Blueberry Coffee Cake

I still remember the sound of my grandmother’s heavy ceramic mixing bowl clinking against the counter on Sunday mornings. The house would be quiet, save for the gentle hum of the refrigerator and the rhythmic *thwack-thwack* of a wooden spoon beating butter and sugar into submission. She always said that a good coffee cake wasn’t just about the sweetness; it was about the welcome. It was her way of saying, “Sit down, rest a while,” without ever uttering a word. This blueberry coffee cake recipe comes from that same place of quiet hospitality—a simple, honest bake meant to be shared over a steaming pot of coffee and good conversation.

this Recipe

This isn’t one of those towering, frosted confections that demands a special occasion. It is a sturdy, dependable friend. We are talking about a tender, buttery crumb studded with bursts of juicy blueberries, all crowned with a cinnamon-spiced streusel that offers just the right amount of crunch. Baked in a classic bundt pan, it slices beautifully and holds up well for days, though in my house, it rarely lasts that long. Whether you serve it for a slow weekend brunch or a mid-afternoon treat, it brings a sense of comfort that only a vintage recipe can provide.

Why This Recipe Holds a Special Place in My Heart

There is something deeply satisfying about a cake that doesn’t need to be refrigerated or fussed over. This recipe captures the essence of what I call “countertop cakes”—treats that sit under a glass dome, ready for anyone who passes by. The texture is what truly sets it apart; it is dense enough to dunk into a mug of coffee without falling apart, yet tender enough to melt on your tongue.

I also love how forgiving this batter is. Unlike delicate sponges that fall if you look at them the wrong way, this batter is robust. It welcomes the blueberries, holding them suspended in the crumb rather than letting them all sink to the bottom. The balance of the cinnamon streusel against the bright, tart pop of fresh fruit creates a flavor profile that feels both nostalgic and fresh. It is the kind of recipe that feels like it has always been a part of your family, even if it is the first time you are baking it.

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Gathering Your Pantry Staples

To make this blueberry coffee cake, you don’t need fancy equipment or hard-to-find items. We are relying on the humble workhorses of the baking cabinet. Here is what you will need to gather before you tie on your apron.

• Unsalted Butter: We use this in both the cake and the streusel. Make sure it is truly softened to room temperature for the batter so it creams properly with the sugar. I prefer unsalted so we can control the salt level ourselves.
• All-Purpose Flour: Good old-fashioned white flour gives this cake its structure. I recommend sifting it if it has been sitting in the bin for a while to aerate it.
• Brown Sugar: For the streusel, packed brown sugar provides that deep, molasses-rich sweetness and creates that lovely, sandy texture we want on top.
• White Sugar: This sweetens the cake batter itself, helping to create a light and fluffy crumb.
• Ground Cinnamon: The quintessential spice for any coffee cake. It adds warmth and that familiar aroma that fills the whole kitchen.
• Fresh Blueberries: The star of the show. Look for firm, plump berries. If they are too soft, they might break apart during mixing.
• Large Egg: This provides structure and richness. Like the butter, it works best if it is at room temperature.
• Milk: Adds moisture to the batter. Whole milk is my preference for richness, but 2% works in a pinch.
• Baking Powder: The leavening agent that gives our bundt its lift.
• Vanilla Extract: Please use the real stuff if you can. It rounds out the flavors and adds a floral note that complements the berries beautifully.
• Confectioners’ Sugar: A light dusting at the end makes the cake look finished and elegant without being overly sweet.

Baking with Care: Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the right temperature the moment your cake goes in, which is crucial for a good rise. Generously spray a fluted tube pan (like a Bundt pan) with cooking spray. I like to use a baking spray that has flour in it, or you can grease it with butter and dust it with flour the old-fashioned way. Make sure to get into every little nook and cranny so the cake releases easily later.

Step 2: Create the Streusel

In a medium bowl, mix together the packed brown sugar, 2/3 cup of flour, and the ground cinnamon. Cut in the softened butter using a pastry blender or two forks (or even your clean fingertips, like Grandma used to do) until the mixture looks like coarse crumbs. Set this aside; the flavors will meld while we make the batter.

Step 3: Whisk the Dry Ingredients

For the cake batter, take a clean bowl and whisk together the 2 cups of flour, baking powder, and salt. Whisking not only combines the ingredients evenly but also breaks up any lumps in the flour, ensuring a smooth batter later on.

