Blueberry Coffee Cake

  • 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 1 vote
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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 (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 8
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    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

    Photography by Molly Krebs

  • 47 Comments
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    Comments

  • Rachel @ Baked by Rachel says:

    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 ;)

  • Aimee @ ShugarySweets says:

    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….

  • Jen @ Savory Simple says:

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

  • Elizabeth @Food Ramblings says:

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

  • leslie says:

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

  • Jocelyn @BruCrew Life says:

    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!!!

  • DessertForTwo says:

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

  • Tara @ Chip Chip Hooray says:

    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.

  • Gina @ Running to the Kitchen says:

    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.

  • Ashlae says:

    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.

  • Miss @ Miss in the Kitchen says:

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

  • Stephanie says:

    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..

  • Erin @ Dinners, Dishes and Desserts says:

    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!

  • Hip Foodie Mom says:

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

  • nicole @ I am a Honey Bee says:

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

  • Tracey says:

    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!

  • Katrina @ In Katrina's Kitchen says:

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

  • amy @ fearless homemaker says:

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

  • Regina @ SpecialtyCakeCreations says:

    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!

  • Erin @ Texanerin Baking says:

    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.

  • 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!

  • Carrie @ Bakeaholic Mama says:

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

  • Nicole @ The Marvelous Misadventures of a Foodie says:

    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..

  • Chung-Ah | Damn Delicious says:

    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!

  • Katie @ Blonde Ambition says:

    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!

  • Megan @ Country Cleaver says:

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

  • Cassie says:

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

  • Jackie @ Domestic Fits says:

    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 :)

    • Julie says:

      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!

  • Carrian-Sweet Basil says:

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

  • Kathryn says:

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

  • Angela @ AnotherBitePlease says:

    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!

  • Laurie {Simply Scratch} says:

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

  • Stephanie @ Eat. Drink. Love. says:

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

  • Sarah says:

    This looks amazing! I will have to make ASAP!

  • Ashley - Baker by Nature says:

    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 ;)

  • amanda @ fake ginger says:

    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!

    • Julie says:

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

  • Carlas Confections says:

    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.

  • Christy Milford (@SweetSavoring) says:

    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 :)

  • Mayra says:

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

  • michelle says:

    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.

    thankyou

    • Julie says:

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

  • yusra says:

    hiii!

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

    thankxxx in advance :)

    • Julie says:

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

  • 2pots2cook says:

    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 :-)

  • RG says:

    Love it!

  • 5 Hassle-Free Ways to Simplify Mealtime