Blueberry Coffee Cake

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blueberry coffee cake with drizzle

Studded with whole blueberries and topped with a perfectly golden streusel, this seasonal coffee cake is a classic crowd-pleaser. What makes this coffee cake uniquely fantastic? Every layer, from the golden streusel topping to the tender blueberry base, packs unrivaled sweetness courtesy of C&H Sugar. We complemented the juicy blueberries in the batter with C&H® Granulated Sugar and the beautiful crumble topping has a distinct caramel crunch thanks to C&H® Golden Brown Sugar. Served with a simple glaze made with C&H® Confectioners’ Sugar, this is the ideal breakfast treat.

Don’t forget to check out our Instagram giveaway! 10 lucky winners will receive a C&H Sugar prize pack to help get them baking with the very best sugar. There’s nothing sweeter than that.

sliced blueberry coffee cake

Blueberry Coffee Cake
Makes 1 (9-inch) cake
  • 1½ cups (300 grams) C&H® Granulated Sugar
  • ¾ cup (170 grams) unsalted butter, melted
  • 3 large eggs (150 grams), room temperature
  • 1 tablespoon (9 grams) tightly packed lemon zest
  • 3 tablespoons (45 grams) fresh lemon juice
  • 1½ teaspoons (6 grams) vanilla extract
  • 2¼ cups (281 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • 1 cup (240 grams) whole buttermilk, room temperature
  • 1 2⁄3 cups (278 grams) fresh blueberries, divided
  • Golden Streusel (recipe follows)
  • Vanilla Glaze (recipe follows)
  1. Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
  2. In a large bowl, whisk together sugar and melted butter; add eggs, lemon zest and juice, and vanilla, whisking until combined.
  3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, whisking just until combined after each addition. Fold in 1 cup (167 grams) blueberries. Pour batter into prepared pan, smoothing with an offset spatula; sprinkle remaining 2⁄3 cup (111 grams) blueberries on top. Sprinkle with Golden Streusel.
  4. Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes, loosely covering with foil about 40 minutes into bake time to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Vanilla Glaze. Serve warm or at room temperature.

Golden Streusel
Makes about 1 cup
  • ½ cup (63 grams) all-purpose flour
  • 1⁄3 cup (73 grams) firmly packed C&H® Golden Brown Sugar
  • 2 teaspoons (6 grams) tightly packed lemon zest
  • ¼ teaspoon kosher salt
  • 3 tablespoons (42 grams) cold unsalted butter, cubed
  1. In a medium bowl, stir together flour, brown sugar, lemon zest, and salt. Using your fingers, cut in cold butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Refrigerate until ready to use.

Vanilla Glaze
  1. In a small bowl, whisk together all ingredients until smooth.


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