Brighten up your mornings with this luscious Blueberry Coffee Cake! A delightful combination of sweet blueberries, soft cake, and a buttery streusel topping. Crafted to be both vegan and gluten-free, this is a treat everyone can enjoy!
What Is A Blueberry Coffee Cake?
Blueberry coffee cake is a moist, sweet cake that is often enjoyed with a cup of coffee, hence the name "coffee cake." It's important to note that coffee cakes typically don't contain coffee; instead, the name refers to the tradition of being served alongside coffee.
- Texture & Flavor: Blueberry coffee cake has a tender crumb, typically a result of the creaming method where butter and sugar are beaten together before other ingredients are added. The cake is often sweet but not overwhelmingly so, with bursts of tartness from the blueberries.
- Blueberries: Fresh or frozen blueberries are folded into the batter, giving the cake its distinctive flavor and bursts of juicy sweetness. The blueberries can also create pockets of moisture within the cake.
- Toppings: Many blueberry coffee cakes feature a crumb or streusel topping—a combination of butter, sugar, and flour that's sprinkled over the top before baking to provide a crunchy contrast to the soft cake beneath. Some variations might also have a glaze drizzled on top.
- Layers: Some versions of blueberry coffee cake have a layering effect, with a layer of blueberries sandwiched between layers of the cake batter, while others simply have blueberries mixed throughout the batter.
- Serving Occasion: While it's called a coffee cake, it's versatile and can be enjoyed at any time of day, be it breakfast, brunch, or as a dessert. It's especially popular for morning meetings, potlucks, or cozy weekend breakfasts.
In essence, blueberry coffee cake is a delightful treat that marries the moist, soft texture of cake with the tartness and sweetness of blueberries, often complemented by a crumbly, crunchy topping.
Blueberry Coffee Cake Ingredients
For The Cake
- 1 ½ cups unsweetened oat or almond milk (or regular milk)
- ¾ cup melted vegan butter (or regular butter)
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon vanilla extract
- 1 cup sugar
- 3 cups all-purpose flour or gluten-free all-purpose flour (Recommended: King Arthur Measure for Measure gluten-free flour. Avoid almond or baking flours.)
For The Blueberry Filling
- 1 cup fresh or frozen wild blueberries
For The Streusel Topping
- ¼ cup melted vegan or regular butter
- ½ teaspoon salt
- ½ cup organic cane sugar
- ¾ cup all-purpose or gluten-free all-purpose flour
Blueberry Coffee Cake Instructions
- Preparation: Preheat your oven to 375°F.
- Cake Batter: In a large mixing bowl, combine melted butter, baking powder, baking soda, milk of choice, vanilla extract, and sugar. Gradually fold in the flour until just combined, taking care not to overmix.
- Layering: Pour half of the batter into a 9-inch cake pan. Sprinkle the blueberries evenly over the batter. Cover with the remaining batter.
- Streusel Topping: In a separate bowl, blend the streusel ingredients until it forms a crumbly mixture. Distribute this evenly over the cake. Optionally, add more blueberries on top.
- Baking: Cover the cake pan with foil and bake for 30 minutes. Then, uncover and continue to bake for an additional 30-35 minutes, or until the cake has risen and the streusel is a golden brown.
- Serve and Enjoy: Let it cool slightly and serve. This blueberry coffee cake pairs wonderfully with your morning coffee or tea!
Frequently Asked Questions
Yes we do! Click Here to try our delicious Coffee Cake Recipe made with maple and cinnamon!
To store leftover blueberry coffee cake, first ensure it has cooled completely. Then, wrap it tightly in plastic wrap or aluminum foil to retain its moisture. Place it in an airtight container and store at room temperature if consuming within 1-2 days. For longer storage, refrigerate or freeze, ensuring it's well-sealed to maintain freshness and flavor.
Blueberry Coffee Cake
Ingredients
Blueberry Coffee Cake
- 1 ½ cup unsweetened oat or almond milk regular milk will also work
- ¾ cup melted vegan butter regular butter will also work
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon vanilla extract
- 1 cup sugar
- 3 cup regular all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Blueberry Coffee Cake Filling
- 1 cup fresh or frozen wild blueberries
Streusel Topping
- ¼ cup melted regular or vegan butter
- ½ teaspoon salt
- ½ cup organic cane sugar
- ¾ cup all purpose flour or gluten free all purpose flour
Instructions
Blueberry Coffee Cake Instructions
- Preheat oven to 375
- In a large mixing bowl, mix melted butter, baking powder, baking soda, almond or oat milk, vanilla extract, and sugar. Then, mix in flour until batter forms. Do not over mix!
