other recipes), but in my region in Europe, I cannot seem to find brick-style cream cheese…. Are there any alternatives available that you can think of? Thanks!
Hi Sarah! Would you be able to tell me what the ingredients are on the tub? I have this question often and I’m wondering if it’s the same thing in the tub as the brick style cream cheese is here in the US.
Hi Sam,
This is the translation of what is on the box (I am living in Germany at the moment, and German isn’t my mother tongue either so excuse any strange translations…):
“Fresh cheese preparation of the heavy cream stage, heat treated. Ingredients: Cream cheese, whey products (from milk), table salt, thickener (locust bean gum), acidifier (citric acid).
Per 100 g: Energy = 225 kcal, 21 g fat of which saturated fat: 14g, carbohydrates of which sugar: 4.3g, fiber: 0.2g, protein: 5.4g, salt: 0.75g”
Hi Sarah, I’m sorry for the delayed response, not sure how I missed this one. Unfortunately this looks like it is the same as the spreadable cream cheese here, which means I’m hesitant to recommend it as I’m simply not sure how the recipe would turn out if you used it. Do you have access to Neufchatel cheese? While I generally don’t like to recommend this in most of my cream cheese recipes as it is lower in fat and higher in moisture than cream cheese, it may work in this recipe as a substitute. If you try that out, please let me know how it turns out for you.
Thank you so much Sam. This was the first recipe I used from your website. I used cut up frozen strawberries instead of blueberries and increased the baking time by 10 minutes. It was soooooooo delicious. We love it so much.
Welcome to my site, Mai, and thank you for trying my recipe. I am so glad that you enjoyed the cake. I can’t wait to hear what recipe you try next! Thanks for commenting. 🙂
This was delicious. I needed to start using some frozen blueberries and this worked well. Would make a great edition to a brunch!
So happy to hear you enjoyed the blueberry breakfast cake, Robin!! Thank you for commenting!
Wonderful! Tried it this morning and everyone loved it! A definite keeper!
I am so glad that you enjoyed the breakfast cake, Angie! Thanks for trying my recipe. I hope that you enjoy it for years to come. 🙂
Hi Sam- made the Blueberry Coffee Cake this morning for the first time- absolutely delicious!! Not too sweet and just the right amount of blueberries. We have a special needs daughter and we know something is a winner when she takes the first bite and says “awesome”- that is her word for all things good! Thanks for the “awesome” recipe!
Thank you so much, Barb! I am so glad you enjoyed it! 🙂
Absolutely brilliant recipe!! I have made it for colleagues at work twice now in a week, as the first day it just disappeared within minutes and not everyone got to try it!!
I substituted the cream cheese for mascarpone, as I had extra from another recipe. Just delicious!!
I am so glad everyone enjoyed it! 🙂
Can you make this the might before?
Hi Laurie! That will work just fine. 🙂
this is just the kind of thing I love to wake up to and have a cup of coffee with! I adore the streusel topping, and extra points for the fact that it’s still yummy the next day!!
Thank you, Beeta! It’s fairly addictive 🙂
I forget that it’s just my husband and I too… I am always making WAY to much of everything! But, too much of this blueberry cake can NEVER be a bad thing! Plus, I’m not sure it is possible to have too much of something this YUM! I want to rename this Blueberry ALL-THE-TIME Cake 🙂 Because, legit, I want to eat this at all times! Looks absolutely delicious, Sam!! Cheers, girlfriend! <3
I love the rename idea!!! Haha, thanks so much, Cheyanne! 🙂
This looks super delicious! I’ve baked with cream cheese before when I’ve made rugelach, and it gives the best flavor.
It really does! Thanks, Dani! 🙂
BREAKFAST cake?? Um, yes please. Yes please times a million. I want this so bad right now!
Haha, thank you, Annie!!
That looks wonderful Sam! Your photos are amazing!!!
Thanks so much, Jessica!! 😀
No such thing as too much cake, especially one like that that you can eat for breakfast!! This looks just lovely 🙂
This looks so delectable. I love breakfast cakes like this, especially with that lovely topping. Absolutely delicious.
Thank you, Amanda!! 🙂
This looks unreal! Always down to have cake for breakfast 🙂
Thank you, Medha!!
Oh that looks absolutely delicious!!
XO Sahra
Que Sera Sahra
Thank you so much, Sahra!