Okay, so let me tell you about *this* Blueberry Coffee Cake. Seriously, it’s the kind of cake that makes you want to put on your comfiest socks, pour a big mug of coffee (or tea, no judgment!), and just *sit* for a minute. Forget fancy desserts; this is pure, simple comfort food magic. I first made this Blueberry Coffee Cake years ago, trying to recreate a little cafe vibe at home, and honestly? It blew me away. The way the juicy blueberries burst in every bite, tangled up with that sweet, crumbly streusel topping… it’s just perfection. It’s so incredibly moist, thanks to a few little tricks I’ll share. This isn’t just *a* coffee cake; it’s *the* Blueberry Coffee Cake you’ll make again and again. Get ready to fill your kitchen with the most amazing smell!

Why You’ll Love This Blueberry Coffee Cake

Honestly, what’s not to love about a good Blueberry Coffee Cake? This one, though, is extra special. It’s:

Super Easy: You don’t need any fancy skills here, just a little mixing and baking. Perfect for a weekend baking project!
Bursting with Flavor: Those fresh blueberries and that cinnamon streusel are a match made in heaven. Every bite is pure joy.
Incredibly Moist: Thanks to the buttermilk and just the right amount of butter, this Blueberry Coffee Cake stays tender and delicious for days.
Crowd-Pleaser: Seriously, take this to a brunch or a potluck, and watch it disappear! Everyone asks for the recipe.

Ingredients for the Perfect Blueberry Coffee Cake

Alright, let’s talk ingredients! You don’t need anything wild or crazy for this Blueberry Coffee Cake, just good, honest stuff. You’ll need 1 cup (that’s 2 sticks!) of unsalted butter, softened nicely – this is key for that fluffy texture. Then grab 2 cups of granulated sugar. For richness and structure, we’re using 4 large eggs. And don’t forget 1 teaspoon of vanilla extract; it just makes everything better! For the dry bits of our amazing Blueberry Coffee Cake batter, you’ll want 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda (they work together!), and 1/2 teaspoon of salt to balance the sweetness. And for that incredible moisture? You absolutely need 1 cup of buttermilk. Finally, the stars of the show: 2 cups of fresh blueberries! If you only have frozen, that’s totally fine, just don’t thaw them first.

Equipment for Making Blueberry Coffee Cake

You really don’t need a ton of fancy gadgets to whip up this gorgeous Blueberry Coffee Cake! Just make sure you have a good, sturdy 9×13 inch baking pan. A couple of decent-sized mixing bowls are essential for keeping your wet and dry ingredients separate before combining them. You’ll also need a whisk for the dry stuff and maybe a hand mixer or even just a strong arm and a wooden spoon for creaming that butter and sugar. That’s pretty much it for getting this delicious Blueberry Coffee Cake into the oven!

How to Make Blueberry Coffee Cake: Step-by-Step Instructions

Okay, ready to make some magic happen? Making this Blueberry Coffee Cake is pretty straightforward, but following these steps is key to getting that perfect texture and flavor. Don’t rush it, enjoy the process! It’s all worth it for that first warm bite.

Preparing the Pan for Blueberry Coffee Cake

First things first, let’s get your pan ready! You’ll want to preheat your oven to 350°F (175°C). Grab your 9×13 inch baking pan and give it a good grease and flouring. This is super important so your beautiful Blueberry Coffee Cake doesn’t stick!

Mixing the Wet Ingredients for Blueberry Coffee Cake

Now for the wet stuff! In a big bowl, cream together that softened butter and granulated sugar until it’s lovely, light, and fluffy. Use a hand mixer if you have one, or just get a good arm workout with a spoon! Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Finally, stir in that vanilla extract. It should look nice and smooth.

Combining Dry and Wet Ingredients for Blueberry Coffee Cake Batter

Time to bring it all together for our amazing Blueberry Coffee Cake batter! Remember that bowl with your whisked dry ingredients? We’re going to add that to the wet mixture in stages, alternating with the buttermilk. Start with about a third of the dry ingredients, mix just until combined, then add about half the buttermilk. Repeat, starting and ending with the dry ingredients. Be gentle! Mix just until there are no dry streaks left – seriously, don’t overmix! Now, carefully fold in those beautiful blueberries. Don’t mash them!

