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Blueberry Coffee Cake is one of my all time favorite breakfast cakes. A classic coffee cake is filled with juicy blueberries, a cardamom spiced streusel topping and powdered sugar. It’s easy to whip up and incredible to enjoy paired with a Horchata Coffee for breakfast!
Dessert for breakfast? Yes please! Grab a cup of Joe and pair it with this Pumpkin Coffee Cake, Rhubarb Upside Down Cake, these Best Blueberry Muffins or this Easy Banana Bread because dessert for breakfast is never a bad idea!
Ingredients You’ll Need for Blueberry Coffee Cake
- Streusel topping – This is what makes this blueberry coffee cake the best! It’s made with butter, brown sugar and granulated sugar, and flour. This topping is also spiced with ground cinnamon and cardamom for extra delicious flavor!
- Baking powder and baking soda – Both leavening agents provide the perfect crumb and lift to this coffee cake.
- Greek yogurt – Interacts with the baking soda to give a light and fluffy texture and a slightly tangy flavor. Sour cream can be used too!
- Blueberries – Fresh blueberries will taste the best!
For the rest of the ingredients, please refer to the recipe index card below!
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.
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.
Recipe FAQs
Coffee cakes are cakes that have a crumble or streusel topping instead of frosting. They aren’t as sweet as regular cakes so they are perfect to enjoy with your morning coffee!
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.
More Cake Recipes
Cakes
Pumpkin Coffee Cake
Desserts
Olive Oil Berry Cake
Desserts
Strawberry Rye Loaf
Desserts
Strawberry Tres Leches
If you tried this Blueberry Coffee Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Blueberry Coffee Cake Recipe
Equipment
- 1 9×9-inch baking pan Lined with parchment paper
- 2 Medium bowls
- Whisk
Ingredients
Spiced Streusel Topping:
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 8 tablespoons unsalted butter, melted
- 1 1/3 cups all-purpose flour
Coffee Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 8 tablespoons butter, at room temperature
- 3/4 cups granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- 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.
Notes
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.
- To Freeze: 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
With every trip, like you, I always go in with the intentions of packing light. But then I start to think. . .what if it rains???. . .I need shoes that will keep my feet dry. What if it is cold at night???. . .better pack a sweater. . .no, make that a coat. Before you know it the luggage can barely close. Such is life.
But this coffee cake. . .outstanding! I’m all about the blueberries as of late and they look so plump and juicy peaking out of those squares. And pair them with cardamon? Mmmm. . .my taste buds are already going berserk.
SAME. And you know what, I’m here in Copenhagen and still wish I had more stuff haha. I forgot my hair brush!
Do you think I could swap out the greek yogurt for sour cream?
Oh yeah should work just fine.
Lovely. Blueberry and cardamom sounds like a nice combination!
that spiced streusel topping. definitely just salivated. i think i’ve now forgotten about Stories! i liked it for maybe 3.5 days and then i stopped using it. maybe i’ll go use it right now. or maybe not!!! have an amazing trip to Copenhagen! i’ve been there only once when touring with a band and it was so beautiful. totes bookmarking this gorgeous lil blueberry number too. XO
Yeah I know, it’s just too much dang content everywhere. There’s not enough time! And thank you! xoxo
The coffee cake looks delicious! It already feels like fall in Copenhagen (and has since July), so it seems fitting to use fall spices.
In case you’re looking for a good pastry while you’re here, the kanelsnurrer from Meyers are really good – basically a twisted cinnamon roll with cardamom. St. Peter’s bakery is also somewhat legendary – it’s the oldest bakery in Copenhagen, and the onsdagsnegle (also cinnamon rolls) are really popular. As far as I know, they’re only sold on Wednesdays but are worth the trip.
Yessss thank you! I’m also looking for a good pastry shop and/or bakery! Thank you!
So excited for your trip! Will be living vicariously through Insta Stories. I’ll take a lack of Amelia for travel instead. It’s an ok trade-off.
This coffee cake looks deliciously simple.
Haha she’s so bitter right now.
I am dying to go to Copenhagen. Have the most amazing time!!! Also, cake is spot on. x
Thanks, Kasey!
Love this recipe! I can’t wait to try it out. I have not put a video on insta stories yet, Still just using snapchat for now. I may be brave enough to try it soon.
I get a little overwhelmed with Insta stories/Snapchat because I check one, then the other and then I’m like WHY did I just spend an hour watching those?! I always aspire to be a light packer too, but at the last minute am always shoving unnecessary things into my suitecase, whoops!
i haven’t seen anyone besides bloggers/influencers/celebs/etc use instagram stories. i’m curious to see if any of my family/friends start posting instagram stories, especially since the general consensus appears to be anti-instagram stories.
I can’t help but giggle at this comment in 2020 when stories are more popular than regular posts!