Blueberry Coffee Cake

Blueberry Coffee Cake riddled with blueberries will be your favorite blueberry anything! 

This Blueberry Coffee Cake is made with easy cake batter, juicy blueberries, topped with brown sugar, pecan streusel  and drizzled with Maple Cream Cheese Glaze!  It is, tender, moist,  and nothing short of addicting!  I’ve also included how to make blueberry coffee cake, how to store, and how to freeze for everything you need to know for the BEST Blueberry Coffee Cake!

Happy Almost Father’s Day!   I thought there would be no better way to say good morning this Father’s Day than diving mouth first into a Blueberry Coffee Cake!  It’s like a giant Blueberry Muffin AKA my dreams come true!

I am actually speaking in church this Father’s Day and am in the middle of preparing my talk (you can read it HERE), so I’ve been thinking about my dad an extra lot.   One of my favorite memories of my dad is how he would take turns taking us kids on business trips with him.  I don’t know how many other high powered CEOs were used to children playing Barbies or Star Wars under their New York high rise conference tables during meetings, but my dad introduced them to it.

Upon every single hospitalization of mine through the years – over 20, my dad has always been right by my side with his scriptures, and a bulging briefcase of Reader’s Digests and Bits and Pieces to share. We have had so many meaningful talks about life with me looking at him from my hospital bed.  Even when his business was struggling during my lung transplant, he was right by my side.  Because, families are forever.

So here’s to amazing dads and amazing men in our lives, let’s celebrate them the best way I know how – with Blueberry Coffee Cake!

Blueberry Coffee Cake

I love blueberries from my Lemon Blueberry Cake to my Blueberry Cheesecake to my Blueberry Muffins; I love them so much I’ve even made Blueberry Cornbread Muffins (sooooo good)!  So naturally, my love led me to make this Blueberry Coffee Cake!

This Blueberry Coffee Cake looks super fancy but is super easy because – shhhhhh – it starts with a cake mix!   We just put our house on the market so I never know when I will receive a text that someone will be at my house in 15 minutes – so I am doing a lot of simplifying – starting with cake mixes!

This cake mix is combined with with vanilla pudding mix, vanilla yogurt, vegetable oil, eggs, vanilla extract and blueberries to create the most moist Blueberry Coffee Cake you ever sunk your teeth into.  It’s a sweet, juicy blueberry cake explosion in every bite!

BLUEBERRY COFFEE CAKE RECIPE

Why you’ll love this Blueberry Coffee Cake recipe:

• EASY.  The Blueberry Coffee Cake made with cake mix eliminates a mixer which means it comes together super quickly with just a couple bowls and a spoon.
• MOIST. These Blueberry Coffee Cake is moist, and tender without being oily from a combination of vegetable oil and yogurt.
• CAKE-LIKE. These Blueberry Coffee Cake is soft and cake-like  with a melt-in-your-mouth crumb instead of being super crumbly.
• EXTRA BLUEBERRIES.  No one wants to bite into Blueberry Coffee Cake without pops of juicy blueberries in every bite, so this recipe is loaded with one pint of juicy blueberries!
• STREUSEL.  The streusel adds a sweet, crunchy, outrageously delicious textural component to the easy coffee cake – and is SO easy to make in SECONDS in your food processor!
• MAPLE CREAM CHEESE GLAZE.  Every single word in that title is spectacular on it’s own, combine them together and you have the most intoxicating glaze for coffee cake!
• MAKE AHEAD.  This Blueberry Coffee Cake tastes even better the next day for stress-free mornings!
• FREEZER FRIENDLY. You can freeze this coffee cake to make ahead or for pull out individual servings when you crave a sweet breakfast treat.

What is Coffee Cake?

Despite its name, this Blueberry Coffee Cake does NOT have coffee in it.  Coffee cake simply refers to a breakfast cake that is suitable to serve alongside tea or coffee.

Coffee cake typically is a moist cake with a tender crumb with streusel or crumb topping, cinnamon and a glaze.  Coffee Cakes often contain chocolate, fruit or nuts.

I love coffee cake so much I’ve already shared Banana Coffee Cake, Strawberry Coffee Cake, Cream Cheese Coffee Cake and I’m excited for this Blueberry Coffee Cake to join the mix!

