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Blueberry Coffee Cake

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This blueberry coffee cake is tender, moist, and bursting with fresh summer blueberries! The perfect pairing with your coffee or afternoon tea!

Blueberry coffee cake

There is something about blueberry coffee cake that makes your mornings a tad bit brighter.

I always choose to have blueberries in my pastries because I love the flavor and I especially love it when there is an abundant amount of fresh blueberries scattered throughout the pastry.

There is nothing worse than calling a pastry “blueberry” (or any fruit or ingredient for that matter) and you get like one bite of it.

Don’t worry, this blueberry coffee cake is FILLED with fresh blueberries so you won’t be missing out.

I imagine this coffee cake could also be made into a cranberry orange flavor (my second choice for pastries) too.

Let’s not forget to talk about the crumb topping on the blueberry coffee cake – everyone’s favorite part!

So buttery and crunchy and this blueberry coffee cake in particular has pecans scattered throughout the topping so it’s even better!

I loved every square inch of this cake. Not only was it bursting with blueberries, there was crunch and texture every bite!

This blueberry coffee cake is tender, moist, and bursting with fresh summer blueberries! The perfect pairing with your coffee or afternoon tea!

Can you use frozen blueberries to make blueberry coffee cake?

When it comes to blueberry recipes, I really try to use fresh blueberries so long as they are seasonal and affordable.

However, this recipe works just as well with frozen blueberries as it does with fresh blueberries.

My only suggestion with using frozen blueberries is that if you don’t want it bleeding through the batter as much, you could give the frozen blueberries a quick rinse and then paper towel dry them.

The tip that ensures your blueberries won’t sink in your blueberry coffee cake!

Toss your fresh (not frozen) blueberries in a light coating of flour!

This blueberry coffee cake is tender, moist, and bursting with fresh summer blueberries! The perfect pairing with your coffee or afternoon tea!

What is the texture of the blueberry coffee cake?

It’s tender, moist, and crunchy from the pecan topping and panko breadcrumbs!

What if I don’t have buttermilk?

You can make your own by using the 1:1 ratio.

1 cup of whole milk to 1 tablespoon of white vinegar. Stir and let it sit for 10 minutes and you should have homemade buttermilk!

Definitely don’t skip the buttermilk. I feel that buttermilk is essential in baked goods!

This blueberry coffee cake is tender, moist, and bursting with fresh summer blueberries! The perfect pairing with your coffee or afternoon tea!

Can I use regular breadcrumbs instead of panko breadcrumbs?

Panko is definitely preferred here because of how light and crunchy it is.

If you don’t have it, I would omit it entirely because I don’t think breadcrumbs give the same effect.

This blueberry coffee cake is tender, moist, and bursting with fresh summer blueberries! The perfect pairing with your coffee or afternoon tea!

How to store the blueberry coffee cake

This can be stored at room temperature in a container for up to 5 days.

What can you serve with the blueberry coffee cake?

Coffee, of course!

Or even tea!

If you’re ambitious, you could make and drizzle icing on top too!

This blueberry coffee cake is tender, moist, and bursting with fresh summer blueberries! The perfect pairing with your coffee or afternoon tea!

Can you freeze this?

You can. I would wrap it tightly in plastic wrap or foil and put it in a freezer-safe plastic bag or container.

To reheat, thaw it at room temperature and put it in the toaster oven to warm up and toast.

Other cake recipes you may like:

New York Style Coffee Crumb Cake Muffins

Mini Chocolate Malt Cake for Two

Chocolate Mug Cake

Lemon Cornmeal Cake

Blueberry Buttermilk Bundt Cake

The Very Best Coconut Cake

Pumpkin Dream Cake

This blueberry coffee cake is tender, moist, and bursting with fresh summer blueberries! The perfect pairing with your coffee or afternoon tea!

