easy Blueberry Coffee Cake with cinnamon streusel topping


There is nothing quite like a quick, classic buttermilk blueberry coffee cake to start your Saturday morning. A cup of coffee, piece of blueberry coffee cake, and the crossword might be my favorite way to start my weekend.

If you are looking for a GREAT gluten-free coffee cake try my Oat Flour Coffee Cake…a reader favorite!

a pan of blueberry coffee cake with cinnamon streusel

This is a simple, quick, and classic coffee cake featuring buttermilk to make the cake extra moist and full of flavor, blueberries bursting throughout, and that classic cinnamon crumble we all look for on our coffee cake! This is the one grandma makes when you come over or YOU make to bring to grandma and impress her with your baking prowess.


Key Ingredients:

  • Buttermilk. Old-school coffee cake MUST have buttermilk, sour cream, or cream cheese to add intense richness and flavor to the cake. I prefer buttermilk because it’s easy to make with a tablespoon of vinegar and a cup of milk (let it sit together and curdle for 15 minutes, or so).
  • Butter. Is there an explanation needed for butter in coffee cake? The richness you get from real butter cannot be beat. And try making a good 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 good 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!

Growing up, we occasionally had coffee cake made with Bisquick (you’ll find a great recipe for that HERE) but old-fashioned, homemade versions I only ever experienced at church functions when the ladies had a coffee breakfast or some other event. You couldn’t HAVE a morning event without a coffee cake and coffee. It wasn’t done.

And they packed their coffee cakes with cinnamon swirl and streusel and berries and all the things that a little girl from a giant family with a small food budget thought was simply amazing.




I make my coffee cakes the way I remember from those church ladies…homemade, full of buttermilk flavor, real butter, cinnamon crumble, and berries. And always with double the crumble the recipe calls for!

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.

How to make blueberry coffee cake:

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

Does coffee cake have coffee in it?

 There’s mixed info about if the original coffee cake truly had coffee in it. Most information says no. Either way, coffee cake is simply cake meant to be eaten with coffee. Which, in my book, is still crazy awesome!

Tips for the best coffee cake:

  • Use full-fat butter and buttermilk for the best, 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.

How do you keep a coffee cake moist?

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

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.

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.

buttermilk blueberry coffee cake in a pan
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3.86 from 7 votes

Buttermilk Blueberry Coffee Cake

A deliciously simple blueberry coffee cake full of cinnamon and blueberries.
Course Breakfast, brunch
Cuisine American
Keyword blueberry, breakfast, brunch, buttermilk, coffee cake
Prep Time 20 minutes
Cook Time 40 minutes
# of servings 6
Calories 427kcal

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter milk
  • 2 eggs, at room temperature
  • 1/4 cup melted butter
  • 1/2 cup blueberries (frozen or fresh)

For streusel topping

  • 1/4 cup all purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp butter, softened
  • 3/4 tsp cinnamon powder

Instructions

  • 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.

Nutrition

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

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