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. Or Tuesday. Or Wednesday. Sounds like an any day breakfast for your family!
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.
Ingredients
- sugar
- butter
- eggs
- milk
- flour
- baking powder
- salt
- blueberries
- brown sugar (for topping)
- flour (for topping)
- softened butter (for topping)
- cinnamon (for topping)
There are a lot of ingredients to this brown sugar coffee cake but they come together easily. In fact, four of them are for the crumble topping.
Soften butter vs melting butter
You really want to be careful how the butter is softened. If you melt the butter, the texture for the topping will be different than what you want.
It is best to let the butter sit on the counter for about 10 minutes to soften it a bit before you add it together with the topping ingredients. If you MUST microwave it (we have all been there, right??), only put it into the microwave for about 10 seconds. You just want the butter to think about being soft, not in melting stage.
The process
To make this homemade blueberry coffee cake, it is really a mix and bake type of recipe. Simply cream the butter and sugar together then add the eggs.
Then the dry ingredients will be mixed together in a separate bowl.
You don't want to add the milk and flour mixture to the egg mixture all at once or you may get lumps, clumps and unmixed ingredients.
No thanks.
It is better if you add a little milk. Stir.
Add a little flour. Stir.
So forth until you have fully incorporated all the ingredients together.
The blueberries
The blueberries need to be folded into the batter. You don't want to stir so you won't squish the blueberries.
If blueberry squishing takes place, not a big deal, but whole round blueberries looks better. It all tastes the same, though.
The bake
This breakfast recipe is cooked in a 9x13 greased pan at 375*. It does take a little time to bake, about 50 minutes to cook all the way through. Oven temperatures do vary so be sure to check after 40 minutes.
Gluten free option
If you have family members who are gluten free, the all purpose flour in this recipe can be exchanged for 1 for 1 flour such as the King Arthur Gluten Free Flour. I have done it and it turns out just as delicious as the regular flour.
You can use the gluten free flour for the base and topping.
FAQ
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.
Yes! You can use either fresh or frozen blueberries. Both work fine for this recipe, just make sure they are clean.
No, you certainly don't. However, it adds so much crunch and flavor.
No, it doesn't. The leftovers can be kept on the counter covered in an airtight container.
Like breakfast recipes? Try: Sausage Hashbrown Casserole, Easy Baked Chocolate Donuts and Bacon Spinach Quiche.
Pin for later!
📖 Recipe
Brown Sugar Blueberry Coffee Cake
Print PinIngredients
- 1 ¼ cup sugar
- ½ cup butter softened
- 2 eggs
- 1 ½ cup milk
- 4 cups flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 2 ½ cups blueberries
For The Topping
- ⅔ cup flour
- 1 cup brown sugar
- ¼ cup softened butter or margarine
- 2 teaspoon cinnamon
Instructions
- Preheat oven 375°
- Grease the bottom and sides of a 9x13 cake pan
- Cream together the ½ cup butter and white sugar in a large bowl
- 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
For The Topping
- Mix together brown sugar, flour, Softened butter and cinnamon
- Sprinkle over top of the blueberry coffee cake and bake in a greased 9x13 pan at 375° for 50 minutes or until cake tests done with a toothpick. *Remember, ovens may vary slightly so always allow a few minutes of wiggle room when following a recipe.*
Rogene says
Can you make this the night before, and bake in the morning?
Kim says
I have never tried that before. I think it would work, but again, I have never tried it. If you try it, be sure to cover it and the cooking time might be a bit longer. I would pull it out of the fridge and set it on the stove while the stove is preheating to take the chill off a bit before cooking.
Mary says
Can I you use blueberry pie filling?
Kim says
I have never tried blueberry pie filling with this recipe. I believe the texture would be different because of the liquid in the pie filling. But, you never know until you try it. Let me know if you do and how it turns out!
Diane Collins says
I made this yesterday. I used black raspberries that I had picked and froze a few years ago, absolutely delicious.
Kim says
That sounds so good!! Black raspberries would be great in this recipe.
Lisa says
Do you need a stand mixer for his recipe?
Kim says
Hello! No you don't. In fact, I typically just use a wooden spoon to mix the ingredients together. Hope that helps!
Trish says
I cut the recipe in half, used gluten-free flour plus 1/4 tsp. xanthum gum, and added grated rind of 1/2 lemon. For the topping, I replaced the flour with pecan meal. I am very pleased with the result.
Kim says
I'm glad you were able to make it gluten free! Thank you for sharing that so maybe others can try.
Geoff says
Just made this recipe following it to a " T" using fresh picked berries from a local farm then made a blueberry sauce to accompany it. very tasty!! thank you for sharing the recipe
Kim says
I'm so glad you enjoyed it!
Kathe Bee says
I read that you made a blueberry sauce to accompany Brown Sugar Blueberry Coffee Cake. Was wondering if you would like to share the recipe for the sauce. I have always wanted a blueberry sauce and am not good at trial and error, but I thought you might share your recipe. My info is following:
Sarah Blevins says
All the flavor is in the topping. I suggest adding some cinnamon or something to the flour or batter before baking.
Mila says
I I haven't made this yet, but all I have is self-rising flour. I know to leave out the baking powder and salt in the batter, but can I use the self-rising flour in the topping?
Kim says
I have never used self-rising flour in a topping before, but yes, I believe you can! I think the topping would turn out fine. Let me know how it works for you!
Katherine says
Can frozen blueberries used instead of fresh?
Kim says
Absolutely! I use frozen more than fresh most of the time!
Ang says
Can you substitute buttermilk for the milk?
Kim says
You can. You need to use 2 teaspoons less baking powder and 1/2 teaspoon more baking soda than called for in the recipe for every cup of buttermilk used.
Baker w says
Made this recipe today but the batter was VERY VERY thick... even added a bit more milk but didn’t help.
Kim says
Hmmm, well, how did the finished product turn out? I wonder if you forgot a step. Also, did you add the milk and flour separately, alternating and stir after each addition?