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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 35 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
- 1/4 cup butter melted
- 2 tsp cinnamon
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 35 minutes or until cake test done with a toothpick. *I had a reviewer say that 35 minutes wasn't enough time to cook this coffee cake. I find that time to be accurate, but you may want to allow another 5-10 minutes depending on your oven*
Nutrition
Diego Lopes says
Coffee cake? You won me with that title. I can’t wait to try this recipe myself!
Leeann Link says
Where 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 says
Oh, 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.
W. B. says
I 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 says
I 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!
Kelly says
I haven’t made this recipe yet but it looks yummy!! Just one quetion, Should the brown sugar be “tightly packed”?
Kim says
As 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? 😉
Kelly says
I 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.
Jessica says
Extremely 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 says
Well, 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.
Erica says
I 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 says
I am so glad it worked for your family!
Alex says
Can I use frozen blueberries instead if fresh?
Kim says
Yes 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.