This delicious Blueberry Coffee Cake recipe is soft and moist with a streusel topping. It feeds a crowd and can even be made the night before. Enjoy it for breakfast or dessert.
Want more of my brunch favorites? Try these Strawberry Crepes, French Toast Casserole, Banana Bundt Cake, or Easy Homemade Scones!

Anytime is a good time for Blueberry Coffee Cake and this recipe is so good that it's my go-to for entertaining and I especially love it served at a brunch event, like a bridal or baby shower. The berries add a delicious and bright component, but I also love this apple coffee cake and sour cream coffee cake!
How to make Blueberry Coffee Cake:
Mix Wet Ingredients: Cream sugar and shortening together in a large mixing bowl or stand mixer. Add eggs, milk, and vanilla until combined.

Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, and salt.

Finish Batter: Add to creamed mixture and then stir in blueberries (batter will be thick). Pour batter into a greased 9×13 inch pan.

Streusel Topping: Combine topping ingredients and sprinkle over the top of the batter in the pan.

Bake at 375ºF for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Serve this blueberry streusel coffee cake with coffee, tea, or even with a scoop of ice cream! Make sure to try my Apple Coffee Cake, Sour Cream Coffee Cake, and Strawberry Coffee Cake!

Make Ahead and Freezing Instructions:
To Make Ahead: Make the batter as instructed and pour in prepared pan. Cover and store in refrigerator for a few hours up to overnight. Remove from refrigerator and let stand 30 minutes before adding the streusel topping and baking.
To Freeze: Allow cake to cool completely, then wrap thoroughly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Allow to come to room temperature before serving.
Recipe Variations:
- Lemon Blueberry Coffee Cake: Add 1 Tablespoon fresh lemon zest into the batter.
- Sour Cream Blueberry Coffee Cake: Substitute half of the amount of milk for sour cream.
- Buttermilk Blueberry Coffee Cake: Substitute half of the amount of milk for buttermilk.
- Shortening: Butter could be substituted instead of shortening. I like how soft and tender the shortening makes the cake.
- Berries: Swap out the blueberries for any kind of berry!
- Blueberry Muffins
More Blueberry Recipes:
- Blueberry Cobbler
- Blueberry Pie
- Lemon Blueberry Bread
- Lemon Blueberry Rolls
- Lemon Blueberry Pancakes
- Blueberry Muffins
- Blintzes
- Mixed Green Salad with Berries
- Triple Berry Pie
Follow me for more great recipes
Recipe

Blueberry Coffee Cake
Equipment
Ingredients
Ingredients:
- 1 ½ cups granulated sugar
- ½ cup Shortening*
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 3 cups blueberries , fresh or frozen*
Streusel Topping:
- 1 cup light brown sugar , packed
- 2/3 cup all-purpose flour
- ½ cup butter
Instructions
- Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
- In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
- Pour batter into a greased 9×13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
- Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
- Serve with coffee or tea, or even with a scoop of ice cream.
Notes
- Lemon Blueberry Coffee Cake: Add 1 Tbsp. fresh lemon zest into the batter.
- Sour Cream Blueberry Coffee Cake: Substitute half of the amount of milk for sour cream.
- Buttermilk Blueberry Coffee Cake: Substitute half of the amount of milk for buttermilk.
Nutrition
Follow Me
I originally shared this recipe July 2021. Updated June 2023.
This post contains affiliate links.
Just wondering what I did wrong with the topping. It wouldn’t crumble/sprinkle had to spread it and didn’t have that wonderful crunchy topping.????
Thanks for trying the recipe! It sounds like your topping might’ve been a bit too soft—make sure the butter is cold and not melted when mixing the streusel. That helps it stay crumbly and gives it that signature crunch. Hope you give it another go.
After reading the above, I mixed the topping using room temperature butter, then put the bowl in the freezer while I made the rest of the cake, about 15 minutes. That was enough to stiffen the butter so the topping could be broken into crumbs. This worked like a charm.
I don’t know what I did wrong but my topping couldn’t be sprinkled. So I made another and didn’t use the mixer but it still was too smooth to be sprinkled. It’s cooking so I know it’s not going to have that crunchy top but I’ve never cooked very much and didn’t know what to do??? Hopefully it will taste good 😊 Love your recipes!
Can you make this in a Bundt pan and if so, how long do you bake it?
Yes, you can bake this in a Bundt pan! Just make sure to grease it really well. Bake at 350°F for about 45–55 minutes, or until a toothpick inserted comes out clean. Keep an eye on it!
-stacy
First time making it, just now. I’m sure it is sweet enough but has anyone tried drizzling icing over the top?
Followed this recipe exactly. It was very bland and the batter was more light a dough consistency. Very disappointing.
I made this exactly as stated. The batter was so thick it was impossible to stir in the blueberries or spread it in the pan. I cooked it for 30 miinutes and it was still over done and the next day it was like a block of cement. What a waste of time and money 🙁 Very disappointed.