Easy Blueberry Coffee Cake The Best Coffee Cake Recipes For Breakfast

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Blueberry Coffee Cake

When it comes to classic breakfast or brunch treats, few options are as comforting and versatile as a blueberry coffee cake. This beloved baked good combines the softness of cake, the brightness of blueberries, and the richness of a buttery streusel topping. Whether you serve it warm with coffee or pack it up for a picnic, it’s the kind of dish that pleases everyone from kids to adults.

Historically, coffee cake originated from Europe and evolved into a distinctly American tradition. According to the Coffee cake history, these cakes are named for being served with coffee, not because they contain it. The addition of fruit like blueberries brings a natural sweetness and burst of flavor, making it an ideal choice for breakfast or a mid-morning snack.

This particular version of easy blueberry coffee cake is popular for its simplicity and flavor. It’s perfect for those looking for coffee cake recipes for breakfast that are easy to prepare and share. Baking it in a 9×13 pan allows for uniform slices, making it great for potlucks, family gatherings, and brunch buffets. If you’re assembling a breakfast tray or planning a casual get-together, this recipe offers a reliable, delicious choice. You’ll find variations of this cake across platforms like blueberry breakfast recipes, each adding a unique twist to a timeless favorite.

What makes this cake a household favorite is not just the flavor but its tender crumb, rich topping, and how seamlessly it fits into a variety of meal settings. Whether you’re a seasoned baker or just starting out, this easy coffee cake recipe belongs in your rotation.

What Makes This Blueberry Coffee Cake Easy?

The appeal of an easy blueberry coffee cake lies not just in its flavor, but in how quickly and efficiently it comes together. With a short prep time and common ingredients found in most kitchens, this recipe is a go-to for both novice and experienced bakers. There’s no need for special equipment, complex techniques, or hard-to-find components, making it one of the most accessible coffee cake recipes for breakfast.

Unlike some cakes that require multiple layers or intricate fillings, this version is baked in a single pan—either a 9×13 or a 9-inch square—resulting in a simple, moist, and sliceable treat. The use of sour cream adds richness and moisture, giving the cake a soft, tender crumb that holds up well whether it’s served warm or cooled. For more information on this key ingredient’s role in baking, see sour cream uses in baking.

Another reason it’s so easy? The streusel topping. With just a few ingredients—brown sugar, flour, cinnamon, and butter—it creates a sweet, crumbly texture on top without requiring a separate crust or glaze. This step is beginner-friendly and only takes minutes to put together. If you’re new to baking, baking tips for beginners offers a great starting point to help guide your process.

The fact that you can use either fresh or frozen blueberries also adds to the convenience. There’s no need to thaw frozen berries, which means you can make this cake year-round, even when blueberries aren’t in season. This flexibility ensures that your coffee cake turns out flavorful and visually appealing every time, without the need for extra preparation.

Lastly, this recipe doesn’t require a mixer—just a few bowls, a whisk, and a spatula. That’s part of what makes it ideal for quick mornings or impromptu brunches. It’s one of those easy coffee cake recipes for breakfast that delivers maximum impact with minimal effort.

Ingredients Breakdown

Creating a moist and flavorful blueberry coffee cake starts with understanding each ingredient’s role. From the dry mix to the sweet streusel, every component contributes to the overall texture and taste. This breakdown helps you see why this is one of the most easy coffee cake recipes for breakfast.

For the Cake

  • All-purpose flour: The foundation of the cake, giving it structure. It’s the most commonly used flour in baking; you can learn more about it on all-purpose flour.

  • Baking powder & baking soda: These leavening agents help the cake rise. While similar, they function differently—baking powder vs. baking soda explains this well.

  • Salt: Just a pinch balances sweetness and enhances flavor.

  • Unsalted butter (softened): Provides moisture and a rich, buttery flavor. Using unsalted allows better control over the cake’s overall salt content.

  • Granulated sugar: Adds sweetness and helps create a light texture when creamed with butter.

  • Eggs: Essential for structure and moisture. They also help bind everything together.

  • Vanilla extract: Adds warm, aromatic flavor and enhances the taste of the blueberries.

