Look no further for the best Blueberry Coffee Cake! Made with fresh or frozen berries, a cinnamon streusel, and a few better-for-you ingredient swaps, this favorite sweet treat elevates breakfasts, weekend brunch, and coffee hour. Enjoy with a protein coffee, hot tea, a loved one, or a good book!
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Table of Contents
For more secretly better-for-you blueberry sweet treats, check out my Blueberry Peach Crisp, Blueberry Zucchini Muffins, and Blueberry Chia Pudding.
At A Glance: Blueberry Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Cooling Time: 20 minutes
- Total time: 1 hour 35 minutes
- Makes: 12 servings
- Nutrition: 295 calories, 46 grams of carbohydrates, 5 grams of protein, and 11 grams of fat
- What it Tastes Like: Soft, tender cake packed with juicy blueberries and topped with a lightly sweet cinnamon crumble.
- Why You'll Love It: It’s easy to make, uses simple better-for-you swaps, and works just as well for weekday breakfasts as it does for weekend brunch or snacking.
- Difficulty Level: Beginner-friendly with straightforward steps and forgiving ingredients.
Of course, everyone says that their blueberry coffee cake is the best. My toddler inhales this dessert with every chance he gets, so I'm going big and planting my flag, saying that this recipe really is a must-try, especially if you have picky or younger eaters at home.
Before you start judging me for letting my little guy go hog wild on sweet treats, know that this recipe is made healthier for you with a few simple swaps, all enhancing the flavors and texture! Whole wheat pastry flour, Greek yogurt, applesauce, and avocado oil add whole grains, healthy fats, natural sweetness, protein, and more to this wholesome treat, resulting in a tender, moist crumb. My mouth is watering as I type!
Fresh or frozen berries are mixed into the batter, then the batter is alternated into the baking pan with a cinnamon crumble topping. Pop this beauty into the oven for almost an hour, and you have an indulgent, yet better for you (and possibly a picky eater!) treat full of flavor, studded with juicy berries, cinnamon-infused, and totally tasty.
Crazy about coffee cake? You'll also love my Raspberry Coffee Cake, Peach Coffee Cake, and Vegan Coffee Cake recipes!
Important Ingredients and Substitutions
Blueberries – Fresh or frozen both work well. If using frozen blueberries, don’t thaw them first — using them straight from the freezer prevents excess moisture and keeps the batter from turning purple.
Greek Yogurt (or Sour Cream) – Adds moisture and creates a tender crumb with a little protein boost. Any fat percentage works, and plain or vanilla are both fine. Full-fat sour cream is an easy 1:1 swap.
Applesauce – A better-for-you swap that adds moisture and natural sweetness without weighing the cake down. Unsweetened applesauce works best.
Avocado Oil – A neutral oil that keeps the coffee cake moist and rich without overpowering the flavor. Grapeseed or canola oil works well, too.
Eggs – Help bind the batter and create structure. For easier mixing, bring them to room temperature first.
Flour – Whole wheat pastry flour gives a soft, tender crumb with a little extra nutrition, but all-purpose flour works just as well.
Butter – You can use salted or unsalted butter. Grab it straight from the fridge, the colder the better!
Recipe Variations
- Mixed Berry: Swap any combination of 2 cups of blackberries, raspberries, strawberries, or mixed berries.
- Gluten-Free: Make this blueberry streusel cake sans gluten by using a 1-to-1 gluten-free flour blend and letting the assembled cake (minus the final layer of blueberries and streusel) rest at room temperature for 30 minutes before baking.
- Lemon Blueberry: For a dreamy, citrusy enhancement, add 1 ½ teaspoons of fresh lemon zest with the wet ingredients.
- Vanilla Glaze: Add an extra indulgent touch by drizzling a sweet vanilla glaze over the cake! Mix 1 ½ cups powdered sugar with 2 tablespoons of milk or half-and-half and ½ teaspoon vanilla extract until smooth. Drizzle over the cooled cake and let sit at room temperature for 1-2 hours or until the drizzle has hardened.
Looking for a dairy-free sweet treat? Try my Dairy-Free Blueberry Muffins!
How to Make Blueberry Coffee Cake
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: Preheat the oven to 350°F and grease an 8x8-inch baking pan with non-stick cooking spray or butter.
Step 1: In a large mixing bowl, whisk the oil, yogurt, applesauce, eggs, vanilla, granulated sugar, and light brown sugar together until combined.
Step 2: In a small bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together until combined.
Step 3: Add the flour mixture to the wet ingredients and gently fold in until just combined, leaving a few streaks of flour.
Step 4: Add 1 cup of blueberries to a small mixing bowl and gently toss them with 1 tablespoon of flour and 1 teaspoon of cinnamon until coated.
Step 5: Fold the blueberries into the coffee cake batter until just combined.
Step 6: Add the flour, brown sugar, cinnamon, and a pinch of salt to a small mixing bowl. Whisk until combined. Add the cold butter and cut it in with a fork until the mixture looks like large pebbles.
Step 7: Pour half of the coffee cake into the prepared baking pan. Sprinkle half of the streusel over the batter. Repeat with the remaining batter.
Step 8: Bake the cake for 6-8 minutes or until the surface starts to set. Working quickly, sprinkle the coffee cake with the remaining 1 cup of blueberries and the remaining streusel.
Step 9: Return the coffee cake to the oven and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, tent it lightly with aluminum foil.
Cool on a wire cooling rack for 20-30 minutes (until just warm) or until room temperature. Enjoy!
Chelsea's Recipe Pro-Tips
- Measure the flour correctly. Spoon flour into measuring cups and level it off, or weigh it for accuracy. Scooping directly from the bag can add too much flour, resulting in a dense cake.
