Forget sticky streusel. This is the best blueberry coffee cake recipe with a tender, fluffy middle and a unique, crisp turbinado sugar crust on the bottom. Perfect for the blueberry lover.
The Blueberry Coffee Cake That Stands Apart (No Streusel Required)
Most blueberry coffee cakes go for a streusel topping, but I make mine differently. I layer fresh blueberries into the batter and finish the top with a heavy sprinkle of turbinado sugar before baking. As it bakes, that sugar melts slightly and forms a crisp crust right on top of the cake—no crumb topping necessary.
The batter goes in two layers with the blueberries tucked in between and over the top, so you get fruit all the way through. Once it’s done baking, I let it cool a bit, run a knife around the edges, and flip it out of the pan. That sugar crust becomes the bottom, and it stays golden and crisp without turning soft.
This method skips the messy topping and still gives you everything you want from a homemade blueberry coffee cake—texture, flavor, and something that stands out from the usual versions.
Why This Is the Best Blueberry Coffee Cake
It skips the crumb topping but still gives you the texture and flavor you expect—thanks to turbinado sugar baked right into the crust. The buttermilk keeps it soft, the blueberries are layered throughout, and the method is simple enough to make anytime.
Why You’ll Love This Brunch Coffee Cake Recipe
- Turbinado sugar makes the perfect, crisp bottom.
- Buttermilk keeps it tender without making it dense.
- Seriously simple to make—no topping, no extras, just one bowl and a few steps.
If you’re into coffee cakes with a little variety, I also have a raspberry almond coffee cake and a pumpkin crumb coffee cake—both worth checking out for something seasonal or a little different.
Ingredients You’ll Need for Your Blueberry Coffee Cake
The right sugar, the right kind of dairy—it all plays a part in getting the texture and flavor just right.
- All-purpose flour – Standard flour works best for this recipe.
- Baking powder & baking soda – The leavening agents. Make sure they’re fresh for a good rise.
- Table salt – Just a touch to balance the sweetness.
- Granulated sugar – Sweetens the cake.
- Unsalted butter, room temperature – Crucial for creaming and a smooth batter. Don’t melt it.
- Vanilla extract – Adds background flavor.
- Large egg & large egg white – Adds richness and tenderness without making it too dense.
- Buttermilk – The secret to the tender cake. Do not skip this.
- Cooking spray – For easy release.
- Fresh blueberries – Fresh are best for this. Do not add extra—trust the recipe.
- Turbinado sugar – This is key for the unique crust. Do not substitute this. It’s not the same as granulated.
How to Make the Best Blueberry Coffee Cake (Step-by-Step)
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (preheat and prep the dry mix)
Preheat the oven to 350°F (175°C). Stir together the flour, baking powder, baking soda, and salt in a medium bowl. - Step Two (cream the butter and sugar)
Beat the butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes. Add the vanilla, egg, and egg white, and mix until smooth. - Step Three (mix in the flour and buttermilk)
Add the dry mix and buttermilk a little at a time, starting and ending with the dry. Mix just until combined—don’t overdo it. - Step Four (layer the batter and blueberries)
Spray a 9-inch (23 cm) round pan. Spoon in half the batter, then top with 1 cup (140 g) of blueberries. Add the rest of the batter and sprinkle with the remaining 3/4 cup (105 g) blueberries. Don’t add more than that. - Step Five (add sugar and bake)
Sprinkle turbinado sugar over the top. Bake for 45–50 minutes, or until a toothpick in the center comes out clean. - Step Six (cool and flip)
Cool in the pan for 20 minutes. Run a knife around the edges and flip the cake onto a plate so the sugar crust ends up on the bottom, against the plate. Do not flip it back over. Let it cool completely before serving.
Tips for a Flawless Blueberry Coffee Cake
A few things to keep in mind so everything bakes up the way it should.
- Room Temperature Butter is Non-Negotiable
Your butter needs to be fully at room temp or it won’t cream properly with the sugar. Cold butter makes for a dense batter and uneven texture. - Don’t Overmix
Once the flour and buttermilk go in, mix just until things come together. Overmixing will mess with the texture and give you a tougher cake. - Trust the Turbinado Sugar
Use exactly what’s called for. Turbinado is what gives you that crisp, golden crust. Granulated sugar won’t do the same thing—don’t swap it. - Stick to the Blueberry Ratio
The amount of fruit is measured for a reason. Too many berries and the cake turns wet and heavy. You’ll get plenty of blueberry flavor with what’s written. - The Flip is Part of the Method
This cake bakes with the turbinado sugar on top, but it’s meant to be flipped out of the pan so that sugar crust ends up on the bottom. That’s what gives you the crisp edge and the golden crust. Leave it flipped—don’t turn it back over. - Check for Doneness
Toothpick in the center—if it comes out clean, it’s done. Pull it too early and it’ll be gummy; wait too long and it dries out. - Serve it Up Right
This cake goes especially well with a glass of my homemade cold brew coffee and a side of honey lime fruit salad.
How to Store or Freeze Blueberry Coffee Cake
This cake keeps well, whether you’re saving leftovers for the next day or stashing a few slices for later. Just make sure it’s fully cooled before you pack it up.
- Room temperature: Store tightly covered for up to 2 days. Keep it in a cool spot away from direct sunlight.
- Refrigerator: If your kitchen runs warm, you can refrigerate it. Cover tightly and bring to room temp before serving.
- Freezer: Wrap slices in plastic and place in a freezer bag or airtight container. Freeze for up to 2 months.
- To thaw: Let it sit at room temperature—no need to reheat unless you want to. The sugar crust softens a bit but still tastes great.
