Glazed Blueberry Buttermilk Coffee Cake — The BEST blueberry coffee cake you’ll ever make! The blueberries are juicy, abundant, and make this cake taste like one big, soft, moist blueberry muffin!
Easy Blueberry Coffee Cake Recipe
There’s something about a good old-fashioned coffee cake that I love. And this one is easier than going to the store and bringing home an Entenmann’s.
If you’re in need of an easy cake for breakfast, brunch, a shower, gathering, or just want to whip up a cake on Tuesday, just because, this is the one. The batter comes together in 10 minutes, it bakes for 30, and you can therefore be eating blueberry buttermilk coffee cake within the hour if you start now.
It’s sweet, soft, moist and loaded with blueberries. Underneath the blueberries, there’s a swirly pattern of jam, which adds another burst of berry flavor.
The cake is far better than the photos do it justice. And in reading the recipe you’ll think so what, another coffeecake, it happens to have blueberries in it. Big deal.
But I promise you, this one is different. Simple, real ingredients combined in such a way that the best of everything shines. The result is a cake that’s far greater than the sum of it’s individual parts.
It’s by far the best blueberry coffeecake I’ve ever had. And ranks right up there for coffee cakes in general. I can’t think of any that top it.
The berries are abundant, juicy, and make this cake taste like a big blueberry muffin.
I reminded my 6-year-old that blueberries stain and to please be careful while she was eating it. And she said, “Well it’s kind of hard, Mom, because these blueberries keep jumping out at me.”
What’s in the Blueberry Buttermilk Coffee Cake?
To make this blueberry breakfast recipe, you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder and baking soda
- Egg
- Buttermilk
- Unsalted butter
- Vanilla extract
- Blueberries
- Jam
How to Make Blueberry Buttermilk Coffee Cake
I used my stand mixer, or use a large mixing bowl and hand mixer, and combine the dry ingredients and mix them momentarily.
Add the wet ingredients and beat for a couple minutes until smooth. Turn the batter out into a cake pan, dollop on your favorite jam, and swirl it around.
Sprinkle the cup of blueberries and it’ll seem like a ridiculous amount, covering every last inch of batter space, but they settle in while baking. And really, there’s no such a thing as too many blueberries. The more, the berrier.
Can I Use Frozen Blueberries?
Yes! I used frozen blueberries and if using frozen, keep them unthawed. Add them straight from the freezer bag and into the cake, frozen.
Frozen berries run and bleed less than if thawed. You could use fresh, but frankly I’m cheap and bake with frozen and save my fresh for snacking.
Can I Use Different Berries?
Go for it! If you have frozen strawberries, fresh peaches, seasonal plums, past-their-prime grapes, I can envision many kinds of fruit being easily substituted for the blueberries.
Can the Buttermilk Be Omitted?
The buttermilk and butter lend a light buttery taste, with vanilla peeking through.
I almost used oil in the batter because it tends to produce moister cakes, but wanted buttery flavor and went with butter, knowing the buttermilk was my secret agent to keep it soft, tender, and moist.
If you don’t normally keep buttermilk on hand, you can make it in 10 minutes with a tablespoon or two of lemon juice or vinegar to one cup of regular milk.
Tips for Making Blueberry Buttermilk Coffee Cake
I turned my oven down to 375F in the last 5 minutes of baking because the edges were getting a little too browned for my liking before the center had fully set; watch your cake in the last 5 to 10 minutes of baking and turn down oven if necessary, or tent with foil.
Feel free to omit the glaze, but I like the little extra touch of a glaze on my coffee cake. The buttery, vanilla tones in the glaze bring them out in the cake, too.
