My Favorite Blueberry Breakfast Cake
Let’s talk about the best coffee cake. This one is my go-to. It is a blueberry coffee cake with a sweet, crumbly top. I make it for slow Saturday mornings. Doesn’t that smell amazing?
This recipe is special. It uses cream cheese and buttermilk. That makes the cake so soft and rich. It is an easy coffee cake, I promise. Do you have a favorite breakfast cake recipe? I would love to hear about it.
The Secret is in the Streusel
That crunchy streusel topping is everything. It is buttery and sweet. You just mix it with a fork. The key is to use cooled, melted butter. If the butter is too hot, it makes a paste. We want clumps!
I learned this the hard way. My first try was a sticky mess. I still laugh at that. Now I let the butter sit a bit. This matters because texture is so important. A good crumb makes you smile with every bite.
A Little Story About Berries
My grandson once helped me make this blueberry cake. He ate more berries than he put in the bowl! His little fingers were stained purple. It was the sweetest thing.
That memory is baked right into this cake for me. *Fun fact: Tossing your blueberries in a spoonful of the recipe’s flour helps keep them from sinking!* This is a good trick for any homemade coffee cake. Do you bake with kids or grandkids? What is your favorite thing to make together?
How to Make Coffee Cake Right
This coffee cake recipe is simple. First, mix your butter, cream cheese, and sugars well. Get it nice and fluffy. Then add your eggs and vanilla. Go slow and scrape the bowl.
Now, add the dry stuff and the buttermilk a little at a time. This matters. It keeps the batter smooth. Finally, gently stir in those beautiful blueberries. The batter will be thick. That is perfect. Are you a fan of mixing by hand or using a mixer?
Why This Cake Feels Like Home
This is more than a blueberry cake. It is a warm hug on a plate. Sharing food we make is how we show love. That is why this matters. A slice says, “I’m glad you’re here.”
I hope you try this best coffee cake. It fills the kitchen with a wonderful smell. It brings people together. That is the real recipe. Let me know if you make it. What did your family think?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter, softened | 1/2 cup (113 g) | |
| Cream cheese, softened | 8 oz (226 g) | Use full-fat, brick-style |
| Granulated sugar | 1 1/4 cup (250 g) | |
| Light brown sugar | 1/4 cup (50 g) | Tightly packed |
| Large eggs | 2 | |
| Vanilla extract | 1 teaspoon | |
| All-purpose flour | 2 1/2 cups (335 g) | |
| Baking powder | 2 teaspoons | |
| Cornstarch | 1 Tablespoon | |
| Salt | 3/4 teaspoon | |
| Buttermilk | 1/2 cup (120 ml) | |
| Blueberries | 2 1/4 cup (330 g) | |
| Streusel Topping: | ||
| All-purpose flour | 1 1/3 cup (175 g) | |
| Light brown sugar | 1 cup + 2 Tbsp (225 g) | Firmly packed |
| Granulated sugar | 3 Tablespoons | |
| Salt | 1/4 teaspoon | |
| Unsalted butter, melted | 10 Tablespoons (140 g) | Cooled until no longer hot to the touch |
Instructions
Step 1: First, heat your oven to 350°F. Grease your baking pan well. This easy coffee cake needs a cozy home. I always hum a little tune while I do this. It makes the kitchen feel happy.
Step 2: Mix the soft butter, cream cheese, and sugars. Beat until fluffy and light. Add the eggs and vanilla next. Doesn’t that smell amazing already? (Use room-temperature ingredients for a smooth batter). This is the heart of your blueberry breakfast cake.
Step 3: Whisk the flour, baking powder, cornstarch, and salt in another bowl. Now, add this mix to the butter bowl. Alternate with the buttermilk. Stir gently after each addition. This keeps your homemade coffee cake tender.
Step 4: Carefully fold in all those beautiful blueberries. I still smile, remembering picking them with my grandkids. Spread the thick batter into your pan. Should you rinse frozen blueberries before using them? Share below! Now, let’s make the best part.
Step 5: Make the streusel topping. Mix the dry ingredients in a bowl. Drizzle in the cooled, melted butter. Toss with a fork until clumpy. (Your butter must be cool, not hot!). Sprinkle this magic over your blueberry cake batter.
Step 6: Bake your coffee cake recipe for about an hour. It’s done when a toothpick has moist crumbs. Let it cool completely on the counter. This patience makes the best coffee cake slice. I know waiting is hard!
Creative Twists
Lemon Zest Joy: Add lemon zest to the cake batter. It makes the blueberries sing.
Nutty Crunch: Stir chopped pecans into the streusel topping. It adds a lovely crunch.
