Blueberry Coffee Cake With Crumble Topping

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Any excuse to have cake for breakfast is a win in our book, and blueberry coffee cake is at the top of our list. This tender buttermilk cake is filled with juicy blueberries and topped with a delicious brown sugar crumble.

Tips for the Perfect Blueberry Coffee Cake

Buttermilk: Buttermilk is more acidic than regular milk, helping to break down gluten in the batter and create a tender, fluffy cake. It’s a key ingredient for achieving that perfect coffee cake texture.

Fresh Blueberries: Fresh blueberries are best for this recipe. They provide better flavor and texture than frozen berries, which can become mushy and lose their juiciness when thawed. Fresh berries also help prevent the batter from turning blue.

Brown Sugar Crumble: We love brown sugar crumble for its texture and flavor. It adds a delightful crunch and sweet, caramel-like flavor that pairs perfectly with the buttermilk cake and blueberries.

Almond Extract: Almond extract adds a bakery-style flavor to baked goods. It’s slightly sweet and nutty, making it one of our favorite flavors. If you’re not a fan, you can leave it out.

9×9 Inch Glass Pan: We prefer a 9×9 inch glass pan for a taller coffee cake. Glass pans also help the cake bake more evenly, resulting in a golden color and less crispiness compared to metal pans.

Blueberry Coffee Cake With Crumble Topping

Prep Time 20 minutes
Cook Time 55 minutes
Course Dessert
Servings 9


**Coffee Cake:**

  • – 2 cups all-purpose flour
  • – 2 teaspoons baking powder
  • – ½ teaspoon baking soda
  • – ½ teaspoon salt
  • – 1 stick salted butter room temperature
  • – 1 cup granulated sugar
  • – 1 large egg
  • – 1 teaspoon vanilla extract
  • – ½ teaspoon almond extract
  • – 1 cup buttermilk
  • – 2 cups fresh blueberries


  • – 1½ cups all-purpose flour
  • – ½ cup firmly packed light brown sugar
  • – ¼ cup white sugar
  • – ½ teaspoon salt
  • – 1 stick butter melted
  • – ½ teaspoon almond extract


**Brown Sugar Crumble:**

  • In a medium bowl, combine the flour, brown sugar, white sugar, and salt.
  • Pour in the melted butter and almond extract, then mix until large crumbs form. Set aside.

**Coffee Cake:**

  • Preheat the oven to 375°F.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a stand mixer or with a hand mixer, cream together the room temperature butter and sugar on medium-high speed for 2 minutes until light and fluffy.
  • Add the egg and extracts, then cream for another 2 minutes until light and fluffy.
  • Reduce the mixer speed to low and alternate adding the buttermilk and flour mixture, starting and ending with the dry ingredients. Add ⅓ of the dry ingredients, then ½ of the buttermilk, another ⅓ of the dry ingredients, the remaining buttermilk, and finally the last ⅓ of the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
  • Fold in the blueberries gently.
  • Spread the batter evenly in a 9×9 inch glass pan lined with parchment paper and sprayed with cooking spray.
  • Top the batter with the brown sugar crumble.
  • Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool before serving.

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