Ingredients for Blueberry Coffee Cake

• Blueberries.  You can use FRESH or frozen frozen blueberries in this coffee cake recipe, although I prefer fresh.   Blueberries are only in season from May to July, however, so frozen will work just fine the rest of the time.  When using frozen blueberries, do NOT defrosts first – add them when they are still frozen.
• Cake mix.  Use your favorite yellow cake mix.
• Vanilla pudding.  If you’ve never added vanilla pudding to your cake mixes, you are missing out! Instant vanilla pudding contains a significant amount of cornstarch which makes your flour behave more like cake flour, thus increasing your cake’s hydration, resulting in a moister cake.
• Cinnamon. Use more or less to taste.
• Vegetable oil.  Oil creates a more tender coffee cake.
• Vanilla yogurt.  I LOVE using vanilla yogurt in my baked goods.  It eliminates part of the oil and creates an extra tender texture. Make sure you use GREEK yogurt because regular yogurt is not nearly as thick.
• Eggs.  You will need 4 large eggs.  They provides structure and binding properties. Take care they are at room temperature along with your milk and vanilla yogurt so everything mixes together easily for fluffier results.
• Vanilla extract.  Use quality vanilla for best results.

How do You Make Blueberry Coffee Cake?

• Use correct pan:  You need a 16 cup/10-inch nonstick tube pan for this Blueberry Coffee Cake recipe.  A bundt cake pan will NOT work because it does not have enough volume and the coffee cake will overflow.  The streusel also won’t be on top when inverted if you use a bundt pan.
• Grease pan: I always grease my pans with nonstick cooking spray WITH FLOUR.  I have NEVER had a problem with any of my cakes or breads sticking with this method.  Alternatively, you can grease and flour your pan.
• Combine blueberries with cake mix. Start by tossing your blueberries with two tablespoons of the cake mix.  This will help them not to sink.
• Mix batter ingredients.  Stir cake mix, pudding mix, cinnamon, yogurt, oil, water, vanilla and eggs and whisk by hand for 1 minute.   How easy is our batter?!
• Fold in blueberries. You have two options when it comes to the blueberries – you can either create a blueberry swirl or have them speckled all throughout the batter.  To create a blueberry swirl, gently fold 1 cup reserved blueberries into the batter, save the rest to sandwich in between two layers of coffee cake batter.
• Thick batter.  The batter will be thick, so don’t be alarmed.  Thick batter will help the blueberries from sinking in the coffee cake as it bakes.
• Don’t peak:  Don’t open the oven doors until you are ready to check your Blueberry Coffee Cake for doneness.  Opening the doors too early can cause the cake to fall in the middle or cook unevenly.
• Don’t slice while warm:  Don’t be tempted to slice your cake while it is still warm or it can fall apart.

HOW DO I KNOW WHEN MY COFFEE CAKE IS DONE?

Your Blueberry Coffee Cake might take more less time than indicated based on the variables of your actual pan, actual oven temperature, etc.

To check your coffee cake, use a long wooden skewer or toothpick.  Your coffee cake is done when just a few crumbs cling to the toothpick inserted into the center – your toothpick should NOT come out clean, this means it is over baked.

If your easy coffee cake is not baked in 60 minutes, then continue to bake, adding foil on top of the cake if the top is browning too much.

How do You Make a Streusel Topping?

The streusel topping for our Blueberry Coffee Cake is the crowning glory because a crumbly, sugary, pecan, cinnamon infused streusel transforms a blueberry coffee cake to the BEST Blueberry Coffee Cake!

The streusel is very easy.  You will need:

• pecans
• flour
• brown sugar
• granulated sugar
• butter
• cinnamon

The only thing you need to pay attention to is your butter.  The butter should be cold and cut into small cubes. I like to cut my butter then return it to the refrigerator to ensure it’s really cold.

Food processor streusel:  The EASIEST way to make streusel is in your food processor.  Simply add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine.  Sprinkle cold butter over top and pulse until the mixture resembles small pebbles.  That’s it!

Hand streusel:  If you don’t have a food processor, never fear, you can still make streusel!  You will need to chop the pecans by hand and set aside.  In a large bowl, add all ingredients except the pecans and use a fork or pastry cutter  to cut the butter in.  The butter should no larger than peas when you’re done.

How  to Make Glaze for Coffee Cake?

I love adding glazes to coffee cake because the sweet, creaminess is a welcome contrast to the cake.  To make this Maple Cream Cheese Glaze, you will need:

There are always variables in any recipe, so start with this glaze recipe for your Blueberry Coffee Cake and either add more powdered sugar for thicker or milk, one teaspoon at a time for thinner.

Can this Blueberry Coffee Cake be Made Ahead of Time?

Absolutely!   This Blueberry Coffee Cake actually tastes even better the next day, after the flavors have had time to meld.  I think it tastes the very best the next day BUT each slice warmed for 15 seconds or so.

How Do I store Coffee Cake?

Blueberry Coffee Cake can be stored at room temperature covered in cake cover or tightly wrapped in plastic wrap for up to 3 days OR to to prolong the life of your cake, refrigerate it for up to 7 days.

CAN I FREEZE BLUEBERRY COFFEE CAKE?

