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Delicious Blueberry Coffee Cake

Featured in Let's Bake Something Wonderful.

Fluffy blueberry cake with a crisp cinnamon crumb topping. Made with either fresh or frozen berries, it’s perfect for brunch or dessert.
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Rose
Updated on Sat, 08 Mar 2025 15:27:40 GMT
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Blueberry Coffee Cake Slice | tastybysophie.com

When I first baked this classic blueberry coffee cake, the aroma of sweet butter and fresh berries filled my kitchen completely. This vintage recipe, originally created by a clever home baker in 1954, has a special way of drawing everyone to the kitchen. The blueberries create pockets of intense flavor as they bake into the tender crumb, while the buttery streusel topping develops an irresistible golden crunch.

Key Ingredients

  • Unsalted butter, properly softened
  • Fresh, plump blueberries
  • Dark brown sugar for depth
  • Fresh lemon zest
  • Pure vanilla extract
  • Seasonal berries preferred
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Blueberry Coffee Cake Recipe | tastybysophie.com

Baking Method

The Streusel:
Work the butter, sugar and flour together by hand until perfect crumbs form - these will become gloriously golden and crisp in the oven.
The Batter:
Cream butter and sugar until light and fluffy, incorporating air for the perfect texture. Fold the blueberries in last with a gentle touch to keep them intact.

Texture Secrets

The key to achieving that perfect, tender crumb lies in patience. Allow eggs and butter to come to room temperature naturally - at least several hours or overnight. This small detail makes a remarkable difference in the final texture.

Variations

While the classic recipe is perfect as-is, small adjustments can make it your own. Try adding extra berries for more fruit in every bite, or incorporate warm spices into the streusel. Serve it plain for breakfast or dressed up with vanilla ice cream for dessert.

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Easy Blueberry Coffee Cake Recipe | tastybysophie.com

Baker's Notes

Watch for visual cues in your ingredients.

Allow the berries to distribute naturally.

Remember that practice makes perfect with streusel technique.

This coffee cake has become a cherished part of our family traditions, transforming ordinary mornings into special occasions. It honors the heritage of home baking while creating new memories with every batch.

Frequently Asked Questions

→ Can I use blueberries straight from the freezer?
Definitely! You don’t need to let them thaw first—just mix them right in while frozen.
→ How long will the cake stay tasty?
It’s at its best eaten fresh, but you can keep it for a few days at room temperature if you wrap it up snugly in foil.
→ What’s the best way to freeze this cake?
Wrap it tightly and freeze for up to three months. Let it defrost on the counter overnight when you’re ready to enjoy it.
→ Where does the name ‘Boy Bait’ come from?
The name’s from the 1950s, when the creator said the recipe was ‘irresistible to boys’!
→ Can I skip the crumb topping?
Sure, you can leave it out. But the topping adds a great crunch and cinnamon kick that makes this cake special.

Blueberry Crunch Cake

Soft and buttery cake loaded with juicy blueberries, all topped with a crumbly cinnamon layer for crunch. So good, it’s famously hard to resist!

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes

Category: Sweet Kitchen

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (1 9-inch cake)

Dietary: Vegetarian

Ingredients

→ Streusel Topping

01 4 tablespoons cold unsalted butter, diced into ½-inch pieces
02 6 tablespoons tightly packed brown sugar
03 ¼ teaspoon of salt
04 1 teaspoon ground cinnamon
05 ½ cup plain flour (measured and leveled)

→ Cake

06 1 stick (½ cup) of butter, softened
07 ¾ cup of regular sugar
08 1½ teaspoons of vanilla flavoring
09 2 big eggs
10 ½ cup milk
11 1 teaspoon of packed citrus zest, from one lemon
12 ½ teaspoon of salt
13 2 teaspoons of leavening powder
14 2 cups of fresh (or frozen, not defrosted) blueberries
15 2 cups of all-purpose flour (measured and leveled)

Instructions

Step 01

Mix brown sugar, flour, salt, and cinnamon together in a small bowl. Use your fingers to break up any sugar clumps. Work the butter in until you get a lumpy texture. Put in the fridge until you're ready to use it.

Step 02

Set your oven to 375°F and make sure the rack is in the center. Coat a 9-inch square baking dish with butter or a spray that doesn’t stick.

Step 03

In a medium-sized bowl, whisk salt, baking powder, and flour together. Set this aside for later.

Step 04

Beat sugar and butter together until fluffy, about two minutes. Add eggs one by one, mixing thoroughly after each. Blend in the lemon zest and vanilla extract.

Step 05

Slowly mix the flour mixture into the batter, switching off with splashes of milk, using a low speed. Gently stir in the blueberries so they’re evenly spread out.

Step 06

Pour the batter into the greased pan and sprinkle the streusel on top. Bake for about 40 to 45 minutes, or until golden brown and a toothpick comes out clean. Let it cool in the pan for 20 minutes before slicing and plating.

Notes

  1. Best enjoyed the same day it’s baked
  2. You can freeze this for as long as three months
  3. Leftover cake stays good for several days at room temperature

Tools You'll Need

  • 9-inch square baking dish
  • Electric hand or stand mixer
  • Mixing bowls in medium size
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (milk and butter)
  • Eggs are a part of this recipe
  • Wheat (flour) is used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 223
  • Total Fat: 10 g
  • Total Carbohydrate: 31 g
  • Protein: 3 g