- Mix until just combined. Fold the dry ingredients into the wet until only a few streaks of flour remain, then gently fold in the blueberries to keep the crumb tender.
- Do not skip flouring the blueberries. Tossing them with flour and cinnamon helps absorb excess moisture and prevents the berries from sinking.
- Do not thaw frozen berries. Frozen berries release excess liquid when thawed, which can make the cake soggy. Use them straight from the freezer.
- Give it an initial 6-8 minute bake. Briefly baking the coffee cake without the berries and streusel allows the top to form a skin-like surface, which helps prevent the toppings from sinking as it bakes. Working quickly, add the remaining berries and streusel after the initial bake, then return the pan to the oven to finish baking.
- Keep an eye on the browning. If the cake browns too quickly during baking, gently tent it with aluminum foil.
- Check for doneness in the center. With the thick batter, berries, and streusel, this cake may take up to 55 minutes to bake. A toothpick should come out clean or with a few moist crumbs.
- Keep the streusel crumbly. Work the butter in just until the mixture resembles damp sand with some clumps. Overmixing can flatten the topping.
- Let the cake cool before slicing. Cooling for at least 20 minutes helps the cake set and makes cleaner slices.
High Altitude Baking Directions
Living at 5000 feet, I understand the need to adapt recipes for thinner air! Here's how to adjust this for altitudes 2500 feet and higher:
- Decrease the leavening agents to 1 teaspoon of baking powder and ½ teaspoon of baking soda.
- Increase the temperature. Preheat the oven to 365°F.
- Increase the flour to 2 cups (or 250g).
- Decrease the sugar. Stir in just ⅔ cup of granulated sugar (use the directed amount of brown sugar).
Serving Suggestions
This blueberry coffee cake fits into just about any kind of morning. I love serving it with Cottage Cheese Egg Cups when I want something a little more filling, or alongside a bowl of Winter Fruit Salad to keep things fresh and bright. If you’re sipping something cozy, a Protein Matcha Latte is a great pairing for slow mornings or mid-afternoon coffee breaks. And if this is hitting the table for brunch or a special weekend, Millionaire Bacon adds that sweet-and-savory wow factor.
Storage Directions
- Storing — Leftovers keep covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing — Once cooled to room temperature, freeze the coffee cake in a freezer-safe container for up to 3 months. Thaw at room temperature for about 2 hours or overnight in the refrigerator.
Blueberry Coffee Cake FAQs
Both work great. If using frozen blueberries, don’t thaw them first — toss them with flour straight from the freezer to prevent excess moisture and color bleeding.
Yes! This coffee cake is best enjoyed the day it’s baked, but it stays moist and delicious for several days when stored properly, making it a great option to prep ahead.
The center should be set, and a toothpick inserted in the middle should come out clean or with a few moist crumbs. Because of the berries and streusel, baking time can vary slightly, so always check the cake before removing it from the oven.
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If you liked and made this Blueberry Coffee Cake Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Blueberry Coffee Cake
Ingredients
Blueberry Coffee Cake
- ⅓ cup avocado oil, grapeseed or canola oil
- ½ cup plain Greek yogurt
- ¼ cup unsweetened applesauce
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 ¾ cups (220g) all-purpose flour or whole wheat pastry flour plus 1 tablespoon to prepare the berries
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries (not thawed) divided
- 1 teaspoon ground cinnamon
Cinnamon Streusel Topping
- ⅔ cup (80g) all-purpose flour or whole wheat pastry flour
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 large pinch of salt
- ¼ cup unsalted butter cold
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking pan with nonstick cooking spray or grease it with butter.
- In a large mixing bowl, whisk together the oil, yogurt, applesauce, eggs, vanilla, granulated sugar, and light brown sugar until smooth and combined.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently fold until just combined, stopping while a few streaks of flour remain.
- Add 1 cup of the blueberries to a small bowl. Toss with 1 tablespoon of flour and 1 teaspoon of cinnamon until evenly coated.
- Gently fold the floured blueberries into the batter until just combined.
- To make the streusel, add the flour, brown sugar, cinnamon, and a pinch of salt to a small bowl and whisk to combine. Cut in the cold butter with a fork until the mixture resembles large pebbles. Set aside.
- Pour half of the batter into the prepared pan and sprinkle with half of the streusel. Repeat with the remaining batter and streusel.
- Bake for 6–8 minutes, or until the surface just begins to set. Working quickly, remove the pan from the oven and sprinkle the remaining 1 cup of blueberries and the remaining streusel evenly over the top.
- Return the pan to the oven and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, tent it loosely with aluminum foil.
- Cool on a wire rack for 20–30 minutes, until just warm, or allow to cool completely before serving. Enjoy!
Notes
- Measure the flour correctly. Spoon and level flour or weigh it for accuracy to avoid a dense cake.
- Mix until just combined. Overmixing leads to a tough crumb, so stop once the flour is mostly incorporated.
- Do not skip flouring the blueberries. This helps absorb excess moisture and keeps the berries evenly distributed.
- Do not thaw frozen berries. Use them straight from the freezer to prevent excess liquid.
- Check for doneness in the center. With the thick batter, berries, and streusel, this cake may take up to 55 minutes to bake. A toothpick should come out clean or with a few moist crumbs.
- Storing — Leftovers keep covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing — Once cooled to room temperature, freeze the coffee cake in a freezer-safe container for up to 3 months. Thaw at room temperature for about 2 hours or overnight in the refrigerator.
I had such a great time developing this Blueberry Coffee Cake Recipe! It's easy to make, better for you, and my toddler LOVES it! An all around winner, great to make with fresh or frozen berries. 🙂