The Best Blueberry Coffee Cake Recipe

This Blueberry Coffee Cake is one of my favorite recipes to make. I’ve baked it so many times, and it always turns out great. It’s perfect for breakfast or when friends come over for coffee.

It’s really easy to make. You just need Bisquick, some fresh blueberries, and a few basic ingredients you probably already have in your kitchen. Mix everything together, add a sweet crumbly topping, and bake. That’s it!

The cake comes out moist and full of blueberries with a crispy cinnamon-sugar topping that everyone loves.

I love making this cake on weekend mornings. It’s simple enough that you can’t mess it up. Plus, it tastes so much better than store-bought coffee cake.

Give it a try, I bet it’ll become one of your favorite recipes, too!

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Quick Facts

Blueberry coffee cake is a sweet, moist breakfast or brunch cake made with fresh blueberries baked into a tender, buttery cake batter. Despite its name, it doesn’t actually contain coffee – it’s called a coffee cake because it’s traditionally served alongside coffee or tea.

What makes it special is its signature streusel topping, a crispy, crumbly mixture of butter, sugar, flour, and cinnamon that creates a delightful contrast with the soft cake underneath. The blueberries add bursts of fruity flavor and natural sweetness throughout the cake, while also keeping it moist. This homestyle cake is a popular choice for breakfast, brunch gatherings, or as a sweet afternoon treat.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 9-12 squares
• Calories: 285 per serving

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Equipment Needed

• 9×9-inch square baking pan (for even baking and perfect portions)
• Mixing bowls (one large for cake batter, one small for streusel)
• Electric mixer or whisk (for combining wet ingredients)
• Measuring cups and spoons (for accurate measurements)
• Pastry cutter or fork (for making streusel topping)
• Rubber spatula (for folding in blueberries without crushing them)
• Parchment paper (for easy removal and cleanup)
• Cooling rack (for proper cooling)
• Toothpicks (for testing doneness)

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Ingredients

For the Cake:

• 2 cups Bisquick baking mix
• 2 large eggs, room temperature
• 3/4 cup milk (regular or buttermilk)
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries

For the Streusel Topping:

• 1/2 cup brown sugar, packed
• 2/3 cup Bisquick baking mix
• 1/4 cup salted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

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How To Make

1. Start by setting your oven to 375°F (190°C). While it heats up, grease your 9×9-inch baking pan or line it with parchment paper.

2. Break the eggs into a large mixing bowl and add the sugar. Mix them together until well combined. Pour in your milk, sour cream and vanilla extract, then stir everything until it’s smooth.

3. Add the Bisquick to your wet ingredients a little at a time, stirring gently until it’s just mixed together. Try not to overmix – it’s okay if there are a few small lumps. Carefully fold in your blueberries.

4. Now make your streusel topping. In a separate bowl, mix together the brown sugar, Bisquick, and cinnamon. Add your cold butter pieces and use a fork or pastry cutter to mix until it looks like coarse crumbs.

5. Pour your cake batter into the prepared pan and spread it evenly. Sprinkle all of the streusel topping over the batter.

6. Put the pan in the oven and bake for about 35 minutes. You’ll know it’s done when you stick a toothpick in the middle and it comes out clean, or with just a few moist crumbs.

7. Let the cake cool in the pan for 10 minutes before cutting. This gives it time to set up properly. Serve while still warm for the best taste.

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Pro Tips

• Bring eggs and dairy to room temperature for better mixing
• Don’t overmix the batter to ensure tender cake
• Toss blueberries in a tablespoon of Bisquick to prevent sinking
• Use cold butter for streusel to achieve the perfect crumbly texture
• Rotate pan halfway through baking for even browning

Serving Suggestions

• Serve warm with coffee or tea
• Add a scoop of vanilla ice cream for dessert
• Pair with fresh whipped cream and additional berries
• Drizzle with warm maple syrup for breakfast
• Serve alongside yogurt for a complete brunch

Troubleshooting

Common Issues and Solutions:

Blueberries Sinking:

• Toss in Bisquick before adding to batter
• Use fresh rather than frozen berries

Crumbly Texture:

• Don’t overmix the batter
• Ensure ingredients are at room temperature

Uneven Baking:

• Rotate pan halfway through
• Check oven temperature accuracy
• Use light-colored metal pan

Ingredient Alternatives

• Milk: Buttermilk, almond milk, or oat milk
• Sour Cream: Greek yogurt or crème fraîche
• Blueberries: Raspberries, blackberries, or diced apples
• Bisquick: Homemade baking mix (recipe in FAQs)
• Butter: Margarine or coconut oil (for dairy-free)

Storage Instructions

• Room Temperature: 2 days in airtight container
• Refrigerator: Up to 5 days, wrapped well
• Freezer: Up to 3 months, double-wrapped
• Reheating: Microwave 15-20 seconds or warm in 300°F oven

Variations

1. Lemon Blueberry:
   • Add 1 tablespoon lemon zest to batter
   • Replace vanilla with lemon extract
2. Triple Berry:
   • Use mix of blueberries, raspberries, and blackberries
   • Keep total fruit amount to 1 cup
3. Cream Cheese Stuffed:
   • Layer half batter, cream cheese mixture, remaining batter
   • Top with streusel
4. Almond Streusel:
   • Add 1/2 teaspoon almond extract to batter
   • Include sliced almonds in streusel

Recipe Success Tips

• Use room temperature ingredients for better incorporation
• Don’t skip the sour cream – it ensures moisture
• Check cake at 30 minutes to prevent overbaking
• Allow to cool slightly for easier cutting
• Store leftovers properly to maintain moisture

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Frequently Asked Questions

Q: Can I use frozen blueberries? A: Yes, but don’t thaw them. Add directly to batter while frozen and increase baking time by 5 minutes.

Q: How do I know when it’s done? A: Insert toothpick in center – should come out clean or with few moist crumbs.

Q: Can I make this ahead? A: Yes! Prepare night before, refrigerate unbaked, bring to room temperature before baking.

Q: How do I make homemade Bisquick substitute? A: Mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 6 tablespoons cold butter until crumbly.

Q: Why is it called coffee cake if there’s no coffee? A: The name comes from its traditional pairing with coffee, not its ingredients.

There you have it, a delicious blueberry coffee cake. This recipe proves that you don’t need to be a professional baker to make something delicious. The combination of juicy blueberries, soft cake, and that irresistible streusel topping makes every bite perfect.

If you have any questions or want to share how your cake turned out, leave a comment below. I love hearing how others put their own spin on this recipe.

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