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!

Blueberry Coffee Cake with streusel topping, cut into pieces.

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.

Four process photos for making the batter for Blueberry Coffee Cake.

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

Streusel topping for coffee cake, mixed in a bowl.

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!

A 9x13 inch pan of freshly baked Blueberry 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.

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Recipe

Prep 15 mins
Cook 35 mins
Total 50 mins
Add to Meal Plan

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 brown sugar , packed
  • 2/3 cup 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

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: 424kcalCarbohydrates: 70gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 39mgSodium: 154mgPotassium: 224mgFiber: 2gSugar: 38gVitamin A: 253IUVitamin C: 3mgCalcium: 90mgIron: 2mg

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About The Author

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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  1. 5 stars
    Confession, I made this twice this past weekend. I made it to take to book club but it looked and smelled amazing so I had piece…and then another…and then my husband had a piece…and before I knew it, it was gone. I quickly threw together another batch to take to book club and just like the first batch, it was quickly devoured. Something tells me I’ll be making this again in the near future. 🙂