I baked this Best Ever Blueberry Coffee Cake last week and have not stopped thinking about it. This coffee cake is moist, delicious, and perfect for blueberry lovers! It’s basically my go-to coffee cake recipe.

A few tips for the best ever blueberry coffee cake: do not overmix the batter and do not overbake this coffee cake. Pull it as soon as a toothpick inserted in the center comes out clean.

Use really good berries for this! I picked these blueberries myself at Blase Family Farms and froze them for a rainy day. Every bite was bursting with summer blueberry goodness!

Lastly, don’t skip the glaze; it adds a lot! The photos really don’t even do this cake justice. It’s so moist and stays tender for days!

Despite having three different components, this recipe is relatively easily and comes together quickly. This undoubtedly my favorite breakfast recipe. I hope you love it as much as I do!

Best Ever Blueberry Coffee Cake

For the topping:
1/3 cup sugar
1/2 cup all-purpose flour
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup (4 Tbsp) cold butter

For the cake:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/4 cup (4 Tbsp) butter, at room temperature
1 large egg
1 tsp vanilla extract
1/2 cup milk
2 cups fresh or frozen blueberries, washed and pat dry

For the glaze:
1 cup powdered sugar
1-2 Tbsp milk
Splash vanilla

1. Preheat the oven to 375°F. Lightly grease a 9″ round cake pan. 
2. First, make the topping. Whisk together the sugar, flour, cinnamon, and salt in a small bowl. Use a pastry blender or fork to cut in cold butter until the mixture is crumbly.
3. Whisk together the flour, baking powder, and salt together in another small bowl.
4. In a large mixing bowl, beat together the sugar, butter, egg, and vanilla extract.
5. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Gently stir in blueberries. Do not over mix.
6. Pour the batter into the prepared pan. Sprinkle the topping over the batter.
7. Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Do note overbake!
8. Remove the cake from the oven, and let cool completely on a rack.
9. When completely cool, transfer cake to a serving plate, then whisk together powdered sugar, 1 Tbsp milk, and a splash of vanilla until smooth. Add a bit more milk as needed to reach desired consistency. Drizzle over the coffeecake and enjoy!