Blueberry Coffee Cake


Monday rears its ugly head again. How was your weekend? Was it eventful? The weather here was gorgeous, minus the afternoon rain shower we got on Saturday, but I’m seriously loving the chilly mornings and cooler temperatures. The beginnings of Fall is my favorite time of the year. Once the temperatures start to dip, I get all sad because that means winter is right around the corner and we all go into a state of darkness as far as light goes. I’m going to hate coming home in the evenings and having zero daylight at 5pm.

I know a lot of you are probably wondering where my fall recipes are, and quite honestly, I haven’t jumped the gun on that yet. I want to savor summer as long as I can because it technically is still summer until the 21st. So, that’s why I haven’t posted a fall-themed recipe yet. Friday will be my first one, but I won’t have anything pumpkin related until October 1st. In fact, I don’t think you’ll want to miss what I have up my sleeves that week ;)

So with that out of the way, here is a summery recipe that you can make year-round because you can use frozen blueberries (or any frozen fruit for that matter).

I LOVE coffee cakes. They’re perfect paired with a nice cup of coffee (duh) and I love how moist they are. And let’s talk about the crumb topping – everyone’s favorite part! So buttery and crunchy and this coffee cake in particular has pecans scattered throughout the topping so it’s even better. I loved every square inch of this coffee cake. It was bursting with blueberries and crunch with every bite. Jason and I ate it for breakfast every morning with a cup of coffee at work and it was just a great start to any day. This would be great to make into an apple cinnamon coffee cake to make it a fall coffee cake – oh, the inspiration is stirring!

You can skip the Starbucks coffee cakes. Make this at home and save yourself some Christmas gifting money :)

OH, wanna hear a funny joke? Totally related.

What’s a ghost’s favorite fruit?



I’m done.

Blueberry Coffee Cake
Prep Time
25 mins
Cook Time
1 hrs 5 mins
Total Time
1 hrs 30 mins
Blueberry coffee cake makes a great breakfast treat. You can use frozen berries too and have a taste of summer all year long!
Servings: 8 -12
For the crumb topping:
  • 1/2 cup all purpose flour
  • 1/4 cup plus 2 tbsp. dark brown sugar, packed
  • 1/2 tsp kosher salt
  • 1/4 cup chopped pecans, toasted
  • 3 tbsp cold unsalted butter, cut into 1/4-inch cubes
For the cake:
  • 1 1/2 cups all purpose flour
  • 1 tbsp cornmeal
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup plus 3 tbsp. sugar, divided
  • 6 tbsp unsalted butter, room temperature
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp ground cinnamon
  • 2 cups fresh or frozen blueberries, thawed
  • 1 tbsp panko breadcrumbs
  1. 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.
  2. 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.
  3. In a medium bowl, whisk together flour, cornmeal, baking soda, baking powder, and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Cover cinnamon sugar mixture with remaining batter.
  8. Toss blueberries in panko in a small bowl then scatter on top of the batter.
  9. Sprinkle crumb topping on top of the blueberries then bake for 55-65 minutes. Let cool completely before slicing.
Recipe Notes

Source: Bon Appetit



Posted on September 10, 2012

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  1. 09/10/2012 at 6:24 am

    Did you really crack yourself up with that joke? lol I’m a sucker for a good coffee cake with insane topping. And I can’t wait to see what you have up your sleeves for the coming weeks ;)

  2. 09/10/2012 at 7:15 am

    Oh I love coffee cakes too. This looks awesome Julie! I have to admit, I jumped the gun on my fall baking. No looking back now….

  3. 09/10/2012 at 8:09 am

    Frozen blueberries are my savior! I am already missing them at the market and luckily I can still make recipes like this one. Gorgeous!

  4. 09/10/2012 at 8:21 am

    Nothing is better than a good coffee cake!! Looks amazing!!

  5. 09/10/2012 at 8:35 am

    “Boooberries” ah hahahaha
    Ohh la la..the crunchy topping sells it for me! Yum

  6. 09/10/2012 at 8:56 am

    haha! Love the corny joke:-) Coffee cake is good all year round…so many ways to customize it to the season. I am very partial to blueberries, and this one looks incredible. I am with Aimee…I am all about the Fall baking now:-) I just couldn’t wait any longer!!!

  7. 09/10/2012 at 9:02 am

    Wow, that cake looks so dense and rich! I’m in love!

  8. 09/10/2012 at 9:09 am

    I literally just told that joke to Charlie yesterday and made him burst out laughing on the subway. You and I are clearly best friends.

  9. 09/10/2012 at 9:34 am

    I’m so glad you’re holding out until Oct. 1 for the pumpkin. I am too and I feel like we’re definitely the minority. But with all that darkness coming, I refuse to wish away summer any sooner than it needs to be! So I love this berry coffee cake. Coffee cake is the one thing that tempts me in the Starbucks display. When they’re good, they’re soooooo good.

  10. 09/10/2012 at 9:41 am

    Mmm, coffee cake is one of my favorite desserts – no idea how I’ve NOT shared a recipe for that yet.

    Bring on fall. I am sooo ready.

  11. 09/10/2012 at 9:56 am

    I would love this for breakfast! It is gorgeous and I love the pecans and the blueberries together!

  12. 09/10/2012 at 9:57 am

    Coffee Cake is hard to resist. Especially with Boooooberries! hahahah

    I’m not planning anything fallish until October 1st either! Although I do keep talking about my Halloween costume..

  13. 09/10/2012 at 10:03 am

    My son loves that joke – he has been telling it for long time! Coffee cake is one of my favorites, and the blueberries are a great addition!

