Easy and Delicious Blueberry Coffee Cake

Every morning, I crave a slice of this blueberry coffee cake. It’s my go-to for a satisfying breakfast that’s anything but ordinary. The first time I tried this cake, I was instantly hooked. The tangy blueberries, the subtle espresso flavor, and the crumbly texture—it’s the perfect combination for a delicious morning treat.

I love that I can use fresh or frozen blueberries, making it easy to whip up even on a busy weekday. If you’re a coffee lover like me, you’ve got to try this recipe. And if you’re a fan of muffins, you’ll love my coffee cake muffins too!

Ingredients

For the Topping:

• 1¼ cups all-purpose flour
• ¾ cup brown sugar
• 3 tablespoons granulated white sugar
• ½ cup melted butter
• ½ tablespoon ground cinnamon
• ⅓ cup fresh blueberries

For the Blueberry Coffee Cake:

• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ⅔ cup brown sugar
• ½ cup granulated white sugar
• ¼ teaspoon salt
• 1½ tablespoons freshly brewed espresso or instant coffee
• ¾ teaspoon ground cinnamon
• ½ cup salted butter, softened
• 2 eggs
• 1¼ cups sour cream
• 1 tablespoon vegetable oil
• 2 to 2½ cups frozen blueberries, thawed
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons lemon zest

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray.

2. In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, brown sugar, granulated sugar, salt, and ground cinnamon. Mix on medium speed until well combined.

3. In a separate bowl, whisk together the sour cream, lemon juice, lemon zest, eggs, freshly brewed espresso, and vegetable oil.

4. Reduce the mixer speed to low and gradually add the softened butter to the dry ingredients, one tablespoon at a time, until fully incorporated.

5. Slowly pour the wet ingredients into the dry mixture, mixing until the batter is smooth and evenly combined.

6. Gently fold in the thawed blueberries using a spatula. The batter will be thick—that’s perfect.

7. In a small bowl, combine all-purpose flour, brown sugar, granulated sugar, and ground cinnamon.

8. Pour in the melted butter and mix until the mixture becomes crumbly.

9. Gently fold in the fresh blueberries.

10. Pour the batter into your prepared baking pan, spreading it evenly.

11. Sprinkle the topping mixture evenly over the batter.

12. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

13. Allow the cake to cool in the pan on a wire rack.

14. Slice and enjoy with a cup of your favorite coffee. Trust me, the combination is heavenly!

Make-Ahead and Storage

To make ahead, you can prepare the batter and pour it into the pan. Cover tightly and store in the refrigerator for up to overnight. When ready to bake, let it sit at room temperature for about 30 minutes, add the topping, and bake as directed.

To freeze, once the blueberry coffee cake has cooled completely, wrap it thoroughly in plastic wrap and then aluminum foil. Freeze for up to 3 months. To serve, let it thaw at room temperature.