This Blueberry Coffee Cake is SO delicious – loaded with warm blueberries in each bite, and a crunchy + buttery brown sugar topping, you can’t go wrong!
Happy Friday, friends! What better way to celebrate than with a brand new, ultra delicious baking recipe here on OBB?!
Y’all – this coffee cake is INCREDIBLE! I’m obsessed with it and also with riding out the end of Summer fruit season because hi I am going to miss blueberries and strawberries and peaches SO very much.
But I can’t lie and say I’m not excited for Fall…it is my favorite time of the year after all! But…back to the cake!
Why You’ll Love This Coffee Cake:
Coffee cake is one of those foods that I feel like can be eaten at any time of the day. Breakfast? Sure! Pour me a cup of creamy coffee and I’m set.
Mid day snack? Of course! Can I have a cup of tea with that?
After dinner treat? Um okay, yes please, maybe with a scoop of whipped cream!
It’s that good and that versatile. And this Blueberry Coffee Cake rings true to all of those stereotypes!
First, you have the cake itself. It’s incredibly soft, fluffy and light! It’s not overly sweet and it has notes of cinnamon throughout.
The topping of the cake is incredible. Before you bake it, you load it up with this buttery brown sugar mixture that almost caramelizes on top of the cake to make this crunchy, sweet + buttery topping that is just SO SO good.
And of course, if you want to go the extra mile – you must add a delectably sweet vanilla glaze! The glaze hardens on top of the cake and makes it almost like a glazed donut consistency with each glorious bite.
Oh, and you can’t forget the real MVP of the cake – the blueberries! For this recipe, I did use frozen blueberries and I used a LOT of them. Seriously, each bite is LOADED with warm blueberries – bursting with a sweet tartness each time you take a bite.
Each component of the cake is just so delicious and I love it. Perfect for any time of day, but of course, best when fresh and warm!
So let’s get into what you need to make it!
Ingredients You Need:
- All purpose flour
- Frozen blueberries
- Baking powder
- Cinnamon
- Butter
- Eggs
- Whole Milk
- Vanilla Extract
- Brown sugar
- Granulated sugar
- Powdered Sugar
Best Coffee Cake Baking Tips:
Begin as always when it comes to baking by preheating the oven! 350 to be exact.
Next, begin with your wet ingredients! Melt one stick of butter in a large bowl and let it cool for a few minutes.
Then add in the granulated sugar with the butter and using a hand mixer, mix it for about 30 seconds or so until combined.
Next, add in the eggs one at a time until combined! Then the whole milk + vanilla extract and mix. There are your wet ingredients!
And on to the dry! To the bowl, add in the dry ingredients and using a wooden spoon or rubber spatula, mix until fully combined and you don’t see any streaks of flour in it.
Lastly, fold in those delicious frozen blueberries! You will see a beautiful streaked blue color in the batter and it’s SO pretty.
Be sure to GREASE your baking pan! I used a 9×9 baking pan and used just normal cooking spray but you can always use butter if you’d like! I’m always a fan of butter 😉
Add the batter directly to the pan. Then, in a smaller bowl, melt ANOTHER stick of butter. Then add in flour, brown sugar, granulated sugar and cinnamon. Mix together.
It’s going to be a wet mixture and that’s okay! Add that directly on top of the batter that’s in the pan and spread it out evenly. If desired, you can use a tool to swirl it in but I just left it as one layer on top.
And now it’s baking time! Bake for 50-55 minutes or until you can put in a toothpick and it comes out clean. The topping might have some extra butter melted on it and that’s okay!
Let it cool for 10 minutes or so and then invert it onto a cooling rack and let it continue to cool for 5 minutes. If desired, you can glaze it with that homemade vanilla glaze.
Slice it up and enjoy every bite! Yum 🙂
Storing Leftovers:
If you do have any leftovers of this cake, I recommend storing it in a tightly sealed tupperware container at room temperature. Putting it in the fridge is fine too!
To reheat, pop it in the microwave for 20 seconds or so and you’re all set!
Did you like this recipe? Here are a few more you might enjoy:
Brown Butter Cinnamon Coffee Cake
Upside Down Plum Cornmeal Cake
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Blueberry Coffee Cake
This Blueberry Coffee Cake is SO delicious - loaded with warm blueberries in each bite, and a crunchy + buttery brown sugar topping, you can’t go wrong!
Ingredients
Wet Ingredients
- 1 stick (1/2 cup) melted salted butter, cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
Dry Ingredients
- 1.5 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1.5 cups frozen blueberries
Coffee Cake Topping
- 1/2 cup melted salted butter (1 stick)
- 2/3 cup all purpose flour
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1/2 tsp cinnamon
Easy Vanilla Glaze
- 1/3 cup powdered sugar
- 1-2 tbsp milk (more if you want the glaze thinner, less if you want it thicker)
- splash of vanilla extract
Instructions
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Preheat oven to 350.
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In a large bowl, melt one stick of butter. Let it cool for a few minutes. Next, add in the granulated sugar and using a handheld mixer, mix for about 30 seconds. Add in the eggs one at a time until fully combined. Then, add in milk and vanilla extract and mix to combine.
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To the bowl with the wet ingredients, add the dry ingredients which includes the all purpose flour, baking powder and cinnamon. Stir to combine with a wooden spoon or rubber spatula, making sure it’s fully mixed together.
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Lastly, gently fold in the frozen blueberries until combined.
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Grease a 9x9 baking pan with cooking spray or butter.
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Add the batter to the greased pan.
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In a small bowl, melt another stick of butter. To this, add in all purpose flour, brown sugar, granulated sugar and cinnamon. Mix together. This will look a little wet but that's okay!
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Spread the brown sugar mixture over top of the batter evenly.
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Bake for 50-55 minutes or until a toothpick comes clean. Let cool in the pan for 10 minutes or so and then invert it onto a cooling rack and let it cool completely!
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Once it's cooled, whisk together the powdered sugar, milk and vanilla extract to make the glaze. Make it as thick or thin as you'd like it! Generously drizzle it over top of the coffee cake.
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Slice it up and enjoy every bite!
Incredibly easy (using melted butter instead of having to mix/cream wet ingredients) and quick. Delicious outcome! I did not do a glaze as i thought it was plenty sweet and delicious without! Will be adding to my recipe collection! Thanks
Yay! So glad you enjoyed it, Kara! I really appreciate you making this recipe! 🙂 Best -Haylie