Blueberry Coffee Cake

Blueberry coffee cake with streusel topping tastes just like a delicious blueberry muffin. Recipe contains a gluten-free option.

Blueberry coffee cake with streusel topping tastes just like a blueberry muffin. With a gluten-free option.

Berry season is my favorite time of year. It doesn’t start for another two months where I live, but with spring here, I just can’t resist throwing berries into almost everything I bake.

I rarely make anything with berries without adding some lemon flavor. The lemon just seems to brighten up whatever it’s added to, like this blueberry cream cheese pie. So in this blueberry coffee cake, I’ve added lemon juice, zest and extract.

Blueberry coffee cake with a delicious streusel topping is perfect for breakfast, or a snack with a cup of tea. Recipe contains a gluten-free option.

Even with all that, the lemon flavor isn’t as prominent as I thought it’d be. If you want more lemon flavor, use more lemon extract in place of the vanilla and double the amount of zest. If you don’t want any lemon flavor at all, I’m thinking an almond version of this coffee cake would be amazing! Just omit the zest, use milk in place of lemon juice, and almond extract instead of lemon.

This blueberry coffee cake could just as well be called blueberry muffin cake. It really tastes like a blueberry muffin! It also makes for a great make-ahead breakfast. I like to make it along with some fruit cup the night before serving so I can just roll out of bed without having to worry about preparing breakfast.

The baking temperature of 340°F is a little unusual, but not a mistake. To be honest, it was a mistake when I originally baked the cake at that temperature. So I made it again at 350°F, which resulted in the topping not getting as evenly browned and crunchy. So I stuck with 340°F!

Blueberry coffee cake with a delicious streusel topping tastes just like a bakery-style blueberry muffin. Recipe contains a gluten-free option.

For the gluten-free option, you can use the flour blend that I have listed in the recipe or an all-purpose gluten-free baking flour, like this one. Both work just as well in this blueberry coffee cake.

If you’re looking for more options perfect for berry season, try these gluten-free mini cheesecakes or strawberry white chocolate cheesecake bars!

Blueberry Coffee Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 70 minutes

Ingredients:

For the streusel:

  • 3/4 cup all-purpose flour or gluten-free flour*
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • pinch of salt
  • 1/4 cup unsalted butter, cold

For the cake batter:

  • 2 1/4 cups all-purpose flour or gluten-free flour*
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup canola oil (or another neutral-tasting vegetable oil)
  • 1 cup + 2 tablespoons granulated sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 1/4 teaspoons lemon extract
  • 1/2 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 2 cups fresh blueberries, rinsed and patted dry

For the gluten-free version - mix together:

  • 2 cups (280 grams) rice flour
  • 2/3 cup (103 grams) potato starch
  • 1/3 cup (40 grams) tapioca flour / starch
  • 1 teaspoon xanthan gum
Use 2 1/4 cups (320 grams) of this mixture for the cake batter and the remaining 3/4 cup (107 grams) in the streusel. I highly recommend weighing the flours rather than using measuring cups to ensure accuracy! If you need this cake to be gluten-free, make sure all your ingredients are certified gluten-free.

Directions:

  1. Preheat the oven to 340°F and line an 8"x 8" pan with parchment paper.
  2. Prepare the streusel. In a medium mixing bowl, stir together the flour, granulated sugar, brown sugar, and salt. Add in the butter using your hands and mix together until coarse crumbs form. Place the bowl in the refrigerator while preparing the cake batter.
  3. In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, stir together the oil, sugar, lemon juice, lemon zest, lemon extract, vanilla extract and eggs. Once well combined, gently fold in the flour mixture. Do not over mix. Carefully fold in the blueberries.
  5. Pour into the prepared pan and sprinkle the streusel evenly over the top.
  6. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. A few moist crumbs are okay but there shouldn't be wet batter on the toothpick.
  7. Let cool for 15 minutes and then serve. Cover and store leftovers at room temperature for up to 3 days.

This Blueberry coffee cake with streusel topping tastes just like a delicious blueberry muffin. Recipe contains a gluten-free option.

by Erin Dooner

Hi there! I'm Erin and I'm the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. I also firmly believe that no meal is complete without at least a little dessert and that we'd all be a bit happier if we'd just indulge in more cheese and carbs.

more by Erin »

19 Responses to “Blueberry Coffee Cake”

  1. Kristi — April 2, 2016 at 12:26 pm

    Hi Erin, this looks great. I’m all about doing the prep work the night before but then wonder if it’s been in the fridge all night does that change the baking time? 

