There’s nothing quite like enjoying a slice of warm Blueberry Coffee Cake in the morning, and it’s even better when the recipe is simple! This delightful cake is a twist on our beloved Blueberry Breakfast Cake but baked in a casserole dish, topped with a cinnamon-sugar crumb, and drizzled with a sweet vanilla glaze. If you’re a fan of blueberries like we are, don’t miss our recipes for Blueberry Pie Muffins and Blueberry Breakfast Cake.
What is Coffee Cake?
You might wonder, what exactly is a coffee cake? Contrary to what the name suggests, coffee cake doesn’t contain coffee. Instead, it’s a moist, tender cake that’s perfect for serving alongside a cup of coffee or tea. Typically, it features a crumbly streusel topping made with sugar, flour, and cinnamon, adding a delightful texture and flavor.
Tips for Making the Best Blueberry Coffee Cake
- Cream Butter and Sugar Thoroughly: Take the time to cream the butter and sugar until the mixture is pale and has almost doubled in size. This process incorporates air, resulting in a lighter texture and finer crumb.
- Expect a Thick Batter: The batter for this coffee cake is intentionally thick. This consistency helps keep the blueberries suspended throughout the cake, preventing them from sinking to the bottom.
- Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. We prefer fresh blueberries for the best flavor.
- Prepare Your Baking Dish Properly: Ensure your casserole dish is well-greased with non-stick spray or lined with parchment paper to prevent sticking.
- Check for Doneness: Baking times can vary between ovens. Use a wooden toothpick inserted into the center of the cake; if it comes out with a few moist crumbs, it’s done. A completely clean toothpick may indicate the cake is overbaked.
How to Make the Vanilla Glaze
This simple glaze requires only milk and confectioners’ sugar. For added flavor, consider mixing in vanilla or lemon extract. The key is achieving the right consistency—loose enough to drizzle yet thick enough to set atop the cake. If the glaze is too thin, it may absorb into the cake; if too thick, it may clump. Adjust by adding more sugar to thicken or more milk to thin.
Can This Blueberry Coffee Cake Be Made Ahead of Time?
Absolutely! This cake retains its moistness and flavor when made in advance. It tastes wonderful fresh from the oven and even better the next day after reheating slightly. Store it covered at room temperature or in a cool place if the weather is warm. It stays fresh for 2-3 days, though it’s usually gone before then!
Can I Use Other Berries in This Coffee Cake?
Yes, you can substitute blueberries with other berries like raspberries, blackberries, or strawberries to create different flavor variations of this coffee cake.
Ingredients
Cake
- 4 cups all-purpose flour (500 g)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup butter, room temperature (2 sticks or 230 g)
- 2 cups granulated sugar (400 g)
- 4 large eggs, room temperature
- 1 cup milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 2-3 cups blueberries, fresh or frozen (depending on the size of blueberries)
Crumble Topping
- ⅔ cup packed brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter
Glaze
- ½ cup confectioners’ sugar
- 2 tablespoons milk (or more for desired consistency)
Instructions
Prepare the Cake
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) casserole dish with non-stick spray or line it with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the 4 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt.
Cream Butter and Sugar: In a stand mixer or using a hand mixer, cream together 1 cup room temperature butter and 2 cups granulated sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Add 4 large eggs, 1 cup milk, ¼ cup vegetable oil, and 2 teaspoons vanilla extract to the butter mixture. Mix on low speed for about 1 minute until well combined.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on medium speed for about 30 seconds until just incorporated. Do not overmix.
Fold in Blueberries: Remove the bowl from the mixer and gently fold in 2-3 cups blueberries until evenly distributed throughout the batter.
Transfer to Baking Dish: Pour the batter into the prepared casserole dish, spreading it evenly.
Prepare the Crumble Topping
Mix Crumble Ingredients: In a separate bowl, combine ⅔ cup packed brown sugar, ¼ cup all-purpose flour, and ½ teaspoon ground cinnamon.
Cut in Butter: Add 3 tablespoons cold butter, cut into small pieces. Using a food processor, fork, or your fingers, mix until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add to Cake: Evenly sprinkle the crumble topping over the cake batter in the baking dish.
Bake the Cake
Bake: Place the cake in the preheated oven and bake for 55-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
Cover if Necessary: If the top begins to brown too quickly, loosely cover the cake with aluminum foil to prevent over-browning.
Prepare the Glaze
Mix Glaze Ingredients: In a small bowl, whisk together ½ cup confectioners’ sugar and 2 tablespoons milk. Add more milk, a few drops at a time, if a thinner consistency is desired.
Drizzle Over Cake: Once the cake has cooled slightly, drizzle the glaze over the top.
Serve
Enjoy: Slice and serve your delicious Blueberry Coffee Cake warm or at room temperature, ideally with a cup of coffee or tea.
Notes
Baking Time Variations: Depending on your oven, you may need to adjust the baking time. If the cake isn’t done after 60 minutes, continue baking and check every 5 minutes. To prevent the top from over-browning, tent with foil if necessary.
Enjoy this delightful Blueberry Coffee Cake that’s perfect for breakfast, brunch, or as a sweet treat any time of the day!
