The Absolute Best Moist Buttery Blueberry Coffee Cake Recipe

Name: The Absolute Best Moist Buttery Blueberry Coffee Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: ½ cup all-purpose flour (for topping); 2 teaspoons baking powder; Baking Soda; ½ cup packed brown sugar (for topping); 1 teaspoon vanilla extract (or almond extract); ½ cup (1 stick) cold unsalted butter (for topping); 4 large eggs; 1 cup milk; ½ cup heavy whipping cream; 8 ounces cream cheese (softened); 2 cups fresh blueberries; ½ teaspoon ground cinnamon (for topping)

Indulge in the ultimate moist and buttery blueberry coffee cake! This recipe features a luscious layer of juicy blueberries nestled between two layers of incredibly tender cake, all topped with a melt-in-your-mouth buttery crumble. Cream cheese adds richness (though sour cream works in a pinch!), and a hint of vanilla (or almond!) extract elevates the flavor. Slightly warm with a scoop of ice cream, or enjoyed the next day, this coffee cake is guaranteed to be a crowd-pleaser. Get ready for rave reviews!

Prep Time 25 mins

Cook Time 60 mins

Calories 397.1 kcal

Protein 9g

Rating 4.4 (18 Reviews)

The Absolute Best Moist Buttery Blueberry Coffee Cake

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Absolute Best Moist Buttery Blueberry Coffee Cake

½ cup all-purpose flour (for topping)
2 teaspoons baking powder
Baking Soda
½ cup packed brown sugar (for topping)
1 teaspoon vanilla extract (or almond extract)
½ cup (1 stick) cold unsalted butter (for topping)
4 large eggs
1 cup milk
½ cup heavy whipping cream
8 ounces cream cheese (softened)
2 cups fresh blueberries
½ teaspoon ground cinnamon (for topping)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this The Absolute Best Moist Buttery Blueberry Coffee Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make The Absolute Best Moist Buttery Blueberry Coffee Cake

Preheat oven to 350°F (175°C).
Grease and flour a 13x9 inch baking dish.
In a large bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
In a medium bowl, whisk together 1 cup milk and ½ cup heavy whipping cream. Set aside.
In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, and 1 teaspoon vanilla extract (or almond extract) for about 4 minutes, until light and fluffy.
Beat in 4 large eggs one at a time, then beat in 8 ounces cream cheese (softened).
Gradually add the dry ingredients to the wet ingredients, alternating with the milk/cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour half of the batter into the prepared baking dish. Sprinkle 2 cups fresh blueberries evenly over the batter.
Pour the remaining batter over the blueberries.
For the topping: In a medium bowl, combine ½ cup all-purpose flour, ½ cup packed brown sugar, ½ teaspoon ground cinnamon, and ½ teaspoon salt.
Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the cake batter.
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool completely before serving. Enjoy warm with a scoop of ice cream!