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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!
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:
New York Style Coffee Crumb Cake Muffins
Mini Chocolate Malt Cake for Two
Blueberry Buttermilk Bundt Cake
Blueberry Coffee Cake
Ingredients
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 tablespoons 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
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.1/2 cup (63 g) all purpose flour, 1/4 cup (55 g) plus 2 tablespoons dark brown sugar, 1/2 teaspoon kosher salt, 1/4 cup (27 g) chopped pecans, 3 tablespoons (42 g) cold unsalted butter
- 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.1 1/2 cups (188 g) all purpose flour, 1 tablespoon cornmeal, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- 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.3/4 cup (150 g) plus 3 tablespoons sugar, 6 tablespoons unsalted butter, 1/2 teaspoon vanilla extract, 2 large eggs
- 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.1 cup (236 ml) buttermilk
- 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.1 tablespoon ground cinnamon
- Cover cinnamon sugar mixture with remaining batter.
- Toss blueberries in panko in a small bowl then scatter on top of the batter.2 cups (296 g) fresh or frozen blueberries, 1 tablespoon panko breadcrumbs
- Sprinkle crumb topping on top of the blueberries then bake for 55-65 minutes. Let cool completely before slicing.
Notes
Nutrition
Photography by Molly Krebs
I’m definitely all about the summer recipes at the moment & I’d love a slice of this cake right now!
Lol, thank you for that random joke. loved it. And loved this recipe. That topping looks scrumptious!
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 :)
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!
I haven’t quite jumped into fall baking yet either. I love coffee cake too. This looks amazing!
i freakin’ love corny halloween jokes! Knee. Slapper.
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!
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!
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..
Ok wow. This is coffee cake perfection! Love it.
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!