The BEST Blueberry Coffee Cake recipe is soft and moist with a delicious streusel topping. Enjoy it for breakfast or dessert!
If you love Coffee Cake, be sure to try my Sour Cream Coffee Cake and Apple Coffee Cake!
This Blueberry Coffee Cake recipe is so easy and one that I typically always have the ingredients for. We enjoy it for breakfast, brunch, or dessert, and it’s perfect for serving at bridal or baby showers. The berries add a delicious and bright component, compared to a traditional coffee cake.
How to make Blueberry Coffee Cake:
Mix sugar and shortening together in a large mixing bowl or stand mixer, until well creamed. Add eggs, milk, and vanilla until combined.
Mix dry ingredients in a separate bowl; flour baking powder, and salt. 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 375 F for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Serve with coffee, tea, or even with a scoop of ice cream!
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.
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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
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Made this for a brunch to feed the 8 men who came to help my daughter move. They all raved about it and one even asked me for the recipe! I had to make several substitutes to make it dairy and gluten free, but it came out moist and delicious. Will definitely make this again. Thanks for sharing it on your website!