Stuffed with plump blueberries, this Loaded Blueberry Coffee Cake is soft, sweet and topped with turbinado sugar for a crunchy crust. The perfect tender cake for breakfast, brunch, showers and holiday celebrations.
Loaded Blueberry Coffee Cake Recipe
Who else perks up with the mere mention of coffee cake? There is just something about coffee cake in general that is a comforting reality. I can’t put my finger on exactly why so many people find comfort in coffee cake, but the feeling seems to be mutual among so many of us.
The Loaded Blueberry Coffee Cake is fluffy-tasting, airy, sweet and boasts a turbinado sugar crust that adds another dimension of texture. Ideal for a leisurely breakfast, brunch, evening dessert, or as a snack to savor with coffee, this is a recipe you’ll make more than once. Using buttermilk helps keep the fat content down, and blueberries are healthy so I call this a big win.
Still Looking for Blueberry Recipes? Try these:
- Blueberry-Lemon Oatmeal Bars
- Blueberry-Lime Pound Cake
- Cornmeal-Blueberry Scones
- Blueberry Yogurt Cake with Lemon Glaze
How To Make Blueberry Coffee Cake
This coffee cake is so simple to make! It takes about 15 to put together before placing it in the oven. After it has been baked, you’re going to have the most delicious blueberry coffee cake!
Begin with combining the flour, baking soda, baking powder and salt.
Cream together the butter and sugar. Add vanilla, egg and egg white; mix well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition, but do not overmix.
Half the batter goes into the pan and is topped with half your blueberries. Cover the blueberries with the rest of the batter and finish with remaining blueberries.
Sprinkle on turbinado sugar.
Bake for 50 minutes or until a toothpick comes out clean.
See recipe card below for full instructions.
What Else Can I Add To My Coffee Cake?
For this recipe, you can easily switch to a different fruit, just not the amount, as moisture would overwhelm the batter.
- raspberries
- blackberries
- strawberries
Why Are Blueberries Healthy?
Blueberries support heart health! Not only are they absent in cholesterol, they are packed with fiber, folate, vitamin C and B6 and lots of potassium. The high fiber content of the blueberry helps reduce the total amount of cholesterol in the blood and decreases the risk of heart disease.
Packed with antioxidants and phytoflavinoids they help fight cancer and are anti-inflammatory.
How Do I Store Blueberry Coffee Cake?
Leftovers can be covered tightly with plastic wrap, and stored in the refrigerator for up to 4 days.
Why Is Coffee NOT in Coffee Cake?
Coffee cake is cake that is meant to be served with coffee, cake that goes well with coffee. Now, there are lots of coffee cakes that have coffee in the ingredients, but it is not required.
This post may contain affiliate links. Please read my disclosure policy here.
What Equipment Do I Need For This Recipe?
- A 9-inch baking pan is the only special equipment needed for this recipe, besides a mixer.
Loaded Blueberry Coffee Cake
Ingredients
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 3/4 cup granulated sugar
- 6 tbsps unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg white
- 1-1/3 cups buttermilk
- cooking spray
- 1-3/4 cups fresh blueberries
- 2 tbsps turbinado sugar (do not substitute)
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.
- In a large bowl add butter and granulated sugar; beat with a mixer for about two minutes. Add vanilla, egg and egg white; mix well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition, but do not overmix.
- Spoon half the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 3/4 cup blueberries. (Do not add extra blueberries.) Sprinkle the top evenly with turbinado sugar. Bake for 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 20 minutes on a wire rack; remove from pan by running a knife around the edges and flipping the cake onto a plate. The bottom of the cake now becomes the top, do not flip it back over.
- Serve once cooled.
Notes
Nutrition
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Blond Duck says
I love the suggestion about adding a scoop of ice cream….who’s up for ice cream for breakfast!
I actually wrote Miss Pickles as a book two years ago. What you’ve seen on the blog is a new version. I just plopped down one day and started writing it. The only reason I never pushed publishing it was because I believed it didn’t have an audience and would be suited to a short-story format, not a typical 150-page middle grade book. Now I’m not so sure….I’ll have to ponder it.
Bunny says
I absolutely love baking with fruit,and this coffee cake is a good example why. It looks wonderful, so moist and soft and the blueberries…..oh the blueberries!!
