Imagine a slice of pure comfort: A soft, tender crumb, rich with buttery notes, giving way to a vibrant ribbon of juicy blueberry swirl. Crowned with a generous, crunchy double cinnamon streusel and finished with a delicate, vanilla-lemon glaze that glistens like it just came from an artisan bakery window. This isn’t just any treat; this is the ultimate Blueberry Coffee Cake – a recipe meticulously perfected over years to bring you an extraordinary baking experience.

For too long, I searched for the truly perfect blueberry coffee cake. Many were good, some were decent, but none reached that “wow” factor I craved. After countless baking sessions, experimenting with different ingredients and techniques, I’m thrilled to finally share this upgraded, undeniably irresistible version. This recipe consistently delivers a cake that is incredibly moist, profoundly flavorful, and undeniably bakery-perfect. It’s so good, it has earned a permanent spot in the “iconic recipes” hall of fame for Kay’s Clean Eats.

Prepare yourself for rave reviews. Every time I serve this, I hear the same thing: “This is the BEST coffee cake I’ve ever had.” And I truly believe it will be for you too. Whether it’s for a special brunch, a cozy morning, or simply because you deserve an amazing homemade treat, this recipe promises to be your new go-to.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients You’ll Need
• The Flavor Upgrades That Transform This Cake
• Step-by-Step Baking Guide
• Pro Tips for a Perfect Coffee Cake
• Serving Suggestions & Occasions
• Creative Variations
• Storage & Freezing Tips
• Frequently Asked Questions
• Printable Recipe Card

Why You’ll Love This Ultimate Blueberry Coffee Cake

When I first started blogging, my early coffee cake recipes were good, but they lacked that truly exceptional quality, that “bakery-level” mastery that makes a cake unforgettable. Over the years, I’ve gathered countless baking secrets and applied them diligently to this very recipe. The result? A world-class blueberry coffee cake that’s genuinely a masterpiece of flavor and texture, far beyond ordinary. Here’s what sets this recipe apart and makes it the absolute best:

✔ Brown Butter for Unrivaled Depth

This isn’t just melted butter; it’s butter carefully browned to perfection, infusing the cake with rich, nutty, and subtly caramel notes. This simple yet transformative step adds an incredible depth of flavor you can taste in every single bite, elevating the entire coffee cake experience. It’s a secret weapon for achieving a gourmet taste.

✔ Sour Cream & Buttermilk for Supreme Moisture

The magic duo of sour cream and buttermilk is crucial for an unbelievably moist and tender crumb. These acidic dairy ingredients react with the baking soda, creating an incredibly soft texture and contributing to a higher rise. They ensure the cake stays moist for days, unlike dry, crumbly alternatives.

✔ A Generous, Juicy Blueberry Swirl Layer

Forget a few scattered berries! This recipe features a thick, vibrant ribbon of homemade blueberry swirl that ensures a burst of fruity flavor in every single forkful. This strategic layering also helps prevent berries from sinking to the bottom, creating a beautiful and delicious cross-section every time you slice.

✔ Double the Streusel for Irresistible Crunch

What’s a coffee cake without a phenomenal streusel? This recipe boasts a double layer of rich, buttery, cinnamon-spiced streusel – both in the middle and on top. This creates an unparalleled textural contrast, delivering a delightful crunch and extra cinnamon warmth that perfectly complements the soft cake and juicy berries.

✔ Elegant Vanilla-Lemon Glaze

A glossy, aromatic vanilla-lemon glaze is the crowning jewel of this coffee cake. The bright citrus notes from the lemon zest and juice cut through the richness of the cake, while the vanilla bean paste adds a luxurious fragrance and taste. It not only looks stunning but also adds a final layer of sweetness and moisture that truly makes this cake next-level delicious.

✔ Effortless Baking – No Mixer Required!

Despite its gourmet results, this blueberry coffee cake is surprisingly simple to make. You won’t need a stand mixer or even a hand mixer. Just a few bowls, a whisk, and an 8×8 inch pan are all you need to create this bakery-quality treat right in your own kitchen.

If you’re seeking a coffee cake that:

• Remains wonderfully moist and fresh for multiple days.
• Slices beautifully, showcasing its gorgeous layers.
• Consistently impresses friends, family, and guests.
• Becomes your signature, most requested baking recipe.

