Best-Ever Blueberry Coffee Cake with Crumb Topping (Moist & Flavorful)

There’s something magical about the combination of juicy blueberries, tender cake, and a buttery streusel topping. This Blueberry Coffee Cake is a bakery-style treat that you can easily make at home. Moist, fluffy, and bursting with berries, it’s perfect for breakfast, brunch, or an afternoon pick-me-up with coffee.

At Cooking with Zoe, I’ve always had a soft spot for coffee cakes. They bring back memories of family breakfasts where the smell of cinnamon and butter filled the kitchen. Much like my Zucchini Brownies, this recipe takes a classic concept and elevates it with seasonal fruit. Blueberry Coffee Cake strikes the perfect balance of sweet, tangy, and buttery goodness that makes every bite unforgettable.

Why You’ll Love This Blueberry Coffee Cake

• Moist and Tender Cake – With the right balance of butter, sugar, and milk, this cake is incredibly soft yet sturdy enough to hold juicy blueberries.
• Buttery Streusel Topping – A crisp, crumbly layer of cinnamon-sugar topping gives each slice texture and bakery-style appeal.
• Perfect for Any Occasion – Whether it’s a lazy Sunday breakfast, a potluck brunch, or a sweet treat with coffee, this cake fits the bill.
• Blueberry Goodness – Each bite bursts with juicy berries, adding a fresh, tangy-sweet contrast to the cake.
• Easy to Make – No fancy equipment needed—just basic baking tools and ingredients from your pantry.

Best-Ever Blueberry Coffee Cake with Crumb Topping (Moist & Flavorful)

This buttery blueberry coffee cake features a tender crumb, bursts of fresh blueberries, and a sweet cinnamon streusel topping. Perfect for brunch, dessert, or alongside your morning coffee.

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Prep Time 20 minutes mins

49 minutes mins

Total Time 1 hour hr 10 minutes mins

Cuisine American

Servings 13

Calories 280 kcal

Ingredients

  

• Streusel Topping
• 6 tablespoons packed light brown sugar
• ½ cup all-purpose flour spooned & leveled
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 4 tablespoons unsalted butter cold, cut into ½-inch chunks
• Cake
• 2 cups all-purpose flour spooned & leveled
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 stick ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• 1 teaspoon packed lemon zest from 1 lemon
• ½ cup milk
• 2 cups fresh blueberries or frozen, unthawed

Instructions

 

• Preheat oven: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
• Make streusel topping: In a medium bowl, combine brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Refrigerate until ready to use.
• Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
• Cream butter and sugar: Using a mixer, beat softened butter and granulated sugar until light and fluffy.
• Add eggs and flavoring: Beat in eggs one at a time, followed by vanilla extract and lemon zest.
• Alternate mixing: Add dry ingredients to the butter mixture in 3 additions, alternating with the milk (starting and ending with flour). Mix just until combined.
• Fold in blueberries: Gently fold in the blueberries with a spatula, being careful not to crush them.
• Assemble cake: Spread batter evenly into prepared baking dish. Sprinkle the streusel topping evenly over the batter.
• Bake: Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool & serve: Let cake cool for 15–20 minutes before slicing. Serve warm or at room temperature.

Notes

• If using frozen blueberries, do not thaw—add them straight from the freezer to prevent bleeding.
• For extra crunch, add ½ cup chopped walnuts or pecans to the streusel topping.
• This cake keeps well covered at room temperature for 2–3 days or refrigerated for up to 5 days.

Keyword blueberry coffee cake, streusel coffee cake, blueberry cake recipe, brunch cake, easy coffee cake

The Story Behind Coffee Cake

Coffee cake has long been a beloved staple in American kitchens. Contrary to what the name suggests, it doesn’t usually contain coffee. Instead, it’s called “coffee cake” because it’s the perfect companion to a hot cup of coffee or tea. The tradition dates back to Europe, where streusel- and crumb-topped cakes were often served with hot drinks. Over time, American bakers adapted the idea, creating the moist, fruit-filled versions we love today.

Adding blueberries not only makes the cake more flavorful but also gives it a delightful balance of freshness and sweetness. It’s a treat that feels comforting yet just a bit indulgent.

Ingredients You’ll Need

For the Streusel Topping

• 6 tablespoons packed light brown sugar – Adds caramel-like sweetness.
• ½ cup all-purpose flour – For structure in the crumb topping.
• 1 teaspoon ground cinnamon – Warm spice that enhances the flavor.
• ¼ teaspoon salt – Balances the sweetness.
• 4 tablespoons unsalted butter, cold, cut into chunks – Creates a crumbly, buttery texture.

