Blueberry Coffee Cake

This delicious blueberry coffee cake is a quick and simple bake that’s perfect for breakfast, brunch, or a sweet afternoon treat. It’s soft, buttery, and packed with juicy berries, finished with a golden cinnamon crumble. You can easily make it with everyday ingredients—and fresh or frozen blueberries both work beautifully.

Recipe Ingredients:

Cake:

• 5 tablespoons salted butter, softened, plus more for greasing the pan
• 2 cups all-purpose flour
• 2 heaping teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup whole milk
• 2 cups fresh blueberries

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 6 tablespoons salted butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Sugar, for sprinkling
• Softened butter, for serving

How To Make Blueberry Coffee Cake?

1. Preheat the oven and prepare the pan: Preheat your oven to 180°C (160°C fan) / 350°F. Grease a 23x33cm / 9×13-inch baking tin with butter and set aside.
2. Mix the dry ingredients: In a medium bowl, stir together the flour, baking powder, cinnamon, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until pale and fluffy.
4. Add the egg and vanilla: Beat in the egg until fully incorporated, then mix in the vanilla extract.
5. Combine with dry ingredients and milk: Add the flour mixture and milk in alternating batches, mixing gently between each addition until just combined. Do not overmix.
6. Fold in the blueberries: Gently stir the blueberries into the batter until evenly distributed.
7. Pour into the tin: Spoon the batter into your prepared baking tin and smooth the top with a spatula.
8. Make the crumb topping: In a medium bowl, add the flour, sugar, cold butter, cinnamon, and salt. Use a pastry cutter or two knives to cut the butter into the dry ingredients until you have a coarse, crumbly mixture.
9. Top the cake and bake: Sprinkle the crumb topping evenly over the batter. Bake for 40–45 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
10. Finish and serve: While still warm, sprinkle with a little sugar. Cut into squares and serve with softened butter if you like.

Recipe Tips:

• Use room temperature butter and egg: This helps the batter mix smoothly and gives the cake a soft, even texture.
• Don’t overmix the batter: Mix just until everything is combined—overmixing can make the cake tough.
• Toss blueberries in flour first: Lightly coat the blueberries in a spoonful of flour before adding them to the batter. This keeps them from sinking to the bottom.
• Use cold butter for the topping: Cold butter makes the crumble topping crisp and crumbly. If it’s too soft, the topping can melt into the cake.
• Check doneness with a toothpick: Insert a toothpick in the center of the cake. If it comes out clean or with just a few crumbs, it’s done baking.

How To Store Leftovers?

• Refrigerate: Let the blueberry coffee cake cool completely to room temperature. Once cooled, cover it tightly or place it in an airtight container and refrigerate for up to 4 days.
• Freeze: Let the cake cool fully, then wrap individual pieces or the whole cake in cling film and place in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw in the fridge overnight or at room temperature for a few hours before eating.

Nutrition Facts

• Calories: 300
• Total Fat: 13.3g
• Saturated Fat: 7.9g
• Cholesterol: 53.3mg
• Sodium: 166.7mg
• Potassium: 66.7mg
• Total Carbohydrate: 41.7g
• Dietary Fiber: 0.8g
• Sugars: 21.7g
• Protein: 3.3g

Check out More Recipes:

• Blueberry Cobbler Recipe
• Blood Orange Rosemary Pound Cake
• Blondies Recipe
• Blackberry Pot Pies