Muffin Morning: Use this batter to make jumbo muffins. Perfect for a grab-and-go breakfast cake recipe.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This blueberry coffee cake is wonderful alone. For a special treat, add a dollop of whipped cream. A hot cup of tea or coffee is its best friend. You can also serve it warm with a scoop of vanilla ice cream. That turns it into dessert! Which would you choose tonight?
Keeping Your Blueberry Coffee Cake Fresh
Let’s talk about keeping your cake lovely. First, cool it completely. Warm cake creates steam in a container. That steam makes everything soggy.
Once cool, wrap it tightly. I use plastic wrap or foil. For the fridge, this keeps it for four days. For longer, the freezer is your friend. Wrap slices individually for easy treats.
I remember my first time. I put a warm cake in a tin. The next day, the streusel was soft. I learned my lesson about cooling. Storing well means no waste and sweet treats anytime.
Batch cooking this blueberry breakfast cake is a lifesaver. Make two and freeze one. Future-you will be so thankful on a busy morning. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Is your cake dry? You may have over-baked it. Ovens can run hot. Use an oven thermometer for accuracy. Check a few minutes before the timer rings.
Do your berries sink to the bottom? Toss them in a little flour first. This simple trick helps them stay put. I once forgot this step. My cake had a blueberry lake at the bottom!
Is your streusel topping not crumbly? Your butter was likely too hot. Let it cool until just warm. Then mix it in with a fork. This makes perfect, buttery crumbs.
Fixing small issues builds your confidence. You learn how ingredients work together. It also makes your homemade coffee cake taste its very best. Which of these problems have you run into before?
Your Quick Questions, Answered
How to make blueberry streusel coffee cake?
Start by creaming soft butter, cream cheese, and sugars. Add eggs and vanilla. Mix dry ingredients in another bowl. Alternate adding them with buttermilk to the butter mix. Gently fold in blueberries. Spread thick batter in a pan. Top with the streusel and bake. This easy coffee cake recipe is a family favorite for good reason.
What is the best streusel topping for coffee cake?
The best streusel topping is buttery and crumbly. Mix flour, brown sugar, and a pinch of salt. Use cooled, melted butter. Drizzle it in and toss with a fork. Do not over-mix. You want clumps, not paste. This crunchy topping makes the best coffee cake. It’s the perfect contrast to the soft blueberry cake underneath.
Can I use frozen blueberries in coffee cake?
Yes, you can use frozen blueberries. Do not thaw them first. Toss the frozen berries in a bit of flour. This helps prevent a purple, soggy batter. Your baking time might be a few minutes longer. This tip saves this blueberry breakfast cake recipe any time of year. *Fun fact: Frozen berries are often picked at their peak ripeness!
How do you keep blueberry coffee cake from getting soggy?
Let the cake cool completely before covering it. Trapped steam is the main cause of sogginess. Also, toss fresh blueberries in flour before folding them in. This absorbs extra juice. Store your cooled blueberry cake in an airtight container. These simple steps keep your coffee cake recipe results perfect for days.
What is the difference between coffee cake and crumb cake?
Both are wonderful for breakfast. A crumb cake has a much thicker crumb layer. It is often half cake, half crumbs. A coffee cake recipe like this one has a lighter streusel topping. The cake itself is also the star. This homemade coffee cake is moist and full of berries, with a crunchy topping as a bonus.
Can blueberry coffee cake be made ahead of time?
Absolutely! This is a great make-ahead breakfast cake recipe. Bake and cool it completely. Wrap it tightly and store at room temperature overnight. For longer, refrigerate or freeze it. The flavors even improve after a day. This how to make coffee cake ahead tip makes mornings sweet and simple. Which tip will you try first?
From My Kitchen to Yours
I hope you love this blueberry cake as much as we do. It always makes my kitchen smell like heaven. Sharing recipes is my favorite thing to do.
I would love to hear about your baking adventure. Did your family enjoy it? Did you add your own little twist? Your stories make my day.
Have you tried this recipe? Please tell me all about it in the comments below. I read every single one.
Happy cooking!
—Grace Ellington.
Blueberry Streusel Coffee Cake
Description
This moist and tender Blueberry Coffee Cake is topped with a sweet, buttery streusel for the perfect breakfast or dessert treat.
Ingredients
Streusel Topping:
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.
- Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
- Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.
- In separate bowl whisk together flour, baking powder, cornstarch and salt.
- Add about 1/4 of the flour mixture and stir on low speed until just combined. Add about 1/3 of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.
- Use a spoon or spatula to stir in the blueberries.
- Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.
- To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste. It should be clumpy and crumbly.
- Sprinkle streusel evenly over batter.
- Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
- Allow to cool before cutting and serving.
Notes
- For best results, ensure all dairy ingredients (butter, cream cheese, eggs, buttermilk) are at room temperature before beginning. Frozen blueberries can be used; do not thaw before adding to the batter to prevent discoloration.