Brighten Up Your Morning
Ready to level up your coffee game? This blueberry coffee cake isn’t just about yum—it’s about quick, cozy mornings that feel like a warm hug. And guess what? It’s way better than store-bought, because you get to customize it with fresh, juicy blueberries and a killer crumb topping. Plus, it’s a total time-saver—trust me, pantry staples and a quick mix make this a no-fuss breakfast or sweet snack!
Imagine biting into buttery, tender cake swirled with punchy berries, with a crunchy topping that adds just the right amount of texture. Oh, and the aroma? Pure sunshine—bright, sweet, and inviting, like a fresh-bopped playlist in your kitchen.
Don’t worry if baking isn’t your jam; this recipe is as simple as pie—well, coffee cake! As you wipe your hands, think about trying a quick homemade jam or a fluffy pancake next. Ready to get baking? Let’s do this—your taste buds will thank you!
Blueberry Coffee Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch baking pan with butter or non-stick spray and set aside.
- In a large mixing bowl, combine 1 ½ cups flour, ¾ cup sugar, baking powder, and salt. Add the cold, diced butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized bits.2 eggs large eggs, 1 teaspoon vanilla extract
- Add eggs, milk, and vanilla extract to a separate bowl. Whisk until well combined and set aside. Gradually pour this mixture into the dry ingredients, folding gently with a spatula until just combined. Do not overmix.2 eggs large eggs, ½ cup milk, 1 teaspoon vanilla extract
- Gently fold the fresh blueberries into the batter, distributing evenly without overmixing to prevent the berries from breaking.1 cup fresh blueberries
- Pour the batter into the prepared baking pan, spreading evenly with a spatula. In a small bowl, combine ½ cup brown sugar, ⅓ cup flour, cold diced butter, and cinnamon. Use a fork or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs for the streusel topping.½ cup brown sugar, ⅓ cup all-purpose flour, ¼ cup unsalted butter, ½ teaspoon ground cinnamon
- Sprinkle the streusel evenly over the batter in the pan. Bake in the preheated oven for approximately 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely before slicing to observe the moist crumb with a vibrant blueberry swirl and crunchy streusel topping.
This blueberry coffee cake is sure to become a staple in your kitchen—sweet, punchy, and boasting that irresistible burst of berry goodness. For an extra special touch, serve it warm with a dollop of whipped cream or a side of fresh fruit. Don’t forget to share your baking adventures—I’d love to hear how yours turned out! Happy baking!
I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.