I stored my blueberry buttermilk coffee cake at room temperature. However, you’re welcome to store it in an airtight container in the fridge if you’re not comfortable leaving the glaze out.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Glazed Blueberry Buttermilk Coffee Cake
Ingredients
For the Coffee Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg, at room temperature
- ½ cup buttermilk
- ¼ cup unsalted butter, softened
- 1 ½ teaspoons vanilla extract
- 1 cup frozen or fresh blueberries, if using frozen, keep them unthawed and add them frozen
- about 1/3 cup jam, use your favorite flavor, blueberry is best
- 3 tablespoons sugar, for sprinkling (I used 1 tablespoon turbinado and 2 tablespoons granulated)
For the Glaze
- ¼ cup unsalted butter, melted
- about 1 cup+ confectioners’ sugar, sift if it’s particularly lumpy
- ¾ teaspoon vanilla extract
Instructions
Coffee Cake
- Preheat oven to 400F. Spray a 9-inch round cake pan with floured cooking spray, or grease and flour the pan; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), add the flour, 3/4 cup granulated sugar, baking powder, baking soda, and mix momentarily to incorporate.
- Add the egg, buttermilk, 1/4 cup butter, vanilla, and beat for 1 minute on medium-low speed. Stop, scrape down the sides of the bowl, and beat for 1 minute on medium speed.
- Turn batter out into prepared pan.
- Using a spoon, dollop the jam over the batter surface in teaspoon-sized mounds, making about 15 mounds (doesn’t have to be precise; some jam blobs will be bigger than others and that’s fine). Using a table knife, lightly marble the jelly into the top surface of the batter, going up and back in a zigzag pattern a couple times.
- Sprinkle blueberries evenly over the batter (it looks like a ton). Sprinkle evenly with 3 tablespoons sugar over the blueberries.
- Bake for about 30 minutes or until center is set and not jiggly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Note – I turned my oven down to 375F in the last 5 minutes of baking because the edges were getting a little too browned for my liking before the center had fully set; watch your cake in the last 5 to 10 minutes of baking and turn down oven if necessary, or tent with foil.
- Allow cake to cool in pan for about 10 minutes before turning out onto a wire wrack to cool completely (I invert it onto a cutting board, then slide it off the cutting board and onto the rack with the blueberry side up).
- While the cake cools, make the glaze.
Glaze
- Melt the butter in a small, microwave-safe bowl, about 45 seconds.
- Add about 1/2 cup sugar, vanilla, and whisk to combine. Continue adding sugar and whisking until smooth and desired glaze consistency is reached. If you accidentally make it too thick, adding a tiny splash of milk or cream will thin it out.
- Drizzle glaze over cake in big ribbons, going up and back, over the surface (the photos show the glaze much skimpier because I wanted the blueberries to be visible, but I used all the glaze after the photos were completed).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Coffee Cake Recipes:
Buttery Coffee Crumb Cake — This coffee crumb cake recipe couldn’t be easier to make! It’s made with boxed yellow cake mix, which is used in both the batter and the crumble topping.
Pumpkin Coffee Cake — A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor!! Super soft, tender, and topped with the BEST crumble topping that you’ll fall in love with! Great for brunches and holiday entertaining!!
Blueberry Streusel Coffee Cake — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!
Cinnamon Coffee Cake — Between the cinnamon-sugar crust AND the cinnamon-sugar swirled through the center, this EASY coffee cake is IRRESISTIBLE!! Soft, fluffy, light, and of course it’s perfect with coffee!!
Cinnamon Roll Coffee Cake — A very fast and straightforward cinnamon coffee cake to make and isn’t fussy at all. It’s moist, dense, and way easier to make than actual cinnamon rolls!
Strawberry Coffee Cake — Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.
That looks amazing! and I love that text from your husband, so funny!
Gorgeous cake, Averie! And lovely pictures too. I can’t stop staring at them! and we both know how difficult shooting a cake can be. Truly gorgeous here. I love practically everything with berries, and blueberry baked goods seem extra special. Maybe it’s all the blue. So many things in this title I am loving: the buttermilk, the buttery glaze spiked with vanilla, blueberry, jam, and cake for breakfast. I would gladly wake up to this every single day of the week! Lol “the more the berrier.” Oh and that convo with Scott – if you both say it’s the best, then this is a must try!!
