This Blueberry Coffee Cake is soft, buttery, and bursting with juicy blueberries in every bite. It’s topped with a thick layer of buttery cinnamon streusel that bakes into the most irresistible crumbly topping. Perfect for weekend brunch, holiday mornings, or an afternoon treat with a cup of coffee, this recipe is simple to make but feels bakery-worthy.
If you love blueberry breakfast treats, try my Blueberry Lemon Poppy Seed Muffins! These muffins are tall, moist, fluffy, and full of juicy blueberries. The poppy seeds add a lovely texture. These muffins are finished with a tangy lemon glaze.
You would also enjoy my Air Fryer Blueberry Cobbler and Blueberry Crème Brûlée for Two for a sweet treat!
Table of Contents
Why You’ll Love This Recipe
- Bakery-Style Crumb Topping: Sweet, buttery, and perfectly crisp.
- Loaded with Blueberries: Each slice is studded with juicy blueberries that stay plump and vibrant.
- Made with Greek Yogurt: Keeps the cake incredibly moist and tender without being dense.
- Simple Ingredients: No mixer required — just two bowls and a whisk.
- Perfect Anytime Treat: Great for brunch, dessert, or gifting to friends and neighbors.
Ingredients & Substitutions
Streusel Topping + Cake
- Salted Butter: Melted butter binds the crumb topping and creates those buttery, bakery-style clumps. If you only have unsalted butter, add ⅛ teaspoon Morton kosher salt to balance the sweetness.
- All-Purpose Flour: Forms the base of the crumb topping and gives it structure.
- Light Brown Sugar: Adds sweetness and a hint of molasses flavor to the topping. You can use ¾ cup dark brown sugar for a deeper caramel flavor or a mix of ½ cup white sugar + ½ cup brown sugar for a lighter taste.
- Ground Cinnamon: Adds warmth and depth to the streusel. Substitute with 1 ½ teaspoons pumpkin pie spice or apple pie spice for a cozy seasonal variation.
- Salted Butter: Keeps the cake moist and flavorful. You can swap in unsalted butter + ¼ teaspoon Morton kosher salt or ½ cup neutral oil (like vegetable or canola) for a slightly lighter texture.
- Light Brown Sugar: Sweetens the cake and adds moisture with a subtle caramel flavor. You can use ½ cup granulated sugar + ½ cup brown sugar for a milder sweetness.
- Large Eggs: Bind the batter and add richness. Bring to room temperature before mixing for a smoother texture.
- Vanilla Extract: Adds flavor and warmth. Substitute with 1 teaspoon almond extract for a nutty twist.
- Plain Greek Yogurt: Adds moisture, richness, and a subtle tang. You can replace it with 1 cup sour cream, 1 cup full-fat regular yogurt, or 1 cup buttermilk for similar texture and flavor.
- All-Purpose Flour: Provides structure while keeping the crumb tender. Whole wheat flour cannot be used.
- Baking Powder: Helps the cake rise and stay fluffy. Baking soda cannot be used.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Ground Cinnamon: Adds warmth that pairs beautifully with the blueberries. For a twist, try 1 teaspoon ground cardamom or ½ teaspoon nutmeg instead.
- Frozen Blueberries: Provide vibrant color and bursts of tart sweetness throughout the cake. Use 2 cups of fresh blueberries instead. You can also use 2 cups mixed berries (raspberries, blackberries, or chopped strawberries) for variety.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Blueberry Coffee Cake
Quick Overview
- Make topping.
- Mix wet ingredients.
- Add dry ingredients.
- Fold in blueberries.
- Bake & cool.
Step by Step Instructions
Quick Tip From Bri
Don’t overmix the batter! Overmixing after adding the dry ingredients will make the cake dense. Fold gently until you no longer see streaks of flour.
- Prep and Make the Topping: Preheat the oven to 350°F (177°C). Line a 9×9-inch pan with parchment paper and lightly oil or spray it. In a medium bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until large, clumpy crumbs form. Set aside.
- Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, eggs, vanilla, and Greek yogurt until smooth and well combined.
- Add the Dry Ingredients: Add the flour, baking powder, salt, and cinnamon on top of the wet ingredients. Use a fork or whisk to gently combine the dry ingredients together on top before folding everything together with a spatula until just combined. The batter will be thick.
- Step 4: Fold in the Blueberries: Fold the frozen blueberries directly into the batter—do not thaw them first.
- Transfer to the Pan: Spread the batter evenly into the prepared pan. Sprinkle the crumb topping evenly over the top.
- Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for at least 20 minutes before slicing. Serve warm or at room temperature.
Recipe Serving Suggestions
I would serve this blueberry coffee cake with a warm cup of coffee or one of these yummy drinks:
- Instant Pot Hot Chocolate: You can customize this hot chocolate with your favorite milk and toppings.
- Iced White Chocolate Mocha: It is so yummy and so easy to make.
- Chai Tea Latte: The perfect combination of a sweet treat and a caffeine boost.
Expert Tips
- Weigh Your Ingredients: Measure ingredients with a kitchen scale to ensure consistent texture and perfect balance between the wet and dry ingredients every time. Even a small variation in flour can change how light or dense the cake turns out to be.
- Use Frozen Blueberries Straight From the Bag. Thawed berries release too much liquid and turn the batter purple.
