Table|Spoon Baking Co.

Blueberry Coffee Cake

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I am a strong supporter of cake for breakfast, and this blueberry coffee cake sure doesn’t disappoint. With ripe blueberries and buttery crumb topping, I am confident that this will become a favorite in your household! My favorite thing about this recipe is that it is really easy to switch up the flavors. Some of my favorite variations are Lemon + Blueberry, and Cinnamon + Blueberry. You can also swap out the blueberries for different fruit! I am using fresh blueberries here, but frozen works as well – just be sure to allow the frozen fruit to thaw and drain before you use it. If it goes in frozen you might end up with a soggy coffee cake.

I like to start with making the crumb topping – it is nice to have it ready to go when the coffee cake batter is ready. This topping is super simple and delicious. Using a fork or using a mixer – combine your granulated sugar, salt, and flour. Add the melted butter and mix until it is crumbly/sandy looking. Set aside until it is time to top your coffee cake! (I just ordered a jar of Heilala Vanilla Paste and added 1/4 teaspoon of it to the melted butter before I mixed it together. You do not need to do this, but if you do happen to have some vanilla paste on hand, it is a really delicious addition.)

Now we can mix up our coffee cake batter! Like usual, we are going to start by creaming together the butter and sugar. We want it to be really nice and fluffy so be sure to mix it for 2 – 3 minutes. (If you are making this lemon + blueberry coffee cake: add 2 tablespoons of lemon zest in with the sugar and butter.) Once they are creamed together we will add the eggs, one at a time followed by the vanilla extract. (Like earlier with the crumb topping – I am using the vanilla paste, but vanilla extract is perfectly fine!)

Next, sift together the all-purpose flour, salt, and baking powder. Pour half of that mixture into the bowl with the butter/sugar/egg/vanilla, and mix it just a bit. Pour in the milk, give it a few stirs, and then add the rest of the dry ingredients. Mix until just combined. (We want to be careful not to over-mix the batter – we don’t want a tough, dry coffee cake.) The last thing we are going to do is gently fold in the blueberries.

Pour your coffee cake batter into a 9-inch springform pan that has been sprayed really well with nonstick spray. (Optional: also line the pan with parchment paper to make it even easier to get this cake out.) Once you have your batter in there, gently spread it out to an even layer and then top it with the crumb mix that you made earlier!

Bake your coffee cake at 350-degrees for 30 minutes. Rotate the pan so that it bakes evenly, and bake it for an additional 30 minutes or until the crumb is golden and a knife inserted into the center of the cake comes out clean. Remove from oven and allow to cool while you mix together the drizzle for on top.

To make the drizzle, whisk together powdered sugar, milk (or lemon juice), and vanilla. Drizzle over the top of your coffee cake and enjoy!

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Blueberry Coffee Cake

  • Author: Table|Spoon Baking
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 9 inch cake 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
Print Recipe

Ingredients

Scale

For the Crumb Topping:

  • 1/2 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour
  • 3 Tbsp. Butter – melted
  • Pinch of Salt
  • Optional: 1/4 tsp. Vanilla Paste

For the Coffee Cake Batter:

  • 1/2 cup Butter – room temp
  • 1 cup Granulated Sugar
  • 2 tsp. Vanilla
  • (if making lemon + blueberry coffee cake add 2 Tbsp. Lemon Zest)
  • 2 Eggs – room temp
  • 2 cups All-Purpose Flour
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 cup Whole Milk
  • 2 cups Blueberries – fresh or thawed

For the Drizzle:

  • 1/2 cup Powdered Sugar
  • 2 – 3 tbsp. Milk or Lemon Juice
  • 1/4 tsp. Vanilla

Instructions

Crumb Topping:

  1. Using a fork or mixer, combine the flour, sugar, salt, (optional: vanilla paste), and melted butter.
  2. Mix until it is crumbly and sandy looking. Set aside for later.

For the Coffee Cake Batter:

  1. Preheat your oven to 350-degrees. Prepare a 9-inch springform pan, set aside.
  2. Cream together the butter and sugar until light and fluffy. (This is also the time to add the lemon zest if you are making Lemon + Blueberry Coffee Cake.)
  3. Add the eggs, one at a time.
  4. Add the vanilla.
  5. Sift together the flour, salt, and baking powder.
  6. Alternate adding the dry ingredients and the milk to the butter/sugar/egg mixture.
  7. Mix until just combined being careful not to overmix the batter.
  8. Fold in the blueberries.
  9. Pour batter into your prepared pan and level it out into an even layer.
  10. Sprinkle crumb topping over it.
  11. Bake at 350-degrees for 30 minutes. Rotate your pan and bake for an additional 30 minutes or until the crumb is golden and a knife inserted into the center of the cake comes out clean.
  12. Allow the cake to cool a little while you make the drizzle for the top.

For the Drizzle:

  1. Whisk together powdered sugar, vanilla, and milk (or lemon juice) until smooth.
  2. Drizzle over the warm coffee cake. 
  3. Enjoy!

Keywords: Coffee Cake, Blueberry, Blueberries, Lemon, Breakfast, Brunch, Coffee, Fruit