Fresh Blueberry Coffee Cake Recipe

By Audrey Kallenberger — / Recipes

Blueberry Coffee Cake: How to Kill a Bad Day

Coffee cake: possibly the greatest combination of words since “fresh coffee.”

Blending hot, delicious, strong coffee with baked goods isn’t just an act of genius—it’s a necessity. It’s soul food. It’s the right thing to do any day of the week. When it comes to baked goods, coffee cake is an icon—moist, buttery cake cleverly layered with nuggets of cinnamon-sugar streusel. We love a slice dunked in hot coffee, but now that summertime is around the corner, we’ll be serving our cake with blueberry iced coffee.

A table with blueberry iced coffee and blueberry coffee cake.

In honor of Blue and Buried—our new, limited-edition, flavored coffee—we tied up our aprons and whipped up something special. Blue and Buried Coffee is brimming with natural flavor notes of homemade blueberry jam, luscious vanilla and cinnamon. This coffee, paired with Blueberry Coffee Cake, might just be our most delicious kitchen encounter yet. 

Although cultures have likely been sipping on warm beverages with sweets for thousands of years, the concept of coffee cake made its big debut in Europe in the 1600s when coffee arrived at the Port of Venice via the Turkish trade routes. While English courts continued to take afternoon High Tea, Northern Europeans finally came to their senses and started sipping coffee instead of tea with sweet, yeasted cakes as a midday break. At that time, markets full of sweet baked goods were all over Germany and Denmark, so streusel-laden coffee cakes as we know them most likely originated there. Northern Europe sounds delicious. ... 

Follow their lead and make yourself an indulgent, midday treat. Nothing cures the blues or turns around a hard day like a thick slice of blueberry coffee cake and your favorite coffee—hot or iced. 

A blueberry coffee cake on a plate next to a bag of Blue and Buried Coffee and Iced Coffee.

Fresh Blueberry Coffee Cake Recipe

Easy to make and delicious to taste, this Blueberry Coffee Cake recipe is a real crowd pleaser. By no means do you HAVE to share, but if you’re in a generous mood, drop a slice on a neighbor’s doorstep, bring some to work to brighten a colleague’s day, or if you’re looking to seduce a crush, this cake will be your cupid’s arrow.

  • Servings: 12 to 16
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour and 10 minutes

Blueberry Coffee Cake Ingredients

For the streusel topping:

  • 6 tablespoons packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch chunks

For iced coffee:

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick or 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest, from 1 lemon
  • 1/2 cup milk
  • 2 cups fresh blueberries 

Blueberry Coffee Cake Instructions

  1. Make streusel topping: Combine brown sugar, flour, cinnamon and salt in a small bowl. Using your fingers or a fork, mix until no lumps of brown sugar remain. Rub in the butter until it reaches a crumbly state. Refrigerate.
  2. Preheat the oven to 375° F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy—about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
  5. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Gently fold berries into the batter with a spatula until evenly distributed—do not overmix.
  6. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes. Then serve right from the pan.
  7. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.

 

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