Blueberry Coffee Cake Recipe
A deliciously tender blueberry coffee cake with hints of cinnamon and lemon, topped with a crunchy oat crumble—a healthier take on a classic breakfast treat.
How to Make the Best Blueberry Coffee Cake
This blueberry coffee cake is the perfect balance of tender, moist cake and crunchy streusel topping. Bursting with fresh blueberries and infused with warm spices like cinnamon and cardamom, it’s a breakfast or brunch treat that feels indulgent while being a little healthier than traditional recipes.
The secret to this coffee cake’s incredible texture is the combination of whole wheat pastry flour and the technique of cutting cold butter into the dry ingredients. This creates pockets of butter throughout the batter that steam during baking, resulting in a wonderfully tender crumb. The addition of lemon zest and juice brightens up the flavors and complements the sweet blueberries beautifully.
Whether you’re hosting a weekend brunch, celebrating a special occasion, or simply treating yourself to something delicious with your morning coffee, this blueberry coffee cake delivers. It’s best served warm, but also keeps well at room temperature for a couple of days—if it lasts that long!
Blueberry Coffee Cake
A deliciously tender blueberry coffee cake with hints of cinnamon and lemon, topped with a crunchy oat crumble—a healthier take on a classic breakfast treat.
Ingredients
Streusel Topping
Cake
Instructions
Streusel Topping
- In a bowl, add brown sugar, flour, oats, cinnamon, and salt. Cut the butter in until a coarse crumble forms. Set the bowl aside.
Cake
- Preheat the oven to 350°F. Prepare a 9-inch springform pan with oil and parchment on the bottom if desired.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, cardamom, cinnamon, and salt. Cut the cold butter into the dry ingredients with a pastry cutter, forks, or fingers until the mixture resembles a coarse meal.
- Whisk together oil, milk, sour cream, eggs, vanilla, lemon zest, and juice.
- Fold the wet ingredients gently into the flour mixture. It will be thick.
- With a rubber spatula, spread 2/3 of the mixture in the pan and sprinkle 1 cup of the berries evenly on top. Spread the remaining batter on top by dropping small scoops evenly around and spreading the dough over the berries. Top with the remaining blueberries.
- Spread the streusel evenly over the top.
- Bake at 350°F for 55-70 minutes, until set in the middle.
- Cool on a wire rack for 20-30 minutes before cutting.
Notes
- For the oats, you can use old-fashioned rolled oats or quick oats depending on the texture you prefer.
- Whole wheat pastry flour gives a lighter texture than regular whole wheat flour. You can substitute all-purpose flour if needed.
- The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
