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A delicious breakfast recipe for your family. Full of sweet blueberries, this Brown Sugar Blueberry Coffee Cake will be just what is needed on a Monday morning.
Breakfast is the most important meal of the day, you know. I mean if you saw this Brown Sugar Blueberry Coffee Cake, wouldn’t you have to agree? How could you say no to the sweet blueberries, brown sugar streusel topping and moist coffee cake?
You can’t. Just admit it.
I don’t get to make coffee cakes or apple cinnamon scones for breakfast too often, because I would have to get up pretty early on school days. The kids (and hubby) enjoy a baked breakfast recipe on occasion and I enjoy making it for them.
Just gotta be the right time. Sometimes if I know it is going to be a dreary day, I will make something special in the mornings for them. Listening to their cries of “Oh yum, Mom” and “Thanks Honey” brings a smile to my face.
Brown Sugar Blueberry Coffee Cake
It can be made ahead of time, like the night before, and it tastes fine. I must admit, I like fresh out of the oven coffee cake. The blueberries are warm, the brown sugar topping is crunchy. Still good, day old, but just love the taste of fresh.
When making this recipe, I made sure I had enough for a large 9×13 pan. We eat a lot now we have a runner/marching band member and basketball player. The coffee cake lasted about 24 hours, so I would say it was a hit. 😉
This breakfast recipe is pretty basic and simple to put together. It can be made quickly. The only issue for an early morning bake time would be with the amount of time it needs to bake. It takes about 40 minutes to bake so be sure to plan it so all your loved ones get a piece before they head out the door!
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Brown Sugar Blueberry Coffee Cake
Ingredients
- 1 1/4 cup sugar
- 1/2 cup butter softened
- 2 eggs
- 1 1/2 cup milk
- 4 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 2 1/2 cups blueberries
- 1 cup brown sugar
- 2/3 cup flour For topping
- 1/4 cup butter melted (for topping)
- 2 tsp cinnamon (for topping)
Instructions
- Mix together the 1/2 cup butter and white sugar
- Mix in the eggs
- In a separate bowl, stir together the flour, baking powder and salt
- Stir in the milk, a little at a time, alternating with flour mixture into the egg mixture. (A little milk, a little flour, etc...)
- Fold in the blueberries
- Spread in a greased 9x13 pan. Set aside
- Mix together brown sugar, flour, melted butter and cinnamon
- Sprinkle over top of the blueberry coffee cake and bake at 375* for 40 minutes or until cake test done with a toothpick. *Remember, ovens may vary slightly so always allow a few minutes of wiggle room when following a recipe.*
Nutrition
Trina
July 9, 2019 at 1:20 pmIs the flour all purpose or self rising.
Kim
July 9, 2019 at 7:35 pmThe flour is all purpose! 🙂
Arianne Knisley
June 9, 2019 at 5:48 pmThis was very good and moist- only problem I ran into it needed an extra 10 minutes as the middle was not set. But very good- it made so much to share!
Kim
June 10, 2019 at 7:42 pmI’m so glad you like it! It is a favorite around here!
Jamie
May 17, 2019 at 12:01 pmHas this been tried a muffin? I’ve made this as a cake a couple of times now (ALWAYS a big hit), but I wanted to bring them to my dojo and a muffin would be much easier (and less messy with the guys).
Kim
May 17, 2019 at 1:20 pmI’m so glad you liked it! As far as the muffin goes… I wonder if it wouldn’t hold together well. However, give it a try. It might do okay! 🙂
Jamie
June 27, 2019 at 7:33 amI tried it as giant muffins, still AMAZING! I’ve also done it in loaf pans (3 and 1/2cups of batter in each pan) and again still super good!
Kim
June 27, 2019 at 12:47 pmI will have to try it as muffins. Sounds so good!
Alex
February 12, 2019 at 6:43 amCan I use frozen blueberries instead if fresh?
Kim
February 12, 2019 at 7:09 pmYes you can! In fact, I use frozen blueberries more than fresh most of the time for this recipe. No need to thaw either, just put them in.
Erica
February 9, 2019 at 9:42 pmI made this for my family this morning. it was a huge hit. I am vegan so I subbed a flaxseed egg and 1 mashed banana egg. I also used oat flour for the top because I just like oat cinnamon crumble and I used coconut milk instead of cow’s milk. I also used about 1/2 the sugar, anyway it was a HUGE hit. my kids ate about 1/2 the pan and im sure it will be entirely gone by tomorrow.
Kim
February 10, 2019 at 2:45 pmI am so glad it worked for your family!
Jessica
February 9, 2019 at 6:09 amExtremely dry. I knew there was something wrong when I couldn’t even spread it in the pan. And that’s using the 1 1/2 cup milk like corrected in the recipe. The topping was good🤷🏻♀️
Kim
February 9, 2019 at 10:15 amWell, thank you for your comment! I JUST made this recipe as I listed it and it turned out great. Kid approved and all. I am so sorry it didn’t work for you. I think I will make it again and triple check again to make sure it is truly as it says.
Sara C
March 30, 2019 at 2:56 pmHow do you store it? I made this for a party for tomorrow so just wondering how to store it. Thanks! It looks and smells delicious, can’t wait to taste it! 😊
Kim
March 30, 2019 at 3:07 pmI would let it cool completely, then cover it tightly with foil and keep it on the counter. I hope you enjoy it!
Kelly
December 10, 2018 at 8:50 pmI was reading the comments about the cake needing more time to bake… I just wanted to throw this out there—
Use an Oven Thermometer.. And wait until the oven is properly heated to the correct temp before baking.
Kelly
December 10, 2018 at 8:43 pmI haven’t made this recipe yet but it looks yummy!! Just one quetion, Should the brown sugar be “tightly packed”?
Kim
December 11, 2018 at 9:17 amAs it is the topping, it doesn’t matter either way. We, at our home, do not mind a little extra topping, so I generally pack it. More sugar the better, right? 😉
W. B.
December 7, 2018 at 10:30 amI made this cake for my mother-in-law to take to a brunch she was attending. It definitely took quite a bit longer than 35 minutes to cook. It ended up dry. Wondering if 4 cups of flour with only one cup of milk was the right amounts. Could barely get it spread in pan as it was so thick.
Kim
December 7, 2018 at 1:02 pmI really, really appreciate it when people leave truthful comments on my recipes whether they are great reviews or not. It helps me as a blogger and baker! I have made this recipe many, many times at home so I do know it is a recipe that works well and tastes great. My family loves it.
So I looked over the ingredient list and sure enough, the milk should be listed as 1 1/2 cups. I will change it to reflect that. I am very sorry, I probably had a child needing something when I typed that. 😉
I will also up the time needing to cook. I am pretty confident on the time, as I have said, I make this recipe often. However, I know ovens vary so I will add that to the instructions as a possibility. Thanks again!
Lisa maher
June 25, 2019 at 9:27 amI love this recipe how much flour is set aside for topping? How much flour in crumbs. I’m trying to figure it out.
Kim
June 25, 2019 at 7:04 pmI clarified it in the recipe! I hope that helps! 🙂
Leeann Link
September 2, 2018 at 2:13 pmWhere is cinnamon added – to cake or topping? My cake is in oven and I just reread the recipe and saw cinnamon in ingredients! I did NOT add it.
Kim
September 3, 2018 at 12:08 pmOh, sorry about that. I was at church pretty much all day, you guessed it, preparing food for a crowd. 🙂 The cinnamon is in the topping ingredients.
Diego Lopes
September 25, 2017 at 3:04 pmCoffee cake? You won me with that title. I can’t wait to try this recipe myself!