…then look no further. This is the blueberry coffee cake you’ve been dreaming of.

Ingredients You’ll Need for the Best Blueberry Coffee Cake

Creating this spectacular blueberry coffee cake requires a thoughtful selection of ingredients. Quality components ensure the best flavor and texture. Here’s a detailed breakdown of everything you’ll need for each luscious layer:

For the Irresistible Double Cinnamon Streusel

• 1 cup all-purpose flour: The base for our perfectly crumbly topping.
• ⅔ cup packed brown sugar: Adds rich, molasses notes and helps create that signature chewy texture.
• 1 ½ tsp ground cinnamon: For warmth and classic coffee cake spice.
• 8 Tbsp unsalted butter, melted: Binds the streusel together and provides essential richness.

For the Juicy Blueberry Swirl

• 1 ¼ cups fresh or frozen blueberries: The star of the show! Fresh is wonderful in season; frozen works perfectly year-round (no need to thaw).
• 2 Tbsp granulated sugar: Sweetens the berries and helps create a syrupy consistency.
• 1 tsp lemon zest: Brightens the blueberry flavor and adds a fresh aroma.
• 1 tsp lemon juice: Enhances tartness and helps the berries break down slightly.
• 1 tsp cornstarch: Thickens the swirl, ensuring it remains a distinct, juicy ribbon within the cake.

For the Exceptionally Moist Cake Batter

• ½ cup unsalted butter (browned + cooled): This non-negotiable step adds incredible depth and nuttiness.
• ½ cup granulated sugar: Provides sweetness to the cake base.
• ⅓ cup brown sugar: Adds moisture and a hint of caramel flavor to the cake.
• 2 large eggs: Binds the ingredients and contributes to the cake’s structure.
• 2 tsp vanilla extract or vanilla bean paste: Enhances overall flavor; paste offers a more intense vanilla experience.
• ½ cup sour cream: Key for a tender, moist crumb.
• ½ cup buttermilk: Reacts with baking soda for lift and unparalleled softness.
• 1 ½ cups all-purpose flour: The primary dry ingredient for the cake structure.
• 1 tsp baking powder: Provides initial lift during baking.
• ½ tsp baking soda: Reacts with acidic dairy to create a light texture.
• ½ tsp salt: Balances the sweetness and enhances all flavors.
• 1 cup fresh or frozen blueberries, tossed in 1 tsp flour: Tossing prevents sinking, ensuring even distribution throughout the cake.

For the Drizzly Vanilla-Lemon Glaze

• ¾ cup powdered sugar: Forms the sweet, smooth base of the glaze.
• 1–2 Tbsp milk: Adjust to achieve your desired glaze consistency.
• ½ tsp vanilla bean paste: For rich, visible vanilla flecks and deep flavor.
• 1 tsp lemon juice: Adds a zesty brightness that complements the blueberries beautifully.

The Flavor Upgrades That Make This Coffee Cake Next-Level

While many blueberry coffee cakes offer a pleasant experience, this particular recipe takes a few extra steps that truly elevate it from “good” to “unforgettable.” These aren’t just minor tweaks; they are intentional enhancements designed to maximize flavor, texture, and overall enjoyment, ensuring every bite is a revelation. Let’s delve deeper into how these elements create a superior bake:

✨ Brown Butter: A Secret Weapon for Deep Flavor

Browning the butter is more than just melting it; it’s a process of toasting the milk solids, which develops a complex, nutty, and almost caramel-like aroma and taste. This foundational flavor permeates the entire cake batter, providing an incredible warmth and richness that regular melted butter simply cannot achieve. It’s a subtle yet powerful upgrade that connoisseurs will notice and adore.

✨ Sour Cream + Buttermilk: The Ultimate Crumb Enhancers

This dynamic duo is the secret to a cake that stays incredibly moist and tender. The acidity in both sour cream and buttermilk not only contributes to a beautifully fine, soft crumb but also activates the baking soda, resulting in a tall, fluffy cake with a perfect bakery-level texture. Say goodbye to dry, dense coffee cakes forever.

✨ The Signature Blueberry Swirl Layer: Berry Perfection

Instead of merely mixing blueberries into the batter, we create a luscious, cooked blueberry swirl. This concentrated layer of fruit not only delivers a more intense blueberry flavor in every bite but also ensures a visually stunning cross-section. The slight thickening with cornstarch means the swirl holds its shape beautifully and doesn’t disappear into the cake, providing a delightful juicy contrast.