- Bake Until Just Set In the Center. Overbaking will make the cake dry — the top should spring back lightly when pressed.
- Cool Before Cutting. The crumb topping sets as it cools, making it easier to slice cleanly.
Most Common Mistakes
- Using Thawed Blueberries: Causes excess moisture and streaky purple batter.
- Overmixing the Batter: Leads to a tough, dense cake.
- Underbaking the Center: The thick batter takes time — check the middle before removing.
- Skipping Parchment Paper: Makes it difficult to remove cleanly; always line the pan for easy lift-out.
Additions & Variations
- Nutty Streusel: Stir 1/2 cup of pecan into the crumb topping.
- Mixed Berry Version: Substitute half the blueberries with raspberries or blackberries.
- Add a Powdered Sugar Glaze: Whisk together ½ cup powdered sugar, 1–2 teaspoons milk, cream, or water, and ¼ teaspoon vanilla extract until smooth. Adjust the consistency as needed—add a splash more milk for a thinner drizzle or more sugar for a thicker glaze.
- Add a Cream Cheese Icing: Combine 2 ounces softened cream cheese, ½ cup powdered sugar, 1–2 tablespoons milk or cream, and ¼ teaspoon vanilla extract in a microwave-safe bowl. Microwave in 10–15 second intervals, stirring between each, until the mixture is smooth and pourable. The heat helps dissolve the sugar and evenly incorporate the cream cheese, creating a lump-free glaze.
More Breakfast Recipes
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Blueberry Coffee Cake with Extra Streusel
This Blueberry Coffee Cake is soft, buttery, and bursting with juicy blueberries in every bite. It’s topped with a thick layer of buttery cinnamon streusel that bakes into the most irresistible crumbly topping. Perfect for weekend brunch, holiday mornings, or an afternoon treat with a cup of coffee, this recipe is simple to make but feels bakery-worthy.
Equipment
- 9 x 9 inch Pan
Ingredients
Streusel Topping
- 8 Tablespoons (114 g; 1 stick) salted butter, melted
- 1 cup (130 g) all-purpose flour
- ¾ cup (150 g) packed light brown sugar
- 1 ½ teaspoons ground cinnamon
Cake
- ½ cup (114 g; 1 stick) salted butter, melted
- 1 cup (200 g) packed light brown sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 cup (240 g) plain Greek yogurt (whole milk or 2%)*
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon Morton kosher salt*
- 2 teaspoons ground cinnamon
- 2 cups frozen blueberries (do not thaw)
Instructions
- Prep and Make the Topping: Preheat the oven to 350°F (177°C). Line a 9×9-inch pan with parchment paper and lightly oil or spray it. In a medium bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until large, clumpy crumbs form. Set aside.1 cup (130 g) all-purpose flour, ¾ cup (150 g) packed light brown sugar, 1 ½ teaspoons ground cinnamon, 8 Tablespoons (114 g; 1 stick) salted butter, melted
- Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, eggs, vanilla, and Greek yogurt until smooth and well combined.½ cup (114 g; 1 stick) salted butter, melted, 1 cup (200 g) packed light brown sugar, 2 large eggs, 1 Tablespoon vanilla extract, 1 cup (240 g) plain Greek yogurt (whole milk or 2%)*
- Add the Dry Ingredients: Add the flour, baking powder, salt, and cinnamon on top of the wet ingredients. Use a fork or whisk to gently combine the dry ingredients together on top before folding everything together with a spatula until just combined. The batter will be thick.2 cups (260 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon Morton kosher salt*, 2 teaspoons ground cinnamon
- Fold in the Blueberries: Fold the frozen blueberries directly into the batter—do not thaw them first.2 cups frozen blueberries
- Transfer to the Pan: Spread the batter evenly into the prepared pan. Sprinkle the crumb topping evenly over the top.
- Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for at least 20 minutes before slicing. Serve warm or at room temperature.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use Frozen Blueberries Straight From the Bag. Thawed berries release too much liquid and turn the batter purple.
- Melted Butter Makes For a Denser, Moister Crumb. If you prefer a fluffier texture, use softened butter and cream it with the sugar.
- Don’t Overmix the Batter: Overmixing leads to a tough, dense cake.
- Bake Until Just Set In the Center. Overbaking will make the cake dry — the top should spring back lightly when pressed.
- Cool Before Cutting. The crumb topping sets as it cools, making it easier to slice cleanly.
- Nutty Streusel: Stir 1/2 cup of pecan into the crumb topping.
- Add a Powdered Sugar Glaze: Whisk together ½ cup powdered sugar, 1–2 teaspoons milk, cream, or water, and ¼ teaspoon vanilla extract until smooth. Adjust the consistency as needed—add a splash more milk for a thinner drizzle or more sugar for a thicker glaze.
- Add a Cream Cheese Icing: Combine 2 ounces softened cream cheese, ½ cup powdered sugar, 1–2 tablespoons milk or cream, and ¼ teaspoon vanilla extract in a microwave-safe bowl. Microwave in 10–15 second intervals, stirring between each, until the mixture is smooth and pourable. The heat helps dissolve the sugar and evenly incorporate the cream cheese, creating a lump-free glaze.
Nutrition
Calories: 410kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 315mg | Fiber: 2g | Sugar: 34g
Nutrition information is automatically calculated, so should only be used as an approximation.
