Name: Blueberry Coffee Cake
Yield: 16

This Blueberry Coffee Cake Recipe is soft, moist, and bursting with fresh blueberries. It’s topped with a buttery streusel and finished with a light lemon glaze.

author’s note

Sweet Enough for Dessert, straightforward Enough for Breakfast!

I came up with this Blueberry Coffee Cake recipe after one of those mornings when my boys were begging for “something sweet” and we had a bunch of blueberries that needed using. I wanted something that could pass for breakfast but still felt like a treat, and this totally hit the mark.

The cake is rich and moist, packed with blueberries, and I swirl a crunchy cinnamon streusel right on top. Then comes a reliable part: a lemon glaze that ties everything together.

It’s become one of my boys’ most-requested bakes, especially on weekends when I let it slide as a breakfast option. Honestly, I’m not complaining. I’m always up for a slice too.

Image of the streusel topping before and after being mixed.

Ingredients

The full blueberry coffee cake recipe ingredients are listed below but here are a few to talk about:

Blueberries: Toss in flour before mixing to prevent them from sinking. Use fresh not frozen.
Greek Yogurt: Keeps the cake moist. Full-fat sour cream works great as a sub.
Maple Syrup: Honey or agave work in it’s place, though flavor will change slightly.
Lemon Zest & Juice: Zest before juicing for easier prep and better flavor.
Almond Extract (skippable): If you’re not a fan, skip it or use a splash of extra vanilla.
Heavy Cream: Adds richness to the cake and smooths out the glaze.

Collage illustrating the steps to make Blueberry Coffee Cake.

How To Make Blueberry Coffee Cake Recipe

Full recipe is below but here are my top tips!

Prep: Lining with parchment makes it straightforward to lift the cake out later.
Dry ingredients: Coating blueberries in flour helps prevent them from sinking in pan.
Wet ingredients: Make sure butter is cooled before mixing, so it doesn’t curdle the yogurt.
Combine wet and dry: Don’t overmix the batter to keep the cake fluffy.
Streusel: If the streusel is too wet, add a tbsp of flour at a time until you get clumps.
Bake: Every oven is different, so check for doneness at 37 minutes.
Mix glaze: Adjust the glaze thickness by adding more powdered sugar if needed.

Overhead view of the baked Blueberry Coffee Cake, without the glaze.

Streusel Tips

Let the melted butter cool. The streusel calls for melted butter, but it’s important to use the butter when it has returned to room temperature. Hot melted butter will melt the sugar and cause a greasy streusel.
Add more flour if needed. If the streusel seems too wet and isn’t a crumbly consistency, you may need to add an additional 1-2 tablespoons flour.
Don’t press the down the streusel. Once the streusel is sprinkled on top of the blueberry coffee cake, resist the urge to press it into the batter.

Storage

Blueberry Coffee Cake Recipe Storage

Glaze only what you’ll eat immediately. Store leftover cake wrapped and glaze in the fridge; cake lasts 1-2 days at room temperature, a week in the fridge.
Freeze cake by wrapping in plastic and placing in a freezer bag for 2-3 months. Thaw at room temperature or overnight in the fridge.