This Blueberry Coffee Cake Recipe is soft, moist, and bursting with fresh blueberries. It’s topped with a buttery streusel and finished with a light lemon glaze.
author’s note
Sweet Enough for Dessert, Easy Enough for Breakfast!
I came up with this Blueberry Coffee Cake recipe after one of those mornings when my boys were begging for “something sweet” and we had a bunch of blueberries that needed using. I wanted something that could pass for breakfast but still felt like a treat, and this totally hit the mark.
The cake is rich and moist, packed with blueberries, and I swirl a crunchy cinnamon streusel right on top. Then comes my favorite part: a lemon glaze that ties everything together.
It’s become one of my boys’ most-requested bakes, especially on weekends when I let it slide as a breakfast option. Honestly, I’m not complaining. I’m always up for a slice too.
Ingredients
The full blueberry coffee cake recipe ingredients are listed below but here are a few to talk about:
- Blueberries: Toss in flour before mixing to prevent them from sinking. Use fresh not frozen.
- Greek Yogurt: Keeps the cake moist. Full-fat sour cream works great as a sub.
- Maple Syrup: Honey or agave work in it’s place, though flavor will change slightly.
- Lemon Zest & Juice: Zest before juicing for easier prep and better flavor.
- Almond Extract (optional): If you’re not a fan, skip it or use a splash of extra vanilla.
- Heavy Cream: Adds richness to the cake and smooths out the glaze.
How To Make Blueberry Coffee Cake Recipe
Full recipe is below but here are my top tips!
- Prep: Lining with parchment makes it easy to lift the cake out later.
- Dry ingredients: Coating blueberries in flour helps prevent them from sinking in pan.
- Wet ingredients: Make sure butter is cooled before mixing, so it doesn’t curdle the yogurt.
- Combine wet and dry: Don’t overmix the batter to keep the cake fluffy.
- Streusel: If the streusel is too wet, add a tbsp of flour at a time until you get clumps.
- Bake: Every oven is different, so check for doneness at 37 minutes.
- Mix glaze: Adjust the glaze thickness by adding more powdered sugar if needed.
Streusel Tips
- Let the melted butter cool. The streusel calls for melted butter, but it’s important to use the butter when it has returned to room temperature. Hot melted butter will melt the sugar and cause a greasy streusel.
- Add more flour if needed. If the streusel seems too wet and isn’t a crumbly consistency, you may need to add an additional 1-2 tablespoons flour.
- Don’t press the down the streusel. Once the streusel is sprinkled on top of the blueberry coffee cake, resist the urge to press it into the batter.
Storage
Blueberry Coffee Cake Recipe Storage
- Glaze only what you’ll eat immediately. Store leftover cake wrapped and glaze in the fridge; cake lasts 1-2 days at room temperature, a week in the fridge.
- Freeze cake by wrapping in plastic and placing in a freezer bag for 2-3 months. Thaw at room temperature or overnight in the fridge.
More Blueberry Desserts
- Lemon Blueberry Sweet Rolls with a lemon glaze
- Mini Blueberry Cheesecakes with graham cracker crusts
- Blueberry Crisp with lots of streusel!
- Blueberry Pancakes with buttermilk
- Healthy Blueberry Muffins with Greek yogurt
Blueberry Coffee Cake Recipe
This Blueberry Coffee Cake Recipe is moist and bursting with flavor, featuring a hint of lemon and a sweet streusel topping, all drizzled with a simple lemon glaze.
Equipment
Ingredients
Coffee Cake
- 1-1/2 cups flour
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup fresh blueberries not frozen
- 1/3 cup unsalted butter melted, room temperature
- 1/3 cup light brown sugar or dark, packed
- 3 tablespoons maple syrup
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract optional
- 3/4 cup Greek yogurt full-fat
- 1 lemon
Streusel
- 4 tablespoons unsalted butter melted, room temperature
- 11 tablespoons flour
- 1/3 cup light brown sugar or dark, packed
- 1/4 teaspoon ground cinnamon optional
- 1/8 teaspoon salt
Glaze
- 1 cup powdered sugar
- 1-1/2 tablespoons lemon juice
- 1 tablespoon heavy cream
- 1/8 teaspoon vanilla extract optional
- 1/16 teaspoon salt optional
Instructions
- Preheat oven to 350°F. Lightly grease an 8×8-inch metal baking pan with nonstick cooking spray. Or for easy cleanup, you can line with parchment and then grease.
