Blueberry Coffee Cake Recipe and Baking Tips
Written by MasterClass
Last updated: Feb 24, 2022 • 2 min read
This classic snacking cake has a tender, lemon-scented cake crumb and a crunchy streusel topping—and it’s ready in just over an hour. Learn how to make the perfect blueberry coffee cake at home.
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What Is Blueberry Coffee Cake?
Blueberry coffee cake is a dense cake dotted with tart blueberries and topped with buttery streusel. The sweet cake doesn’t contain any coffee, but it’s the perfect treat to serve with coffee, tea, or brunch.
3 Tips for Making Blueberry Coffee Cake
Coffee cake may be a familiar classic, but it’s also a versatile treat that you can adapt to your tastes. Here’s how to ensure a set cake, crumbly streusel, and juicy berries.
- 1. Prevent the blueberries from sinking. Tossing the blueberries in a tablespoon or so of flour or cornstarch before folding them into the coffee cake batter will prevent the fruit from sinking. Be sure to fold the fruit gently into the cake batter to avoid staining it and to ensure the berries retain as much of their shape and juice as possible.
- 2. Swap in your favorite berry. Other summer berries—like raspberries, blackberries, or pitted cherries—will also marry well with the cake’s seasonings. Choose fresh berries over frozen, which tend to sink and stain the batter.
- 3. Make individual servings. Instead of using a cake pan or baking dish, divide the coffee cake batter and the topping into cupcake tins for a sweet twist on blueberry muffins.
How to Store Blueberry Coffee Cake
To store blueberry coffee cake, wrap the cake loosely in plastic wrap and keep it at room temperature. Eat the cake within three to four days to ensure its freshness.
Lemon Blueberry Coffee Cake Recipe
makes
1 9-inch round cakeprep time
10 mintotal time
1 hrcook time
50 minIngredients
For the streusel topping:
For the cake:
Note: Total time does not include 10 minutes of inactive time.
Make the streusel topping:
- 1
In a medium bowl, combine the pecans, flour, brown sugar, oats, cinnamon, and salt.
- 2
Add the butter and squeeze the ingredients together with your fingertips until it’s evenly distributed and forms a loose crumb.
Make the cake:
- 1
Heat the oven to 350 degrees Fahrenheit.
- 2
Generously butter a 9-inch round pan and line it with a parchment paper circle.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter together on medium-high speed until light and airy, about 3–4 minutes.
- 4
Add the eggs and beat just until incorporated, scraping down the sides of the bowl as needed.
- 5
Add the buttermilk, lemon zest, vanilla, and salt, and beat to combine.
- 6
In a large bowl, whisk together the flour, baking powder, and baking soda, and set the mixture aside.
- 7
Add the dry ingredients to the wet ingredients and beat on low speed until the batter is smooth.
- 8
In a small bowl, toss the blueberries with just enough flour to coat.
- 9
Using a rubber spatula, fold the berries into the batter.
- 10
Transfer the cake batter into the prepared pan.
- 11
Pour the crumb topping over the cake, and use the back of a spoon or offset spatula to gently even it out.
- 12
Bake the cake until golden brown, about 50 minutes. Test the center of the cake with a toothpick; you’ll know it’s ready when it comes out clean.
- 13
Let the cake cool for 10 minutes before dusting with powdered sugar, if desired.
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