This blueberry coffee cake is tender, moist, and bursting with fresh summer blueberries! The perfect pairing with your coffee or afternoon tea! #blueberries #blueberry #blueberryrecipe #coffeecake #cakerecipe

5 from 3 votes
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Blueberry Coffee Cake

Blueberry coffee cake makes a great breakfast treat. You can use frozen berries too and have a taste of summer all year long!
Prep Time: 25 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 8

Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.

Calories: 427kcal
Author: Julie Chiou

Ingredients

For the crumb topping:

  • 1/2 cup all purpose flour
  • 1/4 cup plus 2 tbsp. dark brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped pecans, toasted
  • 3 tablespoons cold unsalted butter, cut into 1/4-inch cubes

For the cake:

  • 1 1/2 cups all purpose flour
  • 1 tablespoon cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup plus 3 tbsp. sugar, divided
  • 6 tablespoon unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon ground cinnamon
  • 2 cups fresh or frozen blueberries, thawed
  • 1 tablespoon panko breadcrumbs

Instructions

  • To make the crumb topping, whisk flour, sugar, and salt in a small bowl then add in the chopped pecans. Add the butter and using your fingertips, work the butter into the flour mixture until you get pea-sized crumbs. Set aside in the fridge.
  • Preheat oven to 350 degrees and grease an 8x8x2 square baking pan then line with parchment paper so the edges hang off the sides for easier removal.
  • In a medium bowl, whisk together flour, cornmeal, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer or using a hand mixer, beat the 3/4 cup of sugar and butter together until light and fluffy, about 3 minutes. Beat in the vanilla and mix until well incorporated. Next, beat in the eggs, one at a time, making sure each egg is incorporated before you add the next egg. Beat the mixture for an additional 3-4 minutes until mixture is pale and fluffy.
  • With the mixer on low, start adding in the flour mixture and buttermilk in alternating additions, starting with 1/3 of the flour mixture then 1/2 the buttermilk, then the other 1/3 of the flour mixture, then the rest of the buttermilk, and finishing with the flour mixture.
  • Pour half the batter into the prepared pan. Then in a small bowl, combine the remaining 3 tbsp. of sugar with the cinnamon and sprinkle on top of the batter in the pan.
  • Cover cinnamon sugar mixture with remaining batter.
  • Toss blueberries in panko in a small bowl then scatter on top of the batter.
  • Sprinkle crumb topping on top of the blueberries then bake for 55-65 minutes. Let cool completely before slicing.

Notes

Source: Bon Appetit
Nutrition Facts
Blueberry Coffee Cake
Amount Per Serving (1 Serving)
Calories 427 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 37g41%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate. 

Photography by Molly Krebs

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Recipe Rating




Le Ewen

Saturday 1st of August 2020

so far so good. i'm having to bake it a little extra, maybe about 10 minutes extra. i added twice as much pecans in the topping mix. after 65 mins, the middle of dish is still a little wet using the toothpick test. i covered the top with aluminum foil for the extra time in case it starts getting too browned. really excited to try it!

Le Ewen

Sunday 2nd of August 2020

Update. This coffee cake was delicious. I would definitely make it again. This is a great idea if you have guests in town or brunch with family/friends.

Johanna

Tuesday 7th of January 2020

Just made this cake per my husband's request for a blueberry crumb cake. I chose yours because of the pecans. First bite, my husband says, "Wow." Haha he's a happy man right now. I didn't have buttermilk or milk so I used sour cream mixed w a little water to thin out. Also I only had seasoned panko so I used flour instead. The whole house smells amazing. Thanks for the recipe!

RG

Tuesday 17th of September 2019

Love it!

2pots2cook

Friday 30th of August 2019

Hello dear ! It's interesting how creative person can make an piece of art using simple ingredients ! Perfect ! Thank you so much and enjoy your weekend :-)

yusra

Saturday 5th of September 2015

hiii!

loving this cake,...want to make this for an upcoming coffee morning...but wheres step 8?

thankxxx in advance :)

Julie

Saturday 5th of September 2015

Sorry, I was converting recipes ages ago and I guess I left off a bunch of steps, haha - I've added them :)