Why You’ll Love This Recipe
The moist and tender vanilla-flavored cake is loaded with fresh blueberries that stay suspended throughout, thanks to a simple flour coating technique. The crunchy almond and cinnamon streusel topping adds irresistible texture and a warm spice note. It’s an easy-to-make cake that brings cozy comfort with every bite.
Ingredients
Cake
- 1¾ cups all-purpose flour, spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup milk
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Crumble Topping
- 4 tablespoons unsalted butter, room temperature and chopped
- ¼ cup brown sugar
- ½ cup all-purpose flour, spooned and leveled
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup sliced almonds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 350°F (175°C) and line a 9″x9″ cake pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In an electric mixer bowl, beat butter and sugar until light and fluffy.
- Add eggs, vanilla extract, and almond extract. Mix well.
- Gradually add the flour mixture and milk in two batches, alternating (some flour, then some milk, then the rest). Mix just until combined—do not overmix.
- Rinse blueberries to leave a bit of moisture on them. Toss them with 1 tablespoon flour to coat. This prevents sinking during baking.
- Gently fold the flour-coated blueberries into the batter.
- Pour batter into the prepared pan and smooth evenly.
- For the crumble, combine butter, brown sugar, flour, cinnamon, and salt in a bowl. Use a pastry blender or fork to mix until crumbly with no large butter chunks.
- Stir in sliced almonds and sprinkle the crumble evenly over the batter.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Servings and Timing
- Serves: 12
- Prep time: 30 minutes
- Cook time: 45 minutes
- Total time: 1 hour 15 minutes
Variations
- Swap fresh blueberries with frozen (do not thaw) for year-round use.
- Add a drizzle of lemon glaze after baking for added brightness.
- Substitute sliced almonds for chopped pecans or walnuts for a different crunch.
- For extra texture, sprinkle some coarse sugar on top before baking.
Storage/Reheating
- Store wrapped tightly at room temperature for up to 3 days.
- Freeze in an airtight container for up to 3 months.
- To refresh after freezing, thaw at room temperature or warm in a 350°F (175°C) oven for 10 minutes.
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter.
How do I prevent blueberries from sinking?
Coating blueberries with flour helps them stay suspended in the cake.
Can I make this cake dairy-free?
Use plant-based milk and vegan butter substitutes.
Is this recipe suitable for a crowd?
Yes, it serves 12 and can easily be doubled.
Can I prepare the batter the night before?
It’s best baked fresh, but you can mix batter and refrigerate overnight. Add blueberries just before baking.
What pan size should I use?
A 9″x9″ square pan is recommended.
How do I store leftovers?
Wrap tightly in plastic wrap or foil at room temperature.
Can I omit the almonds in the topping?
Yes, but they add a nice crunch and flavor.
Can I add spices like nutmeg or cardamom?
Certainly, a pinch of these spices complements the cake well.
Is this cake good for breakfast?
Absolutely! It pairs perfectly with coffee or tea.
Conclusion
This Blueberry Coffee Cake is a delightful blend of juicy berries, tender vanilla cake, and a crunchy cinnamon-almond topping. Easy to prepare and wonderfully flavorful, it’s a perfect addition to your breakfast table or afternoon snack lineup. Whether for a cozy weekend or a festive brunch, it’s sure to become a household favorite.
Blueberry Coffee Cake
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Coffee Cake recipe is bursting with juicy blueberries and topped with a buttery streusel. It’s perfect with a morning coffee or as a sweet afternoon snack. A beautiful weekend treat or addition to your holiday brunch menu, this coffee cake is sure to become a new favorite!
Ingredients
1¾ cups all-purpose flour, spooned and leveled
1½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup milk
1 cup fresh blueberries
1 tablespoon all-purpose flour (for coating blueberries)
4 tablespoons unsalted butter, room temperature and chopped
¼ cup brown sugar
½ cup all-purpose flour, spooned and leveled
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C) and line a 9″x9″ cake pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In an electric mixer bowl, beat butter and sugar until light and fluffy.
- Add eggs, vanilla extract, and almond extract. Mix well.
- Gradually add the flour mixture and milk in two batches, alternating (some flour, then some milk, then the rest). Mix just until combined—do not overmix.
- Rinse blueberries to leave a bit of moisture on them. Toss them with 1 tablespoon flour to coat. This prevents sinking during baking.
- Gently fold the flour-coated blueberries into the batter.
- Pour batter into the prepared pan and smooth evenly.
- For the crumble, combine butter, brown sugar, flour, cinnamon, and salt in a bowl. Use a pastry blender or fork to mix until crumbly with no large butter chunks.
- Stir in sliced almonds and sprinkle the crumble evenly over the batter.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Notes
Swap fresh blueberries with frozen (do not thaw) for year-round use.
Add a drizzle of lemon glaze after baking for added brightness.
Substitute sliced almonds for chopped pecans or walnuts for a different crunch.
For extra texture, sprinkle some coarse sugar on top before baking.
