Blueberry coffee cake is one of those coffee cake recipes that never fails to impress. Like the best recipes, the super moist, tender cake is complemented by layers of berries. IÂ really love the simple glaze on top.
It gives it a finished look that will make it stand out among other breakfast recipes. Pull out the mixer, and let’s get started!
I can’t get enough blueberry recipes! Classic blueberry cobbler, blueberry yum yum, or blueberry muffins are, of course, on my list, but you gotta try my no-bake blueberry heaven on earth cake.
What I Love About This Recipe
- Moist, tender cake
- Perfectly sweet layers of blueberries
- The sweet glaze
- Pretty presentation
How To Make Blueberry Coffee Cake Recipe
- Cream together the sugar and butter until fluffy
- Add in the eggs.
- Add vanilla.
- Mix the dry ingredients in a separate bowl.
- Add flour mixture to the creamed butter,
- Alternating with the sour cream until well combined.
- Combine the cinnamon, flour, and brown sugar in a small bowl.
- Layer 1/3 of the batter in the bottom of the pan.
- Top with the cinnamon mixture
- Add a layer of blueberries. Repeat. Top with the remaining batter.
- Bake and add the glaze.
***See the full instructions below.
Blueberry Coffee Cake Recipe + Ingredient Notes
- Don’t Overbake: the major reason for dry cake is overbaking. Monitor the cake closely and check it at the shortest time interval suggested. Continue to check the cake every couple of minutes until it has pulled away from the pan slightly, and the toothpick comes out clean.
- Measure The Flour Correctly:Â Never directly scoop flour out of the container with the measuring cup.
- First,  fluff up the flour in the bag or the container with a fork. It should be light and airy. Then, spoon it into the measuring cup until it is above the rim and scrape the excess back into the container. Too much flour makes for a dry cake!
- While you can sift your flour into a bowl before you measure, I’ve found that’s usually not necessary. Just make sure you give the flour a good fluff, and you’re all set.
- Dairy Ingredients: You need to use real butter and full-fat sour cream for the most decadent results.
- Berries: Fresh blueberries work best in this recipe. But if you’re in a pinch and can’t find fresh, frozen blueberries will work just fine. There’s a trick to it, though.
- Make sure you don’t let the blueberries thaw. Measure them out into your batter while they’re still frozen. If you let them thaw first, your batter will turn a lovely shade of purple.
Storing + Freezing + Make-Ahead
- Room Temperature: Store this blueberry bundt cake in a well-sealed container in a cool spot.
- Can You Freeze This? You can also freeze this cake for about three months. If you’re freezing as a make-ahead plan, I suggest glazing just before serving. If you’re freezing an already glazed cake, put the cake unwrapped in the freezer for a couple of hours until the glaze hardens. Then wrap it in several layers of cling wrap and foil.
- Defrost it in the fridge overnight. The flavor and texture will deteriorate if frozen for too long.
- Make-Ahead Tips: This cake will keep in the fridge for about a week! This gives you plenty of time to plan ahead for family visits, holidays, and church events. I love that kind of flexibility!
- How Long Can You Keep This In The Fridge? According to food handling guidelines, this cake will last 3-4 days in the fridge.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
My blueberry coffee cake recipe pairs wonderfully with a hot cappuccino, Americano, espresso, or tea! You can serve it with a nice big glass of cold milk for younger eaters.
If you want to create a heavenly brunch you can pair it with tater tot breakfast casserole, breakfast casserole, or Bisquick breakfast casserole! Bisquick sausage balls or Bisquick sausage muffins are great with this, too!
More Coffee Cake Recipes
Creating a cache of coffee cake recipes? Good idea! Be sure to add these to your list!
- Apple Coffee Cake – Granny Smith apples, nutmeg, and cinnamon = warm, baked nirvana
- Sour Cream Coffee Cake – Super rich and moist
- Bisquick Coffee Cake – This is sweet and nostalgic.
- Eggnog Crumb Coffee Cake – A wonderful holiday treat with unique nutmeg icing. Perfect with a coffee at a December breakfast or brunch
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Blueberry Coffee Cake
Dense, moist cake & sweet blueberries come together in the perfect balance of cake & berries in this blueberry coffee cake. Simple ingredients & easy prep!
Servings: 12 Servings
Ingredients
- 3/4 cup butter
- 1 1/2 cups sugar
- 4 eggs large
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
Filling
- 1/4 cup brown sugar packed
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 cups blueberries fresh
Glaze
- 1 cup confectioners sugar
- 2-3 tablespoons milk 2%
Garnish
- 1/2 cup blueberries optional
Instructions
- Grease and flour a bundt or tube pan; Set aside. Preheat the oven to 350° (177°C).
- Cream butter (3/4Â cup) and sugar (1 1/2Â cups) together in a large bowl until light and fluffy. Add in the eggs (4) one at a time, mixing until yellow disappears, then the vanilla (1Â teaspoon).
- In a separate bowl, whisk together flour (3Â cups), baking powder (1 1/2Â teaspoons), baking soda (3/4Â teaspoon), and salt (1/4Â teaspoon).
- To the creamed butter and sugar mixture add, alternately, flour mixture and sour cream (1Â cup), beginning and ending with flour mixture, beating well after each addition.
- In a small bowl combine brown sugar (1/4Â cup), flour (1Â tablespoon), and cinnamon (1/2Â teaspoon); Set aside.
