Blueberry Coffee Cake (No Streusel, Crisp Sugar Crust)

The Best Blueberry Coffee Cake (No Streusel, Amazing Crust)

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.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword best blueberry coffee cake, Blueberry Coffee Cake, blueberry coffee cake recipe, buttermilk coffee cake, coffee cake without streusel, easy blueberry coffee cake, homemade blueberry coffee cake, no streusel coffee cake, turbinado sugar coffee cake

Prep Time 15

Cook Time 45

Cooling: 20

Total Time 1 20

Servings slices

Calories 285kcal

Author Cathy Pollak

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.

For optimal outcomes when making this blueberry coffee cake, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition