Bursting Blueberry Coffee Cake: The Sweet Start Your Morning Deserves

Hey there, fellow baking buddy! Ready to elevate your breakfast game? This blueberry coffee cake is a game-changer — fluffy, juicy blueberries nestled in a tender crumb, all topped with a crunchy streusel. Trust us, nothing beats the cozy aroma of fresh-baked goodness wafting through your kitchen. Plus, using pantry staples makes this simple to whip up on even the busiest mornings — no fancy ingredients needed! Why settle for store-bought when you can indulge in a warm, homemade treat that hits all the right notes? And hey, if you’re into vibrant flavors, you might love this blueberry muffin recipe too — they’re practically cousins. So go ahead, preheat that oven, and let’s turn everyday ingredients into a little slice of sunshine. You’re just a few minutes away from breakfast bliss — grab your mixing bowls, and let’s get baking!

Blueberry Coffee Cake

This blueberry coffee cake features a tender, cake-like crumb with juicy blueberries dispersed throughout. The top is finished with a crunchy streusel topping, and the cake is baked until golden and bubbling around the edges. The final result is a moist, flavorful dessert with a slightly crumbly crust and vibrant berry distribution.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 290

Ingredients Equipment Method

Ingredients

  

• 2 cups all-purpose flour for the cake and streusel
• 1 cup granulated sugar
• 1/2 cup unsalted butter cold and cubed for streusel
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs beaten
• 1 cup buttermilk or milk as alternative
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Equipment

• Mixing Bowls
• Standard cake pan
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Pastry cutter or fork for streusel

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or non-stick spray and set aside.
   
2. Combine 2 cups of flour, 1 cup of sugar, baking powder, and salt in a large mixing bowl. Mix until evenly distributed, creating a dry ingredient base.
   3 large eggs
   
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs with pea-sized bits, indicating well-incorporated fat for the streusel topping.
   1 cup granulated sugar
   
4. In a separate bowl, whisk together eggs, buttermilk, and vanilla extract until smooth and slightly frothy.
   3 large eggs, 1 cup buttermilk, 1 teaspoon vanilla extract
   
5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing. Carefully fold in the blueberries, distributing them evenly throughout the batter.
   1 cup granulated sugar
   
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the streusel mixture evenly over the surface.
   1 cup granulated sugar
   
7. Bake in the preheated oven for approximately 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will be firm around the edges and slightly risen.
   
8. Remove from oven and allow to cool in the pan for 10 minutes. Then, transfer to a wire rack and let cool completely before serving.

There you have it — a blueberry coffee cake that’s sure to brighten any day! Serve it warm with a dollop of whipped cream or a splash of fresh cream for extra indulgence. Don’t forget to share your delicious creation in the comments or snap a pic for us — we love hearing from you! Happy baking, and here’s to many more tasty mornings ahead!

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.