Easy Blueberry Coffee Cake With Cinnamon Streusel Topping

Nothing beats a quick, classic buttermilk blueberry coffee cake on a Saturday morning. A cup of coffee, a piece of blueberry coffee cake, and the crossword are my favorite ways to start the weekend.

Here's a tasty gluten-free coffee cake that readers love: Oat Flour Coffee Cake!

This coffee cake is quick, easy, and full of flavor. It's made with buttermilk to keep it moist. We also have blueberries bursting throughout, and that classic cinnamon crumb topping we all love! I love this one. My grandma makes it when I come over or I make it to impress my grandma with my baking skills.

As a kid, we had coffee cake made from Bisquick every once in a while (you can find a delicious recipe for that HERE), but old-fashioned, homemade versions I only encountered at church functions when the ladies hosted coffee breakfasts. An event in the morning wouldn't be complete without coffee and cake. It wasn't done.

Their coffee cakes were full of cinnamon swirls, streusel, and berries. A little girl from a big family on a small budget thought these were pretty neat. When the old-fashioned versions had pecans, I removed them (I don't like nuts in my cake).

a pan of blueberry buttermilk coffee cake with cinnamon streusel

Why is it called coffee cake? Does it have coffee in it?

There are mixed reports on if the original coffee cake actually had coffee in it. The majority of the information says no. A coffee cake is simply a cake for drinking coffee with. To me, that's still super awesome!

Key Ingredients:

  • Buttermilk. Old-school coffee cake MUST have buttermilk, sour cream, or cream cheese to add intense richness and flavor to the cake.
  • Butter. The richness you get from real butter cannot be beat. And try making a yummy cinnamon crumble without it...it's near impossible.
  • Cinnamon. Throw in a bit of nutmeg or all-spice sometimes, for fun. Either way, coffee cake isn't the same without a bit of crunchy crumble on top.
  • Frozen blueberries. You can certainly use fresh blueberries but I find that frozen works just as well in this. And in the dead of winter are a lot easier to find!

Why buttermilk in cake?

I'm aware of two reasons for it. For one, buttermilk adds a tangy flavor to cakes. That way they don't get too sweet but remain rich. Second, the acid in buttermilk helps whatever leavening agent you're using give the cake a lift...it's like a magic potion.

Can I substitute buttermilk for milk?

Don't just swap milk for buttermilk when you're baking, or your cake will come out flat and dense. Buttermilk contains acid, which helps the cake rise. You can sub some of the baking powder with baking soda to help. You're just better off using buttermilk.This is one of my favorite buttermilk coffee cake recipes that I make. It's fast, easy, and delicious. Serve it up with a strong cup of coffee.

When you don't have buttermilk:

Stir together 1 cup of milk (as high of fat content milk as you have) with 1 tablespoon lemon juice or vinegar in a small bowl. Let it sit for 10-15 minutes to curdle & thicken. Use it as your 1 cup buttermilk in most baking recipes.

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This is one of my favorite coffee cake recipes that I make. It's easy and fast and delish. Serve it up with a strong cup of coffee.

I make my coffee cakes like those church ladies used to. They're homemade, full of buttermilk flavor, cinnamon crumble, and berries. Plus double the crumble too!

How to make the blueberry buttermilk coffee cake:

  1. Mix the streusel topping and set it aside.
  2. Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients together.
  3. Now combine the wet ingredients with the flour mixture together.
  4. Pour into your prepped pan.
  5. Sprinkle the blueberries on top.
  6. Add the streusel on top.
  7. Bake.

Tips for the best coffee cake:

  • Use full-fat butter and buttermilk for the deepest, richest flavor.
  • Lightly coat your blueberries in flour to keep them from sinking to the bottom of your cake.
  • Use melted butter to grease your pan for the BEST flavor.
  • Try adding a smidgen of REAL vanilla extract to your batter.

How do you keep a coffee cake moist?

Immediately after serving, cover your coffee cake so it doesn't dry out!

To store coffee cake:

Cover your leftover coffee cake tightly with aluminum foil or plastic wrap. Coffee cake dries out easily so keep it wrapped up. It will keep on the counter for a couple o days, in the fridge for about a week, and in the freezer for several weeks.

Whip up a pan of this rich, old-fashioned classic coffee cake studded with blueberries and a simple cinnamon streusel for your next weekend brunch or stash a pan of it in the freezer for when you want something special with your coffee.

buttermilk blueberry coffee cake in a pan

Blueberry Buttermilk Coffee Cake Recipe

| 6
Prep Time | 20 mins
Cook Time | 40 mins
Print Recipe Pin Recipe
A deliciously simple blueberry buttermilk coffee cake full of cinnamon and blueberries.


  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 1 tbsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 cup butter milk
  • 2 eggs, at room temperature
  • ¼ cup melted butter
  • ½ cup blueberries (frozen or fresh)

For streusel topping

  • ¼ cup all purpose flour
  • ¼ cup brown sugar
  • 2 tbsp butter, softened
  • ¾ tsp cinnamon powder
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • Preheat oven to 350 F. Grease a 8 by 8 pan and set aside.
  • In a bowl, mix together the streusel topping till crumbly and set aside.
  • In a bowl, whisk together the All Purpose Flour, sugar, baking powder, baking soda and salt.
  • In another bowl mix together buttermilk, melted butter and eggs.
  • Now mix the dry ingredients and wet ingredient together till just combined - do not overmix.
  • Transfer to the prepped baking pan and throw the blueberries on it.
  • Finally, sprinkle the streusel topping.
  • Bake for 40 minutes or till the topping turns golden brown on top. Cool completely before slicing and serving.



Calories: 427kcalCarbohydrates: 66gProtein: 8gFat: 15gSaturated Fat: 9gTrans Fat: 1gCholesterol: 89mgSodium: 403mgPotassium: 353mgFiber: 2gSugar: 29gVitamin A: 506IUVitamin C: 1mgCalcium: 162mgIron: 3mg

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