Blueberry Coffee Cake
- By Amy Dong
- Updated Jun. 19, 2025
I’ve been making this Blueberry Coffee Cake for 30 years, as it was handed down to me by a favorite aunt. This has been a trusty brunch favorite that doubles as dessert. The cake is super moist and the streusel is fabulous.
In This Article
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Video: Watch Us Make This Recipe
Amy’s Notes
This Blueberry Coffee Cake is one of my go-to breakfast recipe, as it has everything going for it:
- Moist and Hearty: Unlike fluffy cakes, this one’s delightfully substantial. It’s rich, tender, and packed with juicy blueberries in every bite, like my Blueberry Crumb Bars.
- Crispy Streusel Topping: The buttery pecan streusel bakes up golden and crisp, adding the perfect crunch to contrast the soft cake. It reminds me of these Bakery Style Blueberry Muffins.
- Make Ahead Friendly: I often bake it the night before and reheat it in the oven the next morning. In fact, it’s better the next day.
- A Brunch Favorite: Whenever I serve this, people always ask for the recipe, as they do with this Blueberry French Toast Casserole.
Key Recipe Ingredients
- Fresh Blueberries – Juicy, sweet, and full of flavor, blueberries are folded into the batter for bursts of fruit in every bite. Use fresh or frozen, but don’t thaw if using frozen.
- All-Purpose Flour – Gives the cake its structure and helps create that perfect tender crumb. Also used in the buttery streusel topping.
- Whole Yogurt – Whole plain yogurt adds richness and moisture, keeping the cake soft and satisfying without being heavy.
- Cinnamon & Nutmeg – These warm spices bring cozy flavor to both the cake and streusel, enhancing the sweetness of the berries.
- Toasted Pecans – Chopped and added to the streusel, they bring a buttery crunch that contrasts beautifully with the soft cake.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Berry Swap: Blueberries are classic, but you can also use blackberries, raspberries, or chopped strawberries. If using frozen berries, do not thaw before adding to the batter to prevent excess streaking.
- Nut-Free Streusel: Chopped pecans add great texture, but you can replace them with rolled oats or shredded coconut for a nut-free topping that still adds crunch.
- Spice Variations: Cinnamon and nutmeg bring warmth, but you can add a pinch of cardamom or allspice for extra flavor. Just be sure not to overpower the blueberries.
Step-By-Step Recipe Instructions
- Make the streusel by combining topping ingredients in a bowl.
- Cream butter and sugar, and wet ingredients.
- Fold dry ingredients with wet ingredients; do not over mix.
- Fold in blueberries gently.
- Sprinkle on the topping and bake.
- Drizzle on the simple icing (optional) and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Bake Entirely Ahead: This coffee cake is perfect for baking the night before. Let it cool completely in the springform pan, then cover with foil and keep at room temperature until serving time. Reheat before serving.
- Freezer-Friendly Option: The baked and cooled cake can also be frozen. Wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge and bring to room temperature, or warm gently in the oven before serving.
Did you make this?
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Blueberry Coffee Cake
This super easy blueberry coffee cake is moist and fabulous for breakfast or brunch.
Ingredients
For the Streusel
- 8 tablespoons butter, cold
- ½ cup brown sugar, packed
- 1 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 cup pecans, toasted, chopped*
For the Cake:
- ½ cup butter, 1 stick, softened to room temp
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
- 2 large eggs, room temp
- ⅔ cup whole plain yogurt
- 1 ½ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 cups fresh blueberries, if frozen, do not thaw
Optional Drizzle:
- 1 cup powdered sugar
- 2 tablespoons milk, more or less, depending on desired consistency
Instructions
- Combine butter, brown sugar, cinnamon, and flour in a bowl and use clean fingers or a pastry cutter to work the mixture into texture of damp sand. Work in the pecans. Cover and chill until ready to use.
- Preheat oven to 350F, with baking rack on lower middle position. Grease a 10-inch Springform pan and set aside.
- In the bowl of a stand mixer fitted with paddle attachment on medium-high speed, cream butter and sugar until fluffy and very pale yellow, about 3 minutes.
- Add cinnamon, nutmeg, vanilla, lemon juice, and eggs. Mix on medium speed just until smooth, about 1 minute. Add the yogurt and mix another minute.
- Add flour, baking soda, salt, and flax meal if using. Mix on medium-low speed just until incorporated, scraping down sides as needed; do not over-mix (over-mixing causes a tougher texture.)
- Remove bowl from stand mixer. Use rubber spatula to very gently fold blueberries into the batter. Transfer batter into greased Springform pan, spreading evenly.
- Sprinkle chilled streusel evenly over batter. Place baking pan onto a large sheet pan and bake 45 minutes or until toothpick inserted in center comes out with a few tender crumbs attached.
- Allow cake to fully cool in pan on wire rack. Once cool, gently remove sides of Springform pan to release cake. Drizzle with icing, if desired.
Notes
- Feel free to substitute half of the AP flour with whole wheat flour or white whole wheat flour.
- If you’d like a nut-free streusel, you can use rolled oats instead of the nuts.
- If you only have a 9 inch Springform pan, plan to adjust for a few extra minutes of bake time.
- If you want to keep berries from sinking to bottom, transfer half the batter without berries to the baking pan first, and fold berries into the remaining batter.
- Cake can be made the night before; allow it to cool in the pan at room temp, covered with foil, until ready to serve. To serve warm, reheat at 300F for about 12 minutes.
- This recipe is part of our Sweet Breakfast Recipes Collection.
Nutrition (per serving)
Serving: 1g | Calories: 371kcal | Carbohydrates: 47.8g | Protein: 5.2g | Fat: 17.9g | Saturated Fat: 10.8g | Cholesterol: 82mg | Sodium: 262.5mg | Fiber: 2.4g | Sugar: 26g
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, both fresh and frozen blueberries work well. If using frozen, do not thaw them before adding to the batter. Fold them in while still frozen and bake the cake immediately to avoid purple streaking and excess moisture.
How do I prevent the blueberries from sinking to the bottom?
Because this cake isn’t very tall, sunken berries aren’t usually an issue. But if you prefer berries to stay closer to the top, pour one-third of the batter without berries into the pan first. Then fold the berries into the remaining batter and add it on top.
How can I tell if blueberries are ripe and fresh?
Choose blueberries that are dry, plump, and have smooth, deep-blue or purple skin. Avoid any with a reddish hue or wrinkled skin. If the container has juice stains or looks damp, it may contain burst or moldy berries.
How long does the blueberry coffee cake keep?
The cake keeps well at room temperature for up to 2 days, covered tightly. For longer storage, refrigerate it for up to 4 days, or freeze individual slices in airtight containers.
More to Bake And Eat
- Healthy Blueberry Muffins – a favorite way to use steel cut oats in baking!
- Blueberry French Toast Casserole – always a hit at breakfast and brunch gatherings. Sunday mornings with the family are made for this.
- Cinnamon Roll Coffee Cake – cinnamon roll inspired coffee cake is full of delicious spices and super moist.
- One-Bowl Apple Streusel Coffee Cake – we can’t get enough of this apple-loaded coffee cake.