Blueberry Coffee Cake
My blueberry coffee cake will knock your socks off with its flavor and delightful crumb topping that makes each bite irresistible.
Ryan Nordheimer•
October 27, 2025
An ideal coffee cake studded with blueberries because blueberries make everything better. You can leave the blueberries out if you’re a purist but that’s no fun. This is not an overly sweet cake as it’s best served for breakfast or brunch. If you have an extra sweet tooth, an extra quarter cup of granulated sugar added to the cake batter wouldn’t hurt (at least in the short term), especially if you want to serve the cake for dessert. Coffee cake is best served with coffee, so I recommend you do that for this Blueberry Coffee Cake!
Indulge in the delightful flavors of homemade blueberry coffee cake with a crumb topping that melts in your mouth. My easy-to-follow recipe combines the tartness of fresh blueberries with the sweet, buttery goodness of a classic crumb topping, making it a perfect treat for breakfast or brunch. Whether you’re hosting a gathering or simply craving a cozy morning treat, this blueberry coffee cake will surely impress.
To start, gather your ingredients: plump, juicy blueberries, all-purpose flour, sugar, butter, eggs, and a hint of vanilla extract for that irresistible aroma. The crumb topping is a mix of flour, brown sugar, cinnamon, and cold butter. This creates a crispy texture that complements the moist cake base perfectly.
Next, prepare the crumb topping by combining the ingredients until they form coarse crumbs. Sprinkle the topping generously over the cake batter. This will cover it evenly to create a crunchy, golden crust during baking. Pop it into the oven and let the magic happen as the cake rises and the topping caramelizes.
Your home will soon smell of the inviting aroma of cinnamon and blueberries. After baking to golden perfection, allow the cake to cool slightly before slicing into generous portions. Serve each slice with a piping hot cup of coffee or tea for the ultimate indulgence.
This blueberry coffee cake with crumb topping is not only a feast for the senses, but also a crowd-pleaser that will have everyone asking for seconds. Whether enjoyed fresh out of the oven or reheated the next day, its flavors remain irresistible. Perfect for any occasion, from lazy weekends to holiday gatherings, this recipe is sure to become a staple in your baking repertoire. Try it today and treat yourself to a slice of pure homemade goodness!
Key Ingredients:
- Buttermilk: An ingredient used in baking to add moisture, acidity, and a tender texture to cakes, pancakes, and biscuits. It adds a tangy richness to the batter, enhancing the moist texture and depth of flavor.
- Cinnamon: A fragrant spice that adds a warm, sweet flavor to baking staples.
- Neutral Oil: Commonly used in cooking and baking where you don’t want the oil to impart its own taste to the dish, allowing other flavors to stand out prominently.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (18)
Ingredients (18)
For the crumb topping
For the cake
Instructions
Prep
Preheat oven to 350F with a rack in the center position. Generously butter the cake pan and set aside.
Make the crumb topping
Add the flour (1 ¼ cups), light brown sugar (½ cup), cinnamon (1 tsp), and salt (1 pinch) to a medium bowl. Mix to combine.
Add the butter (1 stick). Work the butter completely into the flour mixture using your hands until the mixture creates crumbs and will hold together when you press it together. Set aside.
Make the cake
In a large bowl, mix together the flour (3 ½ cups), baking powder (2 ½ tsp), baking soda (½ tsp), and salt (1 tsp). Set aside.
Add the vanilla (1 Tbsp) to the buttermilk (1 ¼ cups). Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a hand mixer, add the butter (12 Tbsp), oil (¼ cup), granulated sugar (1 cup), and light brown sugar (¾ cup). Beat on medium-high speed until light and fluffy, about 5 minutes.
Give the bowl a scrape down. On medium speed, add the eggs (4 large) one at a time, beating well after each addition. Give the bowl a scrape down.
On low speed, alternate adding in the flour mixture and buttermilk mixture until just incorporated.
Toss blueberries (1 ¾ cups) with 1 tbsp of flour and then gently mix them into the batter using a rubber spatula.
Add batter to cake pan and even out using a spatula. Sprinkle crumb topping evenly over the cake batter.
Place cake in the oven and bake until risen, golden brown, and a toothpick when inserted comes out clean.
Remove from oven and let cool completely. Dust with powdered sugar before serving. Cake will last 2 days covered at room temperature or 5 days covered in the refrigerator.
Notes
Notes
- As always with cake, please make sure you don’t over or underbake it. Check at 40 minutes with a toothpick, and continue checking every 5 minutes until the toothpick comes out clean (or with just one or two crumbs).
- If using frozen blueberries, don’t thaw them as that will turn the batter a ghastly shade of grey or mauve. You’ll just want to make sure you break apart the blueberries so they’re all individual and not clumped together.
- If you like a spicier cake, trying experimenting with adding cinnamon, nutmeg, ground cardamom and/or dried ginger to the cake batter or crumb topping.
- I like finishing the cake with simple powdered sugar but you could also mix powdered sugar with lemon juice or milk to create a glaze for finishing.
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