There’s nothing quite like the smell of something sweet baking in the oven. This blueberry coffee cake is my favorite way to turn a regular morning into something a little special. It’s wonderfully moist, bursting with juicy berries, and topped with a buttery, cinnamon-streaked crumble. Best of all, it’s perfectly designed for those frozen blueberries sitting in your freezer, making it a simple, no-fuss treat any time of year.
Blueberry Coffee Cake Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Teaspoon salt
- Egg
- Milk (any kind)
- Vegetable oil or melted butter
- Vanilla extract
- Frozen blueberries (do not thaw)
Blueberry Coffee Cake with Frozen Blueberries
Ingredients
Method
- Get Ready: Preheat your oven to 375°F (190°C). Grease an 8×8 inch or 9×9 inch square baking pan.
- Make the Topping First: In a small bowl, mix the ½ cup sugar, ⅓ cup flour, and cinnamon. Add the cold, cubed butter. Use a fork or your fingers to mash it all together until it looks like coarse, wet sand. Set this aside.
- Prep the Berries: In another small bowl, toss the frozen blueberries with that 1 tablespoon of flour. This little trick helps prevent them from all sinking to the bottom and turning your batter purple!
- Mix the Dry Stuff: In a large bowl, whisk together the 2 cups of flour, ¾ cup sugar, baking powder, and salt.
- Mix the Wet Stuff: In a separate bowl or a measuring jug, beat the egg lightly. Then whisk in the milk, oil (or melted butter), and vanilla until combined.
- Combine Everything: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined. A few lumps are totally fine—overmixing makes a tough cake. Gently fold in the flour-coated blueberries.
- Bake: Pour the batter into your prepared pan and spread it out evenly. Sprinkle the crumble topping over the entire surface. Pop it in the oven for 40-50 minutes. You’ll know it’s done when a toothpick poked into the center of the cake (not a blueberry!) comes out clean.
- The Hardest Part—Wait!: Let the cake cool in the pan on a wire rack for at least 30 minutes before you slice it. This helps it set perfectly.
Nutrition Facts (per serving)
| Serving Size: | 1 slice (1/9 of recipe) | |
|---|---|---|
| Calories | ~320 | |
| Total Fat | 10g | 13% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 30mg | 10% |
| Sodium | 220mg | 10% |
| Total Carbohydrate | 55g | 20% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 32g | |
| Protein | 4g | |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 6% |
| Iron | 2mg | 10% |
| Potassium | 85mg | 2% |
“Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is estimated and may vary.“
Final Thought
This coffee cake is the definition of cozy. It’s the perfect companion for your morning coffee, a lovely addition to a brunch spread, or just a delicious answer to a sweet afternoon craving. Using frozen berries means you can capture that taste of summer any day you like. I hope it becomes a cherished recipe in your home, too
Also Read: My Kitchen Copycat: Baking the Famous Crumbl Chocolate Chip Cookie
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.