Truth time: this absolutely incredible coffee cake has been on my site since April of 2013 and I’ve been meaning to update and reshare it almost EVERY year since then.
Today is the day, people! I’m thrilled to share my tried-and-true brown butter blueberry coffee cake with a little photo makeover and recipe tweak. This recipe is where my love for coffee cake began. As I wrote in the original post:
“Confession: I’m not a cake person.
I’d rather have pie loaded with whip cream; it’s much more nostalgic. However, I recently discovered the downside of pie: it’s not acceptable to eat for breakfast. I mean could you imagine walking into a Starbucks and ordering a slice of French Silk? Here come the judgy looks.
But coffee cake? Totally cool. Load up my plate at 8am with buttery bliss and give me a shot of espresso.
I think I can totally get down with the cake for breakfast thing.”
Everything you’ll need to make this blueberry coffee cake
I made you a coffee cake that tastes like a moist, fluffy blueberry muffin and gives you an excuse to brown butter. Yes, please! Here’s what you’ll need to make it:
- For the streusel topping: we’re making my traditional coffee cake topping with a little all-purpose flour, dark brown sugar, cinnamon, and melted salted butter.
- For the wet ingredients: give the cake moisture and sweetness with plain Greek yogurt, pure maple syrup, milk, eggs, vanilla extract, and a little almond extract. The almond extract is what gives the cake that true cake flavor and pairs SO well with the blueberries!
- For the dry ingredients: you’ll need more all-purpose flour, both baking powder AND baking soda, and a little salt.
- Butter: you already know we’re browning that butter, baby! You’ll stir the brown butter into the cake batter before topping and baking.
- Blueberries: because we’re making blueberry coffee cake (duh) you’ll fold those right into the batter as well.
- Powdered sugar: I like to dust the top with a powdered sugar to make it extra pretty.
What ingredients can I substitute?
Quick reminder to follow the recipe as best you can so that it turns out just like I tested it! If you’re looking to experiment with substitutions in this blueberry coffee cake, here’s what I can suggest:
- For the butter & yogurt: you can use melted vegan butter and dairy-free yogurt. Do not brown the vegan butter, just melt it and add it in the recipe as directed.
- For the flour: I think that an all purpose gluten-free flour will work in this recipe, but please note that I have not tested it out to be sure. Let me know if you do!
- For the eggs: I also have not tested this recipe with flax eggs, but let me know if you give it a try! Then keep the recipe vegan by swapping the butter and yogurt, and using a dairy-free milk.
Tips for baking with blueberries
- Thaw, if frozen: if you’re using frozen blueberries, be sure to thaw them first and drain off the excess liquid so that they don’t add too much moisture to your coffee cake batter.
- Toss them in flour: have you ever baked blueberry muffins or bread and noticed that they baked up blue or purple? That’s because blueberries can tend to dye your batter! To prevent this (and to prevent them from sinking to the bottom) you’ll want to toss the blueberries in a little flour before folding them into the batter.
Learn how to brown butter
Many of you know by now that I’m a certified brown butter LOVAH. Brown butter adds a rich, caramel-like flavor to this blueberry coffee cake that’s unlike anything else. Get all of my tips & tricks for browning butter here!
Don’t forget these tips for baking coffee cake
- Choose the right pan. I typically use a 9 inch springform pan to show off the layers, but you can also use a regular 9 inch cake pan or an 8×8 inch square pan.
- Grease your pan. Please remember to generously coat your pan (sides included) with nonstick cooking spray so that the cake comes out easily! If you’re using a cake pan or square pan, remember to line it with parchment paper.
- Use room temp ingredients. Cool down the brown butter for a full 10 minutes and bring your eggs to room temp so that they don’t coagulate when mixed together.
- Do not overmix. When combining the wet and dry ingredients be sure to mix until the batter is just combined. Overmixing will create a dense, gummy texture.
How to store and freeze coffee cake
- To store: keep the blueberry coffee cake covered at room temperature for 1-2 days, then place it in the fridge covered for up to 1 week.
- To freeze: let the cake cool and then wrap it well in plastic wrap and aluminum foil. Place the full cake in a zip-top freezer bag. When you’re ready to serve it, thaw the cake in the refrigerator overnight, then let the cake come to room temp before serving it.
