Deliciously Moist Blueberry Coffee Cake Recipe You’ll Love

Ever wake up craving a fresh blueberry coffee cake recipe but all you have is sad, stale leftovers from last weekend’s brunch? Ugh, same. There’s nothing worse than biting into what you hoped would be a cozy, bakery-style treat… only to find it dry, bland, or (let’s be honest) kind of boring. This blueberry coffee cake recipe, though, changed my lazy Sunday mornings forever. It’s deliciously soft, full of juicy berries, and puts those sad grocery store cakes to absolute shame. Like, even my picky cousin (who claims to “hate” cake) asked for seconds. Really!

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Blueberry Coffee Cake

A deliciously soft blueberry coffee cake that is moist and flavorful, perfect for brunch or dessert.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups Fresh or frozen blueberries Tossed in a bit of flour to prevent sinking
• 2 cups All-purpose flour
• 1 cup Sugar
• 1/2 cup Brown sugar For the crumble
• 1/2 cup Butter Room temperature
• 2 large Eggs
• 1 cup Greek yogurt Or sour cream
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Cinnamon For topping

Method

 

Preparation

1. Preheat the oven.
2. Toss blueberries in a little flour.
3. Cream the butter and sugar together.
4. Add eggs, yogurt, and vanilla to the mixture.
5. Gently fold in the dry ingredients.

Baking

1. Layer blueberries in the middle of the batter and more on top.
2. Cover with brown sugar crumble.
3. Bake until golden brown.

Cooling

1. Let the cake cool before slicing to prevent crumbling.

Notes

For extra moisture, use Greek yogurt or sour cream. Store in an airtight container with a paper towel to maintain freshness.

What makes this blueberry coffee cake recipe the best?

Okay, so out of all the sweet breakfast treats, coffee cake sometimes gets the “meh” label. I KNEW I had to fix that. Here’s the scoop: juicy blueberries are basically flavor nuggets, tucked right into a pillow-soft cake. Instead of being dry, the crumb is melt-in-your-mouth moist — thanks to a sneaky trick with yogurt. And don’t even get me started on the brown sugar crumble; it kind of makes the whole thing taste like a five-star restaurant’s pastry case. It’s not overly sweet, either (big win for me). Plus, not a single weird ingredient you’ll have to Google.
My friends call it “the one that ruins all other breakfast cakes.” Not to brag, but they might be right.

How to make the BEST Blueberry Coffee Cake

First, gather everything — nothing ruins the mood like softening butter halfway through. Preheat the oven so it’s hot and ready. I always toss my blueberries in a little flour so they don’t all sink to the bottom (try it, you’ll see what I mean). The batter itself is really simple. You cream the butter and sugar, add eggs, mix in the yogurt and vanilla, then gently fold in your dry ingredients. Careful not to over-mix. That makes a tough cake, which nobody wants.

I sprinkle a layer of blueberries in the middle and some more on top, then cover it all with brown sugar crumble. The smell while baking? Absolute heaven. Honestly, sometimes I make it just for that.

Let it cool a bit before slicing. If you cut it too soon, it crumbles everywhere. Trust me, patience pays off here.

Tips for making the best blueberry coffee cake

Okay, I’ve totally messed up a few coffee cakes in my day. So here’s what I wish I’d known:

• If you’re using frozen blueberries, don’t thaw them. Just toss them right in with a bit of flour.
• For extra-moist cake, go for Greek yogurt or sour cream. Trust.
• Want that “bakery-level” look? Save a few berries for sprinkling on top before baking.
• Don’t skip the crumble, whatever you do. It’s half the magic of this recipe!

How to store Blueberry Coffee Cake

So you’ve somehow resisted eating the whole thing in one sitting? Impressive. Here’s how I keep leftovers fresh and still moist. Let the cake cool completely before wrapping it up. A big airtight container works best, and toss in a paper towel to catch any extra moisture. If you want to keep it extra fresh, pop it in the fridge. It’ll be good for about five days — though in my house, it’s always gone way sooner. You can totally freeze slices too, just wrap them separately. They’ll taste just as good later on.

Ingredients for Blueberry Coffee Cake

This is the part where some blogs go wild with expensive stuff you’ll never use again. Not here. Here’s what you really need for this magical blueberry coffee cake:

• Fresh or frozen blueberries (either works, don’t worry)
• All-purpose flour
• Sugar (and brown sugar for the crumble)
• Butter (room temp is best)
• Eggs
• Greek yogurt (or sour cream)
• Baking powder
• A pinch of salt
• Vanilla extract

Simple enough, right? You probably have almost all of that already. Oh, and a little cinnamon for the topping takes it over the edge.

“I made this blueberry coffee cake for my book club, and, honest to goodness, not a crumb was left on the plate. Even my friend who claims she ‘doesn’t do sweets’ went back for seconds. I used frozen berries, too — still perfect!” — Tracy B.

Blueberry Coffee Cake: Your Next Weekend Must-Bake

Seriously, if you’re searching for a no-fuss, family-approved treat, this blueberry coffee cake recipe is your new go-to. It’s comforting, uses simple pantry ingredients, and tastes like you spent hours. The only real warning: you’ll want to make this again… and again. Go on, your weekend deserves something this sweet!

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