Laura says
drool…. can I come live with you 🙂 I want to be shipped all over to everyone as they cook these marvalous items LOL… I offer up my services every chance I get but … so far I am just stuck here in Georgia LOL
clumbsycookie says
I just love the shot of you sprinkling the sugar on top! What can I say, it’s so easy to make me happy!
Mental P Mama says
I’ll be by with a box of joe soon!
melissa says
If you love this… google Alabama Blueberry Bread. It is a recipe put out by Penzey Spices. It’s incredible!!!!!!
I make this so often it’s like a staple in our neighborhood. I’ve made it into a cake, muffins and mini muffins.
Loving Annie says
Good Saturday morning to you, Cathy.
Yummmm, oh my. Serious yummmm. That looks incredible. My mouth is watering just from the pictures. Sounds easy to make, and I can’t wait to do so. Tomorrow ? Oh yeah, I can do that tomorrow for breakfast 🙂
RecipeGirl says
Darn… I’m just missing the buttermilk. This looks like a perfect Sunday morning treat!!
Chelsea/PB&J In A Bowl says
So, I’m sitting here, drinking my coffee and I decide to look at some blogs- I pull your’s up and instantly wish I had whatever that picture is. Then, when I read what it was, I really really wish I had some of it. sigh.
Dr. John says
I love blueberries. I think you did this one just for me. In any case I printed it out.
Suzette says
I’ve been a blueberry freak ever since a camping trip through Maine at the peak of the season. This hits me right where I live. Of course, I’ll have to file it away until a few more of these pounds come of, but…there WILL come a day!
Thanks for sharing!
Dee says
I’m just back from a family dinner where obviously I ate too much. (They made me!) So what do I do, but go food blog hopping the minute the kid’s in bed! Want cake now. Groan.
Asthmagirl says
I only wish I was enjoying some now with my coffee. It looks amazing, Cathy!
katie says
No way can that be a light recipe! It looks delicious, and very very cakey. I want cake, like right now, for breakfast.
Rayrena says
Hee hee, I used that the buttermilk rationale last night to justify making scones! A lower fat coffee cake? My arm is bent behind my back and I’m screaming “uncle”…
Jennifer says
Okay. I have a TON of blueberries in my freezer we picked just last month. We’ve made blueberry muffins, but this cake…so making it for breakfast tomorrow. My husband is going to love this!
Daziano says
It even looks sinful!!! Brilliant!
dawn says
oh yeah! Fry that baby up. I love this Cathy! Awesome.
shonda little says
I wish I could live at your house.
Marshmallow says
Taking bite out of screen, what a delectable looking use of blueberries! NOM
ELRA says
JUst got up and saw your coffee cake, hmmm I wish I have a slice now.
Kevin says
That looks great! So moist and tender and full of blueberyy goodness! Another reason why I like bluberry season so much.
Marcy says
OMG that looks delish Cathy! I may have to try that one soon! I’m with you on the blueberry thing! LOVE ‘EM
Barbie with a T says
YUMMY! I am reading this just before breakfast, and I want some….so off to the store I went. It turned out better than I expected. So many blueberries in every bite.
tipper says
Coffee and Cake 2 of my favs too! Looks great.
Marjie says
I don’t even drink coffee – my vice is tea – but I too adore coffee cake. Sometimes I make baking powder cakes, like this one, sometimes they’re yeast raised, but this one with blueberries looks superb. Dammit, now I need some for breakfast tomorrow!
Claudia says
Oh god woman, coffee cake is my downfall as well! Besides wine and David of course…this looks delicious! I may have to steal this recipe and make it for my kids on the first day of school!!!
Susan at Sticky,Gooey,Creamy,Chewy says
Holy Cannoli! That looks seriously good! It certainly gives my blueberry crumble bars a run for their money!
maggie, dammit says
I want this. I want it NOW.
But I have no blueberries. And I have no turbinado sugar. I have no groceries, come to think of it.
Can this be made with butter, Tabasco, and Miller Lite?
Shit.
rachel says
Oh my holy hell. This sounds delightful!! I stumbled it. Cathy, you are mahvelous 😉
Laura says
This is so up my alley; thanks for sharing. That turbinado crust looks especially yummy.
KJ says
Ooh, that looks good. I’m always up for coffee cake.