Yes!  Blueberry Coffee Cakes freezes exceptionally well.  to freeze:

1. Let Coffee Cake cool completely.
2. Wrap cake tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
3. If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire Coffee Cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
4. You can store your Coffee Cake for up to 3 months.
5. When ready to eat, thaw overnight in the refrigerator.

Looking for more Breakfast Recipes?

• Eggs Benedict Casserole
• Creme Brulee French Toast

• California Breakfast Burritos
• Pecan Praline French Toast
• Breakfast Enchiladas

Want to try this Blueberry Coffee Cake Recipe?

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©Carlsbad Cravings by CarlsbadCravings.com

Print Recipe

Blueberry Coffee Cake

This Blueberry Coffee Cake is made with easy blueberry cake batter, riddled with blueberries, topped with brown sugar, pecan streusel  and drizzled with Maple Cream Cheese Glaze!  It is, tender, moist,  and nothing short of addicting!  I've also included how to make blueberry coffee cake, how to store, and how to freeze for everything you need to know for the BEST Blueberry Coffee Cake!

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Prep Time

25 minutes

Cook Time

65 minutes

Servings

-12 servings

Ingredients

Blueberry Muffin Cake

• 1 pkg. yellow cake mix
• 1 3.4 oz. pkg. vanilla instant pudding mix
• 1 teaspoon cinnamon
• 1 cup vanilla yogurt (lowfat/nonfat okay)
• 1/2 cup Vegetable oil
• 1/4 cup water
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 pint blueberries, separated

Brown Sugar Streusel

• 1 cup pecans
• 1 cup flour
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 6 tablespoons butter, cubed and chilled
• 1/2 teaspoon cinnamon

Maple Cream Cheese Glaze

• 4 oz. cream cheese, softened
• 2 tablespoons butter, softened
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup powdered sugar, sifted

Prep Time 25 minutes Cook Time 65 minutes Servings -12 servings Ingredients Blueberry Muffin Cake 1 pkg. yellow cake mix 1 3.4 oz. pkg. vanilla instant pudding mix 1 teaspoon cinnamon 1 cup vanilla yogurt (lowfat/nonfat okay) 1/2 cup Vegetable oil 1/4 cup water 4 large eggs 1 tablespoon vanilla extract 1 pint blueberries, separated Brown Sugar Streusel 1 cup pecans 1 cup flour 3/4 cup brown sugar 1/2 cup granulated sugar 6 tablespoons butter, cubed and chilled 1/2 teaspoon cinnamon Maple Cream Cheese Glaze 4 oz. cream cheese, softened 2 tablespoons butter, softened 1/2 cup pure maple syrup 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 cup powdered sugar, sifted

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Instructions

1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup/10-inch nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
2. Streusel: Add pecans to your food processor and pulse 3 times. Add flour, sugars and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
3. Cake: Add blueberries to a medium bowl and toss with 2 tablespoons of the cake mix. Set aside. Combine remaining cake mix, pudding mix, cinnamon, yogurt, oil, water, vanilla and eggs and whisk by hand for 1 minute. Gently fold 1 cup reserved blueberries into batter. Batter will be very thick.
4. (Optional for Blueberry Swirl – see note**) Measure out 1 cup batter (to top blueberry layer) and spoon the rest of the batter into the prepared pan. Layer remaining blueberries over batter in pan in a single layer and spread reserved 1 cup batter evenly over blueberries (layer will be very thin).
5. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Streusel.
6. Bake for 60-65 minutes at 350 degrees F or until toothpick inserted comes out clean. Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
7. Glaze: Beat cream cheese and butter together until smooth. Beat in maple syrup, vanilla and cinnamon then gradually beat in powdered sugar, adding additional maple a teaspoon at a time if necessary to reach desired consistency. Drizzle desired amount of glaze over cake and serve any remaining glaze with individual servings. I love to warm my cake with glaze in the microwave for 15 seconds or so – so good!
8. Store in tightly wrapped in plastic wrap at room temperature for 2-3 days or in the refrigerator for 5-7 days.

Recipe Notes

*A bundt cake pan will NOT work in this recipe because it does not have enough volume and the streusel won’t be on top when inverted.
**If you don’t want a blueberry swirl in your cake, then you can simply mix all the blueberries into the batter and eliminate step 4)

 

HOW TO FREEZE

1. Let Coffee Cake cool completely.
2. Wrap cake tightly in plastic wrap then repeat with a second layer of plastic wrap. Next wrap tightly in 1-2 layers of foil until completely sealed.
3. If you are freezing individual slices, then place these plastic/foil wrapped slices in a freezer bag. If you are freezing your entire Coffee Cake for an extended period of time, then secure the aluminum foil with freezer tape to prevent freezer burn.
4. You can store your Coffee Cake for up to 3 months.
5. When ready to eat, thaw overnight in the refrigerator.

©Carlsbad Cravings Original

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