This Spiced Blueberry Coffeecake is a quick and easy way to enjoy some of the best fruits of the season: blueberries! This breakfast or snacking cake comes together in minutes.
Last weekend I found blueberries at my local market for 98 cents a package. I bought three packs without a second thought. I knew I’d figure out something to do with them.
Funnily enough, I grew up thinking that blueberries were gross. The only ones I ever had as a child were those canned blueberries that came with boxed muffin mixes. Those are so not the same animal! Or fruit, as the case may be.
It wasn’t until we were living in Kansas that I ever tasted a fresh blueberry and boy! was I surprised. Crisp, tart, sweet! These were actually good! In fact, it was then when I first started experimenting with blueberries in recipes.
My kids have a totally different blueberry experience. I’m not sure we’ve convinced FishPapa of their virtues — yet. He had the same canned blueberry experience as I. We are winning him over though, slowly but surely.
Especially when this Spiced Blueberry Coffeecake is on the table.
Coffeecake is kind of my jam. It’s so easy to make, it bakes all in one pan, AND IT’S CAKE!
How can you say no to cake for breakfast?!
This Spiced Blueberry Coffeecake has the richness you might expect from a fall dessert, but it features one of the best fruits of the summer season: blueberries! The cake itself comes together in minutes even though it’s got three layers: batter, berries, and crumb topping. The ginger and cinnamon add a nice warmth to the cake.
Trust me when I say you’ll be willing to heat the oven this summer when you’ve got fresh blueberries on hand!
Tools I use to make this easy:
I’d love to hear how the folks at your table devour this coffeecake. My kids inhaled it tonight in about 20 minutes. Is that a record?
Spiced Blueberry Coffeecake
This Spiced Blueberry Coffeecake is a quick and easy way to enjoy some of the best fruits of the season: blueberries! This breakfast or snacking cake comes together in minutes.
Preparation Time:10 minutes
Cook time:35 minutes
Total time:45 minutes
8 to 12 servings
Ingredients:
- 1 cup unbleached, all-purpose flour
- 1 cup white whole wheat flour
- 3/4 cup brown sugar
- 1/4 cup rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup butter, cut into cubes
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 egg, beaten
- 1 cup blueberries
Instructions:
- Preheat the oven to 350 degrees. Grease a 9×13-inch baking dish with nonstick cooking spray.
- In the bowl of a food processor fitted with a metal blade, place the flours, sugar, oats, 1 teaspoon of the cinnamon, the ginger, salt, and butter cubes. Pulse until coarse crumbs are formed. Alternatively, you can place the ingredients in a large mixing bowl and cut the butter in with a pastry blender or two knives.
- Remove one cup of the crumb mixture and place in a small mixing bowl. Add another 1/2 teaspoon cinnamon to the crumbs and set aside.
- To the mixture in the food processor, add the baking powder, baking soda, buttermilk, and egg. Pulse until a thick batter forms.
- Spread the batter in the prepared baking dish. Sprinkle the berries across the top. Sprinkle the reserved crumb mixture over the berries. Bake for about 35 minutes or until the cake is golden and cooked through. Cool on a rack. Serve warm or at room temperature.
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Hi Jessica,
I am making this right now! I have all the ingriedents.
I used the frozen little wild blueberries from trader joes, they taste really good and are great for baking too.
This looks so yummy and I have all the ingredients on hand! I love when that happens. Making this for two–do you think it would freeze well once baked?
Yes, it should freeze fine.
I made this for my family on Monday, and it has been such a HUGE hit! Thank you, Jessica! Your recipes are always winners in my home. This one is phenomenal, we’ll be making it regularly!!
Yay! So glad to hear it!
Made this for breakfast this morning. I used regular old whole wheat baking flour because I did not have the white whole wheat flour. I also added an extra cup of blueberries because I had them and love them! I liked this recipe because it was not too sugary and you can taste the fruit. Might serve it tonight for dessert with some whipped cream! Thanks for inspiring me to try some new recipes and plan some meal plans.
Thanks for your feedback, Leigh. I’m so glad you are finding inspiration here!