Step 4: Cream the Butter and Sugar

In a large bowl, beat the softened butter with an electric mixer until it is creamy and pale yellow. Add the white sugar and continue to beat until the mixture is fluffy. This process, called creaming, beats air into the butter, which helps the cake rise and become light. Beat in the egg and vanilla extract until fully incorporated.

Step 5: Combine the Batter

Now, we will add the flour mixture and the milk to the butter mixture. Do this in two batches, alternating between the dry ingredients and the milk. Beat briefly after each addition just until combined. Be gentle here; over-mixing at this stage can make the cake tough. We want it tender and soft.

Step 6: Assemble the Layers

Spread about half of the batter into the bottom of your prepared bundt pan. It might be a bit thick, so use a spatula to smooth it out. Sprinkle the fresh blueberries evenly over this layer of batter. Then, add the remaining batter on top, dropping it by spoonfuls to cover the berries, and smooth it gently. Finally, sprinkle your prepared streusel topping over the batter.

Step 7: Bake to Golden Perfection

Place the pan in the preheated oven and bake for 55 to 60 minutes. You are looking for a deep golden brown color. A tester inserted into the cake should come out mostly clean. The smell in your kitchen will be the best timer, but trust the clock too.

Step 8: Cool and Serve

Remove the cake from the oven and let it sit on a wire rack to cool for about 30 minutes. This resting time allows the structure of the cake to set so it doesn’t break when you turn it out. After 30 minutes, carefully invert the cake onto a serving plate. Before serving, dust it lightly with confectioners’ sugar for a pretty finish.

Secrets from the Recipe Box

Over the years, I have learned a few tricks to ensure this cake comes out perfectly every time. One of the biggest challenges with bundt pans is the anxiety of the “release.” To ensure your cake doesn’t stick, don’t just rely on the spray. I sometimes brush melted butter into the crevices and dust with almond flour or breadcrumbs for a lovely crust that releases like a charm.

Another tip regarding the blueberries: toss them in a teaspoon of flour before sprinkling them into the pan. This helps them grip the batter and prevents them from sinking or bleeding too much color into the cake. If you are baking in a particularly hot kitchen, pop your butter in the fridge for ten minutes if it gets too soft; you want it creamy, not oily. If you love discovering vintage tips like these, be sure to subscribe to our newsletter where I share weekly baking wisdom.

Twists on a Timeless Classic

While I adore this recipe exactly as written, sometimes it is fun to play with the flavors based on what you have in your pantry. If you are a fan of citrus, try rubbing the zest of one lemon into the white sugar before creaming it with the butter. The lemon oil releases into the sugar and adds a bright, sunny flavor that pairs wonderfully with blueberries.

For a crunchier texture, you can add half a cup of chopped walnuts or pecans to the streusel topping. It adds a nutty depth that reminds me of autumn mornings. If you don’t have blueberries, this recipe works surprisingly well with diced peaches or even raspberries. I have also seen friends try a similar version over at I Heart Naptime, which uses a slightly different glaze technique that is just lovely. If you come up with a wonderful variation of your own, please contact us and let me know—I love adding new notes to my recipe card file.

Setting the Table

This blueberry coffee cake is versatile enough for breakfast, brunch, or dessert. I prefer to serve it warm, perhaps with a pat of salted butter melting into the crumb if it is for breakfast. For an afternoon treat, it pairs perfectly with a dark roast coffee or a cup of Earl Grey tea. The bergamot in the tea highlights the fruitiness of the blueberries beautifully.

If you are serving this for a dinner party dessert, you might dress it up with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The contrast of the cold cream against the warm, spiced cake is delightful. To learn more about our philosophy on simple, elegant entertaining, read about us and how we approach gathering at the table.

A Final Slice of Wisdom

Baking is, at its heart, an act of memory. Every time I pull this blueberry coffee cake from the oven, I am transported back to a simpler time, to a kitchen filled with morning light and the promise of a good day ahead. It is a recipe that asks for nothing more than good ingredients and a little bit of patience. I hope it finds a permanent home in your recipe box, stained with butter and loved by everyone who tastes it.

Thank you for spending time in my kitchen today. If you enjoyed this recipe, please pin it to Pinterest or share a photo of your bake on Instagram. We love seeing your creations on Facebook and X as well. Happy baking, friends. Note: This post may contain links detailed in our affiliate disclosure.