I love making this blueberry coffee cake because not only is it overloaded with plump blueberries, but it’s also soft, sweet, and topped with turbinado sugar for a crunchy crust. It’s the perfect tender cake for breakfast, brunch, showers, and holiday celebrations.
I don’t know if it’s just me, but I completely perk up at the mention of coffee cake. I refer to it as my ‘comforting reality,’ if that’s even a thing. I’ve never been able to put my finger exactly on it, but coffee cake just feels right.
This blueberry coffee cake perfectly satisfies my comfort cravings. It’s fluffy, airy, and sweet, with a turbinado sugar crust (don’t skip this) that adds another dimension of texture. I’ve served it for leisurely breakfasts, brunches, evening desserts, and as a snack during the day. I use buttermilk to keep the fat content down while adding the perfect tanginess.
One question that keeps popping up is why coffee cake doesn’t actually have coffee in it. Coffee cake is simply cake that’s perfect for pairing with a nice cup of coffee. While there are plenty of coffee cake recipes out there that do include coffee in the mix, it’s not a must-have ingredient.
Why I Love this Recipe
- The turbinado sugar crust is everything, trust me on this one.
- I created this recipe with an abundant amount of blueberries to cake ratio, so it’s bursting with sweet blueberry flavor.
If you’re also a coffee cake enthusiast, you should try my raspberry almond coffee cake (it’s such a favorite) and my pumpkin crumb coffee cake. My recipe for cranberry orange coffee cake is also amazing!
Ingredients
I think you’ll find you have most of these ingredients already.
- All-purpose flour: I have found all-purpose flour creates the perfect structure for this cake. If you need to, you can substitute a gluten free flour with a 1:1 ratio.
- Baking powder, baking soda and salt: The leavening agents for this blueberry coffee cake. If you use salted butter, omit the salt from the recipe.
- Granulated sugar: I prefer granulated sugar in this recipe. I’ve tried using brown sugar and the cake was less airy and fluffy.
- Vanilla extract: For flavor enhancement.
- Unsalted butter: I like coffee cake made with butter instead of oil for richness. You can use salted butter, but omit the salt from the recipe.
- Egg and egg white: Eggs add rise to this coffee cake. I have never used an egg substitute with this recipe.
- Buttermilk: I chose to use buttermilk for the tangy flavor and to lower the fat content. However, you can use any type of milk you prefer.
- Fresh blueberries: Fresh blueberries are key in this recipe. Frozen blueberries tend to have a lot more liquid and can create too much moisture, however some readers have used frozen with great success.
- Turbinado sugar: This raw sugar, with large crystals is what gives the crunchy crust. I’ve tried using regular sugar and the result is not the same. Try not to substitute!
How To Make This Recipe
Find the complete recipe with measurements in the recipe card at the bottom of the post.
This coffee cake is so simple to make! It takes me about 15 minutes to put together before baking it in the oven.
- Step One: I start with preheating the oven to 350 degrees and preparing a 9″ round baking pan with cooking spray.
- Step Two: In a large bowl I combine the flour, baking soda, baking powder and salt, setting it aside for later.
- Step Three: I cream together the butter and sugar before adding the vanilla, egg and egg white and mixing it well. I add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with flour mixture, mixing after each addition. I make sure not to overmix here, which is key for a light and fluffy cake.
- Step Four: Half the batter is going to go into the pan, before I top it with half the blueberries. Then I cover the blueberries with the rest of the batter and finish it off with the remaining blueberries. (I never add extra blueberries, the batter won’t support it.)
- Step Five: I bake the cake for 45-50 minutes or until a wooden toothpick inserted in center comes out clean. I cool it in the pan for 20 minutes on a wire rack before removing it from the pan by first running a knife around the edges and flipping it onto a plate. The bottom of the cake now becomes the top, do not flip it back over. This is where the crunchy crust comes from.
- Step Six: I serve it once it has cooled completely.
Recipe Tips
- I have made this same recipe with raspberries, blackberries and strawberries, but it has to equal the same amount of blueberries used in this recipe. Anything more and it overwhelms the batter.
- Even though it’s hard to wait, let this coffee cake cool before slicing into it and taking a bite. The large amount of blueberries in this breakfast cake means you can easily burn your mouth with the hot blueberry juice when it’s still warm.
- Make sure not to overmix the batter, I’m always so mindful of this when baking from scratch.
- You can absolutely substitute the buttermilk with milk or any dairy product you prefer. I’ve used whole milk and almond milk, but I do prefer the buttermilk for my tastes.
Storage and Freezer Instructions
- I cover any leftover coffee cake tightly with plastic wrap, and have stored it in the refrigerator for up to 4 days. It rarely gets eaten before four days though!
- This coffee cake freezes well, but I’ve found it’s best when frozen no longer than a month. Thaw it overnight in the fridge or for a few hours on the counter before eating.
More Blueberry Recipes
- Blueberry-Lime Pound Cake
- Cornmeal-Blueberry Scones
- Blueberry Streusel Bars
- Blueberry Pudding Pie
- Blueberry Crisp
- Blueberry Lemon Cake
- Blueberry Muffins with Sour Cream
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Blueberry Coffee Cake
Equipment
- hand mixer or stand mixer
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.1-1/2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp table salt
- 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.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
- 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.cooking spray, 1-3/4 cups fresh blueberries, 2 tbsps turbinado sugar
- Serve once cooled.
Video
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.
Laura says
drool…. can I come live with you đŸ™‚ 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 đŸ™‚
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.
Bunny says
I absolutely love baking with fruit,and this coffee cake was a good example why. It was wonderful, so moist and soft and the blueberries…..oh the blueberries!!
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!
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 đŸ˜‰
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! : – ))
Claudia says
Oh god woman, this coffee cake was my downfall, that crunchy crust is perfection, good call! Your recipes are always just what I need.
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…) đŸ™‚
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.
coco says
This was absolutely delightful. Each photo only made me want to grab a slice. So I made it and just yum.
Christie@fig&cherry says
Can I just say, you’re getting very good at stacking and photographing the ingredients! Are you good at Tetris? đŸ™‚
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 đŸ˜€
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…oh my holy word holy cow!! The buttermilk made and it taste almost cheesecake-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 đŸ˜‰ 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. Update…it was amazing.