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    Home » Breakfast

    Brown Sugar Blueberry Coffee Cake

    Published: Sep 21, 2017 · Modified: Oct 4, 2022 by Kim Strawn This post may contain affiliate links. 98 Comments

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    4.23 from 261 votes

    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!

    Blueberry coffee cake on a white plate.
    Sweet blueberries with a brown sugar topping on this delicious coffee cake.

    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.

    sugar and butter in a red bowl
    Use a big bowl to mix all ingredients together.

    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.

    flour in a blue bowl.

    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.

    blueberries with batter in a green bowl.
    Fold the blueberries in.

    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

    Can this coffee cake be made ahead of time?

    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.

    Can I use fresh or frozen blueberries?

    Yes! You can use either fresh or frozen blueberries. Both work fine for this recipe, just make sure they are clean.

    Do I need the topping on the coffee cake?

    No, you certainly don't. However, it adds so much crunch and flavor.

    Does this coffee cake need to be refrigerated?

    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!

    blueberry coffee cake on a white plate with blueberries.

    📖 Recipe

    Slice of coffee cake with blueberries and brown sugar topping on a spatula

    Brown Sugar Blueberry Coffee Cake

    Print Pin
    4.23 from 261 votes
    Brown sugar and cinnamon, blueberries and moist coffee cake make this breakfast blueberry coffee cake recipe irresistible! 
    Course Breakfast
    Cuisine American
    Keyword blueberry coffee cake
    Prep Time 15 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 1 hour hour 5 minutes minutes
    Servings 15 servings
    Calories 377kcal
    Author Kim Strawn
    Prevent your screen from going dark

    Ingredients

    • 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.*

    Video

    Nutrition

    Calories: 377kcal | Carbohydrates: 66g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 261mg | Potassium: 236mg | Fiber: 2g | Sugar: 35g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg
    Pin This Recipe!Follow Me on Pinterest @bakingwithmom6!

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    Comments

      4.23 from 261 votes (242 ratings without comment)

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      Rate This Recipe!




    1. Rogene says

      April 05, 2022 at 1:23 pm

      Can you make this the night before, and bake in the morning?

      Reply
      • Kim says

        April 05, 2022 at 1:47 pm

        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.

        Reply
    2. Mary says

      March 28, 2022 at 11:00 am

      Can I you use blueberry pie filling?

      Reply
      • Kim says

        March 29, 2022 at 10:30 am

        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!

        Reply
    3. Diane Collins says

      March 06, 2022 at 7:45 am

      I made this yesterday. I used black raspberries that I had picked and froze a few years ago, absolutely delicious.

      Reply
      • Kim says

        March 07, 2022 at 10:23 am

        That sounds so good!! Black raspberries would be great in this recipe.

        Reply
    4. Lisa says

      August 23, 2021 at 11:34 am

      Do you need a stand mixer for his recipe?

      Reply
      • Kim says

        August 23, 2021 at 11:36 am

        Hello! No you don't. In fact, I typically just use a wooden spoon to mix the ingredients together. Hope that helps!

        Reply
    5. Trish says

      July 25, 2021 at 9:08 pm

      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.

      Reply
      • Kim says

        August 02, 2021 at 10:18 am

        I'm glad you were able to make it gluten free! Thank you for sharing that so maybe others can try.

        Reply
    6. Geoff says

      July 18, 2021 at 10:25 am

      5 stars
      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

      Reply
      • Kim says

        July 20, 2021 at 1:51 pm

        I'm so glad you enjoyed it!

        Reply
      • Kathe Bee says

        September 08, 2021 at 10:44 am

        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:

        Reply
    7. Sarah Blevins says

      June 05, 2021 at 10:26 am

      3 stars
      All the flavor is in the topping. I suggest adding some cinnamon or something to the flour or batter before baking.

      Reply
      • Mila says

        July 12, 2021 at 7:14 pm

        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?

        Reply
        • Kim says

          July 12, 2021 at 7:18 pm

          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!

    8. Katherine says

      May 20, 2021 at 2:17 pm

      Can frozen blueberries used instead of fresh?

      Reply
      • Kim says

        May 21, 2021 at 11:59 am

        Absolutely! I use frozen more than fresh most of the time!

        Reply
    9. Ang says

      April 29, 2021 at 10:09 pm

      Can you substitute buttermilk for the milk?

      Reply
      • Kim says

        May 04, 2021 at 9:24 am

        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.

        Reply
    10. Baker w says

      March 25, 2021 at 2:02 pm

      Made this recipe today but the batter was VERY VERY thick... even added a bit more milk but didn’t help.

      Reply
      • Kim says

        April 02, 2021 at 9:57 am

        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?

        Reply
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    Kim Strawn owner of Baking With Mom.

    Hey There, I'm Kim! I am the owner and recipe creator here at Baking With Mom. I'm also a mom to 4 growing kids so I understand busy! Here you will find recipes that are quick, delicious and can get on the table fast. Read more about me.

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