Blueberry Coffee Cake is a soft, buttery cake filled with juicy blueberries and topped with a cinnamon brown sugar crumble. It bakes in a cast iron skillet for golden edges and a tender center.
Blueberry season always gives me a good excuse to bake something sweet, and this coffee cake is one of those recipes that never lasts long. The juicy blueberries and buttery cinnamon crumble make it hard to stop at one piece.
Why I Love Blueberry Coffee Cake
About the Ingredients ⭐
- Brown Sugar, Flour & Cinnamon: Combine with butter to make the sweet cinnamon crumble topping.
- Butter: Softened butter adds richness to both the topping and cake.
- Flour & Baking Powder: Give the coffee cake its structure and help it rise.
- Sugar: Sweetens the cake batter.
- Milk & Egg: Add moisture and help create a soft, tender cake.Vanilla: Adds a little extra flavor.
- Blueberries: Fresh or frozen blueberries work well. 🫐
Be sure to check out the full recipe and ingredient list below
How to Make Blueberry Coffee Cake
Make the Crumble Topping: Preheat the oven to 350°F. Combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the softened butter until crumbly, then set aside.
Prepare the Batter: Combine the flour, baking powder, and salt in a medium bowl. In a separate bowl, cream the butter and sugar, then mix in the egg and vanilla.
Finish the Batter: Alternate adding the flour mixture and milk to the creamed mixture until combined.
Assemble the Cake: Spread the thick batter evenly into an oiled cast iron skillet. Sprinkle the blueberries over the batter, then add the crumble topping.
Bake: Bake for 50–55 minutes. Allow the coffee cake to cool before slicing and serving.
Tips I Found Helpful 💙
- Don’t Overmix: Mix the batter just until everything is combined to keep the cake tender.
- Expect Thick Batter: The batter will be thick, so use a spatula to spread it evenly in the skillet.
- Fresh or Frozen: Either works. If using frozen blueberries, there’s no need to thaw them first.
- Check for Doneness: Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Questions Readers Ask Most
Can I use frozen blueberries?
Yes. Fresh or frozen blueberries work well. You don’t need to thaw frozen blueberries before adding them.
Do I have to use a cast iron skillet?
No. You can bake the coffee cake in a similar-size baking dish, but the baking time may vary, so check the center for doneness.
How should I store Blueberry Coffee Cake?
Store the cooled coffee cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
More Blueberry Recipes I Love
Cast Iron Blueberry Coffee Cake
Blueberry Coffee Cake is a soft, buttery cake filled with blueberries and topped with a sweet cinnamon brown sugar crumble.
Ingredients
For the Topping
- - 1 cup packed brown sugar
- - ⅔ cup all-purpose flour
- - 1 teaspoon cinnamon
- - ½ cup butter, softened
For the Cake
- - 2 cups all-purpose flour
- - 2 teaspoons baking powder
- - ½ teaspoon salt
- - 1 cup granulated sugar
- - ½ cup butter, softened
- - ½ cup milk
- - 1 large egg
- - 1 teaspoon vanilla extract
- - 1 cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F. Lightly grease a cast iron skillet.
- For the topping, combine the brown sugar, flour, and cinnamon. Cut in the softened butter until crumbly. Set aside.
- Combine the flour, baking powder, and salt in a medium bowl.
- In a separate bowl, cream the butter and sugar until combined. Mix in the egg and vanilla.
- Alternate adding the flour mixture and milk to the butter mixture until just combined.
- Spread the thick batter evenly in the prepared cast iron skillet.
- Sprinkle the blueberries evenly over the batter.
- Sprinkle the crumble topping over the blueberries.
- Bake for 50–55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool before slicing and serving.
Notes
The batter is thick, so use a spatula to spread it evenly in the skillet. Fresh or frozen blueberries can be used; frozen blueberries do not need to be thawed first.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 569Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 85mgSodium: 461mgCarbohydrates: 83gFiber: 2gSugar: 49gProtein: 6g
Now I’m hungry !
Just made this awesome coffee cake with blueberries in it . Waiting for it to cool so I can drizzle the icing!