This tender blueberry coffee cake with a caramelized turbinado sugar crust is a perfectly sweet way to start your day. It’s warmly spiced, packed with crunchy walnuts, and is great with your morning coffee.

This coffee cake recipe with sweet blueberries is an easy excuse to have dessert for breakfast or brunch. Or just because.

Why I Love This Blueberry Coffee Cake Recipe

Beginner-friendly. Stir until just combined and sprinkle the finishing touches on top before baking.
Fancy but easy. The golden, caramelized top with sweet blueberries will impress all your guests without turning your kitchen upside down.
Great for freezing. Pop it out of the freezer for a last-minute breakfast on lazy mornings.
Moist. Creamy yogurt and vegetable oil create a moist, tender crumb.

Photo of all the ingredients to make a blueberry coffee cake.

What You’ll Need

Whipping up our blueberry coffee cake is a breeze with these simple ingredients. From the basics like flour and sugar to the burst of blueberries, each component contributes to creating that perfect slice of heaven!

All-purpose flour – It’s used for this recipe to create a denser crumb.
Granulated sugar – You can use light brown sugar too.
Baking powder – Don’t use baking soda because your cake won’t rise.
Salt – I prefer kosher salt.
Egg – Liquid eggs are great for this.
Almond milk – I like almond-flavored milk, but plain works too.
Plain yogurt – Make sure it’s unsweetened.
Vegetable oil – Corn and canola oil are great swaps.
Blueberries – If you use frozen, they need to be completely thawed and drained.
All-purpose flour – It’s for tossing the blueberries so they don’t sink to the bottom of the cake.
Walnuts – Pecans and almonds work too.
Turbinado sugar – This is also called “raw” sugar. Dark brown sugar can be used instead.
Ground cinnamon – Feel free to use ground nutmeg.

How To Make Blueberry Coffee Cake

The turbinado sugar and cinnamon create a spiced, caramelized crust that’s just the right bit of crispy. Scroll to the bottom of the post for the full recipe card.

Overhead image of prep bowls: one bowl is filled with flour, another with raw sugar, and a third with fresh blueberries. Eggs are placed nearby. — Whisk flour, sugar, baking powder, and salt.

A whisk in a bowl, whisking eggs. — Whisk flour, sugar, baking powder, and salt.

Folding the blueberries into the batter. — Combine the wet ingredients with the dry ingredients and stir in the blueberries.

Sprinkling the turbinado sugar, cinnamon, and remaining blueberries on top. — Combine the wet ingredients with the dry ingredients and stir in the blueberries.

Prep the oven. Preheat the oven to 400˚F. Grease a springform pan with cooking spray. Set it aside. You can also line it with parchment paper.
Mix the dry ingredients. Whisk the flour, sugar, baking powder, and salt in a large bowl until well combined. Set it aside.
Mix the wet ingredients. Combine the egg, almond milk, yogurt, and vegetable oil in a separate bow. Whisk until smooth.
Combine them. Fold the dry ingredients into the wet mixture until just combined. Set it aside. Don’t worry if a few small lumps remain.
Add the blueberries. Toss the blueberries with 1 tablespoon flour. Gently stir them into the batter without bursting them.
Assemble it. Pour the batter into the greased springform pan. Top it with the remaining blueberries and walnuts. Evenly sprinkle with turbinado sugar and cinnamon.
Bake it. Pop it into the oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Serve. Remove it from the oven and let it cool for 10 minutes. Remove the sides of the springform pan, serve, and enjoy!

Slices of blueberry cake arranged on brown parchment paper.

Tips & Variations

Make it chocolatey. Stir 2-3 tablespoons cocoa powder into the dry ingredients and fold in 1/4-1/2 cup mini chocolate chips into the batter.
Add frosting. Use the frosting recipes from my Carrot Cake or Banana Cake with Cream Cheese Frosting to make the cake extra indulgent.
Use a muffin tin. Line a muffin tray with liners. Fill them with batter until 3/4s full. Bake them for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Make it nutty. Scoop 1/4-1/2 cup peanut butter or almond butter over the batter. Use a fork or toothpick to swirl it around.
Use more add-ins. Fold in 1/4 cup dried cranberries, shredded coconut, or raisins into the batter for more flavor and texture in each bite.
Don’t use a larger pan. The springform pan needs to be exactly 9″ wide. If it’s any larger, you’ll affect the baking time because the batter spreads out more and is thinner. Don’t risk burning your cake and stick to a 9″ pan.

Serving Suggestions

This tender blueberry coffee cake is a sweet breakfast option with a glass of milk, a cup of tea, or coffee. I love it with my Spicy Hot Chocolate Mocha or Cinnamon Dolce Latte. If you like spiced drinks, try my Pumpkin Spice Latte or Mexican Coffee. My Eiskaffee is also a real treat!

A slice of cake served on a plate with a bowl of blueberries in the background.

Proper Storage

Kitchen Counter: Place it in an airtight container or cake dome and keep it on the counter for up to 2 days.
Fridge: Store it in an airtight container for up to 7 days. Keep it away from strong-smelling foods like onions to prevent the transfer of odors.
Freezer: Wrap it, whole or sliced, in plastic wrap. Transfer it to a freezer bag and freeze for up to 3 months. Thaw it overnight in the fridge or on the counter.