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!

A slice of Blueberry Coffee Cake on it's side, showing all the blueberries inside.

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.

A glass bowl with a batter made from eggs, milk, vanilla, sugar, and shortening for the best blueberry coffee cake.

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

A white bowl filled with flour, baking powder, and salt for an easy blueberry coffee cake recipe.

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

Two images showing a thick homemade blueberry coffee cake batter without blueberries, and then the blueberries folded in.

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

A white bowl filled with homemade streusel for a quick blueberry coffee cake.

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

A homemade blueberry coffee cake recipe fresh out of the oven and ready to serve.

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!

Homemade Blueberry Coffee Cake cut into squares, on a piece of parchment paper.

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:

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Recipe

Prep 15 minutes
Cook 35 minutes
Total 50 minutes
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Ingredients
 
 

Ingredients:

Streusel Topping:

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

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!
Make Ahead Instructions: 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 and baking.
Freezing Instructions: 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.
Variations:
  • 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

Calories: 425kcalCarbohydrates: 69gProtein: 6gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 259mgPotassium: 119mgFiber: 2gSugar: 38gVitamin A: 264IUVitamin C: 3mgCalcium: 108mgIron: 2mg

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I originally shared this recipe July 2021. Updated June 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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4.87 from 142 votes (121 ratings without comment)
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Lisa Cox
1 month ago

4 stars
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.????

Admin
1 month ago
Reply to  Lisa Cox

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.

Lauren
9 days ago
Reply to  Stacy Popham

5 stars
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.

Lisa Harmon Cox
1 month ago

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!

Tricia Rampata
3 months ago

Can you make this in a Bundt pan and if so, how long do you bake it?

Admin
3 months ago
Reply to  Tricia Rampata

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

Holly
4 months ago

First time making it, just now. I’m sure it is sweet enough but has anyone tried drizzling icing over the top?

Lauren
5 months ago

1 star
Followed this recipe exactly. It was very bland and the batter was more light a dough consistency. Very disappointing.

Maureen
7 months ago

2 stars
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.