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
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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
Did You Make This Recipe?
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I originally shared this recipe July 2021. Updated June 2023.
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This was good and i’ll make it again with some changes. The batter was incredibly thick. I had to mix it with my hands to add the blueberries, so I’m not sure if there needed to be some more milk? I felt like the topping was missing a little bit of flavor and would probably add some cinnamon and a couple drops of lemon juice the next time, the blueberries I used just happened to be massive and I think it would’ve turned out better with smaller blueberries or even frozen. It’s a very heavy cake. I do like that it bakes in a 9×13 so the crew can eat on it for a few days. It’s a keeper I think with those tweaks!
I followed this recipe and unfortunately the batter was so thick that in order to incorporate all the ingredients the batter was inevitably over-beaten, and the gluten activated or something because this came out like nearly stodgy sandwich bread. Swing and a miss.
Hi, can I make half a recipe and if so what pan should I use?
Love all your recipes!!!!
This is really good and moist. Next time, can I double this and use a 9×13 pan?
Thank you!
Lauren,
I made this recipe exactly like you posted. It was a hit. I used the frozen wild blueberries in my recipe and wow, it was scrumptious. I think it’s because the blueberries were smaller.
I kept this recipe and going to make it more often. Thank you very much!😊
This was delicious! I did make a couple of changes – added cinnamon to the dry ingredients, lemon juice to the wet ingredients and pulsed walnuts in a mini processor to add to the topping. Husband insisted I not lose this recipe!
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!
What does “substitute half the amount of milk for sour cream” mean? Would that sub be 1/2 cup sour cream instead of using 1 cup milk?
Yes, you would use 1/2 cup of sour cream and 1/2 cup of milk! Enjoy the cake!
The recipe for Blueberry Coffee Cake is perfectly scrumptious. This is great for a church brunch, an evening dessert, any party or every day. Thank you Lauren for all your skill in the kitchen!
Delicious..moist…recipe exact as written..my oven took the full 45 min.
I am writing ✍ this one down..5 🌟.
This might be the single best baked good I have ever put in my mouth in 73 years on this planet. And I mean the best! It is absolutely sublime. That it has enough to fill a 9 x 13 baking dish, lasts long enough to eat for breakfast and for desert at night over a few days, is dense and moist, I could go on forever, I think. Just stop reading this and go make this incredibly wonderful creation. Thank you, Lauren!!!
Ratio of 1 cup milk to 4 cups flour is too dry IMO.
I wondered about the 4 cups of flour too!
But did you even try making it? All the 5 star comments can’t be wrong~
Freshly picked blueberries! My Hubby wanted a cake . Found your recipe. Made the sour cream version.
Success!!!! Very light cake! As it’s still warm served with vanilla bean ice cream.
Will definitely make again!!
Thanks for sharing!
My neighbor brought over some fresh blueberries and I found this recipe while looking for one to include the berries. If you can believe it, I was out of white sugar but did have brown sugar so I subbed the white with the brown and this came out great! Thanks for a yummy breakfast (or anytime) cake that was so simple to make!
This was a big hit for a breakfast meeting I went to. Even the men loved it!!
If I use frozen berries do I thaw them first?
You don’t need to.
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. 🙂