If you’re craving a cozy treat that’s bursting with juicy berries and the warmth of brown sugar, look no further than this Brown Sugar Blueberry Coffee Cake. Each slice is packed with plump blueberries and crowned with a buttery cinnamon streusel, making it the perfect centerpiece for breakfast, brunch, or an afternoon pick-me-up. This cake is delightfully moist thanks to buttermilk, and the brown sugar adds a caramel-like richness that perfectly complements the fresh fruit. Whether you’re sharing with friends or savoring a piece with your morning coffee, this is one of those recipes you’ll want to make again and again!
Ingredients You’ll Need
Everything you need for this Brown Sugar Blueberry Coffee Cake is probably already in your kitchen—simple pantry staples that come together to create something truly special. Each ingredient plays a role in delivering the cake’s signature flavor, tender crumb, and irresistible topping.
- All-purpose flour: Provides the structure for both the cake and the crumbly streusel topping—be sure to measure it carefully for the ideal texture.
- Brown sugar: Adds deep, caramel notes and extra moisture that set this cake apart from ordinary coffee cakes.
- Granulated sugar: Gives the cake sweetness and a balanced crumb.
- Baking powder: Ensures the cake rises beautifully and stays light.
- Baking soda: Works with the buttermilk for extra lift and tenderness.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Ground cinnamon: Brings warmth and coziness to both the batter and the streusel.
- Unsalted butter: Used melted in the batter for richness, and cold in the streusel for that signature crumbly topping.
- Buttermilk: The secret to a moist, tender crumb—if you don’t have any, sour cream is a great substitute.
- Eggs: Help bind everything together and add richness.
- Vanilla extract: Rounds out the flavors and brings a lovely aroma to the cake.
- Blueberries: Fresh or frozen (no need to thaw!)—they burst with flavor and color in every bite.
- Streusel topping (flour, brown sugar, cinnamon, cold butter): This combination creates a sweet, crunchy layer that makes each slice irresistible.
How to Make Brown Sugar Blueberry Coffee Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish or line it with parchment paper for easy release. Getting your pan ready first means you can move quickly once your batter is mixed, which is key for the best rise and texture.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon. This ensures all your leavening agents and spices are evenly distributed, giving you a cake that’s perfectly flavored and rises evenly.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until smooth and well combined. Using melted butter helps keep the cake tender and makes for easy mixing—no electric mixer required!
Step 4: Bring It All Together
Pour the wet mixture into the bowl with your dry ingredients. Stir gently, just until there are no visible streaks of flour. Overmixing can make the cake tough, so a light hand is best here. Then, gently fold in the blueberries, being careful not to burst them—especially if you’re using frozen berries.
Step 5: Pour and Level the Batter
Spread the batter evenly into your prepared baking dish, smoothing the top with a spatula. You’ll see those beautiful blueberries peeking through, promising bursts of flavor in every bite.
Step 6: Make the Streusel Topping
In a small bowl, use a fork or your fingers to cut together the flour, brown sugar, and cinnamon with the cold, cubed butter. Work the mixture until it forms coarse crumbs—this is what gives the Brown Sugar Blueberry Coffee Cake its signature crunchy top.
Step 7: Add Streusel and Bake
Sprinkle the streusel topping evenly over the batter, covering every inch for maximum crunch. Slide the pan into the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell heavenly!
Step 8: Cool and Slice
Let the cake cool in the pan for at least 15 minutes before slicing. This helps the crumb set and makes serving much easier. Now you’re ready to enjoy a generous square of Brown Sugar Blueberry Coffee Cake!
How to Serve Brown Sugar Blueberry Coffee Cake
Garnishes
For an extra-special touch, dust the top of your cake with a little powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk. A handful of fresh blueberries or a few curls of lemon zest can also make your Brown Sugar Blueberry Coffee Cake look bakery-worthy.
Side Dishes
This cake pairs beautifully with a hot mug of coffee or a tall glass of cold milk. For brunch, serve it alongside a bowl of fresh fruit salad, creamy Greek yogurt, or scrambled eggs for a heartier spread.
Creative Ways to Present
Try cutting the cake into small squares for a dessert platter, or slice it into thick bars for a picnic treat. You can even layer cubes of the cake with whipped cream and extra berries in parfait glasses for a show-stopping trifle version of Brown Sugar Blueberry Coffee Cake.
Make Ahead and Storage
Storing Leftovers
Keep your Brown Sugar Blueberry Coffee Cake covered at room temperature for up to two days, or pop it in the fridge for up to five days. The crumb stays moist, and the streusel keeps its crunch with a quick warm-up.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cooled cake tightly in plastic wrap and then foil. Freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
To bring back that just-baked magic, warm slices in the microwave for about 20 seconds or pop them in a low oven for 5 to 10 minutes. The streusel will crisp up, and the blueberries will taste as fresh as ever.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in this recipe—just add them straight from the freezer without thawing to prevent bleeding and keep the batter from turning purple.
What if I don’t have buttermilk?
No worries! You can use an equal amount of sour cream for a slightly denser texture, or make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I make this Brown Sugar Blueberry Coffee Cake gluten-free?
Yes, you can swap the all-purpose flour for a good-quality gluten-free blend. Just make sure it’s a 1:1 replacement, and check that your baking powder is gluten-free as well.
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and the streusel crisp, but be careful not to overbake.
Can I add nuts to the streusel topping?
Definitely! Chopped pecans or walnuts add a wonderful crunch and nutty flavor to the topping. Just fold them in with the rest of the streusel ingredients before sprinkling over the batter.
Final Thoughts
I hope you’ll treat yourself and your loved ones to a fresh-baked Brown Sugar Blueberry Coffee Cake soon—it’s the kind of recipe that turns a simple morning into something memorable. Don’t be surprised if it becomes a cherished go-to in your kitchen, too!
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Brown Sugar Blueberry Coffee Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Brown Sugar Blueberry Coffee Cake is a moist and tender cake perfect for breakfast or dessert. Featuring a fluffy buttermilk base filled with fresh blueberries and topped with a sweet, crumbly brown sugar streusel, this cake combines classic flavors in an easy-to-make recipe that’s sure to delight any crowd. Ideal for weekend brunch or an afternoon treat, it offers a delicious blend of cinnamon-spiced sweetness and juicy berries.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (melted)
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter (cold, cubed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon to ensure they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the melted butter, buttermilk, eggs, and vanilla extract until smooth and well blended.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cake tender. Fold in the blueberries carefully to distribute them without breaking them up.
- Transfer to Pan: Pour the batter into your prepared baking dish and spread it out evenly using a spatula.
- Make Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Top the Cake: Sprinkle the streusel evenly over the batter in the pan to create a crunchy topping.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Let the cake cool in the pan for at least 15 minutes before slicing. This helps the cake set and makes cutting easier.
Notes
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to keep it fresh.
- You can substitute sour cream for buttermilk if you prefer a denser texture and a richer flavor.
- For extra sweetness, drizzle a simple glaze made with powdered sugar and milk over the cooled cake before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