✨ Double Streusel: Crunch in Every Layer

Why have one streusel layer when you can have two? By adding a layer of cinnamon-sugar streusel in the middle of the cake and another generous topping, we guarantee maximum crunch and buttery goodness in every slice. This creates an exciting textural journey from the moment you cut into it, ensuring that signature coffee cake crumble isn’t an afterthought but a central feature.

✨ Vanilla Bean Glaze: The Finishing Touch of Elegance

A simple powdered sugar glaze can be good, but a vanilla bean glaze with a hint of lemon is exceptional. The visible flecks of vanilla bean paste signal a premium quality, while the brightness of lemon juice perfectly balances the sweetness and richness of the cake. This glaze sets beautifully, giving the cake an irresistible sheen and a professional, “bakery-bought” appearance that’s sure to impress.

These thoughtful upgrades work in harmony to create a truly superior blueberry coffee cake. This isn’t just another recipe; it’s *the* version your readers will cherish and make again and again.

Step-by-Step Baking Guide for Flawless Results

Follow these detailed instructions to achieve the perfect blueberry coffee cake, effortlessly:

1. Prepare Your Baking Pan

Begin by preparing an 8×8 inch baking pan. Line it completely with parchment paper, leaving an overhang on two sides to easily lift the finished cake out later. This ensures a clean release and perfect edges. Preheat your oven to 350°F (175°C) so it’s ready when your batter is.

2. Craft the Irresistible Blueberry Swirl

In a small saucepan, combine the blueberries (fresh or frozen), granulated sugar, lemon zest, lemon juice, and cornstarch. Cook this mixture over medium heat, stirring occasionally, until the blueberries burst, and the mixture thickens to a jam-like consistency. This usually takes about 5-7 minutes. Once thickened, remove from heat and set aside to cool completely. A thick, cool swirl is essential for distinct layering.

3. Assemble the Double Cinnamon Streusel

In a medium bowl, whisk together the all-purpose flour, brown sugar, and cinnamon until well combined. Pour in the melted unsalted butter and use a fork or your fingertips to mix until the mixture forms coarse, clumpy crumbs. Aim for a variety of sizes – some small, some larger – as this creates the best textural contrast after baking. Set aside.

4. Brown the Butter for the Cake Batter

In a light-colored skillet (this helps you monitor the color), melt the ½ cup unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns a rich golden-brown color and emits a fragrant, nutty aroma. Tiny brown flecks will appear at the bottom of the pan – these are the toasted milk solids that contribute deep flavor. Immediately pour the browned butter into a heatproof bowl to stop the cooking process and allow it to cool for 5-10 minutes. It should still be liquid but not hot.

5. Prepare the Moist Cake Batter

In a large mixing bowl, whisk together the cooled browned butter with both the granulated sugar and brown sugar until smooth. Add the large eggs, one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract or paste, followed by the sour cream and buttermilk. Mix until the wet ingredients are completely smooth and homogenous. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently with a whisk or rubber spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.

6. Gently Fold in the Blueberries

Add the 1 cup of flour-coated blueberries to the cake batter. Using a rubber spatula, gently fold them into the batter until evenly distributed. The flour coating helps prevent the blueberries from sinking to the bottom during baking, ensuring they are beautifully scattered throughout each slice.

7. Layer the Cake for Maximum Flavor

Spread half of the prepared cake batter evenly into your parchment-lined 8×8 inch pan. Carefully spoon about half of your cooled blueberry swirl mixture over this first layer of batter, spreading it gently to the edges. Sprinkle half of the streusel topping evenly over the blueberry swirl. Now, dollop the remaining cake batter over the streusel layer, gently spreading it to cover. Spoon the rest of the blueberry swirl over the second batter layer. Finally, generously top the entire cake with all of the remaining streusel, ensuring a rich, crunchy crust.

8. Bake to Golden Perfection

Place the pan in your preheated oven and bake for 45–50 minutes. The exact baking time may vary slightly depending on your oven. The cake is done when a toothpick inserted into the center (avoiding a blueberry swirl pocket) comes out clean or with a few moist crumbs attached. The top streusel should be golden brown and fragrant. Allow the cake to cool on a wire rack in the pan for at least 20-30 minutes before lifting it out using the parchment overhang.

