Cinnamon Blueberry Coffee Cake
Is there anything more comforting than a morning cappuccino and a slice of the most crave-worthy blueberry coffee cake? This wonderful pairing is not to be missed, and is even better when shared with good company (or if enjoyed with lavender-infused coffee). Give it a try for your next brunch date.
If you’re looking for more brunch-worthy blueberry breakfast ideas, try our Blueberry Sheet Pan Pancakes, Baked Oatmeal Casserole, Blueberry Butter (made in a slow cooker).
How to Make Blueberry Coffee Cake
Here’s everything that you’ll need to know in order to make this homemade blueberry coffee cake from scratch:
- Preheat the oven. Preheat your oven to 350℉.
- Prepare the baking pan. Lightly grease a 7×11 inch baking pan and then set aside for now.
- Prep the blueberries. Add either fresh or frozen blueberries to a bowl with 2 teaspoons of all-purpose flour and toss to coat. Set aside.
- Prepare the dry ingredients. In a separate bowl, add the remaining flour, baking powder and salt and mix to combine. Set aside.
- Prepare the wet ingredients. Use the bowl of a stand mixer fitted with the paddle attachment to beat the eggs and sugar until pale and fluffy (about 3 to 5 minutes).
- Combine the dry and wet ingredients. Sowly add in the flour mixture with the beaten egg mixture and mix until well combined.
- Add in the remaining ingredients. Reduce the speed to low and add the melted butter, milk, lemon zest and pure vanilla extract.
- Beat. Beat the mixture until smooth.
- Fold. Fold in the blueberries.
- Pour. Pour the batter into the prepared baking pan.
- Prepare the topping. Add the brown sugar, all-purpose flour, ground cinnamon, salt and butter cubes to a bowl and combine with a fork until the mixture forms large, coarse crumbs.
- Sprinkle. Sprinkle the topping over top of the batter.
- Bake. Bake the cake in the preheated oven for 45 to 50 minutes (or until a toothpick inserted into the center comes out clean).
- (Optional) Cover. If the topping starts to look too dark, cover the cake with foil.
- Cool. Remove from the oven and allow the cake to cool completely.
- Serve. Cut the blueberry coffee cake and serve.
P.S> If you want something with the same cinnamon blueberry flavor profile, but more unique that most people have never tried before, give these blueberry cinnamon rolls a try (they are so, sooo good): https://nurturedhomes.com/blueberry-cinnamon-rolls
3 Quick Tips for Making Blueberry Coffee Cake
Here are 3 quick and easy to remember tips to help make sure that your blueberry coffee cake turns out perfectly:
- Toss the berries. Make sure that you don’t skip tossing the blueberries with some all-purpose flour; it’s not optional when it comes to making blueberry cakes. The flour will stick to the berries and prevent them from sinking into the batter.
- Go easy with the folding. Go slow and be gentle when you’re folding your blueberries into the batter so as to prevent the berries from streaking.
- Keep an eye on the cake while it bakes. Keep a close eye on your blueberry coffee cake while it’s baking in the oven. If the homemade topping mix starts to look too dark, you’ll want to get some foil over top of it immediately.
How to Store Leftover Blueberry Coffee Cake
You’ll want to keep this blueberry coffee cake stored at room temperature; it can dry out fairly quickly if refrigerated. You’ll be able to keep your leftovers like this for up to 3 to 4 days.
Freezing the cake is also an option. Wrap it tightly in either plastic wrap or aluminum foil before transferring into a freezer-safe ziploc bag. The cake can be frozen for up to 3 months.
P.S. If you’re looking for another great treat that’s easy to make and a no-hassle baked blueberry dessert, you may also love this blueberry upside down cake: https://nurturedhomes.com/blueberry-upside-down-cakePrint
Crave-worthy Blueberry Coffee Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 16 1x
For the cake
- 2 cups plus 2 tsp all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- ½ cup milk
- 1½ tsp vanilla extract
- 2 tsp lemon zest
- 2 cups blueberries, fresh or frozen
For the topping:
- 6 tbsp packed light brown sugar
- ½ cup all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp cold unsalted butter, cut into ¼ inch pieces
- Preheat oven to 350°F.
- Lightly grease a 7×11 baking pan Set aside.
- In a bowl add the blueberries and 2 teaspoons of flour and toss to coat. Set aside.
- In another bowl combine the remaining flour, salt and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sugar until pale and fluffy, about 3-5 minutes.
- Reduce speed to low and add the butter, milk, lemon zest and vanilla extract.
- Beat until smooth.
- Slowly add the flour mixture and mix until well combined.
- Fold in the blueberries.
- Pour the batter in the prepared pan.
- To make the topping, in a bowl combine all the ingredients with a fork until the mixture forms large, coarse crumbs.
- Sprinkle on top of the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- If the topping starts to get too dark, cover with foil.
- Allow to cool completely before serving.
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