This blueberry coffee cake is tender and studded with juicy blueberries that burst as it bakes, leaving purple ribbons throughout the crumb. The top browns to a golden crunch from turbinado sugar and toasted walnuts, with just a touch of cinnamon for warmth. It’s the kind of cake you’ll want to slice thick and enjoy with a hot cup of coffee while still slightly warm.
This blueberry coffee cake is one you make once and immediately plan to bake again. The batter comes together quickly, the berries stay evenly distributed throughout the crumb, and the turbinado sugar topping bakes into a crackly, caramelized crust that contrasts beautifully with the soft interior. It’s soft in the center, lightly crisp on top, and full of genuine berry flavor with every bite.
If you have lots of blueberries in season, try other fruit-forward bakes such as peach-blueberry cobblers, blueberry cookies, or blueberry-lemon muffins to use them up and keep breakfasts interesting.
Why We Love This Blueberry Coffee Cake
- Blueberries stay suspended: Tossing the berries with a bit of flour before folding them into the batter prevents them from sinking, so each slice has fruit throughout.
- A purposeful crunchy top: Turbinado sugar and cinnamon bake to form a golden, crackly crust that provides a pleasant contrast to the tender crumb beneath.
- Light, tender crumb: Yogurt and oil keep the cake moist and airy rather than dense, giving you a rich yet light breakfast cake.
- Neat slices: Baking in a 9-inch springform pan yields clean slices that hold their shape, making this cake suitable for brunch or an elegant coffee table presentation.
What You’ll Need
Below are the main ingredients for this blueberry coffee cake, with simple substitution notes to help when you don’t have a specific item on hand.
- All-purpose flour: The base for a sturdy, familiar crumb. Also used to coat blueberries so they won’t sink.
- Granulated sugar: Can be swapped for light brown sugar if you prefer a deeper molasses note.
- Baking powder: Essential for rise; do not substitute with baking soda.
- Salt: Kosher salt is preferred, but use what you have on hand.
- Egg: Room temperature yields a smoother batter and even texture.
- Milk: Vanilla almond milk works well, but regular dairy milk is fine too.
- Plain yogurt: Unsweetened yogurt keeps the cake tender; Greek yogurt can be used for a denser texture.
- Vegetable oil: Neutral oils like canola or light olive oil work well.
- Blueberries: Fresh are best; if using frozen, thaw and drain them completely before adding.
- Walnuts: Pecans or almonds can be substituted if preferred.
- Turbinado sugar: Also called raw sugar; dark brown sugar can be used in a pinch for a similar caramelized effect.
- Ground cinnamon: Adds warmth; a pinch of nutmeg is an optional complement.
Recipe Tips & Variations
- Chocolate version: Add 2–3 tablespoons unsweetened cocoa powder to the dry ingredients and fold in 1/4–1/2 cup mini chocolate chips for a chocolate-blueberry twist.
- Muffin method: Spoon batter into lined muffin tins, fill to about three-quarters full, and bake 12–15 minutes until a toothpick comes out clean.
- Nutty swirl: Dollop 1/4–1/2 cup peanut or almond butter over the batter and swirl with a fork before baking for a marbled nutty flavor.
- Extra add-ins: Fold in 1/4 cup dried cranberries, shredded coconut, or raisins for more texture and flavor.
- Pan size matters: Use a 9-inch springform pan as directed. Larger pans make the batter spread thinner and will change the baking time and texture.
Serving Suggestions
This blueberry coffee cake is an ideal breakfast or brunch treat alongside coffee, tea, or a glass of milk. It pairs especially well with spiced beverages like cinnamon lattes, hot chocolate mocha, or a pumpkin-spice style drink for a cozy combination. For a more indulgent option, serve with a light cream cheese frosting or a dollop of whipped cream.
Blueberry Coffee Cake Recipe
Ingredients
- 2 cups all-purpose flour
- ½ cup white granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup vanilla flavored almond milk (or regular milk)
- ½ cup plain yogurt
- 3 tablespoons vegetable oil
- 1½ cups cold fresh blueberries, divided
- 1 tablespoon all-purpose flour (for tossing blueberries)
- ¼ cup chopped walnuts
- 2 tablespoons turbinado (raw) sugar
- ¼ teaspoon ground cinnamon
Instructions
- Prep. Preheat the oven to 400˚F. Lightly grease a 9-inch springform pan with cooking spray and set aside. Toss 1 cup of the blueberries with 1 tablespoon of flour and set aside.
- Mix dry ingredients. In a medium bowl, whisk together 2 cups flour, ½ cup sugar, 4 teaspoons baking powder, and ½ teaspoon salt; set aside.
- Whisk wet ingredients. In a large bowl, combine 1 large egg, ½ cup almond milk, ½ cup plain yogurt, and 3 tablespoons vegetable oil. Whisk until well blended.
- Combine. Stir the flour mixture into the egg mixture with a spoon until just combined; do not overmix.
- Add blueberries. Gently fold the floured blueberries into the batter, taking care not to break the berries.
- Bake. Pour the batter into the prepared pan. Top with the remaining blueberries and the chopped walnuts. Sprinkle evenly with turbinado sugar and cinnamon. Bake 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Remove from the oven and transfer to a wire rack. Let the cake sit in the pan for 10 minutes, then remove the springform sides and allow the cake to cool completely before slicing and serving.
Nutrition
Nutrition info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
How To Make This Blueberry Coffee Cake
- Prep the oven. Preheat to 400˚F. Grease the springform pan and set aside; you may also line the base with parchment paper for easy removal.
- Mix dry ingredients. Whisk flour, sugar, baking powder, and salt in a large bowl until evenly combined.
- Mix wet ingredients. In another bowl, whisk the egg, milk, yogurt, and oil until smooth.
- Combine. Fold the dry ingredients into the wet mixture until just combined; a few small lumps are fine.
- Add blueberries. Toss 1 cup of blueberries with a tablespoon of flour, then gently fold them into the batter to prevent bleeding.
- Assemble. Pour batter into the prepared pan, top with remaining blueberries and walnuts, then sprinkle with turbinado sugar and cinnamon.
- Bake. Bake 22–25 minutes or until a toothpick inserted into the center comes out clean.
- Serve. Let cool 10 minutes in the pan, remove the springform sides, cool completely, slice, and enjoy.
Proper Storage
- Kitchen counter: Store in an airtight container or cake dome for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 7 days; avoid storing near strong-smelling foods.
- Freezer: Wrap the whole cake or individual slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
More Blueberry Recipes
- Strawberry Blueberry Crumble
- Blueberry Biscuits
- Blueberry Crepes
- Blueberry Scones