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:
- Deep clean things that I typically overlook (like outside windows and inside closets).
- 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.
Pro Tip: Use Your Favorite Type of Berry
You can use any berries you have on hand for this. Raspberries or blackberries would also be delicious! If you want to use strawberries, hull and chop them into bite-sized pieces.
How Do You Keep Blueberries From Sinking in a Cake?
- Pat the blueberries dry.
- 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):
- 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)
- 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:
- Wrap the cake well with aluminum foil.
- Place it into a zip-top freezer bag.
- Label the bag with the date and the contents.
- Freeze for up to 3 months.
- 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
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xoxo, Faith
Blueberry Coffee Cake Recipe
Ingredients
Crumble Topping:
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1/8 teaspoon fine salt
- 1/2 teaspoon pure vanilla extract
- 6 tablespoons unsalted butter at room temperature
Batter:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter at room temperature
- 4 tablespoons avocado oil or vegetable oil, or another mild or neutral-flavored oil
- 1 1/4 cups sugar
- 2 large eggs
- 3/4 cup buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups fresh blueberries patted dry
- 1/2 tablespoon all-purpose flour
Instructions
- Preheat the oven to 350F; butter and flour a 9-inch round cake pan.
- For the crumble topping, use a fork to combine the sugar, flour, salt, and vanilla, and then cut in the butter until it looks like coarse meal. Set aside for now.
- For 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.
- 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.
Faith’s Tips
- To Freeze: Wrap the cake well with aluminum foil. Place it into a zip-top freezer bag. Label the bag with the date and the contents. Freeze for up to 3 months. Let the cake come to room temperature before serving.
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Here are a couple of my favorite buttermilk substitutions for baked goods (each is the equivalent of 1 cup of buttermilk):
- 3/4 cup whole milk + 2 tablespoons heavy whipping cream + 1 tablespoon distilled white vinegar or fresh lemon juice
- 3/4 cup full-fat sour cream + 1/4 cup water
Nutrition
This post was first published on An Edible Mosaic on September 20, 2017. I updated it with more information on January 19, 2023.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
You had me at crumble topping! What a lovely twist on coffee cake!
LOVE this! So beautiful and delicious– I could eat this any time of day!
This sounds delicious, but I would have to substitute creme fraiche for the buttermilk. I have asked in several places here and they think I am mad!!!!
Wish my Mum was still alive to visit but yes I would be doing much the same as you! Have a good week Diane