Blueberry Coffee Cake | Renee's Kitchen Adventures

Wednesday, February 27, 2019

Blueberry Coffee Cake

If you are like me, and have a bit of a sweet tooth, you are going to love this easy recipe for Blueberry Coffee Cake. This Blueberry Coffee Cake is tender and moist and it's bursting with fresh blueberries and cinnamon sugar. Sliced almonds give it a little crunch. It's the perfect treat for afternoon coffee or tea, a quick bite for breakfast, or a lovely addition to a Sunday brunch.

Slice of Blueberry Coffee Cake on white plate with fork and blueberry container in background

I like most fruits, but I love blueberries!

I like to eat them straight up, in sweet recipes like Fresh Blueberry Cake, and in savory recipes like Blueberry Pecan Chicken Salad.  Nutrient dense blueberries are a wonderful source of fiber, vitamin C, vitamin K, manganese, and antioxidants. And, they just happen to be plentiful and priced right at the stores right now!

I picked up blueberries for $1.29 a pint the other day! What a steal.

I loaded up my cart with 6 pints of blueberries! I couldn't help myself, I'm a sucker for a good deal. The only question was I going to enjoy all those lovely berries?

Blueberry Coffee Cake in pan in foreground and blueberry container with blueberries in background

Recipes with blueberries

Sure, I could make Blueberry Frozen Yogurt or Blueberry Coconut Frozen Yogurt Bars, but it's so cold out...I can't even think about making anything frozen.  Of course, I could always make the old standbys: blueberry muffins, blueberry pancakes, and Blueberry Buttermilk Scones. But, what I really had a taste for was a version of this Lightened Up Streusel Filled Coffee Cake but with blueberries. 

I love coffee cake. Homemade coffee cake that is. When I was a kid, my mother was fond of Entenmann's coffee cake and we always had a box in the house. Being a career woman and a single parent, she didn't have much time for baking. But, I've always loved to bake...and once I discovered how much better homemade coffee cake is than the store bought kind, I never looked back! It not only tastes better, but it's better for you too! Besides, I don't think Entenmann's makes a blueberry coffee cake, do they?

But I digress...

You might remember a few months ago when I used that Lightened Up Streusel Coffee Cake recipe to make my Apple Cinnamon Coffee Cake. It was so good, I wondered if I could rework the recipe a little to create a blueberry coffee cake. 

I'm happy to announce, this experiment was a complete success!

Close up slice of blueberry coffee cake on white plate with fork

How to make Blueberry Coffee Cake

This easy blueberry coffee cake recipe is ready in no time! Mix the dry ingredients in a large bowl. Whisk the wet ingredients in a large glass measure or smaller bowl. Combine the two, being careful not to over mix the batter. (Over mixing the batter will result in a less tender crumb). 

Layer the batter, blueberries, cinnamon sugar mixture in a prepared pan. Sprinkle with almonds and drizzle with butter. Then bake! Easy! 

This blueberry coffee cake is best served warm, so enjoy it shortly after it comes out of the oven! 

Overhead view of blueberry coffee cake piece on white plate with a bite ready to eat sitting on tines of fork

Tips for making the best Blueberry Coffee Cake

  • Make sure to preheat your oven and spray your pan well with cooking spray made for baking 
  • Once you introduce the dry ingredients to the wet ingredients, do not over mix. Over mixing will produce a tough blueberry coffee cake and we want a very tender blueberry coffee cake. Mix the batter only until it is combined. Then STOP! 
  • You an replace the oil with melted butter, but I prefer oil in cake recipes over butter most of the time. I think it produces a much more moist end product. However, butter does give it a bit more flavor. Decide what's important to you and use either butter or oil in this recipe. 
  • Make sure you test the cake for doneness by inserting a toothpick in the center. When it comes out clean (just a few bits of crumbs) the cake is done. All ovens bake differently, and it's important to know your oven when baking. 

Blueberry Coffee Cake, Blueberry Coffee Cake Recipe, coffee cake
Dessert, Breakfast
Yield: 12 servings
Author: Renee Paj
Blueberry Coffee Cake

Blueberry Coffee Cake

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M
Moist and tender Blueberry Coffee Cake is studded with fresh blueberries and a cinnamon sugar layer all topped with sliced almonds for an afternoon treat with a warm cup of coffee or tea. Also great for brunch and breakfast!


  • 1/3 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1 1/2 cups all purpose flour (use cake flour for an extra tender cake)
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2/3 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 eggs, room temperature
  • 3/4 cup low fat buttermilk
  • 1 1/2 tsp. pure vanilla extract
  • 1 pint fresh blueberries
  • 2 TBSP sliced almonds (optional)
  • 1 TBSP butter, melted


  1. Preheat oven to 350 degrees F. Spray 8" x 8" baking dish with cooking spray or baking spray (like Baker's Joy)
  2. In small bowl, combine the brown sugar and cinnamon. Set aside.
  3. In large bowl, combine the flour, salt, and baking powder with a whisk.
  4. In large 4 cup measuring cup, whisk together the sugar, oil, eggs, buttermilk, and vanilla extract.
  5. Pour the wet ingredients into the flour mixture and MIX UNTIL JUST COMBINED. Do not over mix!
  6. Spread 1/2 the batter into the prepared pan, Top with half the blueberries and half the reserved brown sugar/cinnamon mixture. Press down slightly. Spread remaining batter over the first layer and then top with remaining blueberries and brown sugar/cinnamon. With a knife, swirl the batter to swirl the blueberries and cinnamon into the cake.
  7. Sprinkle with sliced almonds, if using, and drizzle with melted butter.
  8. Bake in oven for 40 - 45 minutes, or until toothpick inserted into center comes out clean. All ovens bake differently, so make sure you use the toothpick to ensure the middle is done!
  9. Allow to cool for 15 minutes, dust with powdered sugar (if desired), and enjoy warm!


While this cake tastes great warm or cool, it's best enjoyed while it's warm from the oven! A cooled cake can be reheated in the microwave for a few seconds before serving. Nutritional Information is an estimate.

Nutrition Facts



Fat (grams)

12.3 g

Sat. Fat (grams)

1.72 g

Cholesterol (grams)

30.42 mg

Carbs (grams)

36.29 g

Fiber (grams)

1.69 g

Sugar (grams)

21.88 g

Net carbs

34.6 g

Protein (grams)

3.7 g

Sodium (milligrams)

221 mg

Nutritional information is only provided as a courtesy and is an estimate.

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  1. Can fresh frozen blueberries be used for this recipe? And if so, should the blueberries be thawed before adding? Thank you.

    1. Yes, you can use fresh frozen blueberries, but do not defrost them before using them. Hope this helps and thanks for visiting!

    2. Very good cake,will for sure make it again, I did 1/2 oil 1/2 butter,thank you for recipe

    3. Absolutely great cake, I doubled it and added lemon peel, Thank you for this recipe. It will be my go-to.

    4. Hello and thank you for your review! I love that you added lemon peel. I bet that made it extra special. I'm so happy you enjoyed this recipe.


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