9. Drizzle with Vanilla-Lemon Glaze

While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon and add more drop by drop until you reach your desired consistency), vanilla bean paste, and lemon juice until completely smooth and free of lumps. Once the cake has cooled slightly but is still warm, generously drizzle the vanilla-lemon glaze over the top. The warmth of the cake will allow the glaze to set beautifully, creating a perfect finish.

Pro Tips for Achieving the Perfect Blueberry Coffee Cake

Even though this recipe is designed to be straightforward, a few expert tips can ensure your coffee cake turns out absolutely perfect every single time:

✔ Avoid Overmixing the Batter

The golden rule of baking cakes: do NOT overmix! Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, dense, and less tender cake. A few small lumps are perfectly fine and even preferable to an overmixed batter.

✔ Keep the Blueberry Swirl Substantial

For a distinct and juicy blueberry ribbon, ensure your swirl mixture is thick and well-cooked. If it’s too thin or watery, it might get absorbed into the cake batter and disappear. A robust swirl not only adds incredible flavor but also creates a beautiful visual contrast when sliced, making your coffee cake look professionally made.

✔ Bake Until the Center is Truly Set

Underbaked coffee cake can be gummy and fall apart. Look for a lightly golden-brown top, edges that begin to pull away from the sides of the pan, and the toothpick test. When a toothpick inserted into the center (again, avoiding a blueberry clump or swirl) comes out clean or with only moist crumbs, your cake is perfectly done. Don’t pull it out too early!

✔ Frozen Blueberries are Your Friend

Don’t hesitate to use frozen blueberries, especially if fresh ones aren’t in season or are too expensive. The key is to add them straight from the freezer – do NOT thaw them first. Tossing them in a teaspoon of flour before folding into the batter will also prevent them from sinking and “bleeding” into the cake, keeping your cake’s crumb vibrant.

✔ Patience is Key: Cool Before Slicing

It can be tempting to dive into a warm coffee cake, but allowing it to cool properly is crucial. This cooling period allows the cake’s structure to set, preventing it from crumbling when sliced. A well-cooled cake yields cleaner, more defined slices and allows the flavors to fully meld together. Plus, the glaze will set perfectly.

Serving Suggestions & Perfect Occasions

This blueberry coffee cake is absolutely divine on its own, a true star! However, for those who love to elevate the experience, here are some delightful pairings:

• Aromatic Hot Coffee: The classic pairing! The bitter notes of coffee perfectly complement the sweetness of the cake.
• Refreshing Iced Vanilla Latte: A creamy, cool beverage that contrasts beautifully with the warm, spiced cake.
• A Dollop of Fresh Whipped Cream: Adds an extra layer of lightness and creaminess.
• A Sprinkle of Fresh Lemon Zest: Enhances the existing lemon notes and adds a bright, fresh aroma.
• A Scoop of Vanilla Ice Cream: Don’t knock it ’til you try it! The cold, creamy ice cream melting into the warm cake is an indulgent treat.

This versatile and impressive cake is perfect for a myriad of occasions, making you the undisputed star of any gathering:

• Elegant Brunch Gatherings: A showstopper that will have everyone asking for the recipe.
• Charming Baby Showers: A sweet and comforting treat for celebrating new arrivals.
• Festive Holiday Mornings: Start your holiday celebrations with a truly special breakfast.
• Thoughtful Teacher Appreciation Gifts: A homemade gesture that speaks volumes.
• Community or Church Gatherings: A universally loved dessert that brings people together.
• Relaxing Lazy Sunday Mornings: The ultimate indulgence for a quiet start to the week.

Truly, this is the kind of recipe that leaves a lasting impression. It’s the cake people remember you for.

⭐️ Creative Variations to Make it Your Own

While the classic blueberry coffee cake is perfect as is, it’s also a fantastic canvas for your culinary creativity. Feel free to experiment with these delicious variations:

Zesty Lemon-Blueberry Coffee Cake

If you adore lemon, infuse even more brightness into your cake! Add the zest from an additional lemon directly into the cake batter for an extra citrusy punch that perfectly complements the sweet blueberries and rich streusel.

Mixed Berry Medley Version

Why stop at just blueberries? Transform this into a mixed berry delight by using a combination of fresh or frozen blueberries, raspberries, and blackberries for both the swirl and the batter. This adds a beautiful array of colors and a more complex berry flavor profile.

