Blueberry Coffee Cake Recipe makes a sweet vanilla blueberry cake topped with a generous layer of crumb topping. Great for breakfast or for dessert!
It’s hard not to love fresh blueberries in the summer.
They’re delicious by the handful or baked into all sorts of treats – like Blueberry Coffee Cake.
This blueberry crumb cake is a sweet blueberry vanilla cake topped with a generous layer of crumb topping. I sprinkle on a little powdered sugar, but you could drizzle a simple glaze over the top of the streusel topping if you prefer.
One note – the blueberries sink to the bottom of this coffee cake and form a nice sweet layer along the bottom, which I like. If you want the keep the berries from sinking, toss them with a tablespoon or so of flour before you fold the blueberries into the batter.
Ingredient tips and substitutions
- Brown sugar: Dark brown sugar could also be used.
- Butter: I use salted butter. If using unsalted butter, add a pinch of salt to the topping and increase the salt in the cake portion to 1/2 teaspoon.
- Greek yogurt: Full-fat Greek yogurt or full-fat sour cream could also be used. I don’t recommend using fat-free sour cream in this recipe.
- Blueberries: I use fresh blueberries in this recipe.
Step-by-step photo directions
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Preheat the oven to 350 F. Grease and flour a 9-inch round baking pan.
Step 2: To make the streusel, stir sugars and cinnamon together.
Step 3: Add melted butter, and then stir in the flour. Mix well and set aside.
Step 4: To make the cake, beat butter and sugar together on high speed for 4-5 minutes, or until light.
Step 5: Reduce the speed to low and add the eggs 1 at a time.
Step 6: Mix in vanilla and Greek yogurt.
Step 7: Add flour, baking powder, baking soda, and salt, and stir until just combined.
Step 8: Fold in the blueberries.
Step 9: Pour batter into the prepared pan.
Step 10: Crumble the topping evenly over the batter.
Step 11: Set baking pan on a baking sheet, and bake for 40-50 minutes, or until a wooden toothpick comes out clean.
Step 12: Cool completely, and dust with powdered sugar just before serving, if desired.
Recipe Tips!
- Lemon blueberry coffee cake recipe: Blueberry and lemon are a fantastic combo. For a hint of lemon, add 1 tablespoon of lemon zest in step 6 with the Greek yogurt and vanilla extract.
- Blueberry orange coffee cake recipe: Orange and blueberry also go well together. Add 1 tablespoon of orange zest with the Greek yogurt and vanilla in step 6.
- Blueberry almond coffee cake recipe: You could add almond extract in place of half of the vanilla extract.
Storage
Store any leftover blueberry coffee cake in an airtight container at room temperature. The coffee cake should keep for up to 3 days when properly stored.
More blueberry recipes!
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Blueberry Coffee Cake Recipe
Ingredients
Crumb Topping
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar not packed
- 1 teaspoon ground cinnamon
- ½ cup butter melted
- 1 ¼ cups all-purpose flour
Cake
- 6 tablespoons butter at room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup plain non-fat Greek yogurt
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
- Powdered sugar optional
Instructions
- Preheat the oven to 350 F. Grease and flour a 9-inch round baking pan.
- To make the streusel, stir sugars and cinnamon together.⅓ cup granulated sugar, ⅓ cup light brown sugar, 1 teaspoon ground cinnamon
- Add melted butter, and then stir in the flour. Mix well and set aside.½ cup butter, 1 ¼ cups all-purpose flour
- To make the cake, beat butter and sugar together on high speed for 4-5 minutes, or until light.6 tablespoons butter, ¾ cup granulated sugar
- Reduce the speed to low and add the eggs 1 at a time.2 large eggs
- Mix in vanilla and Greek yogurt.1 teaspoon pure vanilla extract, ⅔ cup plain non-fat Greek yogurt
- Add flour, baking powder, baking soda, and salt, and stir until just combined.1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Fold in the blueberries.1 cup fresh blueberries
- Pour batter into the prepared pan.
- Crumble the topping evenly over the batter.
- Set baking pan on a baking sheet, and bake for 40-50 minutes, or until a wooden toothpick comes out clean.
- Cool completely, and dust with powdered sugar just before serving, if desired.Powdered sugar
Notes
- Greek yogurt: Sour cream could be used in place of the Greek yogurt. I don’t recommend using fat-free sour cream.
- The blueberries sink to the bottom of this coffee cake and form a nice sweet layer along the bottom. If you want the keep the berries from sinking, toss them with a tablespoon or so of flour before you fold the blueberries into the batter.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Ambreen says
Hi! Why I can’t see the coffee in the ingredients list?
Kate says
Hi! A coffee cake is a cake that is traditionally served with coffee, but it doesn’t contain coffee.
Paula says
Hiii! I didn’t got the crumble like the picture. How do you put it on top?
Kate says
Hi! I just sprinkle it over the batter. What happened with the crumble? I’m happy to help you troubleshoot.
Caroline says
Delicious! I love the layer of blueberries at the bottom.
Kate says
It’s a great combo! Thank you!