When the first hint of summer arrives, there’s nothing quite like the burst of juicy blueberries to elevate your spirits. I discovered this incredible Blueberry Coffee Cake on a leisurely Saturday morning, longing for a treat that felt both indulgent and deeply comforting. The warm aroma of vanilla and cinnamon filled my kitchen, promising a delightful experience that would complement my freshly brewed coffee perfectly.
As the cake baked to golden perfection, its enticing crumble topping added a satisfying crunch that I knew would bring smiles to everyone at the table. This recipe is not just a cake; it’s an invitation to savor life’s simple pleasures—whether as a sweet breakfast companion or a cozy afternoon snack.
Rich in flavor and surprisingly easy to make, this Blueberry Coffee Cake is destined to become a beloved staple in your home. Let’s gather the ingredients and create something delicious together!
Why is this Blueberry Coffee Cake a must-try?
Irresistible flavor: This cake bursts with juicy blueberries complemented by a tangy lemon glaze, creating a delightful contrast everyone will love.
Simple prep: With straightforward steps, even novice bakers can whip this up effortlessly!
Perfect for any moment: Serve it warm for breakfast, during brunch, or as a sweet snack with coffee or tea—it’s versatile!
Crumble topping: The crunchy topping adds an exciting texture that elevates this dish to a new level.
Adaptable recipes: Feel free to switch the fruit or use Greek yogurt instead of sour cream for a lighter twist. This cake is a winner on every occasion!
Blueberry Coffee Cake Ingredients
• Get ready to create a delightful treat!
For the Cake
- All-Purpose Flour – Provides structure and texture; swap for gluten-free flour if needed.
- Granulated Sugar – Adds sweetness and moisture to the cake.
- Dark Brown Sugar – Enhances flavor and moisture due to molasses content; can substitute with light brown sugar.
- Baking Powder – Helps the cake rise, creating a light and fluffy texture.
- Salt – Enhances the overall flavor of the cake.
- Eggs – Provide binding and moisture; using room temperature eggs ensures even mixing.
- Lemon Zest – Adds bright flavor; one tablespoon roughly equals the zest from one lemon.
- Sour Cream – Contributes moisture and a tender crumb; can substitute with Greek yogurt in a 1:1 ratio.
- Vegetable Oil – Adds extra moisture and helps maintain freshness.
- Vanilla Extract – Deepens the flavor profile of the cake.
- Blueberries – The star of this delicious cake, providing bursts of sweetness; prefer fresh for the best texture.
For the Crumble Topping
- All-Purpose Flour – Forms the base of the crumble; can also use almond flour for a nutty twist.
- Granulated Sugar – Sweetens the topping, balancing the tartness of the blueberries.
- Cinnamon – Adds warmth and depth to the crumble mixture.
- Butter – Key for a rich flavor and texture; ensure it’s at room temperature for easier mixing.
For the Lemon Glaze
- Powdered Sugar – Sweetens the glaze; can be substituted with icing sugar.
- Lemon Juice – Adds acidity and brightness to the glaze; fresh juice is always best for maximum flavor.
Gather these ingredients, and you’ll be well on your way to creating a scrumptious Blueberry Coffee Cake that’s perfect for any occasion! 🍰
How to Make Blueberry Coffee Cake
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Prep Crumble: In a bowl, combine all-purpose flour, granulated sugar, dark brown sugar, cinnamon, and butter. Mix until the mixture resembles coarse crumbs. Set aside to let the flavors meld together.
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Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper to ensure easy removal after baking.
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Make Cake Batter: In a large mixing bowl, beat room temperature butter and granulated sugar together until the mixture is light and fluffy, roughly 2-3 minutes. This adds air for a tender cake.
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Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition until fully incorporated; this creates a well-emulsified batter.
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Add Dry Ingredients: Gradually mix in half of the flour mixture. Then add the sour cream, lemon zest, vegetable oil, and vanilla extract. Finally, mix in the remaining flour until just combined.
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Fold in Blueberries: Toss the blueberries in cornstarch to coat and prevent sinking. Fold half of the blueberries into the batter gently, then pour the batter into the prepared pan. Top with the remaining blueberries and sprinkle the crumble topping generously over the top.
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Bake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Prepare Glaze: In a small bowl, mix powdered sugar, lemon juice, vanilla extract, and sour cream until smooth. Drizzle over the cooled cake for a zesty finish.
Optional: Top with extra fresh blueberries for added decoration and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Blueberry Coffee Cake preparations are a lifesaver for busy home cooks! You can prepare the crumble topping and cake batter up to 24 hours in advance; simply refrigerate the crumble in an airtight container and the batter in the mixing bowl, covered tightly with plastic wrap. Be sure to toss the blueberries with cornstarch just before folding them into the batter to maintain their integrity. When you’re ready to bake, pour the batter into the prepared pan, sprinkle the crumble over the top, and bake as directed. This way, you’ll enjoy fresh, warm cake with minimal effort—perfect for unexpected guests or a cozy family breakfast!
Expert Tips for Blueberry Coffee Cake
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Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smooth batter and even mixing, which results in a moist blueberry coffee cake.
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Crumble Consistency: Aim for a crumbly texture in the topping. If it feels too wet, add a touch more flour to achieve the right crunch before baking.
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Avoid Overmixing: Mix the batter gently to prevent developing too much gluten. Overmixing can lead to a dense rather than fluffy cake.
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Blueberry Prep: Coating blueberries in cornstarch helps prevent them from sinking in the batter, keeping your cake beautifully speckled with fruit.