  • Sour cream: The secret to a tender, moist crumb. Its acidity also reacts with baking soda for lift—see sour cream uses in baking for its full benefits.

  • Blueberries (fresh or frozen): The star of the cake. Fresh offer better texture, but frozen are convenient and flavorful. Just remember: don’t thaw them before use, or you risk streaking the batter.

Using blueberries not only adds a fruity note but boosts the nutritional value—blueberry nutrition shows how they’re rich in antioxidants and vitamins.

For the Streusel Topping

  • Brown sugar: Adds sweetness with a hint of molasses flavor.

  • All-purpose flour: Helps bind the topping into crumbs.

  • Ground cinnamon: Offers warm spice, making the topping aromatic and comforting. You’ll often find this combination in streusel topping-based desserts.

  • Cold unsalted butter: Essential for achieving that crumbly texture. It’s cut into the dry ingredients until the mixture resembles coarse crumbs.

This simple mix turns golden and crisp in the oven, creating a contrast to the soft cake beneath. For extra flair, you can mix in nuts or oats—common tweaks in popular easy brunch ideas.

These accessible ingredients prove that great flavor doesn’t require complexity. Each one plays a role in making this blueberry coffee cake irresistibly delicious and easy to prepare.

How to Make Blueberry Coffee Cake – Step-by-Step Instructions

Making this easy blueberry coffee cake is as straightforward as it is satisfying. Each step builds on the last to ensure the final product is moist, flavorful, and topped with the perfect sweet crumble. Follow these instructions carefully to get that classic homemade texture and bakery-quality finish.

Step 1: Preheat the Oven and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan (or a 9×13 pan if doubling the recipe or serving a crowd). This ensures the cake releases easily and bakes evenly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

This dry mix is your structural base. Refer to all-purpose flour for more on how flour affects cake texture. Combining leavening agents like baking powder and baking soda ensures proper rise and fluffiness—learn more about their function in baking powder vs. baking soda.

Step 3: Cream Butter and Sugar

In a large bowl, cream together:

  • ½ cup unsalted butter (softened)

  • ¾ cup granulated sugar

Use a hand mixer or whisk until the mixture becomes light and fluffy. Creaming is crucial—it incorporates air and helps create that tender crumb characteristic of great coffee cakes.

Step 4: Add Eggs and Vanilla

Add two large eggs, one at a time, beating well after each addition. Then stir in 1 teaspoon of vanilla extract. The eggs bind the ingredients, while vanilla enhances the overall flavor profile.

Step 5: Combine Wet and Dry Mixtures

Add the dry ingredients to the creamed mixture in two additions, alternating with 1 cup of sour cream. Mix until just combined to avoid overworking the batter. Sour cream keeps the texture moist and balanced—explore how it enriches baked goods in sour cream uses in baking.

Step 6: Fold in the Blueberries

Gently fold in 1½ cups of blueberries. If using frozen berries, do not thaw. Tossing them lightly in flour helps prevent sinking and minimizes streaking in the batter. For their nutritional perks, check out blueberry nutrition.

Step 7: Spread Batter into the Pan

Pour the batter into your prepared pan and spread it evenly with a spatula. The texture will be thick, which is ideal—it helps support the weight of the berries and the streusel topping.

Step 8: Make the Streusel Topping

In a small bowl, combine:

  • ½ cup brown sugar

  • ⅓ cup all-purpose flour

  • 1 teaspoon ground cinnamon

Add ¼ cup cold unsalted butter, cut into small pieces. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. This simple topping, common in streusel topping recipes, adds a crunchy, sweet layer to the soft cake.

Step 9: Top and Bake

Sprinkle the streusel evenly over the batter. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges slightly pulled away from the pan.

Step 10: Cool and Serve

Let the cake cool in the pan for at least 15 minutes before slicing. This helps it firm up and makes slicing cleaner. Serve warm or at room temperature, ideally with coffee or tea—find creative ideas for pairing in coffee and cake pairings.

This method ensures a well-balanced, flavorful, and visually appealing blueberry coffee cake, worthy of any breakfast table or brunch gathering.

