Bursting Blueberry Coffee Cake: Your New Morning Muse

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Wake Up to a Slice of Sunshine

Hey there, fellow breakfast enthusiast! Today, we’re diving into a recipe that’s as cheerful as a sunshine-filled morning—blueberry coffee cake. And guess what? It’s super simple to whip up with pantry staples, making your weekend brunch feel just a tad more special. Homemade always wins—it’s fresher, brighter, and oh-so-moreish than any store-bought version.

Can you smell that? Sweet blueberries mingling with warm, buttery cake, releasing an irresistible aroma that will have everyone asking, “What’s cooking?” The moist, tender crumb is packed with punchy berry bursts and topped with a hint of crunchy streusel — truly a treat for the senses. It’s practically a hug on a plate, and hey—if you’re a fan of fruity twists, this cake plays well with other berries or a splash of lemon zest too.

Thinking of quick mornings? This recipe is your new best friend—easy, fast, and guaranteed to brighten your day. So, grab your ingredients, preheat that oven, and let’s make some magic. You won’t regret it—trust me, it’s berry, berry good!

Blueberry Coffee Cake

This blueberry coffee cake combines a moist, tender crumb with fresh blueberries dispersed throughout and a crunchy streusel topping. The cake is baked until golden brown, with a soft interior and a fruity, buttery aroma. The final appearance features a layered, slightly domed cake with a crumbly topping and blueberry bursts in every slice.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour for the batter
  • 1 cup granulated sugar for sweetening
  • 1/2 cup unsalted butter cold, cubed for streusel topping
  • 1 cup fresh blueberries or frozen, thawed
  • 2 eggs large eggs for binding
  • 1/2 cup buttermilk for moisture
  • 1 1/2 teaspoons baking powder for leavening
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract for flavor

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick spray. In a mixing bowl, combine the flour, baking powder, salt, and half of the sugar; whisk until well blended.
  2. Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces. Set aside the streusel topping.
  3. In a separate bowl, whisk together eggs, buttermilk, vanilla extract, and remaining sugar until smooth and slightly frothy. Pour the wet ingredients into the dry ingredients and gently fold until just combined; avoid overmixing, as this can make the cake dense.
  4. Gently fold the blueberries into the batter, being careful not to crush them. Pour the batter into the prepared baking pan and spread evenly with a spatula. Sprinkle the reserved streusel topping over the surface.
  5. Bake in the preheated oven for approximately 35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should start to pull away slightly from the sides of the pan. Let it cool for 10 minutes before serving.
  6. Slice and serve the coffee cake warm or at room temperature, showing a tender crumb dotted with blueberries and a crisp streusel topping.

Now, isn’t that a delightful way to start the day? This blueberry coffee cake is sure to become a favorite—perfect with a steaming cup of coffee or tea. For an extra special touch, serve it warm with a dollop of whipped cream or a drizzle of honey. Don’t forget to share your kitchen triumphs or variations below—I love hearing your spin on it! Happy baking!

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