This moist and tender Blueberry Coffee Cake is perfect with a hot cup of coffee or tea in the mornings. It’s a flexible recipe too. In fact, this easy coffee cake can be made with buttermilk, yogurt or sour cream!
There are some recipes that you just make over-and-over. This coffee cake is one of them. In fact I’ve made it so many times that I have several variations of this recipe, each one inspired by what I happened to have in the kitchen at the time. That’s where the name of this recipe comes from: “Whatever You’ve Got Coffee Cake.” My original recipe used buttermilk, but if you don’t have that you can use sour cream or yogurt.
This is my kind of recipe. Unfussy, simple and adaptable to what you have on hand. I don’t know about you, but when I get a hankering for coffee cake I want to get baking, not run to the grocery store.
What Makes this Recipe So Good?
So there are a lot of coffee cake recipes out there. Why try this one?
- It’s EASY – This is the recipe I taught my son to bake with. When he was 6. It’s an easy coffee cake recipe that pretty much anyone can make.
- It’s Adaptable – As I’ve mentioned, there are many ways to make this coffee cake. I am including my go-to substitutions and variations below.
- It’s Quick – Not in the baking, but in the making! Back in the day when visiting other people’s houses was a thing, this is the cake I would pop in the oven when a friend texted they were coming over. It takes 10 minutes to put together.
What You’ll Need
So what’s in this coffee cake recipe? Here are the ingredients (see the recipe card below for amounts). I’ve also included notes about various substitutions I’ve tried and tested.
- All-purpose flour – I have also used a mix of whole wheat and all purpose flour. I wouldn’t sub more than 1/3 of the flour with whole wheat.
- Baking powder
- Kosher salt – I always use kosher salt in my recipes. It’s too easy to over salt something with table salt.
- Buttermilk – My original recipe used buttermilk. If you don’t have that on hand you can also make your own buttermilk substitute. You can also use whole-milk yogurt, vanilla yogurt (omit the extract below) or sour cream. You could technically use soy milk as well, but I find this works best with a squeeze of lemon juice, which essentially makes it vegan buttermilk.
- Eggs – I am always on the lookout for recipes that use up eggs! Fellow chicken keepers, you feel me.
- Extra-virgin olive oil – Or regular olive oil, or vegetable oil, or walnut oil. You can also use melted butter, or melted margarine.
- Pure vanilla extract
- Clementine zest – Or orange zest, or lemon zest.
- Frozen blueberries – I’ve also made this with fresh blueberries, or a mix of both. During peak berry picking season fresh is the way I go. Then in winter I pull out all the berries we picked and froze. Frozen raspberries and blackberries also work well with this cake.
How to Make Blueberry Coffee Cake
Alright let’s make this coffee cake. Are you ready? Here we go! It’s super easy.
Step 1: Prep your tools. Preheat your oven to 350F. Coat a springform pan with PAM or olive oil spray. I like to use a spring form pan because it’s so easy to get the cake out after it has cooled.
Step 2: Mix the dry ingredients. In a medium bowl combine the flour, baking powder and salt.
Step 3. Prep the blueberries. If using blueberries, place them in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
Why do we do this? Lightly tossing the blueberries with some of the flour mixture helps prevent them from sinking to the bottom of the cake. It’s not 100% foolproof and some will still sink. But if you sprinkle them evenly across the batter before baking far less will sink if they’ve been coated in flour mix first.
Step 4: Mix the wet ingredients. In another medium bowl combine the buttermilk, sugar, eggs, olive oil, vanilla extract and zest. Mix well.
Step 5: Add the dry ingredients to the wet ingredients. Mix until you can’t see any clumps of dry flour.
Step 6: Bake. Pour batter into prepared pan and sprinkle blueberries on top. Bake for 45-55min, until the cake is golden brown and the sides begin to pull away from the pan. Let cool for 5 minutes before turning out onto a rack to finish cooling.
And that’s pretty much it! No complicated steps or fussy ingredients. Once you’ve made this cake often enough you won’t even need to refer to the recipe.
There are so many ways to enjoy this coffee cake. Honestly, most of the time we just cut out a slice and eat it by hand. No fork required. (Yes I know there are forks in the pictures but that was just me being fancy.)
So if you want to get fancy, here’s some of our favorite ways to eat this coffee cake:
- Topped with a dollop of whipped cream. I love this whipped cream recipe. Honey whipped cream is also amazing with this coffee cake.
- Dusted with confectioners sugar.
- Dusted with confectioners sugar AND topped with whipped cream. Why not? Be crazy.
On the side, this coffee cake goes so well with a Gingerbread Latte or Spiced Tea. I have recipes for both that I’ll be sharing soon. Hot chocolate would be another excellent choice. Any warm, cozy beverage is always a winner here!
How to Store Homemade Coffee Cake
I usually store this coffee cake on a glass plate covered in saran wrap. It will keep on the counter for 2-3 days like this.
If you want to extend its shelf life slightly, you can store it in an airtight container in the fridge for 4-5 days. Be sure it is well covered or the cake will dry out.Print
Whatever You’ve Got Blueberry Coffee Cake Recipe
This easy Blueberry Coffee Cake recipe makes a moist, tender homemade coffee cake. You can make it with buttermilk, yogurt or sour cream!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup buttermilk (or plain whole-milk yogurt, or vanilla yogurt if you omit the extract below)
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup extra-virgin olive oil (or regular olive oil, or vegetable oil)
- ¼ teaspoon pure vanilla extract
- 1 teaspoon (packed) finely grated clementine or orange zest (optional, lemon zest would also work well)
- About ½ cup frozen blueberries (optional)
Preheat oven to 350F. Coat a springform pan with PAM or other baking spray.
In a medium bowl combine the flour, baking powder and salt.
If using blueberries, place them in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
In a large bowl combine the buttermilk, sugar, eggs, olive oil, vanilla extract and zest. Mix well.
Add dry ingredients to wet ingredients. Mix until you can’t see any clumps of dry flour.
Pour batter into prepared pan and sprinkle blueberries on top if you’re using them. Bake for 45-55min, until the cake is golden brown and the sides begin to pull away from the pan.
Let cool for 5 minutes before turning out onto a rack to finish cooling.
Keywords: blueberry coffee cake recipe, easy coffee cake, sour cream coffee cake, best coffee cake recipe