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Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

Blueberry Coffee Cake is a delicate and moist dessert bursting with fresh berries. 

Blueberry Coffee Cake, also known as fruit buckle, is very similar to coffee cake. It has the signature crumb topping and the tender pound cake texture. Instead of the cinnamon sugar swirling through the middle, it is dotted with fruit in every bite.  

It’s perfect for breakfast or snack because it’s not too sweet but can be paired with vanilla ice cream for dessert. 

We love using the combination of blueberries and strawberries. The blueberries hold their shape and the strawberries get nice and jammy in the batter. While you can make this coffee cake with only blueberries we wouldn’t recommend it with only strawberries. They are too watery to be the only fruit and will weigh down the cake. As much as we love raspberries the seeds get in the way. Stone fruit such as nectarines, plums or peaches would be delicious as well. 

Regardless of the type of fruit you use, you must toss it in the flour separately as the recipe states. This prevents the fruit from falling to the bottom of the pan. 

You can definitely use frozen blueberries, BUT (this is a big but), you need to toss them in 3 tablespoons of flour instead of 2 because they will exude more liquid as it bakes. Also be prepared for the juice of the blueberries to bleed into the mixture and give it a light violet hue. It will still taste very good. 

What to Serve with Our Blueberry Coffee Cake

Serve this berry coffee cake any time of year alongside yummy brunch items such as our Magdalenas, Cuban fruit salad and a pitcher of our orange mimosas.  

Blueberry Coffee Cake

Recipe by Abuelas Cuban CounterCourse: Breakfast u0026amp; Brunch, Brunch


Prep time


Cooking time



Cake Ingredients

  • 5 tablespoons of unsalted butter, at room temperature

  • 3/4 cup sugar 

  • 2 eggs

  • 1/3 cup buttermilk

  • 1 ½ cups blueberries

  • ½ cup of strawberries, halved or quartered 

  • 2 cups of All Purpose flour, plus 2 tablespoons for the fruit 

  •  2 teaspoons baking powder

  • ½ teaspoon salt 

  • 1 teaspoon of vanilla extract

  • For the Topping
  • ½ cup brown sugar

  • ¼ cup sugar

  • ¾ cup all purpose flour

  • ¼ teaspoon fine salt

  • 6 tablespoons of unsalted butter, cold and cut into small cubes


  • Preheat oven to 350 degrees. Grease a square pan 8*8 or 9*9 and line with parchment paper. 
  • Start by making the topping. In a food processor add the flour, brown sugar, granulated sugar and salt. Pulse that just until combined. 
  • Then add the butter and pulse on and off for a minute. It should be a crumbly mixture that comes together only when you hold it together. Put the mixture in a bowl and set it aside.  
  • In a medium bowl, sift together the 2 cups of flour and baking soda. Set aside. 
  • In a large bowl cream together the softened butter, sugar and salt. Be sure to do this step for a couple of minutes scraping down the sides of the bowl. You want it to be very fluffy. 
  • Then add the eggs one at a time and mix together until completely combined. Add the vanilla. 
  • Add half of the flour/ baking powder mixture to the creamed butter mixture. Beat together. Then add half of the buttermilk. Beat together. Add last half of the flour and buttermilk and beat again until just combined. Don’t over mix. 
  • In a bowl, toss the fruit with the 2 tablespoons of flour so that the flour completely coats the fruit. 
  • Add the fruit to the batter with a spatula and gently fold it in. Pour this batter over the parchment paper lined pan. Smooth it into the batter to make it even. 
  • Top the batter with the crumble. Try to make one even layer. 
  • Bake for 35-45 minutes. When a toothpick comes out clean its ready to remove from the oven. 
  • Allow it to cool completely over a wire rack.