The Best Blueberry Coffee Cake Recipe – Fluffy Cake & Crumbly Topping!

This Blueberry Coffee Cake recipe features bursts of sweet/tart blueberries in a rich, moist, and fluffy vanilla butter cake.

Earlier this summer my mom came down to Florida to visit. When mom comes into town, there are two things that I typically do:

1. Deep clean things that I typically overlook (like outside windows and inside closets).
2. Take stock of what’s in my fridge/freezer/pantry, and what homemade treats I want to have on hand.

One of the things I appreciate about cooking for my mom is the fact that she’s not picky, especially when it comes to things like baked goods. I knew she’d enjoy just about anything I wanted to whip up, especially if fruit was involved.

I decided to go with coffee cake that can be enjoyed for breakfast or as a mid-morning or mid-afternoon snack paired with tea or coffee. There was a big container of blueberries in the fridge, so I knew they were fated for that coffee cake. They turned out to be the perfect addition!

Easy Blueberry Coffee Cake Recipe

Don’t be intimidated by a crumble topping. It’s as easy as mixing up butter, sugar, and flour with a fork until crumbly!

This blueberry coffee cake is quick and easy to whip up. And you probably already have most ingredients on hand.

It has a lovely crumb, a delicate balance between being rich and fluffy, with a buttery vanilla flavor. The blueberries add a sweet/tart burst and the crumble topping takes it over the top, so to speak.

Ingredients in Blueberry Coffee Cake

Crumble Topping:

• Sugar – use regular granulated white sugar, or replace up to half of the white sugar with brown sugar here
• All-purpose flour – this is the base of our crumbly streusel topping
• Salt – to enhance the flavor of everything else
• Vanilla extract – for aroma and flavor
• Unsalted butter – adds richness and gives our topping the right crumbly texture

Batter:

• All-purpose flour – this is the base of the coffee cake; we also toss a little bit of flour with the fresh blueberries to help prevent them from sinking
• Baking powder – a leavening agent to help the cake rise
• Baking soda – another leavening agent; in this cake, we use baking soda in adding to baking powder because of the presence of an acidic ingredient (buttermilk, in this case)
• Salt – so the cake isn’t bland
• Unsalted butter – for richness
• Oil – using a blend of butter and oil (instead of all butter) results in a cake that’s more moist and fluffy; use a mild or neutral-flavored oil such as avocado oil or vegetable oil
• Sugar – use regular granulated white sugar, or replace up to half of the white sugar with brown sugar here
• Eggs – help yield a fluffy cake
• Buttermilk – buttermilk results in a superbly moist, tender crumb when added to cakes and other baked goods; it also creates a well-balanced flavor profile; and last but not least, buttermilk interacts with the baking soda to help this cake rise
• Vanilla extract – for flavor and aroma
• Fresh blueberries – the star of the show!

How to Make Blueberry Coffee Cake

Step 1: Prep Work:

Preheat the oven to 350F; butter and flour a 9-inch round cake pan. Measure all the ingredients.

Step 2: Make the Topping:

Use a fork to combine the sugar, flour, salt, and vanilla, and then cut in the butter until it looks like coarse meal.

Step 3: Make the Batter:

Sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

In a large bowl, cream together the butter, oil, and sugar, and then beat in the eggs, buttermilk, and vanilla.

Stir the dry ingredients into the wet half at a time, being careful not to over-mix. Gently toss together the blueberries and 1/2 tablespoon flour. Fold the blueberries into the batter.

Step 4: Assemble and Bake:

Pour the batter into the prepared cake pan and sprinkle on the crumble topping.

Bake until a wooden pick inserted in the center comes out clean, about 1 hour, to 1 hour and 15 minutes.

Cool completely before cutting and serving.

How Do You Keep Blueberries From Sinking in a Cake?

1. Pat the blueberries dry.
2. Toss them with a little bit of flour to help them stick to the batter and prevent them from sinking in your cake. (I find about 1/2 teaspoon of flour for every 1/2 cup of blueberries works well.)

What Can I Use if I Don’t Have Buttermilk?

There are a ton of different buttermilk substitutes, based on what you have in your pantry and what recipe you’re making.

Here are a couple of my favorite buttermilk substitutions for baked goods (each is the equivalent of 1 cup of buttermilk):

1. 3/4 cup whole milk + 2 tablespoons heavy whipping cream + 1 tablespoon distilled white vinegar or fresh lemon juice (my preference is vinegar if I have it on hand)
2. 3/4 cup full-fat sour cream + 1/4 cup water

Can I Freeze Coffee Cake?

Yes! This blueberry coffee cake recipe freezes very well.

How to Freeze Coffee Cake:

1. Wrap the cake well with aluminum foil.
2. Place it into a zip-top freezer bag.
3. Label the bag with the date and the contents.
4. Freeze for up to 3 months.
5. Let the cake come to room temperature before serving.

More Fruity Cake Recipes to Try

• Strawberry Streusel Sour Cream Coffee Cake
• Orange Chiffon Layer Cake with Almond Orange Italian Meringue Buttercream
• Dark Chocolate Olive Oil Cake with Blueberries and Ginger
• Pineapple Cardamom Coffee Cake with Coconut Crumb Topping

This post was first published on An Edible Mosaic on September 20, 2017. I updated it with more information on January 19, 2023.