Creating the Streusel Topping for Blueberry Coffee Cake

While your batter is waiting, let’s make that glorious streusel! In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix it all together with a fork or your fingers until it’s nice and crumbly. It should look like coarse sand.

Baking Your Blueberry Coffee Cake

Almost there! Pour the batter into your prepared pan and spread it out evenly. Sprinkle that delicious streusel topping all over the top. Pop it into your preheated oven! Bake for about 50-60 minutes. You’ll know your Blueberry Coffee Cake is done when a wooden skewer or toothpick inserted into the center comes out clean. Let it cool in the pan for a bit before slicing and enjoying!

Tips for Success with Your Blueberry Coffee Cake

Making this Blueberry Coffee Cake is pretty forgiving, but a couple of little things will make sure it turns out absolutely perfect every single time. First off, whatever you do, **don’t overmix** the batter once you start adding the dry ingredients and buttermilk. Just mix until everything is *just* combined. Overmixing can make your cake tough, and we want it tender and moist! Also, about those blueberries: feel free to use fresh or frozen! If you’re using frozen, just toss them right in straight from the freezer – no need to thaw them out first. They’ll hold their shape better and distribute nicely throughout your beautiful Blueberry Coffee Cake.

Variations to Try

While this classic version is absolutely perfect, sometimes it’s fun to play around a little! Want to add a little zing? Stir in some fresh lemon zest with your wet ingredients – lemon and blueberry are a match made in heaven! You could also swap out some of the blueberries for raspberries or a mix of berries. Or, if you like a little crunch, fold in about 1/2 cup of chopped nuts, like walnuts or pecans, with the blueberries. Just a few little tweaks can give you a whole new flavor experience!

Frequently Asked Questions about Blueberry Coffee Cake

Got questions about this delightful Blueberry Coffee Cake? Here are some common ones I hear!

Q1. Can I use frozen blueberries in this Blueberry Coffee Cake recipe?
Absolutely! As I mentioned, if you’re using frozen blueberries, just toss them right into the batter without thawing them. This helps prevent them from sinking to the bottom and keeps them from making the batter too wet.

Q2. How should I store leftover Blueberry Coffee Cake?
Once your Blueberry Coffee Cake has cooled completely, store any leftovers in an airtight container at room temperature. It should stay wonderfully moist and delicious for up to 3 days. If you want to keep it longer, you can pop it in the fridge.

Q3. My streusel topping spread out instead of staying crumbly. What happened?
This usually happens if your butter was too warm or melted for the streusel. You want it to be soft but not fully liquid. If it’s too warm, the flour and sugar just dissolve instead of forming those nice crumbs. Make sure your melted butter has cooled slightly before adding it to the dry streusel ingredients.

Q4. Can I make this Blueberry Coffee Cake ahead of time?
Yes, you can! This Blueberry Coffee Cake actually tastes even better the next day as the flavors have a chance to meld. Bake it the day before you plan to serve it and store it as directed.

Estimated Nutritional Information

Just a quick note about the nutrition details provided for this Blueberry Coffee Cake! The values you see are estimates only. Things like the specific brands of ingredients you use, how you measure them, and even the size of your “slice” can make a difference. So, think of this as a general guideline, not a strict calculation. Enjoy your cake!

Share Your Blueberry Coffee Cake Experience

I just know you’re going to fall in love with this cake! If you give this recipe a try, please come back and let me know how it turned out in the comments below. Did you love it as much as I do? Don’t forget to rate the recipe too! And if you snap a picture, I’d absolutely love to see it – share it on Instagram and tag me!

Blueberry Coffee Cake with 1 Amazing Cup

Author: goforecipes.com
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x

Print Recipe

Description

Moist coffee cake with a streusel topping and juicy blueberries.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups fresh blueberries

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small bowl, whisk together the buttermilk.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared baking pan.
For the streusel topping, combine the flour, brown sugar, cinnamon, and melted butter in a small bowl. Mix until crumbly.
Sprinkle the streusel topping evenly over the batter.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan before serving.

Notes

Use fresh or frozen blueberries. If using frozen, do not thaw them.
Do not overmix the batter.
Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg

Keywords: blueberry, coffee cake, streusel, dessert, baking