- Pour a third of the batter into a prepared baking pan, spreading evenly. Sprinkle half of the brown sugar mixture over the batter in the pan, then place half of the blueberries on top. Repeat layers then top with the remaining batter.
- Bake until the cake tester inserted in the center comes out clean, about 55-65 minutes or until. Allow cake to cool in the pan, set on a wire baking rack, for 10 minutes. Remove from pan and let cool completely on the wire baking rack.Â
- Meanwhile, prepare the glaze. In a medium mixing bowl, whisk the powdered sugar (1Â cup) and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over the cooled coffee cake. Garnish with fresh blueberries (1/2Â cup).
Fans Also Made:
Notes
- Don’t Overbake: the major reason for dry cake is overbaking. Monitor the cake closely and check it at the shortest time interval suggested. Continue to check the cake every couple of minutes until it has pulled away from the pan slightly, and the toothpick comes out clean.
- Measure The Flour Correctly:Â Never directly scoop flour out of the container with the measuring cup.
- First, fluff up the flour in the bag or the container with a fork. It should be light and airy. Then, spoon it into the measuring cup until it is above the rim and scrape the excess back into the container. Too much flour makes for a dry cake!
- While you can sift your flour into a bowl before you measure, I’ve found that’s usually not necessary. Just make sure you give the flour a good fluff, and you’re all set.
- Dairy Ingredients:Â You need to use real butter and full-fat sour cream for the most decadent results.
- Berries: Fresh blueberries work best in this recipe. But if you’re in a pinch and can’t find fresh, frozen blueberries will work just fine. There’s a trick to it, though.
- Make sure you don’t let the blueberries thaw. Measure them out into your batter while they’re still frozen. If you let them thaw first, your batter will turn a lovely shade of purple.
- Â
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This is the exact recipe that my mom copied from a magazine, cookbook or from someone.
Like to know where it came from??
I feel like it is missing an ingredient in it.
Just made the blueberry coffee cake, now cooling, hope is as good as it’s looks.
Ooooooh! That’s exciting, I hope you liked it! Enjoy 🙂
My daughter needed a recipe for the “coffee cake” contest at our county fair. We found this one and decided to give it a try… except, we have no blueberries. We used a 14.5 oz can of peaches, well drained and chopped. HOLY COW! You gotta try this! I did have to keep checking it while baking. I think I baked it for around 65 – 70 minutes, checking it every 3 – 5 minutes after 55 minutes. And it did kinda fall apart when I took it out of the bundt pan. Going to try it again and cool it longer. Also going to try using crisco and flour instead of pam spray… TOTALLY open to all suggestions here for holding it together!!
I was just cleaning up the kitchen and realized the bundt pan that I am using is a 30 yr old, cheap, aluminum pan that I bought as a poor college kid. I just ordered a wilton non-stick pan. Guessing that could also help.
Ah, yes non-stick pan will help. 🙂
Hi! That contest sounds so much fun! I hope your daughter wins. Thank you for sharing your story and feedback 🙂
This cake looks great but we don’t have fresh blueberries where I live, can I use canned pie filling instead?? And if so how much do I substitute it for?
Hi, Randa. Thanks for asking. I haven’t tried canned pie filling for this recipe. I would suggest use frozen berries instead.
You can also try my blueberry yum yum, it uses blueberry pie filling.
Hope this helps!
Hi, Randa. Thanks for asking. I haven’t tried canned pie filling for this recipe. I would suggest using frozen berries instead.
You can also try my blueberry yum yum, it uses blueberry pie filling.
Hope this helps!
Baking right now …. looks wonderful im sure it will be great?
Enjoy, Cynthia! 😀
Making this on Sunday for small groups and I hope it comes out as good as it sounds. My oven cooks a Little hot so cut the temp down to 340 instead of 350 and I’m gonna try it then. I hope it comes out as moist as it sounds . I own a Blueberry farm and I’m always looking for great Blueberry recipes ! Thank you !
Blueberry farm?! That’s so cool, Theresa! ? Hope you enjoy the cake!
I’ll save this for blueberry season!
I am going to try this coffee cake this Sunday for our Sunday School breakfast. We have about 45 members and other people are also bringing different dishes so I think one recipe ought to be enough for everyone to at least try a bite. Thank you.
Hi Sally!
I hope everyone loves it. Let me know!
Made this today, not my favorite coffee cake. Found it too dry. Baked it for 55 minutes, maybe less time or less flour.
Beth
Hi Beth. Oh Gosh, I’m really sorry your didn’t have a great experience with this recipe!! I promise you that this is a super moist coffee cake and its a tried and true recipe, made more times over the years than I can count. I really think that maybe your oven runs hot. I believe the flour measurement is spot on. I’ve never altered it. So, I really hope you try it again and maybe start testing for doneness at 40-45 minutes.
Can this recipe be made in a 13 x 9 baking pan instead of a bundt pan and still get the same moist results?
Yes it can. Baking time will need to be adjusted. Bake just until a toothpick inserted into the center comes out with a few moist crumbs (not batter) 🙂
Have you ever used other fruits in this recipe?
Honestly Kim, I’ve only made this with Blueberries! My family loves it so much that I think there might be a revolt if I changed it up! I think it would be terrific with other fruits though. Just be careful of the moisture content. Please come back and tell us about it if you make this <3
Wow, this looks so delicious! Blueberry and coffee sounds like an amazing blend. Can’t wait to taste it!
Thank you Kelly. I hope you do try it! Please come back and let us know what you though <3