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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Comments

  1. 5 stars
    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!😊

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 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?

  5. 5 stars
    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!

  6. 5 stars
    Delicious..moist…recipe exact as written..my oven took the full 45 min.
    I am writing ✍ this one down..5 🌟.

  7. 5 stars
    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!!!

  8. 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!

  9. 5 stars
    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!

  10. 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. 🙂