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.
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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.
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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.
Ok, you are so cracking me up in this post. I love the text message between you and Scott. It’s real life lady, and I love it! I think we can trust that this is great because it takes a lot for hubbies of bloggers to get excited by a new recipe. They become so picky and act like total foodies. BTW, your photos of this cake kick a**! :)
Exactly on being so picky…it’s like when you have all this food at your disposal, it doesn’t make you eat everything in sight, it ironically makes one be MORE picky. At least that’s what happens here. It always gets eaten but it’s harder to coax out those honest reactions :)
That text message is great. Too funny! And this cake is even better!
Oh, this cake looks just fine to me. I think your photos do it plenty of justice, Averie. Your convo with hubby makes me LOL and your 6 yr old’s comment sounds like something my kids would say!So cute:)LOVE this cake.
Thanks, Lora! Kids (and husbands) can be pretty funny :)
Although I’m not a blueberry fan, I would love to give this a try with strawberries, apples or pears!! BTW, love your hubby’s reaction to the cake. You know you have a winning recipe when their reaction is “Holy shit”
It would be wonderful with any of those fruits. LMK if you try it!
I live in Maine, land of blueberries and thus blueberry desserts, which I tire of. So when I saw your post, I skimmed it and thought, I’ll skip this one. Then I saw the screen shot of your text exchange with Scott and I burst out laughing. Tooooo funny. And if he had a reaction like that, I guess I’m going to have to try it. I’ll let you know. I’m envious that he’s got a twice daily meditation going. I’ve been trying to add meditation to my yoga practice for quite a while and getting nowhere, which makes me nuts because of all the really amazing things I read from people who meditate regularly.
Wow you do live in the land of blueberries it sounds like and you’d be the perfect taste-tester since you’ve had your share of desserts with them. If you try it, LMK! And I am so proud of him and what he’s done. I don’t have a daily meditation practice but do have a daily yoga practice and running, which is sort of my moving meditation :) Good luck finding that happy zen place – I know, it’s not always easy!
I will let you know. My problem is yoga provides immediate gratification and stress relief. Meditation I know I’ll have to put in some time with before I get results…
I was thinking Entenmann’s as soon as I saw the picture and before I read it! Too funny. I can definitely see myself eating this in the morning with a hot cup of coffee!
LOL – everyone seems to have had Entenmann’s on the brain with this post!
Isn’t it nice when our hubbies like what we make? And this looks fabulous!
Yes and that I didn’t just get an “yeah it’s fine” reaction was the best!
if you like this, try the blueberry cake by donna hay.
so simple and tasty
AND easy to kick up a few notches.
love the glaze on this one!
Didn’t know she had a good recipe for one. Recently made her brownie cookies and they were amazing (not an easy batter to work with, at all, but I worked it out and they turned out great!)
I love how the blueberries stained the coffee cake and the addition of jam swirled in the batter. This cake is a winner for sure!
Lol! *Love* the text! Zen + keepin’ it real – It’s all about balance. :D
Averie, this blueberry cake is a breath of fresh air! Everything about it speaks of spring, renewal, and the vibrant flavours of spring. That added swirl of jam is brilliant!
And knowing you, you could work some lemon into it in either the batter or glaze!
Oh YES. Yes x 1000 to this. And YUM!
Love your pics and that white plate is so cute! I’m sure I’d love this blueberry anything is the best! Great post!
I got that plate at Target about 2 yrs ago. It was a limited edition plate and for Target, I thought it was cute. I bought a pair and have used those 2 plates so many times over the years! I rarely have luck with blog props from Target but sometimes I get lucky!
Confession time: I have an unnatural obsession with Entemann’s. But I have been shocked by both the increase in price and decline in quality. This coffee cake is such a lovely alternative – and it’s so pretty to boot. Love it!
I used to eat tons of it when I was in college and early 20s. For what they are, I remember them being pricey. I need to try to recreate a copycat. This coffee cake sure blows their stuff away though!
OH Heck yes! This is my kinda treat over here. Take that Ettenmans!
I loved the text! So cute. My husband is the same way with all the goodies that I bake too! ;)
xx
Normally I struggle to get any feedback out of him. But not on this cake!
So if I leave my house now, I’ll be at your place by 7ish.. and I fully expect a fat slice of this bad boy upon my arrival!
It looks DELICIOUS. So moist and perfect. Anything with blueberries + buttermilk is game-on, and I LOVE all coffee cakes like you wouldn’t believe.
I would love to start pawning off cakes and treats on you. Girl..we have so much at all times it’s just RIDIC!
Mmm this looks tasty. And I’m loving the photos. Great job Averie!!