This Blueberry Coffee Cake is a rich and tender dessert layered with juicy blueberries and a creamy filling that melts into the soft crumb of the cake. It’s the perfect balance of sweetness and tartness, topped with a fresh burst of blueberries and a dusting of powdered sugar.

Why You’ll Love This Recipe

I love how this blueberry coffee cake brings together simplicity and indulgence in one beautiful slice. The soft vanilla cake contrasts beautifully with the creamy blueberry layer in the center, and the topping of fresh blueberries adds an extra pop of flavor and freshness. Whether I’m serving it at brunch or enjoying a quiet afternoon treat, it always hits the spot. It’s a versatile cake that feels fancy but is easy to put together.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
baking powder
salt
unsalted butter
granulated sugar
eggs
vanilla extract
milk or buttermilk
fresh or frozen blueberries
cream cheese or sour cream (for the filling)
powdered sugar (for dusting)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a square baking pan.
In a bowl, I whisk together flour, baking powder, and salt.
In another bowl, I beat the butter and sugar until light and fluffy, then mix in the eggs one at a time, followed by vanilla.
I alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
I spread half of the batter into the pan, then layer in a mix of cream cheese (or sour cream) and blueberries.
I top it with the remaining batter and gently spread it over the filling.
I bake it for 45–50 minutes, or until a toothpick inserted comes out clean.
Once cooled, I top it with fresh blueberries and a dusting of powdered sugar.

Servings and timing

This recipe yields about 9 generous servings. The total time, including prep and baking, is approximately 1 hour and 10 minutes.

Variations

I sometimes swap the blueberries for raspberries or blackberries when I want a twist. For a citrus note, I like adding a bit of lemon zest to the batter or the filling. If I’m feeling indulgent, I drizzle a lemon glaze on top instead of powdered sugar.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave a slice for about 20 seconds, or I warm it in a low oven until heated through. It also freezes well—just wrap individual slices tightly and thaw when needed.

FAQs

How do I keep the blueberries from sinking in the cake?

I toss the blueberries in a little flour before adding them to the batter. This helps keep them evenly distributed during baking.

Can I use frozen blueberries?

Yes, I use frozen blueberries when fresh ones aren’t in season. I don’t thaw them before mixing them in to avoid extra moisture.

What’s the best way to get a moist coffee cake?

Using full-fat ingredients like butter and sour cream keeps the cake tender and moist. I make sure not to overmix the batter, which can lead to dryness.

Can I make this cake ahead of time?

Absolutely. I often bake it the night before and let it sit, covered, at room temperature or refrigerate it if the weather is warm.

Can I skip the cream cheese filling?

I can, but the creamy center is what makes this version special. If I want something lighter, I reduce the filling or replace it with a jam swirl.

Conclusion

This blueberry coffee cake is a crowd-pleasing treat that’s simple to make but feels like a little luxury. The tender crumb, luscious blueberry layer, and sweet topping come together perfectly. Whether for a morning coffee companion or an after-dinner dessert, I always find myself reaching for another slice.

Blueberry Coffee Cake

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Author: Sue
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 9 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Blueberry Coffee Cake is a rich and tender dessert with a creamy blueberry filling, topped with fresh berries and powdered sugar. Perfect for brunch or as an afternoon treat.

Instructions

Preheat oven to 350°F (175°C) and grease a square baking pan.
Whisk together flour, baking powder, and salt in a bowl.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
Spread half of the batter into the prepared pan.
Mix cream cheese or sour cream with blueberries and layer over the batter.
Top with the remaining batter, spreading gently.
Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
Cool the cake, then top with fresh blueberries and a dusting of powdered sugar.