Classic Cinnamon Swirl Coffee Cake

For those who love a traditional cinnamon swirl, skip the blueberry swirl entirely. Instead, after spreading the first half of the batter, sprinkle a generous mixture of cinnamon and granulated sugar (about 2 tablespoons sugar mixed with 1 teaspoon cinnamon) before adding the remaining batter. You can even add another sprinkle before the top streusel layer.

Nutty Pecan Streusel Perfection

Add a delightful crunch and nutty flavor to your streusel by incorporating finely chopped pecans. Mix about ½ cup of chopped pecans into the streusel mixture before sprinkling it over the cake. Toasted pecans would add an even deeper flavor.

Chocolate Chip Swirl

For a decadent twist, consider replacing or combining the blueberry swirl with a chocolate chip mixture. Melt about ½ cup of chocolate chips with a tablespoon of milk, then swirl it into the batter layers. You could even add a handful of mini chocolate chips to the streusel!

Storage & Freezing Tips for Freshness

This magnificent blueberry coffee cake holds up beautifully, making it perfect for preparing ahead or enjoying over several days. Here’s how to ensure it stays fresh:

Storing at Room Temperature:

For optimal freshness and taste, store the coffee cake in an airtight container at room temperature for up to 3 days. Ensure it’s fully cooled before covering to prevent condensation, which can make the streusel soggy.

Refrigerating for Extended Freshness:

If you need to keep it longer, transfer the cooled cake to an airtight container and store it in the refrigerator for 5–6 days. While refrigeration can slightly alter the texture of cakes, this particular recipe remains wonderfully moist thanks to the sour cream and buttermilk.

Freezing for Long-Term Enjoyment:

This coffee cake freezes exceptionally well, perfect for meal prep or unexpected guests. To freeze, ensure the cake is completely cooled. You can freeze the entire cake (tightly wrapped in plastic wrap and then foil) or individual slices. For slices, wrap each piece securely in plastic wrap, then place them in a freezer-safe bag or container. It will keep for up to 3 months in the freezer. Thaw individual slices overnight in the refrigerator or gently warm them in the microwave for a quick treat.

Baking Joy: A Mother’s Perspective on This Blueberry Coffee Cake

If there’s one profound truth motherhood has impressed upon me, it’s the power of small, comforting moments to anchor a chaotic day. Those fleeting instances—like a quiet sip of coffee alongside a warm slice of coffee cake before the rest of the house stirs, or, let’s be honest, while someone is already declaring hunger even before breakfast is fully served—are precious. This Blueberry Coffee Cake has transcended mere recipe status in my household; it’s officially a “repeat request” masterpiece. Every single time I bake it, a little voice inevitably exclaims, “Mom, you made THIS?!” And in the whirlwind of daily life, I will absolutely savor that win.

There’s an undeniable magic in the symphony of flavors and textures here: the bright burst of juicy blueberries, the comforting crunch of cinnamon streusel, and that incredibly fluffy, tender crumb. It’s more than just a cake; it evokes a feeling. It feels cozy, deeply nostalgic, and it’s precisely the kind of impressive yet approachable bake you bring to every school event, family brunch, or playdate when you want people to believe you have your life meticulously organized—even if, in reality, you were frantically wiping flour from your shirt just five minutes before dashing out the door.

And perhaps the best part of all? Its sheer simplicity. Forget fancy equipment or overly complicated techniques. There’s no need for an intimidating stand mixer, no obscure ingredients, and certainly no “don’t breathe or it’ll deflate” drama. This is a robust, forgiving recipe you can confidently make with a toddler clinging to your legs, an older child enthusiastically “helping,” or while simultaneously mediating a sibling squabble from across the kitchen. It bakes up beautifully and consistently every single time, even amidst the wonderful, messy realities of real-life, mom-life circumstances. It’s truly a testament to a well-tested recipe.

So, whether you’re yearning for a genuinely cozy treat to brighten your day, need something effortlessly impressive for an upcoming brunch, or simply desire a recipe that makes you feel like the domestic goddess you inherently are, this Blueberry Coffee Cake delivers on all fronts. Bake it just once, and I confidently promise it will swiftly become a staple in your regular baking rotation. Be warned, though: your family might start requesting it with more fervor than you request five minutes of uninterrupted peace!

