Blueberry Coffee Cake

Blueberry Coffee Cake is a delightful treat that combines the comforting flavors of a classic coffee cake with bursts of juicy blueberries. Moist and tender, with a crumbly streusel topping and a sweet glaze, this coffee cake is perfect for breakfast, brunch, or as a sweet indulgence with your afternoon coffee or tea.

Why Make Blueberry Coffee Cake

Blueberry Coffee Cake is a wonderful way to elevate your morning routine or add a touch of sweetness to any occasion. With its soft and moist texture, tangy blueberries, and buttery streusel topping, this coffee cake is sure to become a new favorite. Plus, it’s easy to make and can be enjoyed warm out of the oven or at room temperature, making it a versatile and crowd-pleasing dessert option.

How to Make Blueberry Coffee Cake

For the Cake:

1. Preheat the oven to 350 degrees F and line a 9″ springform pan with parchment paper on the bottom, lightly greasing the sides.
2. In a large bowl, whisk together the canola oil, Greek yogurt (or sour cream), and brown sugar until combined and smooth.
3. Add the eggs, vanilla extract, baking powder, baking soda, and salt. Whisk until smooth.
4. Add the all-purpose flour and whisk just until combined. Gently stir in the blueberries with a spatula (you can toss them with 1 tablespoon of flour beforehand to help prevent sinking).
5. Spread the batter evenly in the prepared pan.

For the Streusel:

1. In a medium bowl, melt the butter for the streusel in the microwave (high for 40 seconds, covered).
2. Stir in the flour and brown sugar until it forms a crumbly mixture. Sprinkle the streusel over the batter in the pan, breaking it into small pieces with your fingers.

Baking and Glazing:

1. Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Note: If using frozen berries, it may take longer.
2. Let the cake cool to room temperature on a wire rack.
3. For the glaze, stir together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled coffee cake before serving.

Serving Suggestions

Serve Blueberry Coffee Cake warm or at room temperature as a delicious breakfast or brunch option. Pair it with a cup of hot coffee or tea for a comforting treat. It also makes a delightful dessert served with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Info

Store any leftover Blueberry Coffee Cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for longer storage. Thaw slices in the refrigerator overnight before serving.

Some Techniques or Tips

• Be sure not to overmix the batter to avoid a tough texture. Mix just until the ingredients are combined.
• If you prefer a less sweet coffee cake, you can reduce the amount of sugar in the streusel topping or omit the glaze altogether.

FAQs about Blueberry Coffee Cake

1. Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries in this recipe. However, keep in mind that frozen berries may release more moisture during baking, so you may need to adjust the baking time accordingly.
2. Can I use a different type of fruit instead of blueberries? Absolutely! This recipe is versatile, and you can substitute other fruits such as raspberries, blackberries, or diced peaches for the blueberries to create different flavor variations.
3. Can I make this coffee cake in advance? Yes, you can bake the coffee cake in advance and store it at room temperature until ready to serve. Warm it slightly in the oven or microwave before serving, if desired.

Recipe Card

Blueberry Coffee Cake

This Blueberry Coffee Cake is a delightful treat that pairs perfectly with a cup of coffee or tea. Moist and tender, the cake is packed with juicy blueberries and topped with a buttery streusel crumb topping. A simple powdered sugar glaze adds a touch of sweetness to finish it off. Whether served for breakfast, brunch, or dessert, this coffee cake is sure to impress!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 servings

Equipment

• 9" Springform Pan
• Large Bowl
• Medium Bowl

Ingredients

  

• 1/2 cup canola oil (100g)
• 1 cup plain Greek yogurt (or sour cream) (250g)
• 1 1/4 cup light brown sugar packed (260g)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour (260g, fluffed and leveled)
• 2 1/2 cups fresh or frozen blueberries
• 1/2 cup unsalted butter
• 1 1/4 cup all-purpose flour
• 3/4 cup brown sugar (packed, 150g)
• 3/4 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F and line a 9" springform pan with parchment paper on the bottom, lightly greasing the sides.
• In a large bowl, whisk together canola oil, Greek yogurt (or sour cream), and brown sugar until combined and smooth.
• Add eggs, vanilla extract, baking powder, baking soda, and salt. Whisk until smooth.
• Add all-purpose flour and whisk just until combined. Gently stir in the blueberries with a spatula.
• Spread the batter evenly in the prepared pan.
• In a medium bowl, melt the butter for the streusel in the microwave. Stir in flour and brown sugar until it forms a crumbly mixture. Sprinkle the streusel over the batter in the pan.
• Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Note: If using frozen berries, it may take longer.
• Let the cake cool to room temperature on a wire rack.
• For the glaze, stir together powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled coffee cake before serving.

Notes

This Blueberry Coffee Cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.

Keyword Baking, Blueberry, Coffee cake, Glaze, Streusel