Soft, fluffy yellow cake with a brown sugar nut streusel topping. This easy, from-scratch blueberry coffee cake is perfect for breakfast or brunch. Use any fruit you’d like!
Blueberry Coffee Cake Recipe
I’ve found my new favorite breakfast. This easy blueberry coffee cake is easy to mix up, but looks pretty and makes a great take-along breakfast, brunch or dessert item for family get-togethers. I ate an embarrassing amount of this cake. I think you’ll love it too!
Fresh Blueberries vs. Frozen Blueberries
Should you use fresh or frozen blueberries in cake? This blueberry coffee cake will take either. I like using fresh, but if you use frozen, be sure the berries are defrosted and well drained before you add them to the batter.
Buttermilk is what makes this blueberry coffee cake stand out from the rest. Buttermilk helps keep cakes soft and tender, besides adding to the taste. Can you use regular milk instead of buttermilk? Yes, but it will change the taste and texture. I highly recommend sticking with buttermilk.
If you don’t have buttermilk, simply add 1/2 tablespoon of white vinegar to the 1/2 cup measuring cup, then fill the rest of the measuring cup with milk. After a few minutes, the milk will start to curdle slightly. This will work a substitute for buttermilk.
The streusel topping is another thing that puts this easy coffee cake over the top! Be sure your butter is melted so that the sugar & nut mixture mixes together easily. Sprinkle the nut topping over the unbaked cake. It will sink down in the cake just a little as it bakes. It adds a slight crunch to the otherwise very soft cake. Mmm…so delicious!
Other Blueberry Cake Recipes
Soft, fluffy yellow cake with a brown sugar nut streusel topping. This easy, from-scratch blueberry coffee cake is perfect for breakfast or brunch. Use any fruit you'd like!
- 1 large egg (well beaten)
- 2/3 cup granulated sugar
- 1/2 cup canola oil
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 1/2 cups blueberries (fresh or well-drained)
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 cup melted butter
- 1/2 cup chopped walnuts
Preheat the oven to 350 degrees Fahrenheit.
In a medium-size bowl, beat together the egg, sugar, oil and vanilla until fluffy.
In a small bowl, combine the flour, baking powder and salt. Whisk until well combined.
Add the dry ingredients alternately with the milk. Mix just until combined.
Fold in the blueberries.
Spray an 8" or 9" square pan with cooking spray.
Pour the batter into the prepared pan.
For the topping, combine the brown sugar, flour, cinnamon, butter and nuts. Mix well. Sprinkle the topping over the cake batter.
Bake for 25-35 minutes. If the pan is a 9" pan, it will take closer to 25 minutes. If it is an 8" pan, it will be done in closer to 35 minutes.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 piece of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.