It’s warm, it’s comforting, it’s profoundly nostalgic, and—most importantly—it possesses the remarkable ability to make even the most chaotic days feel just a little bit sweeter and more manageable. Give it a try; you won’t regret it.

Printable Recipe Card: Ultimate Blueberry Coffee Cake

Blueberry Coffee Cake

Yield: 10 servings

This Blueberry Coffee Cake is the perfect blend of soft, moist cake, bursting with juicy blueberries, crowned with a rich cinnamon streusel, and finished with a sweet vanilla-lemon glaze. An ideal choice for breakfast, brunch, or a delightful afternoon treat.

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Ingredients

Double Cinnamon Streusel

• 1 cup all-purpose flour
• ⅔ cup packed brown sugar
• 1 ½ tsp cinnamon
• 8 Tbsp unsalted butter, melted

Blueberry Swirl

• 1 ¼ cups blueberries (fresh or frozen)
• 2 Tbsp granulated sugar
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1 tsp cornstarch

Cake Batter

• ½ cup unsalted butter (browned + cooled)
• ½ cup granulated sugar
• ⅓ cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract or vanilla bean paste
• ½ cup sour cream
• ½ cup buttermilk
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup blueberries, tossed in 1 tsp flour

Vanilla–Lemon Glaze

• ¾ cup powdered sugar
• 1-2 Tbsp milk
• ½ tsp vanilla bean paste
• 1 tsp lemon juice

Equipment

• Mixing bowls (small, medium, large)
• Whisk
• Rubber spatula
• 8×8 inch baking pan
• Measuring cups & spoons
• Small saucepan (for blueberry swirl)
• Light-colored skillet (for browning butter)
• Cooling rack
• Microplane (for lemon zest)

Instructions

1. Make the blueberry swirl: Combine blueberries, sugar, lemon zest, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring, until thickened to a jam-like consistency (5-7 minutes). Remove from heat and cool completely.
2. Make the streusel: In a medium bowl, mix flour, brown sugar, and cinnamon. Add melted butter and stir with a fork until coarse and crumbly. Set aside.
3. Brown the butter: In a light-colored skillet, melt ½ cup unsalted butter over medium heat. Cook, stirring, until golden brown with nutty flecks. Immediately transfer to a heatproof bowl and cool for 5-10 minutes until liquid but not hot.
4. Prepare the cake batter: In a large bowl, whisk cooled browned butter with granulated sugar and brown sugar until smooth. Whisk in eggs one at a time, then vanilla, sour cream, and buttermilk until well combined.
5. Add dry ingredients: In a separate bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet, mixing gently with a whisk or spatula until just combined (do not overmix).
6. Fold in blueberries: Gently fold the 1 cup of flour-coated blueberries into the cake batter until evenly distributed.
7. Layer the cake: Spread half the cake batter into your prepared 8×8 inch pan. Spoon half of the cooled blueberry swirl over the batter. Sprinkle half of the streusel over the swirl. Add the remaining cake batter, gently spreading it. Spoon the rest of the blueberry swirl, and finally, top generously with all remaining streusel.
8. Bake: Bake in the preheated oven at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for at least 20-30 minutes before lifting out.
9. Make the glaze: While the cake cools, whisk powdered sugar, milk (1-2 Tbsp), vanilla bean paste, and lemon juice until smooth. Drizzle over the slightly warm cake. Serve and enjoy!

Notes

1. Browning the butter is crucial for deep, rich flavor. Don’t skip this step!
2. Tossing blueberries in flour before adding to the batter prevents them from sinking.
3. Adjust milk in the glaze gradually to achieve your desired consistency.
4. This cake stores beautifully for 2–3 days at room temperature in an airtight container.

Author: Kaylen Carrera

Course: Breakfast, Brunch, Dessert

Cuisine: American

Nutrition Information (Approximate per serving, 10 servings total)

• Serving: 1 slice
• Calories: 509 kcal
• Carbohydrates: 74g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 13g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 89mg
• Sodium: 252mg
• Potassium: 141mg
• Fiber: 2g
• Sugar: 47g
• Vitamin A: 722 IU
• Vitamin C: 4mg
• Calcium: 88mg
• Iron: 2mg

Frequently Asked Questions About Blueberry Coffee Cake

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