Laura says
This is so up my alley; thanks for sharing. That turbinado crust looks especially yummy.
Cassie says
*swoon* Blueberry coffee cake is my favorite!
Kate says
Beautifully photographed and a wonderful-sounding recipe.
KathyLikesPink says
How do you stay so slim? I gain weigh just reading your blog!!!
spynster57 says
Have you ever thought of applying for the Vice Presidential spot? I would vote for You! : – ))
HoneyB says
I thoroughly love your recipes – and will be making more of them myself as Grumpy and I decided to start being more careful with our calorie intake! However, this came out of the oven and we devoured it!
grace says
good lord in heaven–there’s no cinnamon in your coffee cake! it has everything else it needs to be phenomenal, but i couldn’t be satisfied without my cinnamon. (and my brother says i’m rigid…) 🙂
coco says
This looks absolutely delightful. Each photo only makes me want to grab a slice.
Lo! says
Oh, YUM.
You have me kicking myself for not finding this post before I made breakfast this morning!
Cass says
I LOVED this recipe and then I adapted it with Whole Wheat Flour and I loved it even more – it was a little denser and a lot less guilt.
threeundertwo says
I keep noticing that King Arthur flour in your photoshoots – do you keep an unopened package around just to put in the pictures?
Cooking Light never lets me down. It would be my “desert island” recipe source if I could only have one.
Liz C. says
This looks amazing and will be great for Christmas morning, when the kids are home.
Kristen says
I made that same coffee cake a couple of months ago and I adored it. The turbino sugar really made it fantastic!
Leslie says
Oh I dream for the day when I am not grounded and I can back again! These are right up my alley!
Maureen says
Oh, groan, I remember seeing this in Cooking Light and was hoping it was terrible – but, you’ve confirmed that it is indeed as good as it looks. Want.to.make.now!
Psychgrad says
Mmmm….blueberries. I love blueberries in anything – but have been seeing that a lot of people don’t actually like them. Weird.
Christie@fig&cherry says
Can I just say, you’re getting very good at stacking and photographing the ingredients! Are you good at Tetris? 🙂
sassy says
This is on my schedule for next week, it looks scrumptious!
Karen Deborah says
That looks delicious. I love coffee cakes too. This would work with any kind of fruit, even canned peaches and I’m tempted to added some finely chopped nuts, I love nuts.
alexandra's kitchen says
this looks unbelievably moist and delicious. will definitely try this recipe soon.
Deeba says
Just reading about blueberries makes my knees buckle…that’s one pretty coffee cake Cathy!!! Drooliciously good!!
Lori says
Mmmm, love all those fresh blueberries!
noobcook says
My knees buckle too at the sight of your lovely blueberry cake… it looks so moist and fluffy 😀
Fun House Jennifer says
Oh Dear God–I need this!! Will make it soon while blueberries are still around!!
Dragon says
I’ll make you a deal. I’ll come visit with some eclairs if you make this for me. Deal?
Emily says
Tried this beautiful wonder the day your post came out…made my husband giddy with anticipation!! Even better was when it came out of the pan and we got to eat it…ohmyholywordholycow!! The buttermilk made and it taste almost cheesecak-ish in a way and it was so moist and delicious! AND I used frozen local blueberries that I’d just thrown in my freezer recently and it turned out PERFECT!! Thank you…a new staple (eek!) in our house :0)
Emily
Lore says
Oh my, this blueberry cake took my breath away. I will need quite a few more slices to recover my speech again 😉 It. was amazing.
Y says
yum, yum and yum again! I love coffee+cake too. There’s always something very promising about the combination of both words.
Mrs. L says
I’d never really made anything with fresh blueberries from the farmers market until this past weekend. OH MAN, what a difference and this coffee cake was the right choice.
Egghead says
Cathy these look so great. I am going away to the coast with my sister and I think I will be making these while there. Yum.
Elle says
I can’t get over how moist this was! I am going to have to make this again–it’s gorgeous and delicious!
Deborah says
This was THE BEST coffee cake. We devoured it.
Bellini Valli says
I have blueberries!!!!!!!!!!!!!!!!!!!!!
CafeBritt.com says
Thanks for great blog
Brenda Turl says
I have just made this cake…it’s in the oven. My better was far thinner than yours. I double checked all ingredients and measurements. Hope it works out.