More coffee cake recipes you’ll love
- Salted Butterscotch Zucchini Coffee Cake
- Espresso Yogurt Chocolate Chip Coffee Cake
- Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing
- Brown Butter Apple Coffee Cake
Get all of my brunch treats here!
I hope you love this brown butter blueberry coffee cake recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Blueberry Coffee Cake with Brown Butter
Ingredients
- Topping:
- 1 cup (120g) all purpose flour
- ½ cup (107g) packed dark brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons (85 grams) salted butter, melted
- Wet ingredients:
- ½ cup (113 grams) salted butter
- ½ cup (113 grams) plain whole-milk Greek yogurt
- ½ cup (156 grams) pure maple syrup
- ¼ cup (60 grams) milk of choice (I use unsweetened vanilla almond milk)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- Dry ingredients:
- 1 ¾ cups (210g) all purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- Mix-ins:
- 2 heaping cups (300 grams) fresh (or thawed) blueberries
- 2 tablespoons all-purpose flour, to coat blueberries
- Optional:
- powdered sugar, for dusting on top
Instructions
- Preheat the oven to 350°F. Generously coat a 9-inch round springform pan with nonstick cooking spray, or line a 9-inch round cake pan or an 8-inch square baking pan with parchment paper and spray with cooking spray.
- Make the streusel topping: in a medium bowl, mix the flour, brown sugar, and cinnamon. Add the 6 tablespoons of melted butter and stir together with a fork until it begins to form into crumbles and resembles clumps of wet sand. You may need to use your hands/fingers to form into nice thick “clumps.” Cover the bowl with plastic wrap and place in the fridge for later.
- Brown the butter: Add ½ cup butter to a medium pot or saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to turn a golden amber brown color and give off a nutty aroma. Set aside to cool for 10 minutes.
- Mix wet ingredients: In a large bowl, whisk together the yogurt, maple syrup, milk, eggs, vanilla and almond extracts.
- Prepare the dry ingredients and mix-ins: In a separate medium bowl whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and use a wooden spoon to mix until just combined. Finally, gently stir the brown butter into the batter until smooth and well combined. Do not overmix.
- Add mix-in and topping: In a medium bowl, toss blueberries with 2 tablespoons of flour. Gently fold blueberries into the batter with the wooden spoon. Add batter to prepared pan and sprinkle evenly with the brown sugar topping.
- Bake the cake: Bake for 45-55 minutes or until golden brown and toothpick inserted into the center comes out clean or just with a few crumbs attached. Allow to cool for 30 minutes. Dust with powdered sugar, if desired, before cutting into 12 slices. Store covered at room temp for 1-2 days, then transfer to the fridge for up to 1 week. Serve warm or at room temperature with a cup of good coffee! Best if enjoyed with lovely people.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 18th, 2013, and republished with an updated recipe and new photos on June 4th, 2025.
44 comments
In Pennnsylvania Dutch country, eating pie for breakfast is a regular thing. Apple pie with a side of sausage in the dead of winter makes a fabulous breakfast.
Gorgeous coffee cake! I just made a blueberry coffee cake a couple days ago and now, I want to make this. Can’t get enough blueberries. Or cake 🙂
I’m not a cake person either…I much prefer a cookie or brownie; although, this coffee cake sounds delicious. It would be great for brunch!
Amazing, Monique – this looks so fantastic. So tender and I love that crumb on top!
I don’t like cake either! Coffee cake is great though — especially with brown butter! And for the record, fruit pie is my favorite breakfast ever…!
This looks amazing!
Love me some blueberry coffee cake.. I can only imagine how amazing it is with brown butter!! DROOOL
This coffee cake looks amazing- I am also all behind anything that allows me to eat dessert earlier in the day. I have never eaten pie or cake for breakfast, but it has made up a few of my lunches. The chalkboard styling is also adorable.
These look amazing but there is nothing wrong with a generous slice of pumpkin pie for breakfast! No judgy looks comin’ from me!
Your coffee cake looks so good, I love the combination of brown butter and blueberries!
I am also more of a pie person and when I have leftovers in my house I eat pie for breakfast. No shame. I definitely wouldn’t argue about this cake for breakfast though. Brown butter and blueberries sound fantastic!