    Reply

    • Erin — April 2, 2016 at 1:11 pm

      Hi Kristi! I probably wouldn’t prepare the batter the night before. I’d be worried that it wouldn’t rise properly once you put it in the oven. If you bake it the night before, it’ll still be nice and moist for the next day. Hope you’ll enjoy it!

  2. Liz — April 2, 2016 at 2:17 pm

    Can I use frozen blueberries?

    Reply

    • Erin — April 2, 2016 at 3:08 pm

      I’ve made this with frozen blueberries but they had absolutely no ice crystals on them. I tossed them in the batter frozen and baked the cake for more like 50 minutes instead of 45. If you want, you can defrost them but it’ll likely discolor the batter a little.

  3. Adrienne K — April 2, 2016 at 3:53 pm

    My husband isn’t a big blueberry fan… Can I use raspberries? Or any other fruit? Thanks 

    Reply

    • Erin — April 2, 2016 at 3:59 pm

      Raspberries would be great! I’ve tried strawberries but that didn’t work out so well. It was tasty but quite unfortunate looking (they got soggy and turned a not-so-pretty color).

  4. Megan — April 3, 2016 at 11:57 am

    These look fantastic!  Lemon is one of my all-time favorite flavors so I would definitely up the lemon factor!  Thanks!

    Reply

    • Erin — April 3, 2016 at 4:21 pm

      Thanks, Megan! It’s one of mine, too. :) I hope you’ll enjoy the extra lemony version if you give it a try!

  5. Sheila — April 7, 2016 at 11:46 am

    About the blueberry coffee cake recipe.  There must be an error in the amount of flour or butter in the 
    struesel recipe.  Way too much flour!  Was not good.
       

    Reply

    • Erin — April 7, 2016 at 12:56 pm

      I’m sorry it didn’t come out for you! I just checked my notes. I’ve made this cake 6 times and each time, I used the same exact streusel recipe that I have listed in the directions. It takes a little longer than normal to come together, but it does come together to form coarse crumbs. Did you make any subs to the recipe?

    • Erin — April 7, 2016 at 1:09 pm

      PS – how did you add the butter? I’ll edit the recipe to say to use your hands (rather than giving you an option) since I think that’s the easiest way to get it combined.

  6. Irma — April 10, 2016 at 1:59 pm

    It looks delicious! But I have a few questions.

    How many GRAMS of butter did you use?
    Did you measure your cups of sugar and flour etc. packed or just lightly scooped in the measuring cup?
    Can you use sunflower oil instead of canola oil? Or will it taste very weird than? 

    Thank you!

    Reply

    • Erin — April 10, 2016 at 2:09 pm

      Thanks! I actually go by weight and use cups when I bake to make sure everything is super accurate. :) 1 cup of butter = 225 grams, 1 cup of flour = 120 grams, and 1 cup of sugar = 200 grams. With that, you don’t have to worry about how to measure the ingredients (but this is how I measure flour). Sunflower oil is pretty neutral tasting, right? If so, I think it’d be fine! I hope you’ll enjoy the cake.

  7. Jenna — April 11, 2016 at 12:30 am

    Hi Kristi,

    This recipe looks amazing and I am excited to try it with the upcoming sunny weather.  I wanted to know if you had tried making this with any other kind of berries?  Such as raspberry?  I thought the raspberry and lemon combo might be a fun alternative!

    Reply

    • Erin — April 11, 2016 at 9:24 am

      Hi Jenna! I’ve tried this with strawberries and although tasty, it came out looking not that pretty. Not something I’d want to serve others! I haven’t tried raspberries but I think it’d be delicious. I’d recommend using fresh raspberries just to be on the safe side! I hope you’ll enjoy the cake if you get a chance to try it out.

  8. Keith @ How's it Lookin? — April 11, 2016 at 4:54 pm

    Looks delicious. Coffee cake is my favorite. Thanks.

    Reply

    • Erin — April 12, 2016 at 1:30 am

      Thanks! It’s one of my favorites, too. Such a delicious treat to wake up to!

  9. Thalia @ butter and brioche — April 12, 2016 at 1:29 am

    Love coffee cake! And this blueberry one is especially perfect…it looks so incredibly light and buttery. Yum.

    Reply

    • Erin — April 12, 2016 at 1:33 am

      Same here! They make mornings so much better, right? Thanks for your comment!

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