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!
Blueberry Coffee Cake Recipe
- coffee cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter
- 2 eggs, beaten
- 1 cup milk
- 1 tsp pure vanilla extract
- 2 cups blueberries, fresh or frozen, (if frozen don’t thaw)
- topping
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 tsp cinnamon
- 1/2 cup nuts, chopped, optional
- 1 tsp unsalted butter, melted
- 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!