I beg to differ. Pumpkin pie with whipped cream is a most excellent breakfast. Especially if you’ve made it with a nice oatmeal crust. And I will eat pretty much any cream pie or fruit pie for breakfast as well, usually with coffee, a fried egg, and toast. Who says you can’t have dessert with breakfast? Whoever they are, they can bite me.
These look absolutely delicious! Blueberry coffee cake is my favorite thing to have for breakfast.
This looks absolutely perfect!! Blueberry and brown butter!
This looks incredible, and I’m a pie person, too. 😉 Can’t wait to make this!
definitely going to make this, but with buttermilk.
I just made this with buttermilk (reduced the amount of baking powder and added a half teaspoon of baking soda), because I like the extra tartness and because I had some I wanted to use up. It’s cooling now, smells fantastic.
Having this for breakfast sooo good!
Yum!
This recipe is misleading. It took me 90 minutes prep time. And, it’s just as good as the Bisquick recipe for coffee cake. Save yourself some time and effort: just throw some floured blueberries into a Bisquick batter.
Sorry to hear that you found the recipe time consuming; I’m a scratch baker at heart so I always appreciate a recipe that’s homemade!
I made this cake in December for a dinner party. Huge, huge hit. Everyone had seconds! I’m making it this weekend for a different group of friends. I can’t wait to see their reactions!
🙂
Jessica – Hamilton, ON
Just made your cake…I too would rather bake from scratch. I don’t recall ever seeing brown butter bisquick mix…Anyway, the house smells amazing. Have to wait for it to cool down before digging in! I did however bake my cake for about 70 minutes instead of the prescribed 45-55min..could be because I used frozen berries instead of fresh. Thank you for the recipe!!
Can you omit the blueberries if needed? It is snowy here and not too safe to go on the roads right now. But, I still want to make this. Also, what would I do if I want to make this 9×13? Thank you!
Hi Anne! If you have other berries or fruit it would be ideal to add them, otherwise it should hold up without them. In a 9×13 I would check on the baking process at about 25-30 minutes!
Yum this looks so tasty but I am a little confused as there is no coffee in it?
I’m from Australia so maybe I am missing something?
coffee cake is named because its sweet taste pairs well with coffee as a drink with it.
this coffee cake is SO GOOD!
Can you substitute the milk with almond milk instead?
Yes that should work!
Hi!
When I made the topping, it didn’t crumble as much as the topping does with your blueberry muffin recipe. When I tried to mix it together it didn’t crumble as well and there were still chunks of butter that wouldn’t mix with the other ingredients very well. Did I do something wrong? I saw that this recipe calls for softened butter and the muffin recipe called for melted butter.
Thanks!
Hi, there. Sorry for the delay! With softened butter you just want to make sure to really incorporate it well with a fork or pastry cutter. I like to use my hands and if the butter is at proper room temp then you should be able to work it into the other ingredients. Sorry you had trouble! You can always use melted butter but sometimes I find the crumble becomes too wet.
This recipe is awesome! I followed the recipe exactly and it came out amazing. Shared it with some neighbors and they all really enjoyed it. Definitely making this one again!
Thank you! So happy to hear you guys all loved it 🙂
Super moist and flavorful with the brown butter, my son and I both loved it! Left out the blueberries for him but I would love it with too. Perfect with my latte. Will definitely be making this again!
Nice! Happy you enjoyed it, Julie 🙂 So perfect alongside coffee!
I’ve attempted this twice with no success. I did not rise well, the batter seemed to runny to begin with. I substituted almond milk otherwise followed the recipe. Might try this one more time.
Sorry to hear that! Not sure what might be happening. I do have a recently tested brown butter strawberry coffee cake for which you could easily sub blueberries instead. I’d recommend trying that one!
I make coffee break snacks for construction workers and this cake was a huge hit.
That is SO kind of you! Glad everyone loved this one!
Hello! I was wondering if I could sub maple syrup for the granulated sugar?
Hi! I wouldn’t suggest it for this recipe because adding another liquid will change the texture.
So darn good. Not too sweet and honestly just perfect. Easy to make a baked perfectly in 45 minutes. Husband and toddler approved.
Love it!