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.
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.