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Check for Doneness: Use a cake tester or toothpick in the center of the cake. If it comes out clean, your cake is ready; this prevents any gumminess.
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Storage Advice: For optimal freshness, store your blueberry coffee cake in an airtight container at room temperature for up to 2-3 days.
Blueberry Coffee Cake Customization
Whether you crave a twist or need to make a swap, let your imagination run wild in the kitchen!
- Berry Swap: Replace blueberries with fresh raspberries or blackberries for a different fruit flavor and added tartness.
- Nutty Crumble: Fold in chopped walnuts or pecans into the crumble to introduce a crunchy texture and a toasted flavor.
- Lower Sugar: Reduce the sugar in the cake batter by half and use maple syrup instead for a more natural sweetness. A great option for those watching their sugar intake!
- Citrus Burst: Elevate the lemon glaze with additional zest from an orange or lime, giving it an exciting citrus kick that brightens the flavors.
- Dairy-Free: Substitute sour cream with coconut yogurt or any dairy-free yogurt you love, ensuring everyone can enjoy this treat! It maintains moisture and richness.
- Add Spice: Include a pinch of nutmeg or cardamom in the crumble for a warm, aromatic twist that complements the blueberries beautifully.
- Gluten-Free: For a gluten-free version, swap out all-purpose flour with an equal amount of gluten-free flour blend, and you won’t lose any of the delightful texture.
- Chocolate Drizzle: Drizzle melted dark chocolate over the glaze for a decadent indulgence that chocolate lovers will adore—just like the icing on the cake!
Feel free to experiment and discover your own favorite variations—cooking is all about joy and creativity!
What to Serve with Blueberry Coffee Cake?
Indulge in the delightful world of flavors by pairing your cake with these perfect companions.
- Fresh Berries: Juicy, seasonal berries enhance the fruity notes of the cake, adding a refreshing touch to each slice.
- Whipped Cream: Light and fluffy, this classic topping creates a dreamy contrast, making each bite feel indulgent.
- Greek Yogurt: Creamy and slightly tangy, it balances the sweetness of the cake, making for a delightful breakfast option.
- Coffee: A warm cup of coffee pairs beautifully, accentuating the cake’s rich flavors while the caffeine adds a morning boost.
- Herbal Tea: Choose a fragrant tea, like chamomile or lemon verbena, to complement the zesty lemon glaze perfectly and soothe the palate.
- Lemon Zest Sugar: Sprinkle some sugar mixed with lemon zest on top for an aromatic, citrusy kick that brightens each bite.
For a cozy brunch, serve alongside scrambled eggs and crispy bacon for a wonderfully balanced spread that’ll wow your guests!
Storage Tips for Blueberry Coffee Cake
Room Temperature: You can store the blueberry coffee cake at room temperature for up to 2-3 days. Ensure it’s in an airtight container to maintain moisture and freshness.
Fridge: If you want it to last longer, refrigerate the cake for up to a week. Be sure to wrap it tightly to avoid drying out.
Freezer: For longer storage, wrap slices individually in plastic wrap and place them in a freezer-safe bag. It can stay frozen for up to 2 months.
Reheating: When ready to enjoy, simply thaw in the fridge overnight or at room temperature for a couple of hours. Reheat in the microwave for 15-20 seconds for that fresh-baked warmth!
Blueberry Coffee Cake Recipe FAQs
What type of blueberries should I use for the Blueberry Coffee Cake?
Absolutely! Fresh blueberries are preferred for this cake as they provide a better texture and flavor, but you can also use frozen ones. If you opt for frozen blueberries, do not thaw them before mixing into the batter; just toss them directly to prevent them from becoming mushy.
How should I store leftover Blueberry Coffee Cake?
I recommend storing your Blueberry Coffee Cake in an airtight container at room temperature for 2-3 days to keep it moist. If you want to extend its freshness, refrigerate it for up to a week, but make sure it’s wrapped properly to avoid drying out.
Can I freeze Blueberry Coffee Cake?
Yes, you can! For the best results, wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 2 months. To enjoy, simply thaw it in the fridge overnight or leave it at room temperature for a couple of hours.
How do I prevent the blueberries from sinking in the batter?
Great question! To prevent blueberries from sinking, coat them lightly in cornstarch before folding them into the batter. This creates a barrier that helps keep them suspended throughout the cake, ensuring that every slice is bursting with blueberries.
Can I make this Blueberry Coffee Cake without eggs?
Very possible! You can substitute each egg with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) or use unsweetened applesauce (1/4 cup per egg). Although these alternatives may slightly alter the cake’s texture, they will still yield a delicious result.
Is there a way to make this Blueberry Coffee Cake healthier?
Absolutely! You can substitute Greek yogurt for sour cream in a 1:1 ratio or reduce the sugar by using natural sweeteners like maple syrup or honey. For extra nutrition, consider adding nuts to the crumble topping for added crunch and flavor!
Irresistibly Moist Blueberry Coffee Cake with Zesty Lemon Glaze
Ingredients
Equipment
Method
- In a bowl, combine all-purpose flour, granulated sugar, dark brown sugar, cinnamon, and butter. Mix until the mixture resembles coarse crumbs. Set aside.
- Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
- In a large mixing bowl, beat room temperature butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing on low speed after each addition.
- Gradually mix in half of the flour mixture, then add the sour cream, lemon zest, vegetable oil, and vanilla extract.
- Mix in the remaining flour until just combined.
- Toss the blueberries in cornstarch, fold half into the batter, pour into the pan, top with remaining blueberries and crumble.
- Bake for 45-50 minutes or until a cake tester comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
- Mix powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle over the cooled cake.