Blueberry Coffee Cake

This Blueberry Coffee Cake is loved for its soft cake, blueberry filling, and a crumb streusel topping. It’s amazing how simple ingredients can make such a wonderful breakfast treat.

Blueberry crumb cake is a classic that captivates with its tender crumb, fruit-packed filling, and irresistible buttery topping. This cake is a testament to how simple ingredients can come together to make something truly spectacular for every day or a special occasion. Now, let’s get baking!

Ingredients

• Flour 
• Granulated sugar 
• Butter (salted)
• Baking powder
• Large egg
• Milk
• Vanilla extract
• Blueberry pie filling

How to make Blueberry Coffee Cake

1 – Preheat your oven to 350°F and prepare your 9×13 inch baking pan by giving it a light greasing or quick spray. 

2 – Mix 1/2 cup of all-purpose flour, 1/2 cup of sugar, and 1/4 cup butter until you get a crumbly texture. Once done, put it to one side. 

3 – Mix the rest of your flour, sugar, and baking powder in a separate large bowl. 

4 – Now it’s time to add the egg, milk, vanilla extract, and the other 1/2 cup of melted butter into the dry mixture. Keep stirring until you get a smooth and lump-free batter. 

5 – Transfer the cake batter to the cake pan you prepared earlier. Then, evenly distribute the blueberry pie filling (or any other fruit filling you fancy) over the top of the batter. 

6 – Sprinkle the reserved crumble topping over the top of the cake filling. 

7 – Put the pan into your preheated oven and let it bake for about 40 minutes. Once done, let it cool  a bit before you serve.

Recipe Tips

• Start with room-temperature ingredients. This helps them blend better into the batter, resulting in a smoother cake.
• Avoid overmixing. When you combine the wet and dry ingredients, mix just until they’re combined. Overmixing can lead to a dense cake.
• When adding the blueberry pie filling, spread it evenly across the batter. This ensures every bite has a good amount of blueberries.
• Don’t overbake. Keep an eye on the cake towards the end of the baking time. You want it baked until a toothpick comes out clean, but not overbaked, this can dry out the cake.
• Allow the cake to cool for a bit in the pan before slicing. This makes it easier to cut and lets the flavors set.
• While blueberry is classic, you can experiment with other pie fillings like cherry or apple for a different twist.
• Feel free to add a sprinkle of powdered sugar or a drizzle of glaze on top of the cake for extra sweetness.

Why Is My Cake Batter So Thick?

The batter for this coffee cake is typically thicker than standard cake batter. This helps support the weight of the blueberry pie filling and prevents it from sinking.

My Crumb Topping Sank Into The Filling. What Went Wrong?

This can happen if the crumb topping is too fine. Try making slightly larger crumbs and ensure the batter is spread evenly.

Can I use a different type of pie filling?

Absolutely! For a different flavor, you can experiment with other fruit pie fillings like cherry, apple, or peach. If you want to try making your own pie filling, my friend, also named Beth, has got some amazing homemade pie filling recipes over at her site Binky’s Culinary Carnival. One of our favorites is her blueberry pie filling.

Why Is It Dry?

If your cake is coming out dry, it might be due to over-baking. Remember, all ovens are different, so start checking if your cake is done a few minutes before the suggested baking time. Another culprit could be over-mixing the batter, which can result in a denser, drier cake.

Can I make this cake ahead of time?

Yes, this blueberry breakfast cake is a great recipe to make ahead of time. After it cools, just cover it and leave it at room temperature.

Storing

Leftovers can easily be stored in an airtight container at room temperature for up to three days. 

If you want to keep the rest of the cake a bit longer, go ahead and pop it into the fridge. It’ll stay good for about a week. Just be sure to cover it well to keep it from drying out. 

This coffee cake freezes beautifully. Just make sure it’s fully cooled. Then, cut it into slices, wrap each slice in plastic wrap, and put the wrapped slices in a zip-top freezer bag. It’ll keep in the freezer for up to three months. 

To defrost, leave a slice at room temperature for a few hours or overnight in the fridge. You’ll have a perfect piece of cake ready when you want it.

More Breakfast Recipes You Don’t Want To Miss

• Egg Bagels
• Cherry Coffee Cake
• Blueberry Scones
• Blueberry Muffins

This recipe was written and tested by a human.

Editor: Oliver Baysinger