Description

This Blueberry Coffee Cake Recipe offers a bakery-fresh experience at home, combining a tender cake with juicy blueberries and a sweet cinnamon crumb topping. It is an easy and hearty treat, perfect for breakfast or brunch.

Ingredients

Scale

1.75 cups all-purpose flour (210g)
1 cup granulated sugar (200g)
2 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
2 large eggs
1 cup milk (240ml), (whole, skim, or dairy-free like almond milk)
0.5 cup vegetable oil (120ml)
1 teaspoon vanilla extract
1.5 cups fresh blueberries (225g), (or frozen, unthawed)
0.5 cup cold butter (113g), unsalted and cut into small cubes
1 cup all-purpose flour (120g)
0.5 cup packed brown sugar (100g)
0.25 cup granulated sugar (50g)
1 teaspoon ground cinnamon

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking dish thoroughly.
Make Crumb Topping: In a medium bowl, combine the brown sugar, granulated sugar, 1 cup flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until coarse, varied crumbs form. Set aside to keep chilled.
Whisk Dry Cake Ingredients: In a large mixing bowl, whisk together the 1.75 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt for about 30 seconds until well combined.
Combine Wet Cake Ingredients: In a separate, smaller bowl, whisk the 2 large eggs, 1 cup milk, 0.5 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
Mix Batter & Fold Blueberries: Pour the combined wet ingredients into the large bowl of dry ingredients. Mix gently with a spatula or wooden spoon until just combined; a few lumps are fine. Gently fold in the fresh blueberries until evenly distributed, avoiding overmixing.
Assemble and Bake: Pour the blueberry cake batter into your prepared 9×13 inch pan, spreading it evenly. Generously sprinkle the prepared bakery crumb topping over the batter. Bake for 45-55 minutes, or until the edges are golden brown and a wooden toothpick inserted into the center comes out clean.
Cool & Serve: Cool the coffee cake slightly on a wire rack for about 15 minutes before slicing and serving warm.

Notes

Avoid overmixing the batter for a tender cake. For variations, use plant-based milk or a 1:1 gluten-free baking blend, and add lemon zest for brightness. Use frozen blueberries unthawed if fresh are not available. Store cooled coffee cake at room temperature in an airtight container for up to 3 days.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (approx. 90-100 g)
Calories: 350 calories
Sugar: 35 g
Sodium: 250 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 50 mg

Keywords: Blueberry coffee cake, crumb topping, breakfast, brunch, easy, family-friendly, baked goods, dessert, cinnamon