  14. 09/10/2012 at 10:27 am

    Looks wonderful!!! oh my! The beginning of fall is my favorite time of the year too! Looking forward to your fall recipes! :)

  15. 09/10/2012 at 10:34 am

    looks great. I recently made a blueberry coffee cake from King Arthur. Love it. Love anything with blueberrys

  16. 09/10/2012 at 10:54 am

    Ugh, is there anything worse than the perpetual darkness of winter? I dread it so much! Luckily it’s a few months off still… This coffee cake looks fantastic, blueberries are my favorite in coffee cake!

  17. 09/10/2012 at 11:53 am

    This is like the best thing ever. Cake for breakfast? Yes please!

  18. 09/10/2012 at 12:35 pm

    I LOVE coffee cake, too + this version looks absolutely delicious. YUM!

  19. 09/10/2012 at 12:52 pm

    Looks great! I had a pint of blueberries in my hand at the grocery store today, but no baked goodie to use them for came to mind. Should have read your post first!

  20. 09/10/2012 at 1:05 pm

    I have to admit that I totally laughed at that joke and am going to tell it to my husband when he gets home. Maybe that’s not a good thing to admit.

    Anyway, I’m holding out until October 1 for pumpkin, too! I started apple baking on the weekend because basically everything else is gone. This cake looks great! I’m jealous that you still have blueberries available. And that topping! Yummy.

  21. 09/10/2012 at 1:06 pm

    This is a a good looking balanced coffee cake recipe, which is hard to come by. And my fave coffee cake happens to be blueberry. I’ll have to try this. I love the photos in this too!

  22. 09/10/2012 at 1:25 pm

    Ok wow. This is coffee cake perfection! Love it.

  23. I am completely jealous of your “chilly mornings and cooler temperatures”! Today was the first day since I dunno, March or so that we have had a morning in the high 70’s

    It is waaay to early for pumpkin – October 1st is my rule too! I am glad someone else is on my bandwagon ;)

    This look delicious! I love coffee cake and blueberries. On that note, I think I may have bookmarked this exact same recipe..

  24. 09/10/2012 at 2:57 pm

    Still can’t believe fall is right around the corner. It certainly doesn’t feel like it since we’re still in the 90s here!

    Anyway, I love coffee cake! I seriously don’t get to have it enough. And yours looks freaking amazing with all those crumbs!

  25. 09/10/2012 at 2:59 pm

    We’re having chillier mornings here in California, but it’s still getting up to the low 90’s during the day! So I am still totally loving the summer recipes :)
    This one is a nice transition though, I’m so glad it’s not too hot to use the oven anymore!

  26. 09/10/2012 at 3:41 pm

    i freakin’ love corny halloween jokes! Knee. Slapper.

  27. 09/10/2012 at 5:28 pm

    I haven’t quite jumped into fall baking yet either. I love coffee cake too. This looks amazing!

  28. Jackie @ Domestic Fits
    09/10/2012 at 9:05 pm

    I am a little jealous of your chilly weather. It was 100 here today, and I want to wear sweaters and boots already! AND I want to eat this coffee cake with a large hot coffee :)

    • 09/10/2012 at 9:10 pm

      100 degrees?! Holy cow!! Our high today was only 77. That is so crazy!! Didn’t think Cali would ever get that hot! At least it’s dry heat though, I’d take 100 degrees dry heat over 100 degrees w/humidity any day!

  29. 09/10/2012 at 9:51 pm

    Lol, thank you for that random joke. loved it. And loved this recipe. That topping looks scrumptious!

  30. 09/10/2012 at 10:00 pm

    I’m definitely all about the summer recipes at the moment & I’d love a slice of this cake right now!

  31. 09/10/2012 at 10:21 pm

    I haven’t gone pumpkin yet either…it is still warm in my neck of the woods over 80degrees…and I am super excited I can use frozen blueberries I have a bag I need to use up!

  32. 09/10/2012 at 11:28 pm

    I’m absolutely dying… and drooling… drooling and dying over here!

  33. 09/11/2012 at 1:05 am

    I love coffee cake too and this one looks so moist and delicious! I would take it over Starbucks any day!

  34. 09/11/2012 at 1:54 am

    This looks amazing! I will have to make ASAP!

  35. 09/11/2012 at 12:21 pm

    I have a ton of blueberries frozen from this summer, so I’ll be keeping this cake in mind for the winter blues bound to creep in ;)

  36. 09/11/2012 at 9:46 pm

    Love the panko! That’s so interesting. I never would’ve thought to put it in something sweet but now I’m like WHY NOT?! I can’t wait to try this!

    • 09/11/2012 at 10:06 pm

      I think the panko actually acts like flour to prevent the blueberries from sinking into the batter. It definitely worked too :)

  37. 09/12/2012 at 11:45 pm

    Super cute fabric! I love it :) And I absolutely love coffee cake of any time. Actually, anything with coffee in it at all… I think I need some coffee right now.

  38. 09/15/2012 at 9:34 am

    Yes! I love coffee cake (the more cinnamon, the better!), and blueberries are such a great addition. Your photos are particularly appetizing.

    I came upon your site from another food blog, and I really like your layout and design! Lovely :)

  39. Mayra
    09/17/2012 at 4:51 pm

    So I found your blog and this amazing recipe on pinterest! and I finally made it last night and my entire family LOVED IT!!

  40. michelle
    04/07/2013 at 7:39 pm

    hey julie,

    i was wondering what are the panko crumbs being used as? i dont have any and i wanted to make this right now for my dad.


    • 04/07/2013 at 9:11 pm

      In step 8 it’s being tossed with the blueberries. This keeps them from sinking to the bottom of your cake.

  41. yusra
    09/05/2015 at 7:28 am


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

    thankxxx in advance :)

    • Julie
      09/05/2015 at 10:57 am

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

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