This blueberry coffee cake is made with a moist and soft cake filled with blueberries, and cinnamon filling, and topped with a buttery and crunchy crumble topping.
This cake is a perfect breakfast cake, dessert, or cake to eat next to coffee or tea. It's very easy to make, and made with fresh blueberries! This cake can be made with frozen blueberries as well.
This cake has a tender crumb and is filled with blueberries that burst in your mouth. The topping is so perfect with this cake and gives it a crunchy and delicious texture.
If you like baking with blueberries, check out our blueberry banana muffins, and our mini no bake cheesecakes that are topped with fresh blueberries!
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Why this recipe works
- This cake is filled with blueberries!
- It is topped with a crunchy and buttery crumble topping.
- It is perfect for brunch, dessert, snack, or breakfast!
- This cake is made with simple ingredients!
- Has a soft and tender crumb and is perfect for coffee hour!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Blueberries- we used fresh blueberries for this cake, but frozen blueberries will work great as well. Do not thaw the frozen blueberries.
Lemon zest-Â you will need 1 tablespoon of fresh lemon zest.
Baking powder and baking soda – to allow the cake to rise.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Greek yogurt- get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Sugar-Â we used granulated sugar for this recipe. You can use caster sugar as well.
Eggs-Â you will need 2 large eggs for this recipe. Make sure that you use room-temperature eggs in this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the cinnamon filling
Cinnamon-Â use your favorite brand of ground cinnamon.
Butter- make sure that your butter is softened at room temperature so it will be easy to mix it into the filling.
Flour- we used all-purpose flour for this.
Brown sugar- we used dark brown sugar for the filling for an extra rich flavor.
Crumble topping
Flour– we used all-purpose flour for this recipe, cake flour will work great as well.
Brown sugar- we used dark brown sugar for an extra flavor.
Cinnamon- we love adding cinnamon to the topping.
Pinch of salt- we used kosher salt.
Melted butter- use unsalted butter for this recipe. melt your butter in the microwave or on the stovetop. Melted butter adds to this banana bread with lots of moisture.
Instructions
Start by preheating an oven to 180c (350f) and prepare a 9x13 baking pan with parchment paper.
Make the cinnamon filling: In a small mixing bowl, add the flour, brown sugar, and cinnamon. Mix with a spoon until well combined.
Add the softened butter and mix with your clean hands until wet sand-like mixture forms.
Make the crumble topping: In a medium mixing bowl, add the flour, brown sugar, and cinnamon. Mix with a spoon until the mixture is well combined.
Add the melted butter and mix until well combined. Place in the fridge while you make the cake.
Into a large mixing bowl, add the softened butter, lemon zest, sugar, vanilla extract, and kosher salt. Mix with an electric hand mixer until well combined.
Add the yogurt and eggs, and mix until the mixture is smooth.
Add ½ of the flour, baking soda, and baking powder, and mix until almost combined.
Add the buttermilk and the rest of the flour, and mix until almost combined.
Add the blueberries and mix until just combined. Don't overmix!
Pour ½ of the cake batter into a parchment paper lined 9 by 13 baking pan and spread it with a spatula. Top it with an even coat of cinnamon filling.
Top with the rest of the cake batter and carefully spread it with a spatula.
Top the cake with the streusel topping and press the streusel topping onto the cake batter so it sticks and does not fall off while baking.
Bake in a 180c (350f) preheated oven for about 40-45 minutes or until a toothpick inserted into the cake comes out clean, usually with a few crumbs.
Expert Tips
- Push the streusel topping onto the cake lightly so it would stick to the top of the cake while baking and not fall off.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite cake add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be more firm and won't crumble up.
Faq's
We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.
This cake will last for up to 4 days stored in an airtight container at room temperature.
Yes. We used fresh blueberries for this cake, but frozen blueberries will work great as well. Do not thaw the blueberries before adding them to the mixture.
Storing
It’s okay to store this cake at room temperature. Make sure that you store the cake in an airtight container so it won’t dry out.
Freezing
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
There are a few substitutions that may be helpful for your diet:
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make this cake dairy-free by replacing the butter with vegan butter and the buttermilk with vegan milk or buttermilk, and the yogurt with vegan yogurt.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
Fruit- you can swap the blueberries with any of your favorite berries!
Glaze- you can top this cake with a simple glaze, cream cheese glaze, or cinnamon glaze.
More breakfast cake recipes
Banana coffee cake- This banana coffee cake is made with soft cinnamon banana cake, filled with a cinnamon swirl filling, cinnamon crumble topping and a delicious glaze.
Strawberry crumble cake- This strawberry crumble cake is made with a one-bowl vanilla cake, topped with slices of fresh strawberries, and topped with a delicious crumble topping.
Apple crumble cake- This apple crumble cake is made with a buttery cinnamon spiced cake that is filled with fresh chopped apples, and topped with crumble topping!
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📖 Recipe
Blueberry Coffee Cake
Ingredients
Cake
- 115 g Butter softened
- 1 ¼ cups Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- â…” cup Greek yogurt
- 2 Eggs
- ½ teaspoon Kosher salt
- ½ cup Buttermilk
- 2 ½ cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 cups Blueberries
Cinnamon filling
- ¾ cup Brown sugar
- 2 teaspoon Cinnamon
- ¾ cup Flour
- 60 g Butter softened
Crumble
- 1 cup Flour
- â…“ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Kosher salt
- 90 g Butter melted
Instructions
- Start by preheating an oven to 180c (350f) and prepare a 9x13 baking pan with parchment paper.
Make the cinnamon filling
- In a small mixing bowl, add the flour, brown sugar, and cinnamon. Mix with a spoon until well combined.
- Add the softened butter and mix with your clean hands until wet sand-like mixture forms.
Make the crumble topping
- Into a medium mixing bowl, add the flour, brown sugar, and cinnamon. Mix with a spoon until the mixture is well combined.
- Add the melted butter and mix until well combined and place in the fridge while you make the cake.
Make the cake
- Into a large mixing bowl, add the softened butter, lemon zest, sugar, vanilla extract, and kosher salt. Mix with an electric hand mixer until well combined.
- Add the yogurt and eggs, and mix until the mixture is smooth.
- Add ½ of the flour, baking soda, and baking powder, and mix until almost combined.
- Add the buttermilk and the rest of the flour, and mix until almost combined.
- Add the blueberries and mix until just combined. Don't overmix!
- Pour ½ of the cake batter into a parchment paper lined 9 by 13 baking pan and spread it with a spatula. Top it with an even coat of cinnamon filling.
- Top with the rest of the cake batter and carefully spread it with a spatula.
- Top the cake with the streusel topping and press the streusel topping onto the cake batter so it sticks and does not fall off while baking.
- Bake in a 180c (350f) preheated oven for about 40-45 minutes or until a toothpick inserted into the cake comes out clean, usually with a few crumbs.
Notes
- Push the streusel topping onto the cake lightly so it would stick to the top of the cake while baking and not fall off.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite cake add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be more firm and won't crumble up.
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