We love a good Blueberry Coffee Cake in the morning, and love it, even more, when the recipe is easy peasy! This recipe is based on my Blueberry Breakfast Cake but made in a casserole pan, sprinkled with a cinnamon-sugar crumb, then drizzled with a sweet vanilla glaze.
Blueberry Coffee Cake
I am asked this often, so I will just answer it now in case anyone is wondering. What is a coffee cake? It is basically a cake that is suitable for serving with breakfast. No, it does not have coffee in it, it is just best served with coffee. It often has a crumble, streusel, or topping made with sugar, flour, and cinnamon.
This particular homemade blueberry coffee cake recipe with a crumble topping is bursting with flavor and has a rich buttery texture. It’s made with simple ingredients and takes only a few minutes to whip up but the best thing is that it can be made ahead of time. Perfect for busy mornings.
My family is a big fan of sweet breakfasts – cake, pancakes, cinnamon rolls are all a favorite in our house but if I serve something with streusels on top they go extra crazy. An easy crumble topping is by far my favorite thing to put on a cake! It’s so easy to make and transforms a simple cake into something special.
How Do You Bake a Coffee Cake?
- Don’t skimp creaming the sugar and butter together until pale and almost doubled in mass. This step aerates the butter and will result in a finer crumb and lighter texture.
- The batter should be thick. Because the batter is thick and substantial, your blueberries should not drop to the bottom of the pan while baking. (So no need to coat in flour!)
- You can use frozen or fresh blueberries for this recipe. I prefer fresh. 🙂
- Make sure you prepare your casserole dish well, but either using a non-stick spray or lining with parchment paper.
- Always test with a skewer if the cake is done! Every oven is different so baking times can vary. A wooden toothpick works best, and you want it removed with a few crumbs clinging to the toothpick. A dry toothpick could mean it’s overbaked.
How do You Make a Crumble Topping?
This couldn’t be easier, but adds something amazing to any coffee cake! Just look at the picture above, where the crumb is spilling over the side in a buttery-cinnamony bliss.
Grab these ingredients:
- brown sugar
The butter should be cold and cut into small cubes. Add all ingredients to a bowl and using a fork or your hands (I prefer hands, and often let the kids help out with this step) and combine all ingredients, making sure the butter is broken down and no larger than a pea when you are done. That’s it!
To Glaze or Not to Glaze
I mean, it’s not even a question in this house. We vote YES on a glaze, every time. This glaze recipe is simple, only milk and confectioners sugar. You could add vanilla or even lemon extract for a fun twist! The most important part is consistency. I prefer a glaze that is loose enough to pour, but thick enough to hold its shape on the cake. If your glaze is too thin it will almost disappear into the cake. If it is too thick it will land in a blob and I kid you not I might fight you for that piece. 😉
Start with the basic recipe and tweak as needed. You can always add more confectioners sugar if it is too thin or more milk if it is too thick.
Can this Blueberry Coffee Cake be Made Ahead of Time?
Yes, you can make this cake ahead of time. It tastes delicious fresh out of the oven but even better on the next day, after it has been warmed slightly. Store it covered at room temperature (or in a cold place if it’s a hot day). It will keep fresh for 2-3 days, probably even longer but it’s always gone before I could test it.
Can I use Other Berries to Make This Coffee Cake?
Yes, you can also make this cake with other berries. I have also made this cake with raspberries and it was delicious, too. You can also omit the berries altogether and opt for a traditional coffee cake!
- 4 cups (500g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks or 226g) butter, room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 -3 cups blueberries -frozen or fresh (depending on the size of blueberries)
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter
- 1/2 cup powdered sugar
- 2 tablespoons milk
BLUEBERRY COFFEE CAKE
In a large bowl combine the flour, baking powder, and salt.
In a stand mixer (or using a hand-held mixer) cream butter and sugar until fluffy, about 2-3 minutes.
Add eggs, milk, oil, and vanilla; mix on low for about 1 minute.
Add dry ingredients to butter mixture and blend on medium for 30 seconds, mixing until ingredients are JUST incorporated.
Remove bowl from mixer and fold in blueberries.
Place batter in a prepared 9×13 casserole pan. Prepare crumble and add it on top of the batter. (directions below)
Using a food processor, fork, or your hands, combine brown sugar, flour, cinnamon, and cold butter pieces in a bowl. (I prefer clean hands) Make sure the butter is broken down and no larger than a pea when you are done.
Bake coffee cake at 350°F for 35-40 minutes or until an inserted toothpick comes out mostly clean. If your top is starting to brown, cover the coffee cake with foil.
Combine the powdered sugar and milk. Feel free to add a few drops of additional milk at a time until it reaches drizzling consistency.
Drizzle glaze over a warm cake and serve.