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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!
Table of Contents
- Blueberry coffee cake
- Can you use frozen blueberries to make blueberry coffee cake?
- The tip that ensures your blueberries won’t sink in your blueberry coffee cake!
- What is the texture of the blueberry coffee cake?
- What if I don’t have buttermilk?
- Can I use regular breadcrumbs instead of panko breadcrumbs?
- How to store the blueberry coffee cake
- What can you serve with the blueberry coffee cake?
- Can you freeze this?
- Other cake recipes you may like:
- Blueberry Coffee Cake Recipe
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!
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!
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.
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!
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:
Blueberry Coffee Cake
For the crumb topping:
- ½ cup (63 g) all purpose flour
- ¼ cup (55 g) plus 2 tablespoons dark brown sugar, packed
- ½ teaspoon kosher salt
- ¼ cup (27 g) chopped pecans, toasted
- 3 tablespoons (42 g) cold unsalted butter, cut into 1/4-inch cubes
For the cake:
- 1 ½ cups (188 g) all purpose flour
- 1 tablespoon cornmeal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) plus 3 tablespoons sugar, divided
- 6 tablespoon unsalted butter, room temperature
- ½ teaspoon vanilla extract
- 2 large eggs
- 1 cup (236 ml) buttermilk
- 1 tablespoon ground cinnamon
- 2 cups (296 g) fresh or frozen blueberries, thawed
- 1 tablespoon panko breadcrumbs
- 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 °F (177 °C) 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Photography by Molly Krebs