Blueberry Coffee Cake is full of delicious blueberries and topped with crunchy streusel and a delicious coffee glaze!
Have you noticed that I’m a little obsessed with coffee cake lately? I think this is the third one I’ve made in the past few months. And you know why? Because they’re delicious! And great as a breakfast, to go with your coffee or tea (go figure with the name, right??), or as an afternoon snack or dessert! The cake is moist and full of delicious blueberries, and it’s topped with a crunchy streusel topping and a yummy coffee glaze. What more could you ask for??
I had some yummy Blueberry Cobbler coffee from Door County Coffee that I decided to use in the cake and the glaze, but if you don’t have access to this particulare coffee or a blueberry flavored coffee of some sort, you can absolutely use regular (non-flavored) coffee, or skip that all together and use milk or lemon juice (for a different flavor profile) in it’s place. That is noted in the recipe, as well! Whether you use coffee or not, this cake is gonna knock your socks off!
What you need to make Blueberry Coffee Cake
This is just an overview. A full list of ingredients with measurements can be found in the printable recipe card below.
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Vanilla Greek yogurt
- Eggs
- Blueberry cobbler coffee (can also use regular coffee or lemon juice)
- Vanilla extract
- Blueberries
For the crumb topping
- All-purpose flour
- Brown sugar
- Cinnamon
- Butter
For the glaze
- Powdered sugar
- Blueberry cobbler coffee (can use regular coffee, milk, or lemon juice)
How to make Blueberry Coffee Cake
Full Printable Recipe Below!
- Preheat oven to 350 degrees F. Spray a 9-inch round or square baking pan with non-stick cooking spray.
For the Cake
- In a medium bowl, combine the flour, baking powder, and salt and set aside.
- In a large bowl or stand mixer, combine the sugar, yogurt, eggs, 1/4 cup blueberry coffee, and the vanilla extract. Mix until well combined. Add the dry mixture and mix until combined. Use a spoon to gently stir in the blueberries.
- Transfer the batter to the prepared baking dish.
For the Crumb Topping
- Place the flour, brown sugar, cinnamon, and butter in a small bowl. Press the mixture with a pastry cutter or fork for several minutes until the pieces of butter are pea-sized, then use your hands to mix until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cake.
- Bake for 35 to 40 minutes, or until the crumb topping is light golden brown and a toothpick inserted in center of cake comes out clean. Remove from the oven and allow the cake to cool for at about 15 minutes before moving to a cooling rack to cool completely.
For the Glaze
- Combine the powdered sugar, coffee or milk, as needed, to reach a good drizzling consistency. Drizzle over the crumb topping of the cake and top with more fresh blueberries.
- Serve warm or room temp!
For more great coffee cake recipes, try my Raspberry Almond Coffee Snack Cake and Lemon Zucchini Coffee Cake!
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Blueberry Coffee Cake
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup vanilla Greek yogurt
- 2 large eggs
- ¼ cup blueberry cobbler coffee (can also use regular coffee or lemon juice, if preferred*)
- 1 tsp vanilla extract
- 1 ½ cups blueberries
For the crumb topping
- 1/3 cup All-purpose flour
- 3 Tbsp brown sugar, packed
- ½ tsp cinnamon
- 3 Tbsp cold butter, cut into small pieces
For the glaze
- ½ cup powdered sugar
- 1-2 Tbsp blueberry cobbler coffee (can use regular coffee, milk, or lemon juice, if preferred*)
Instructions
- Preheat oven to 350 degrees F. Spray a 9-inch round or square baking pan with non-stick cooking spray.
For the Cake
- In a medium bowl, combine the flour, baking powder, and salt and set aside.
- In a large bowl or stand mixer, combine the sugar, yogurt, eggs, 1/4 cup blueberry coffee, and the vanilla extract. Mix until well combined. Add the dry mixture and mix until combined. Use a spoon to gently stir in the blueberries.
- Transfer the batter to the prepared baking dish.
For the Crumb Topping
- Place the flour, brown sugar, cinnamon, and butter in a small bowl. Press the mixture with a pastry cutter or fork for several minutes until the pieces of butter are pea-sized, then use your hands to mix until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cake.
- Bake for 35 to 40 minutes, or until the crumb topping is light golden brown and a toothpick inserted in center of cake comes out clean. Remove from the oven and allow the cake to cool for at about 15 minutes before moving to a cooling rack to cool completely.
For the Glaze
- Combine the powdered sugar, coffee or milk, as needed, to reach a good drizzling consistency. Drizzle over the crumb topping of the cake and top with more fresh blueberries.
- Serve warm or room temp!
Notes
Nutrition
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