Spiced Coffee Cake Bursting with Juicy Summer Blueberries

My husband often complains that I like to bake “old lady things” like scones, biscotti, brownies with walnuts, etc. Basically anything that’s dry and crumbly or has nuts in it. If that makes me an old lady then call me Blanche Devereaux. This spiced blueberry coffee cake, however, is the furthest from “old lady”. It’s super moist and seems to get more moist the longer it sits.

My favorite thing about this blueberry coffee cake is that you can use fresh or frozen blueberries. Last year I picked 3 huge buckets of blueberries from a local blueberry farm and even after all of the blueberry baked goods I made, I still had some in my freezer. In an attempt to clear out our freezer before berry picking starts, I used up almost all of rest of my stash.

What is Coffee Cake?

To put it simply, coffee cake is a single layer butter cake with a streusel topping. You can make pretty much any variation, like this blueberry coffee cake. They’re usually spiced and despite the name, typically don’t have coffee in them. Rather, they’re paired with a cup of coffee in the morning or afternoon. That being said, one of my favorite coffee cake recipes has a layer of sugary espresso in the center and it’s to die for!

What’s in this Spiced Blueberry Coffee Cake?

Crumble Topping

• ⅓ cup granulated sugar (67g)
• ½ cup all-purpose flour (60g)
• 1 teaspoon cinnasational spice blend or cinnamon
• 1 pinch sea salt
• 4 tablespoons unsalted butter (57g) softened

Coffee Cake

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• 1 teaspoon cinnasational spice blend or a mix of cinnamon, nutmeg, allspice and cloves
• ½ teaspoon sea salt
• ¾ cup granulated sugar (150g)
• 4 tablespoons unsalted butter (57g) softened
• 1 egg
• ½ cup whole milk (113g)
• 1 teaspoon vanilla extract
• 2 cups blueberries (285g) fresh or frozen

How to Make Spiced Blueberry Coffee Cake

Crumble Topping

• Mix the sugar, flour, spices and salt together in a bowl. Mix in the butter with your hands until crumbly. Set aside.

Coffee Cake

• Preheat the oven to 350°F. Grease and line an 8″ round cake pan with parchment
• In a small bowl, whisk together the flour, baking powder, spices and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment or with an electric mixer, beat the sugar and butter on medium speed together until smooth. Add in the egg and vanilla, mix until combined.
• With the mixer running on low, add in half of the milk. Mix in all of the flour mixture followed by the remaining milk. Mix until smooth, scraping the bowl after each addition. Fold in the blueberries. The batter will be thick.
• Spread the cake batter into the prepared pan. Sprinkle on the crumble topping.
• Bake for 40-45 minutes or until a toothpick or pairing knife inserted into the center comes out clean. You can also check for doneness with an instant read thermometer (200℉).
• Let cool for 15 minutes before digging in