Baking in a 9×13 Pan vs. 9-Inch Square Pan

Choosing the right baking pan can subtly impact the texture, presentation, and convenience of your blueberry coffee cake. While this recipe was originally designed for a 9-inch square pan, many home bakers prefer using a 9×13-inch pan—especially when baking for a larger group or preparing ahead for brunch or potlucks.

A 9×13 pan offers several benefits:

  • More servings: Ideal for sharing or slicing into uniform squares for events.

  • Even baking: Thinner layers in a larger pan promote quicker, more even baking, reducing the chance of undercooked centers.

  • Better for presentation: Perfect for laying out on a breakfast tray or brunch board, similar to ideas seen in easy brunch ideas.

If you stick with a 9-inch square pan, expect:

  • Thicker cake slices: More rise, more moisture, and slightly longer baking time.

  • Compact presentation: Ideal for smaller households or casual servings.

No matter which you choose, be sure to adjust the baking time slightly. A 9-inch pan may take up to 5 minutes longer to bake fully than a 9×13. Always rely on the toothpick test—inserted in the center, it should come out clean or with only a few moist crumbs.

The pan size won’t change the signature tender crumb or the sweet streusel topping, but it can make a difference in how your final cake looks and serves. Either way, this easy blueberry coffee cake will remain delicious and crowd-pleasing.

Easy Variations to Try

This easy blueberry coffee cake is delicious as-is, but it’s also incredibly flexible. Whether you’re feeling creative or just working with what’s in your kitchen, there are several simple ways to customize this recipe without sacrificing flavor or texture.

  • Add lemon zest: Mix 1–2 teaspoons of fresh lemon zest into the batter to brighten the flavor. Lemon pairs beautifully with blueberries and adds a fresh, citrusy note.

  • Drizzle with glaze: For a bakery-style finish, top the cooled cake with a simple glaze made from powdered sugar and milk, or try a tangy lemon glaze for extra zing. This technique is popular in many blueberry breakfast recipes.

  • Swap in different berries: If you don’t have blueberries on hand, substitute with raspberries, blackberries, or a mix of frozen berries. Just be sure not to thaw them to avoid soggy batter.

  • Add texture to the streusel: Mix in chopped nuts like pecans or walnuts, or sprinkle with shredded coconut. These additions enhance the crunch and flavor of the streusel topping.

  • Use Greek yogurt instead of sour cream: A common and slightly healthier substitute, Greek yogurt maintains the moist texture while adding a bit more protein and tang.

These variations make the recipe even more adaptable for different tastes, dietary preferences, and occasions—all while preserving the ease and reliability of the original.

Tips for the Best Coffee Cake Texture

Achieving that soft, moist, and tender crumb is all about technique. These simple but effective tips will help you bake the best blueberry coffee cake every time:

  • Use room temperature ingredients: Softened butter, eggs, and sour cream at room temperature incorporate more easily and evenly, resulting in a smooth batter.

  • Don’t overmix: After adding the flour, mix only until combined. Overmixing develops gluten, which can make the cake dense and tough.

  • Fold in berries gently: Use a spatula to fold in blueberries without breaking them. This keeps the batter from turning purple and ensures even distribution.

  • Use fresh baking powder and soda: Old leavening agents lose their effectiveness, leading to a flat cake. Always check expiration dates.

  • Preheat the oven fully: A properly heated oven ensures even rise and browning. Never skip this step.

These strategies, commonly found in baking tips for beginners, are easy to implement and make a noticeable difference in your final bake.

Can You Use Frozen Blueberries? (Explained)

Yes, you can absolutely use frozen blueberries in this coffee cake, and it’s a great option when fresh berries aren’t in season. However, there are a few key tips to keep in mind:

  • Do not thaw the frozen blueberries before adding them to the batter. Thawed berries release excess moisture and juice, which can make the cake soggy and streak the batter.

  • Toss them in flour before folding them in. A tablespoon of flour helps prevent the berries from sinking to the bottom of the cake while baking.

  • Bake immediately after mixing to prevent any moisture from the berries from seeping into the batter.

Using frozen fruit is convenient and keeps the recipe accessible all year round. And since blueberries are packed with antioxidants, as highlighted in blueberry nutrition, they’re a healthy and flavorful addition to your breakfast table.

