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.
Yes please! Any excuse to have cake for breakfast, right?
You got that right! And thanks for your tweet about it, too!
I love the text from your husband–too funny! My mom used to always have coffee cake in the house when I was a kid. Other kids had Fruity Pebbles or Frosted Flakes for breakfast, and I usually had a slice of coffee cake. :) This one looks like absolute perfection!
Your mom sounds like she had her ACT together!! Bravo to her! As a mom, I can tell you, the Cheerios sometimes just have to happen here!
Love Entenmanns and have fresh strawberries and buttermilk I want to use. Cbaked at suggested temps, webt to take it out of pan after cooling 10 min and it completely fell apart :(. Bottom wet. Will try again after a pre-eating workout.
At the suggesting baking time, mine was nicely browned around the edges and perfectly done, but all ovens vary, as does the amount of water in blueberries and sounds like yours were very watery. So watch your cake, test with toothpicks, and look for all the visual cues that indicate it’s done; more so than the bake times. I always say, watch your cake (or cookies), not the clock. Thanks for trying and I know you’ll have better luck the next time around!
Absolutely love the look of this Averie, I’m such a fan of blueberries and using frozen is a great idea. The fresh are great, but so expensive! Will be trying this soon :-)
Which is why I love frozen!
Was just reading on Budget Bytes to freeze leftover buttermilk so will always have on hand. This will be perfect.
I haven’t had Entenmann’s in soooo long but my grandma ALWAYS had something from them out on her counter when we went to visit. This coffee cake sounds absolutely amazing. I really wish I was home right now instead of at work so I could make it… and then eat it : )
And I want to have it with your blueberry peanut butter smoothie. Now THAT sounds like a good combo! :)
That text from your husband says it all! It totally reminds me of my husband. He has to taste everything and normally he’s like “Oh, that’s good”, but every once in a while I will make something he freaks out over and plasters on his facebook page telling his friends it’s the best thing he’s ever eaten. It’s always the biggest compliment. This coffee cake looks amazing, and I can see why he loved it so much!
I know, it takes so much more to get a big reaction out of husband’s of food bloggers. It’s like they become immune and everything is “okay”. To actually get them excited, takes some doing!
This has SUNDAY BRUNCH stamped all over it….I just LOVE blueberries…and buttermilk….Just made my annual strqwberry freezer jam….and this will be delish in it!!….Seriously considering adding a swirl of lemon curd in the mix….would this take your gorgeous perfection-recipe just a tad too far?!….Honestly amazing looking coffee cake…and I cannot wait to test this out on the family this weekend!…Thanking you most kindly for your constant creativity and sharing of it.
Add lemon curd if you want – I’m sure it would be great! I don’t love-love-love lemon desserts as much as some people do, but if you’re one of them, go for it. And if you end up trying this, please LMK what you think! And thanks for your sweet compliments!
I pinned this yesterday when I was scrolling on the old Pinterest…cz I don’t get my email til the last of all the game…hehe! (Maybe that’s why I’m always the last one to show up over her…It rings in around 9 pm, crazy!) But I love the whole thing about this recipe! The colors it brings…and your hubby! (Mine is the same way!) We get fresh blueberries every year from Seattle sent to us from the in-laws…so this recipe is the first to make when I receive those! (but then again, I don’t think I can wait that long!)
I saw the pin and thank you! Sometimes Pinterest sends alerts; other times nothing. Can’t figure them out either. But thanks!
And I made this with frozen b/c fresh BBs are delicacy that I don’t bake with – I save them for eating!
Guess what is going in my oven right this second…..
Please come back and LMK how it goes and what you think!!! So excited b/c I totally trust your baking expertise and thoughts, Carrie!
It was so good. My 3 kids gobbled it up!
Thanks for making it and for LMK your kids gobbled it right up. Love it when the kids are happy! :)
I seriously love how this is PACKED with blueberries, awesome coffee snack for me :)
Love it!Thanks for recipe :)
LOL I love your husbands enthusiasm! Your pictures are GORGEOUS and I have no doubt that this cake is fabulous because after all, YOU made it!
I am making this on Saturday for sure…it looks out of this world good!
Please LMK if you do!
Gosh Averie! That just looks sooo incredible! I love it! And a blueberry coffee cake is always perfect in my book!
Oh this looks so delicious!! I agree the tezt message is great!