This Blueberry Coffee Cake is a delightful treat that combines juicy blueberries with a tender, buttery crumb for the perfect balance of sweet and tart. Each bite offers a burst of fresh berry flavor, complemented by a hint of cinnamon and a golden, slightly crisp topping. Ready in just over an hour, it’s an effortless way to bring a touch of indulgence to your morning coffee or afternoon tea.
The moist, fluffy texture pairs beautifully with the crunchy streusel, creating a satisfying contrast that’s hard to resist. Whether served warm or at room temperature, this cake is a crowd-pleaser that’s as comforting as it is delicious. With 24 generous servings, it’s ideal for sharing with family, friends, or even as a thoughtful homemade gift.
Ingredients for Blueberry Coffee Cake
- 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
- ½ cup (120 ml) buttermilk (or substitute with ½ cup milk + 1 ½ teaspoons lemon juice or vinegar, let sit for 5 minutes)
- 2 ¼ cups (330 g) blueberries (fresh or frozen, if using frozen, do not thaw)
Streusel Topping
- 1 ⅓ cups (175 g) all-purpose flour
- 1 cup + 2 Tablespoons (225 g) light brown sugar, firmly packed
- 3 Tablespoons granulated sugar
- ¼ teaspoon salt
- 10 Tablespoons (140 g) unsalted butter, melted and cooled (not hot to the touch)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour a 13×9-inch baking pan.
- In a large bowl, combine butter, cream cheese, granulated sugar, and brown sugar. Use an electric mixer to cream together until light and fluffy.
- Add eggs and vanilla extract. Beat on medium-low speed until combined, scraping the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
- Alternate adding flour mixture and buttermilk to the butter mixture: Start with ¼ of the flour mixture, stir on low speed until just combined, then add ⅓ of the buttermilk. Repeat until all ingredients are incorporated.
- Gently fold in blueberries using a spoon or spatula.
- Spread batter evenly into the prepared pan (batter will be thick).
- Prepare streusel: In a bowl, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir until clumpy and crumbly (do not over-mix).
- Sprinkle streusel evenly over the batter.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs or clean.
- Cool completely before cutting and serving.
Perfect Pairings: Serving Suggestions
This Blueberry Coffee Cake is a star on its own, but it shines even brighter with a few thoughtful accompaniments. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. For a morning twist, pair it with a hot cup of coffee or tea to balance the sweetness. It’s also delightful with a side of fresh berries for a refreshing contrast.
Keep It Fresh: Storage and Reheating Tips
Store your coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300°F (150°C) oven for 5-10 minutes. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months—thaw at room temperature before enjoying!
Mix It Up: Recipe Variations
Feel free to get creative with this versatile recipe! Swap the blueberries for raspberries, blackberries, or even diced apples for a different flavor profile. For a nutty twist, add chopped walnuts or pecans to the streusel topping. If you’re out of buttermilk, substitute with plain yogurt or milk mixed with 1 teaspoon of lemon juice.
Time-Saving Hacks for Busy Bakers
Short on time? Prep the streusel topping the night before and store it in the fridge. You can also measure out all your dry ingredients in advance and keep them in a sealed container. If you’re using frozen blueberries, there’s no need to thaw them—just toss them in flour before adding to the batter to prevent excess moisture.
Essential Equipment for Success
To make this recipe a breeze, you’ll need a stand mixer or hand mixer for creaming the butter and sugars. A 13×9 baking pan is ideal for even baking, and a silicone spatula will help you fold in the blueberries gently. Don’t forget a whisk for combining the dry ingredients and a fork for creating that perfect streusel texture!
Blueberry Coffee Cake
Ingredients
- ½ cup unsalted butter softened
- 8 oz cream cheese softened (use full-fat, brick-style cream cheese)
- 1 ¼ cup granulated sugar
- ¼ cup light brown sugar tightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 Tablespoon cornstarch
- ¾ teaspoon salt
- ½ cup buttermilk ¹
- 2 ¼ cup blueberries ²
Streusel Topping
- 1 ⅓ cup all-purpose flour
- 1 cup + 2 Tablespoons light brown sugar firmly packed
- 3 Tablespoons granulated sugar
- ¼ teaspoons salt
- 10 Tablespoons 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 ¼ of the flour mixture and stir on low speed until just combined. Add about ⅓ of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.½ 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.