This Blueberry Coffee Cake is one of my all time favorites for breakfast cakes. The streusel topping has a little bit of cardamom to make it that much more special with juicy blueberries and a rich classic coffee cake crumb.
How to Make Blueberry Coffee Cake:
- Make the Streusel Topping. Mix together the sugars and flour with the spices and the melted butter then use your hands to make little clumps and clusters. Once it all comes together, set it aside.
- Whisk together all the dry ingredients for the cake. In a large bowl whisk together the flour with the baking soda, baking powder, salt and spices (don't forget the cardamom!).
- Combine the wet ingredients. Use a stand up mixer with the paddle attachment to beat together the butter and sugar until light and fluffy then add the eggs one at a time. Once those are all in there, add the yogurt (or sour cream!) with the vanilla.
- Mix it all together. Add the dry ingredients to the wet just until combined.
- Bake! Add the batter to a prepared pan then evenly top with the blueberries and streusel. Bake just until a toothpick comes out clean.
- Remove from pan. Let the cake cool for about 15 minutes then lift out of the pan and place on a wire rack to cool completely before serving.
Can you freeze blueberry coffee cake?
Yes! I like to do it in individual pieces so you can thaw and eat a little bit at a time. Just cut up the cooled cake, wrap each piece in a couple layers of plastic wrap then place in a zip-top bag and place in the freezer. It'll keep for up to 3 months. When you're ready to eat just let it thaw on the counter and eat immediately.
Tips and Tricks
- Use full fat dairy! I use greek yogurt in this recipe but you could also use sour cream. Just make sure that it's full fat or as close as you can get to that, it's what gives this coffee cake that classic tight crumb.
- Use whatever berries you want. I used blueberries but raspberries and blackberries would also be good! Just make sure it's a nice single layer as too much would lead to extra juices.
- Parchment Sling! The parchment sling with the pan is very important, it allows you to lift out the cake of the pan for easy presentation and serving.
Blueberry Coffee Cake Recipe
Spiced Streusel Topping:
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- 8 tablespoons unsalted butter melted
- 1 ⅓ cups all-purpose flour
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon sea salt
- 8 tablespoons butter at room temperature
- ¾ cups granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 cup Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh blueberries
- Preheat the oven to 350F. Spray and line a 9 x 9-inch circular or square baking pan so that the parchment paper has extra flaps coming off the sides. This way you’ll be able to lift the cake out of the pan. You can also use a spring-form pan. Just makes sure it’s about 3-inches up the sides because this guy rises a bit.
To Make the Streusel:
- In a medium bowl, combine the sugars, spices, butter and flour. The mixture will be clumpy and moist. Set it aside.
To Make the Cake:
- In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, cardamom and salt. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugars; beat until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated. Next, add the yogurt and vanilla. Add the dry ingredients, in two batches, until barely combined.
- Pour the batter into the prepared baking pan, smoothing out the top so it’s nice and even. Add the blueberries to the top and spread them out so they’re in one even layer. Top the blueberries with the streusel topping. Transfer to the oven to bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the center.
Did you make this recipe? Let me know on Instagram!
Looking for more sweet breakfast ideas? Here are some of my favorites:
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