Home > Desserts > Blueberry Coffee Cake Blueberry Coffee Cake September 28, 2020 | 42 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This moist and flavorful Blueberry Coffee Cake with a hint of lemon is topped with a sweet streusel and simple lemon glaze. We love coffee cake — try this Pumpkin Coffee Cake or Apple Coffee Cake next! Blueberry Coffee Cake This Blueberry Coffee Cake is rich, moist, and sweet with blueberries rippled throughout a crunchy streusel topping, and a zippy lemon glaze drizzled over that! It’s one of my boys’ favorite treats, especially if I let it pass for breakfast! Does coffee cake have coffee in it? Legend has it that Europeans came up with the idea of eating sweet cakes while having their coffee, so coffee cake accompanies coffee, but coffee doesn’t actually go into the batter. Today, coffee cakes are known as simple, one-flavor cakes, often with a streusel and/or simple glaze topping. Blueberry Coffee Cake dry ingredients This coffee cake is very thick and dense, which is an important element in the final texture. A thick base keeps the streusel from sinking into the cake during baking. Because of that strategic balance, many logical substitutions may not work well in this recipe. I don’t recommend swapping out the heavy cream for milk, for instance, or the maple syrup for a different sweetener. While both seem like they’d work, the cake won’t turn out the same. Flour. I have not tested this cake with anything other than white, all-purpose flour. Baking agents. Before spending time, energy, and money on baking, make sure the baking soda and baking powder you’ll be using are fresh. Here’s how to determine that. We also add in some salt to balance and intensify the flavors in this cake. Cinnamon. This spice adds a nice subtle flavor, but feel free to increase it for a stronger cinnamon flavor or leave it out entirely! Blueberries. I recommend fresh because frozen berries bleed a lot and make the cake overly moist. Wet Ingredients Unsalted butter. We want to control the salt in the cake so using unsalted butter facilitates that. If you don’t have butter, vegetable or canola oil also work well in this cake. Brown sugar. Light or dark brown sugar both work in this cake. For a more intense sweetness and flavor, I prefer dark brown sugar. Maple syrup. Not to be confused with pancake syrup! Pure maple syrup adds a very subtle flavor that complements the lemon and blueberries beautifully. I would not recommend using honey instead of syrup. Heavy whipping cream. The cream adds a richness to the cake, plus we use some in the glaze! Baking extracts. Vanilla and almond extracts add a nice flavor to Blueberry Coffee Cake. Neither extract is entirely necessary, so don’t worry if you don’t have any to add. Greek yogurt. Our favorite yogurt to use in this cake is Honey Vanilla Greek yogurt (made by Greek Gods®; not sponsored). Whatever yogurt you choose to use, make sure it has a nice flavor for the best coffee cake. Don’t use a plain or low-fat yogurt. Full-fat sour cream will work in place of the Greek yogurt. Lemon. Bottled lemon juice won’t quite cut it here, because we also need the zest of the lemon. When zesting the lemon, avoid the white pith of the lemon — this is very bitter. Using a microplane (like this one), zest only the very outside yellow part of the lemon. QUICK TIP Wait! Why is sugar considered a wet ingredient? It sounds counterintuitive, doesn’t it? But because sugar dissolves into the batter, it is considered a wet ingredient and goes in with the other liquids. Nobody said cooking always makes sense! No eggs? That’s right, it’s not a typo! There are no eggs in this blueberry coffee cake. The cake is intentionally a very moist and dense cake, so we don’t add any eggs to the batter. 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. Blueberry Coffee Cake Storage To maximize the shelf life of Blueberry Coffee Cake, only glaze the pieces you’ll be eating right away. Cover leftover cake with plastic wrap to prevent drying out and keep the glaze in an airtight container in the fridge. You will likely need to microwave the glaze for 10 seconds and stir it briskly after it’s been refrigerated. The covered coffee cake will last about 1-2 days at normal 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 while still warm. After the first day, the streusel topping does soften, and the cake becomes moister. Freeze leftover Blueberry Coffee Cake by wrapping each piece tightly with plastic freezer wrap and then placing individual pieces in a freezer bag. There is some loss of texture and flavor when frozen and thawed, especially if the cake has been glazed. Coffee cake can be frozen for 2-3 months; thaw the bars at room temperature or in the fridge overnight. 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Blueberry Coffee Cake 5 from 1 vote - Review this recipe This moist and flavorful Blueberry Coffee Cake with a hint of lemon is topped with a sweet streusel and a simple lemon glaze. SAVE TO RECIPE BOX Print Recipe Blueberry Coffee Cake 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This moist and flavorful Blueberry Coffee Cake with a hint of lemon is topped with a sweet streusel and a simple lemon glaze. Course Breakfast, Dessert, Snack Cuisine American Keyword Blueberry Coffee Cake Prep Time 30 minutes Cook Time 40 minutes Total Time 1 hour 10 minutes Servings 16 pieces Calories 310kcal Cost $6.29 IngredientsCoffee Cake1 and 1/2 cups (195g) white, all-purpose flour1/4 teaspoon ground cinnamon3/4 teaspoon baking soda1/2 teaspoon EACH fine sea salt and baking powder1 cup (160g) fresh blueberries (frozen berries make the cake too moist)1/3 cup unsalted butter (or use vegetable/canola oil), melted and cooled to room temperature1/3 cup (82g) packed brown sugar (light or dark)3 tablespoons (58g) pure maple syrup3 tablespoons (41g) heavy whipping cream1 teaspoon vanilla extract1/8 teaspoon almond extract optional3/4 cup (175g) full-fat Greek yogurt (we use honey vanilla Greek Gods; don't use low-fat yogurt)2 tablespoons (28g) freshly squeezed lemon juice + 1 teaspoon lemon zestStreusel4 tablespoons (57g) unsalted butter melted and cooled to room temperature1/2 cup + 3 tablespoons (75g) white, all-purpose flour1/3 cup (63g) packed brown sugar (light or dark)1/4 teaspoon ground cinnamon optional1/8 teaspoon fine sea saltGlaze1 cup (120g) powdered sugar1 and 1/2 tablespoons lemon juice1 tablespoon heavy creamOptional: 1/8 teaspoon vanilla extract, 1/16 teaspoon fine sea salt InstructionsPREP: Preheat the oven to 350 degrees F. Lightly grease an 8x8-inch metal baking pan with nonstick cooking spray (or for easy cleanup, you can line with parchment and then grease).DRY INGREDIENTS: In a large bowl, whisk together flour, cinnamon, baking soda, salt, and baking powder. Add in the blueberries and toss to coat. Set aside.WET INGREDIENTS: 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: Combine wet and dry ingredients. Mix until just combined, being careful not to over mix the batter. The batter is very thick. Spread and then smooth the batter evenly in the prepared pan with a spatula.STREUSEL: Melt the butter in the microwave and 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: 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 (or with a few moist crumbs attached). (My oven takes 40 minutes.) Cool completely in the pan before adding the glaze.GLAZE: Whisk all of the icing ingredients together until smooth. Drizzle over entire cooled coffee cake or over individual slices. (See storage note below.) Recipe NotesStorage: Covered coffee cake will last about 1-2 days at normal room temperature but will stay good for about 1 week in the fridge (in airtight containers). Warm leftover pieces in the microwave and glaze warm. After the first day, the streusel topping does soften and the cake becomes more moist. Nutrition FactsCalories: 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 DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.