- In a large bowl, whisk together flour, cinnamon, baking soda, salt, and baking powder. Add the blueberries and toss to coat. Set aside.
- In a medium bowl, add the melted and cooled butter, packed brown sugar, maple syrup, and heavy cream. Add in the vanilla extract, almond extract, and Greek yogurt. Zest the outer rind of a lemon (avoid the white pith) to get 1 teaspoon zest. Juice the lemon to get 2 tablespoons juice; add juice and zest to wet ingredients. Whisk until smooth.
- Combine wet and dry ingredients. Mix until just combined, do not overmix the batter. The batter is very thick. Spread and smooth the batter evenly in the prepared pan with a spatula.
- To make the streusel, melt the butter in the microwave, then let stand at room temperature until cooled. Don’t add hot butter to the streusel; it will make it greasy. In a separate bowl, whisk together flour, brown sugar, cinnamon, and salt. Add the cooled melted butter and mix until the streusel is evenly combined and forms small clumps. If clumps aren’t forming or the streusel is too wet, add more flour, 1 tablespoon at a time. Sprinkle the streusel mixture evenly over the cake batter. Do not press the streusel into the cake.
- Bake for 37–45 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. My oven takes 40 minutes. Cool completely in the pan before adding the glaze.
- Whisk all the icing ingredients together until smooth. Drizzle over entire cooled coffee cake or over individual slices.
Recipe Notes
Storage: Covered coffee cake will last about 1–2 days at room temperature but will stay good for about 1 week in the fridge in an airtight container. Warm leftover pieces in the microwave and glaze. After the first day, the streusel topping does soften, and the cake becomes more moist.
Nutrition
Calories: 310kcal | Carbohydrates: 54g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 81mg | Fiber: 1g | Sugar: 28g | Vitamin A: 273IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this the day before and bake it in the morning. Any help will be most appreciated
I wouldn’t recommend making this the day before baking; recipes with baking powder do need to bake relatively soon after being prepared.
Hi there…just found your blog while looking for some tasty “breakfast cake”… This cake is really good and I made it twice, but it doesn’t rise, and it doesn’t look “fluffy” like yours…so I am not sure what I am doing wrong…twice I done it and the same results.
Hi DeeDee! Glad to hear you’ve liked the flavor of this cake! A few thoughts – is it possible your baking soda or baking powder are old? They may no longer be effective and causing a less fluffy cake. Other thoughts – you may be over-stirring the mixture making it more dense OR using too much flour (packing in too much flour in the measuring cups). Hope these ideas are helpful!
I made this cake yesterday and brought it to work with me today. I got a TON of compliments including, “this is just stupid good” (which is the highest form of compliment from this young lady!) Thank you for sharing such a great recipe!!
I know i’ve already posted a comment on this recipe but I made this Sunday!! SUPER good. Just loved the blueberry, lemon and cinamon combo! Fabulous…even without the icing 😉 I would have posted a picture of instagram, Chelsea. But I slightly undercooked it and it wasn’t nearly as pretty as your pictures. haha But had
This looks sssooo good! YUM! Pinned!
Thank you Kristi! 🙂
Chelsea, I could eat this cinnamon roll cake ALL DAY LONG!! Just the glaze alone looks delicious, can’t wait to try your recipe! Pinned 🙂
Lovely idea Chelsea; this looks so incredible and creamy..and streusel topping…love this combination!!
Thanks so much Jessica!
I’d eat this for breakfast, lunch or dessert – it looks amazing! Blueberries and cinnamon roll in cake form with a thick streusel topping? Totally made my heart sing 🙂 Pinning and hope you have a great weekend Chelsea!
You are so sweet thank you Kelly! Thanks for pinning and I hope you’ve enjoyed your weekend with your precious little ones!
This looks phenomenal, and I’d eat it any time of day! 🙂
Thanks Marcie!