FAQs About This Blueberry Coffee Cake
- Can I use frozen blueberries?
You can, but they’ll bleed into the batter more. Toss them in straight from the freezer—don’t thaw them first. The cake might turn out a little softer and streakier, but it still works. - Why don’t you use a streusel topping?
Because I don’t need it here. The turbinado sugar on top bakes into a crust that flips to the bottom, and that does the job better than any crumb topping. Less effort, better texture. - What makes turbinado sugar different?
It’s coarser than regular sugar and doesn’t melt the same way. That’s why it forms a crunchy crust instead of disappearing into the batter. Regular sugar won’t do the same thing. - Can I bake this in a square pan instead of round?
Yep—an 8-inch (20 cm) square pan works. It might bake a little faster or slower depending on your oven, so check with a toothpick. - Do I really need both an egg and an egg white?
Yeah. The whole egg gives it structure, and the extra white keeps it from getting too dense. It’s worth doing. - Can I make this a day ahead?
You can. It actually keeps really well overnight, and the crust still holds up. Just make sure it’s fully cooled before you wrap it. - What if I don’t have buttermilk?
You can make a quick substitute. Add 1 tablespoon (15 ml) of white vinegar or lemon juice to a measuring cup, then fill it up to 1⅓ cups (315 ml) with regular milk. Let it sit for 5–10 minutes until it curdles a little.
More Recipes Starring Blueberries
If you’re into this blueberry coffee cake, here are a few more to check out. All a little different, all worth making.
- Blueberry Lemon Cake – lemon-infused buttermilk cake with blueberries
- Blueberry Crisp – old-fashioned and simple, with a golden oat topping
- Lemon Blueberry Crumble Bars – juicy berries, creamy lemon filling, and a buttery oat streusel
- Sour Cream Blueberry Muffins – tender, blueberry-packed, and made simple
- Blueberry Cobbler – with a secret spice twist that sets it apart
Final Thoughts on This Blueberry Coffee Cake
This one nails the texture without needing a streusel topping. The sugar crust, the soft middle, the simple method—it’s all right there.
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Blueberry Coffee Cake (No Streusel, Crisp Sugar Crust)
This blueberry coffee cake skips the streusel and finishes with a crisp turbinado sugar crust after flipping. Made with buttermilk and fresh blueberries, it bakes soft in the center and golden on the outside—simple, reliable, and great for brunch.
Servings: 8 slices
Calories: 285kcal
Equipment
- measuring cups and spoons For accuracy.
- mixing bowls One for wet, one for dry ingredients.
- hand mixer or stand mixer. For creaming the butter and sugar
- 9" round baking pan Use one with taller sides if possible.
Ingredients
- cooking spray
- 1½ cups (180 g) all-purpose flour
- 1 tsp (4 g) baking powder
- ¼ tsp (1 g) baking soda
- ¼ tsp (1.5 g) table salt
- ¾ cup (150 g) granulated sugar
- 6 tbsps. (85 g) unsalted butter room temp
- 1 tsp (5 ml) vanilla extract
- 1 large egg room temp
- 1 large egg white room temp
- 1⅓ cups (315 ml) buttermilk
- 1¾ cups (245 g) fresh blueberries divided
- 2 tbsps. (24 g) turbinado sugar (do not substitute)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9-inch (23 cm) round pan with cooking spray.cooking spray
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.1½ cups (180 g) all-purpose flour, 1 tsp (4 g) baking powder, ¼ tsp (1 g) baking soda, ¼ tsp (1.5 g) table salt
- In a large bowl, beat the butter and granulated sugar for about 2 minutes until light and fluffy. Add the vanilla, egg, and egg white, and mix until smooth.¾ cup (150 g) granulated sugar, 6 tbsps. (85 g) unsalted butter, 1 tsp (5 ml) vanilla extract, 1 large egg, 1 large egg white
- Add the flour mixture and buttermilk alternately to the wet ingredients, starting and ending with the flour. Mix just until combined—don’t overmix.1⅓ cups (315 ml) buttermilk
- Spoon half the batter into the prepared pan. Top with 140 g (1 cup) of blueberries. Spread the rest of the batter over and finish with the remaining 105 g (¾ cup) blueberries.1¾ cups (245 g) fresh blueberries
- Sprinkle turbinado sugar evenly over the top.2 tbsps. (24 g) turbinado sugar
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 20 minutes. Run a knife around the edges and flip the cake onto a plate. The turbinado sugar crust becomes the bottom—do not flip it back over. Let cool completely before serving.
Video
Notes
- Blueberries: Do not add extra blueberries to the cake batter, otherwise there will be too much moisture in the cake itself.
- Turbinado Sugar: Don’t substitute with granulated sugar. It won’t create the same crust.
- Buttermilk Substitute: Add 1 tbsp (15 ml) vinegar or lemon juice to a measuring cup, then fill to 315 ml with milk. Let sit for 5–10 minutes.
- Storage: Store at room temperature for 2 days or freeze slices for up to 2 months.
Nutrition
Nutrition Facts
Blueberry Coffee Cake (No Streusel, Crisp Sugar Crust)
Amount Per Serving (113 g)
Calories 285
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.5g
Cholesterol 49mg16%
Sodium 240mg10%
Potassium 125mg4%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 23g26%
Protein 5g10%
Vitamin A 355IU7%
Vitamin C 2mg2%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Blueberry Coffee Cake? I’d love to hear how it turned out — leave a comment below and let me know.
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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 🙂 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.
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 😉
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…) 🙂
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? 🙂
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…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 😉 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.
Sandi Jones says
Looked so good and I had all the needed ingredients so I just made it. It is delicious.Thank you for a great recipe.