Blueberry Coffee Cake – My Baking Addiction

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Blueberry coffee cake is full of fresh blueberries with just a hint of lemon. With a perfect streusel topping, this cake tastes just like your favorite blueberry muffins! Follow the alternate directions for a gluten-free version.

Plated slices of blueberry coffee cake on a countertop next to coffee creamer and a bowl of blueberries.

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We’re having some work done on our house starting this week and I’m here to tell you that the dogs and I are already exhausted.

Well, one dog is terrified and exhausted. The other one is totally unbothered.

If I’m going to have workers in my house disrupting my peace and quiet, I may as well bake. Right?

At least then I can have a slice of afternoon coffee cake.

This blueberry coffee cake is another absolute winner from my friend Erin at Texanerin Baking. Between the sweet blueberries in every bite, the hint of lemon, and the streusel on top, it’s hard to pick my favorite thing about this recipe.

Overhead shot of a sliced blueberry coffee cake set on a piece of parchment paper.


This blueberry coffee cake could just as well be called blueberry muffin cake. It really tastes like blueberry crumb muffins with a little bit of added lemon! 

Like cinnamon coffee cake, pumpkin coffee cake, and easy coffee cake, it also makes for a great make-ahead breakfast. 

I like to make it along with some fruit cups the night before serving so I can just roll out of bed without having to worry about preparing breakfast.

Ingredients for blueberry coffee cake arranged on a countertop.

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 lemon extract.

If you want even 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.

Streusel for coffee cake in a white ceramic bowl.


Like my caramel apple cake, this is another cake recipe that does not require a mixer. Just grab some mixing bowls, a pastry blender, and a spatula and you’re set!

Can you use frozen blueberries in this cake?

Ideally you would use fresh blueberries in this blueberry coffee cake. Even though fresh blueberries are available at most grocery stores year-round, I know that they aren’t always the best or most affordable.

If frozen blueberries are all you have, don’t sweat it! You can swap in frozen blueberries just fine – just make sure they are NOT thawed when you add them, or else they will turn the batter an unappealing shade of gray.

Coffee cake batter in a white bowl.

Gluten-free version

This cake uses 2 ¼ cups of flour in the cake batter and ¾ cup of flour in the streusel. You can use all-purpose flour or make it gluten free by using the following mix:

Alternatively, you could use an all-purpose gluten-free baking flour. Both work just as well in this coffee cake.

Blueberry coffee cake batter in a white bowl.

Making this recipe

This recipe is baked in an 8×8-inch pan for a nice tall cake. These are generous slices! Make sure to line your pan with parchment paper to get started.

Make the streusel by stirring together the flour (all-purpose or gluten-free), the sugars, and the salt. Cut the butter in using a pastry blender; you want the mixture to look like coarse crumbs.

Set the streusel in the refrigerator while you make the cake batter.

Unbaked blueberry coffee cake in a cake pan, ready to go in the oven.

Mix the flour, baking powder, and salt together in a bowl.

In a large bowl, stir together the oil, sugar, lemon juice, lemon zest, lemon extract (if you’re using it), vanilla extract and the eggs. Fold in the flour mixture, followed by the blueberries. Be careful not to overmix the batter.

Pour the batter into the lined cake pan and sprinkle the streusel over the top.

Baked blueberry coffee cake on a wire cooling rack.

Since the cake is so thick, it will take about an hour to bake. It’s done when a toothpick inserted into the center comes out clean, with only a few moist crumbs clinging to it.

Let the cake cool for about 15 minutes before serving.

Fork about to take a bite from a slice of blueberry coffee cake on a white plate.


Cover and store any blueberry coffee cake leftovers at room temperature for up to 3 days.

This cake stays nice and moist, so it is delicious at room temperature. If you want to warm up leftover slices, pop them in the microwave for 15-30 seconds.

If you’d like to freeze slices of the cake for later, place the cooled slices in an airtight zip-top freezer bag. Freeze for up to a month.

When you’re ready to enjoy a slice, you can let it thaw at room temperature for a couple of hours or microwave it for 30-60 seconds before enjoying.

Plated slices of blueberry coffee cake on a countertop next to coffee creamer and a bowl of blueberries.


For the streusel:

  • 3/4 cup all-purpose flour or gluten-free flour mix*
  • 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 mix*
  • 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 (optional)
  • 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


  1. Preheat the oven to 350°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 a pastry blender or 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 (if using), 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 55-65 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.

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Nutrition Information

Yield 12

Serving Size 1 slice

Amount Per Serving

Calories 499Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 57mgSodium 256mgCarbohydrates 71gFiber 3gSugar 11gProtein 10g

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