Truly the pics don’t even do it justice. Shooting cakes is such a risky move and I never know how they will look til I get them on my screen. Sometimes the wide shots are too wide, and the tight shots you don’t get the beauty of the whole cake…so thanks for saying you liked these! We’ve also had about 10 days in a row of overcast..it’s been a party here :)
And yes, truly the best coffee cake I’ve ever had!
I used to eat the Entenmann’s coffee cakes for breakfast when I was a kid. So glad you were able to create a much better tasting version and add blueberries. I can’t wait to try this recipe.
I was SUCH a fan in college and early 20s! I loved those things!
In love with this coffee cake! That text convo is too funny :).
Thanks, Laura. And yeah, at least he was honest!
Um, wow, your pictures were enough Averie! And I trust you, if you say it is better, then it surely is. I haven’t done coffee cake in FOREVER but this recipe is taking me on a major guilt trip!
Thanks for the photo compliments! And for trying the other granola recipe!
This looks absolutely delicious, and I LOVE how quick it is! I’m catering a few baby showers in the next couple of months and have been looking for yummy but simple recipes for the menu. Definitely pinning this one for the baby boy shower I’m doing – those BLUEberries are perfect!! :)
Oh for a blue-themed shower, I cannot think of better, easier, and more perfect little dessert! (If it was a girl, I’d say use strawberries) Thanks for the pin & LMK how it goes when you make it!
Wow, an hour start to finish?! What a perfect breakfast recipe!! Your daughter sounds so cute, I love her comment about the blueberries :)
Kids are at least honest!
And saw your English muffin bread recipe – love making my own, too! So much better than storebought!
I like that you used frozen blueberries, that makes life so much easier! This would be a really beautiful brunch dish.
Easier, cheaper, and in this application, just as good of results as fresh – they bleed less!
Mmm…your blueberry and strawberry jam coffee cake looks and sounds irresistible, Averie! Just like a cute, sweet, quiet unassuming guy. Only, he totally knocks your socks off!
Perfect analogy :)
Oh WOW! This is my kinda cake ~ especially with all those blueberries!
I am so sold on this cake Averie. Are you reading my mind? I was literally trying to envision a coffee cake like this last night, I woke up, and BAM, here it is, already perfect for me. Pinned, loving, thinking about making for dinner!!
Thanks for the pin and it will be a great dinner! You really don’t need to make ANY thing else. Just make this. You’ll get plenty of servings of fruit this way :)
This is so beautiful I want to cry. I love blueberry desserts so I wish I had a piece to nibble (or finish) right now for breakfast. Also, I love the text message – keep it real!
I normally don’t put stuff like that text up on my blog but it was such an authentic testimonial so I went with it :)
I love coffee cake! It’s such a simple, but delicious dessert. This one looks wonderful! I really like the fact that the ingredients are the type that I always have on hand and it’s easy to whip up in a pinch. I look forward to giving it a try!
It was such a great cake. So easy and just…so good!
The more the berrier is right! This looks so berry good! I love blueberries so much, and I guess your husband’s reaction says it all. This one’s a definite pinner for me!
Thanks for pinning. And glad you caught my berrier joke :)
It’s amazing that through all of the packaged “desserts” that I have been able to toss aside and realize they taste terrible, the “Big E” and their coffee cake (raspberry cream cheese please) still eludes me. I still hold it in high regard in my mind! Ha.
But THIS…oh yes, this coffee cake looks like exactly something I crave. I love warm, glazed coffee cake, bursting with flavor and berries! This is perfect. And the pictures are oh so beautiful (as always)!
Freshman year in college and 1st apartment, the E’s raspberry cream cheese coffee cake was a near weekly buy for me. Omg I LOVED those things. I would love to recreate a homemade version, actually. I just may! I havent had one in a decade or more, but I have fond memories!
Oh Averie, Oh Averie!!! This is absolutely outstanding! I so want this now!!!