- Spoon ½ of the batter into a 9 inch cake pan. Then, Top with blueberries. Spoon over the remaining batter until blueberries are covered.
- In a separate bowl, mix together the streusel ingredients and spoon over the cake. Top with more blueberries if you'd like! Cover with foil and bake for 30 minutes. Then, uncover and bake a remaining 30-35 minutes until the cake is completely risen and the streusel topping is golden. Enjoy!
Marijke says
I just made this today and it turned out incredible! I am not vegan or gluten intolerant, so I modified and used regular butter and all purpose flour with the same amounts from the recipe. I live at a higher elevation (6,000ft) and the baking time was shortened by 10mins. I will definitely be adding this to my permanent favorites to make again. Excellent recipe, thank you ???
JillianGlenn says
So happy to hear that you enjoyed my recipe!!
Melissa says
Could you use oil instead of melted margarine in the cake batter?
Thanks
Jillian says
Hi Melissa, I believe that should work out fine. I would like to recommend coconut oil!
Nafis says
Can you use almond flour? Looks delicious ?
JillianGlenn says
Great question! In this recipe, you can only use gluten free all purpose or regular all purpose flour. Hope this helps 🙂
Michelle says
How long does it stay fresh, should you refrigerate? Does this freeze well ?
JillianGlenn says
It should do fine at room temperature for few days in an airtight container. The refrigerator will dry it out. It really is best prepared just before serving! Freezing is a better alternative to refrigeration.
Michaela says
Looks so delicious! Can I make these in muffin form?
Jillian Glenn says
I've not tried it but it sounds great! You probably won't need to bake as long.
Diana says
If this is made in a cupcake mold, how long do you think they should cook for and at what temperature? Thank you!!
Jillian Glenn says
I would do 375 and 25-30 minutes.
Tina Falk says
Jillian, have you ever made this or any of your other recipes with a cane sugar substitute? I'm new to this limited diet and need to cut our cane sugar as well. Can coconut sugar be used the same was as cane sugar in your recipes? What about Stevia? Thank you
Jillian Glenn says
Hi there! Coconut sugar is a great 1-1 swap for cane sugar in most of my recipes! I tend to use stevia mixed with regular sugar to mask the stevia taste. For example, I'll replace 1 cup of sugar with 1/4 cup sugar + 4 tsp pure stevia. Hope this helps!
Makayla says
Is it original almond milk or vanilla? Or does it matter?
Jillian Glenn says
Doesn't matter too much! Whichever you prefer!
Cara says
Hi
Am I able to see this video at any time? Been trying to but no success. Thank you.
Jillian Glenn says
I will do my best to get a video tutorial up for this recipe!
Megan says
I would like to make this for my son, but he has an almond allergy. Can I substitute Coconut for Almond?
Jillian says
Hi Megan, oat milk works wonderfully in this recipe! Coconut milk should be fine as long as it is not the canned kind!
Alli says
I made this with monk fruit sugar and avacado oil and it turned out well. Really good tasting!
Jillian says
Glad to hear it worked out well with the monk fruit sweetener! Thank you for trying my recipe!
Ana says
I’m allergic to nuts, can I use coconut milk?
Jillian says
As long as it is not the full fat canned coconut milk you should be fine. Oat milk works great in this recipe!
Monica says
Would adding coffee to this make a difference to the recipe and how it’s made?
Jillian says
Hi Monica, can you tell me where you are thinking of adding coffee?
Gina says
Can I swap out avocado oil for the melted butter? Thanks Jillian, been following you since my transition 3 years ago and love your recipes?
Jillian says
Hi Gina, thank you so much for following along!! I think avocado oil should definitely work!
Sammie says
Super yummy! I made it with real butter and added pecans to the topping. Approved by the 3 teenagers in my house this morning as well.
Jillian says
Hi Sammie!! Thank you for trying my recipe. So happy you and your kiddos enjoyed!
Nicole Cozza says
Can you use frozen blueberries for this or do they need to be fresh?
Jillian says
I actually prefer frozen blueberries in this recipe!
Kathy Merritt says
Could I double the recipe and cook in a 9x13 pan at the same temperature and for how long? Thank you for the yummy recipe!
Jillian says
I am imaging that you can! If you're cooking in a metal pan, I'd aim for about 45 minutes and increase from there. A glass pan may take longer.
Bee Evenson says
For some reason my batter turned out SUPER thick and dry but it was delicious once baked.
Jillian says
Glad it turned out ok, Bee!