Blueberry Coffee Cake Recipe
on Oct 27, 2021, Updated Jan 05, 2026
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To be honest, this Blueberry Coffee Cake Recipe came together as a total fluke! My 🫐 blueberries were going bad so I thought I would just try to incorporate them into a very simple coffee cake batter. I crossed my fingers 🤞, popped it in the oven and hoped for the best. It turned out so delicious and absolutely perfect! The best part? I didn’t have to waste any of my blueberries that were going soft on me. These are the types of cakes 🍰 that my grandma used to make and they were always the best because they only require a few ingredients in a bowl 🥣.
Why You’ll Love Blueberry Coffee Cake Recipe
This Blueberry Coffee Cake Recipe 🫐 is so simple but utterly perfect. It’s a great base recipe to have in your arsenal, and then you can adapt it to whatever fruit or berries you have on hand. It comes together in just 🥣 one bowl and uses ingredients you most likely already have in your pantry.
The moist crumb is soft and rich with a hint of vanilla. Blueberries burst with flavor in every bite, balancing the cake with their natural sweetness. Comforting and nostalgic, this cake can be enjoyed with ☕ coffee or tea. You can serve it plain or jazz it up a bit with a bright lemon 🍋 glaze – or fresh fruit and powdered sugar – for a beautiful presentation to impress your favorite company.
Ingredients
- Blueberries: These antioxidant rich balls of joy add moisture, flavor, and sweetness to the cake. To keep them from sinking to the bottom, coat them in a dusting of flour before folding them into the batter.
- Eggs: These multitaskers add moisture, richness, volume, and stability to the coffee cake. And the yolks give the cake its signature golden glow.
- Sugar: Besides curing your sweet tooth, sugar adds structure to the cake when whipped with the eggs. It also gives this blueberry coffee cake recipe its caramelized crust.
- Vanilla: Pure vanilla extract gives the cake subtle flavor and mouthwatering aroma.
- Oil: I use avocado oil, but you can use any neutral oil to give this recipe a tender crumb.
- Flour: The backbone of this blueberry coffee cake recipe holds all the ingredients together and gives them a home. I used all purpose flour, but you can certainly make this recipe gluten-free if that’s your jam.
- Baking powder and baking soda: Both of these ingredients work hand-in-hand to help your cake rise properly.
Tips for Success
This cake may be super-simple to make, but there are some rookie mistakes you’ll want to avoid.
- Make sure your eggs 🥚 (and yogurt or sour cream if you’re adding them in) are at room temperature.
- Don’t overmix the batter once you’ve added the flour in. The key is to stir until it’s just combined. Over-mixing can result in an overly dense, dry cake.
- Carefully fold your blueberries into the batter to avoid breaking them open – and turning your batter purplish-gray in the process. You just fold them in – like in that episode of Schitt’s Creek. (IYKYK 😉)
Nonna’s Tip 🧑🍳
Always spray and line your pan with parchment paper to ensure that nothing sticks.
Variations and Substitutions for Blueberry Coffee Cake Recipe
- I have not tried this recipe with any other type of flour, but if you do, let me know in the comments below. For gluten-free cake, use a 1:1 gluten-free flour as a substitute.
- You can absolutely use any berry 🍓 of choice – and this recipe would be just as delicious with 🍒 cherries as well.
- Feel free to add some sour cream or even yogurt to make this Blueberry Coffee Cake Recipe more moist 💧. If you do this you will have to play around with the flour and adjust. Bake until a toothpick comes out clean.
- I used a 9-inch springform pan but you can use any size. A loaf pan or muffin tin would also work. Just make sure to adjust the cooking time ⏲️.
- Add some lemon zest 🍋 to the brighten up the batter. You can also make a lemon glaze for a surprising hit of flavor.
Best Served With
- Serve this Blueberry Coffee Cake recipe with fresh whipped cream or a 🍨 scoop of vanilla ice cream or my Cottage Cheese Ice Cream.
- For a pretty presentation, I like to sprinkle the finished cake with fresh blueberries and a dusting of powdered sugar.
- You could also serve this with a 🫐 blueberry compote or jam drizzled on top.
Similar Recipes
Common Questions
Yes, you can use frozen berries. Do not thaw them before adding them to the batter to prevent excess moisture.
Yes! You can use a 9×9 inch square pan or a round cake pan, or even a loaf pan would work well for this recipe. Adjust the cooking time as needed.
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. The top should also be golden brown.
I haven’t tried this personally, but I’m sure it would work. You can use whole wheat flour, gluten-free flour blend, or almond flour. The texture may vary with different types of flour. Let me know if you try in the comments.
Toss the berries in a little flour before adding them to the batter. This helps them stay evenly distributed throughout the cake.
Yes, you can pour the batter into a muffin tin and bake at the same temperature for 20-25 minutes or until a toothpick comes out clean.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
Blueberry Coffee Cake Recipe
Equipment
Ingredients
- 3 large eggs
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup avocado oil, or any
- 1 ¼ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 cups blueberries, or any berry
Instructions
- Add the eggs, sugar, and pure vanilla extract to a mixing bowl.
- Whisk or use a handheld mixer to mix it until it's light and pale.
- Add the oil and mix it together. Add the flour, baking soda, and baking powder. Use a spatula to combine. Finally, gently fold in the blueberries.
- Pour it out into a springform pan that is sprayed and then lined with parchment paper and bake in a preheated 350°F oven for 25 to 35 minutes depending on your oven.
- Let it cool and enjoy. I added a little bit of blueberry jam on top for the presentation but you don’t have to.
Nonna’s Notes
- Flour substitute: I used all purpose flour, but feel free to experiment with other types, such as whole wheat or cake flour. For gluten-free cake, use a 1:1 gluten-free flour as a substitute.
- Fruit alternatives: You can use any berry of choice – and this recipe would be just as delicious with cherries as well.
- Added moisture: Feel free to add sour cream or plain yogurt to make this Blueberry Coffee Cake Recipe more moist.
- Cake pans: I used a 9-inch springform pan, but you can also use a loaf pan or muffin tin. Just make sure to adjust the cooking time accordingly.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was absolutely delicious, will definitely make it again. We used caputo gluten free flour
Thank you! ❤️
This worked exactly as written, thanks!
Thank you Loredana! I appreciate you 😘