For the Cake

• 2 cups all-purpose flour – The foundation of the cake.
• 2 teaspoons baking powder – Ensures a nice rise.
• ½ teaspoon salt – Balances sweetness and enhances flavor.
• ½ cup (1 stick) unsalted butter, softened – Gives richness and moisture.
• ¾ cup granulated sugar – Sweetness for the batter.
• 2 large eggs – For binding and structure.
• 1½ teaspoons vanilla extract – Adds warm, sweet flavor.
• 1 teaspoon packed lemon zest (from 1 lemon) – Brightens the cake and pairs beautifully with blueberries.
• ½ cup milk – Keeps the cake moist and tender.
• 2 cups fresh blueberries (or frozen, unthawed) – The star of the recipe, adding bursts of flavor.

Step-by-Step Instructions

Step 1: Prepare the Streusel

In a medium bowl, mix together the brown sugar, flour, cinnamon, and salt. Add the cold butter chunks and use a pastry cutter or your fingertips to work the butter into the dry ingredients until coarse crumbs form. Refrigerate while preparing the cake batter.

Step 2: Make the Cake Batter

In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract and lemon zest.

Step 3: Combine Wet and Dry Ingredients

Add the dry mixture to the wet mixture in two additions, alternating with milk. Begin and end with the flour mixture. Stir just until combined—don’t overmix.

Step 4: Fold in Blueberries

Gently fold in the blueberries with a spatula, being careful not to crush them. If using frozen berries, fold them in straight from the freezer.

Step 5: Assemble and Bake

Spread the batter evenly into a greased 9-inch square or round baking pan. Sprinkle the chilled streusel topping evenly over the batter. Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let the cake cool in the pan for 15 minutes before slicing. Serve warm or at room temperature with coffee, tea, or a cold glass of milk.

Pro Tips for Perfect Blueberry Coffee Cake

• Toss blueberries with 1 tablespoon of flour before folding them into the batter to prevent sinking.
• Use fresh lemon zest for the brightest flavor—it makes a big difference.
• Don’t overmix the batter; it should be light and airy.
• For a crispier crumb topping, use cold butter and work it into pea-sized pieces.
• If baking in a glass dish, lower the oven temperature by 25°F to prevent over-browning.

Variations to Try

• Berry Blend – Replace half the blueberries with raspberries or blackberries.
• Nutty Crumble – Add chopped pecans or walnuts to the streusel topping.
• Citrus Twist – Swap lemon zest with orange zest for a brighter flavor.
• Cream Cheese Swirl – Add a cream cheese layer for extra richness.
• Gluten-Free Version – Substitute flour with a 1:1 gluten-free blend.

Best Pairings with Blueberry Coffee Cake

This cake is versatile and pairs well with a variety of beverages and sides:

• Freshly brewed coffee or espresso.
• Herbal teas, especially chamomile or green tea.
• A scoop of vanilla ice cream for a dessert-like treat.
• A dollop of whipped cream or Greek yogurt.

Storage and Freezing Tips

• Room Temperature: Store tightly covered for up to 2 days.
• Refrigerator: Keeps well for 5–6 days. Warm slightly before serving.
• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.

FAQs About Blueberry Coffee Cake

Can I use frozen blueberries?
Yes! Use them straight from the freezer—don’t thaw, or the juices will bleed into the batter.

How do I keep blueberries from sinking?
Toss them lightly in flour before folding into the batter.

What pan size works best?
A 9-inch square pan or 9-inch round cake pan is perfect. For a thicker cake, use a springform pan.

Can I double the recipe?
Yes—bake in a 9×13-inch pan. Increase baking time to 55–60 minutes.

Can I make this ahead of time?
Absolutely! It tastes even better the next day as the flavors meld.

Nutrition Facts (per serving, 1 slice, 12 servings)

Conclusion

This Blueberry Coffee Cake with streusel topping is everything a coffee cake should be—moist, flavorful, and topped with a buttery crumb that keeps you coming back for more. It’s the kind of recipe you’ll want to bake again and again, whether for brunch gatherings, holiday mornings, or simply to enjoy with your favorite cup of coffee.

Bring a slice of comfort to your kitchen with this recipe—you’ll love every blueberry-filled bite!