Our extra-moist blueberry coffee cake recipe with crumb topping gets your day off to a sweet start. It’s a delicious complement to your morning coffee or tea. Use smaller size blueberries rather than larger ones to get a nice blend of both cake and fruit with each bite.

If you are using a coated, non-stick pan, lower the oven temperature to 335 degrees and bake a few minutes longer. It’s easy to tell if your blueberry coffee cake is done. Just stick a toothpick in the center; when the toothpick comes out clean, you’re ready for a scrumptious breakfast treat!

We’re huge fans of coffee cakes at Everyday Dishes! If you’re feeling sassy, try our recipes for pineapple coffee cake and cream cheese coffee cake. So good!

A slice of blueberry coffee cake on a plate.

Blueberry Coffee Cake Recipe

Our extra moist blueberry coffee cake recipe will become a family favorite! And it’s easy–you can use frozen blueberries without thawing them.


Yield: 12 servings
5 from 3 ratings
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coffee cake



  • Preheat oven to 350 degrees. Grease a 9" x 13" pan.
  • Combine first 4 ingredients into large bowl. Cut butter into flour mixture until coarse crumbs form using a food processor.
  • Mix eggs, milk and vanilla in medium bowl then pour into flour mixture. Stir until moistened then fold in blueberries and spread into the prepared baking pan.
  • Combine topping ingredients in small bowl and sprinkle on top of blueberry coffee cake batter.
  • Bake 35 minutes. Coffee cake is done when a toothpick comes out clean.
  • Cool in the pan then serve and enjoy!


If I want to turn this blueberry coffee cake into a dessert, I combine 1 cup of powdered sugar with 2 tsp milk and 1 tsp lemon juice. Drizzle on top and enjoy!
Calories: 332kcal, Carbohydrates: 48g, Protein: 6g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 58mg, Sodium: 378mg, Potassium: 167mg, Fiber: 2g, Sugar: 30g
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Blueberry coffee cake recipe