Serving Suggestions

This blueberry coffee cake is as versatile as it is tasty. Here are a few serving ideas to make it shine at any occasion:

  • Classic breakfast pairing: Serve a slice with a hot cup of coffee or tea for a satisfying morning treat. For inspiration, check out coffee and cake pairings.

  • Add to a brunch spread: Pair it with fruit salad, scrambled eggs, and muffins for a well-rounded brunch. It fits beautifully into any easy brunch ideas.

  • Warm or room temperature: This cake is delicious fresh out of the oven, but just as good once cooled. You can even heat individual slices in the microwave for 10–15 seconds before serving.

Its soft texture and rich flavor make this coffee cake suitable for casual mornings, holiday brunches, or even dessert.

How to Store and Freeze Blueberry Coffee Cake

Proper storage ensures your blueberry coffee cake stays moist and delicious for days—or even weeks if frozen. Here’s how to do it:

  • At room temperature: Store in an airtight container or tightly wrapped with foil or plastic wrap. It will stay fresh for up to 3 days.

  • In the fridge: If your kitchen is warm, refrigerate the cake to extend freshness up to 5–6 days. Allow it to come to room temperature before serving for the best texture.

  • To freeze: Wrap individual slices or the entire cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

  • To reheat: Warm slices in the microwave for 15–20 seconds, or reheat in a 300°F oven for 5–10 minutes.

These steps help maintain the integrity of the streusel topping and the soft, moist crumb. Freezing is especially useful if you make the cake ahead for gatherings or meal prep.

Frequently Asked Questions (FAQs)

What’s the difference between coffee cake and crumb cake?
Coffee cake usually has a lighter streusel topping and may include fruit or nuts in the batter. Crumb cake is defined by its thick, heavy topping—sometimes nearly equal to the cake layer. Both are served with coffee, not made with it.

Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute for sour cream. It provides a similar moisture and tanginess. This is a helpful swap if you’re aiming for a slightly healthier option or just don’t have sour cream on hand.

How do I keep blueberries from sinking in coffee cake?
Tossing the blueberries in a tablespoon of flour before folding them into the batter helps them stay suspended during baking. This keeps the fruit evenly distributed throughout the cake.

Can I make blueberry coffee cake ahead of time?
Absolutely. You can bake the cake the day before and store it covered at room temperature or in the fridge. You can also freeze it in advance for even longer storage. Just bring it to room temperature before serving.

Is coffee cake supposed to have coffee in it?
No—coffee cake gets its name from being served with coffee, not because it contains any. It’s more about the pairing than the ingredients. For a deeper dive, read about coffee cake history.

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Easy Blueberry Coffee Cake The Best Coffee Cake Recipes For Breakfast

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This easy blueberry coffee cake features a soft, tender crumb layered with sweet blueberries and topped with a buttery cinnamon streusel. It’s quick to make, uses everyday ingredients, and is perfect for breakfast, brunch, or a sweet afternoon treat. Whether you’re using fresh or frozen berries, this moist and flavorful cake is a foolproof crowd-pleaser that can be customized with lemon, nuts, or glaze for added flair.

  • Author: Flavorful Kitchen

Ingredients

Scale

For the cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)

For the streusel topping:

  • ½ cup brown sugar
  • ⅓ cup all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Add the dry ingredients to the wet mixture in two additions, alternating with the sour cream, mixing until just combined.
  6. Gently fold in the blueberries.
  7. Spread the batter evenly into the prepared baking pan.
  8. In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
  9. Sprinkle the streusel topping evenly over the batter.
  10. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  11. Allow the coffee cake to cool slightly before serving.

Notes

  • Ingredient Swaps: Greek yogurt can replace sour cream. Mixed berries can be used instead of blueberries.

  • For a crispier topping: Add chopped pecans or oats to the streusel.

  • Storage tip: Keep at room temperature for 2–3 days, or freeze in slices for grab-and-go breakfasts.

  • Don’t thaw frozen berries: Use straight from the freezer to prevent batter from becoming watery.

  • Make it a brunch centerpiece: Serve alongside muffins, fresh fruit, and eggs for a complete morning spread.

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