This is a delicious and easy recipe for Blueberry Coffee Cake. This sweet treat is perfect for breakfast with your morning latte or for dessert and can be whipped up in just 60 minutes. Make this coffee cake recipe for the holidays, and your guests won’t believe how good it is!
Why this Recipe Works
- This recipe transforms a cake mix like never before with added cream cheese and a streusel topping.
- The blueberries sweeten the batter slightly and keep it incredibly moist.
- You can use frozen blueberries in this recipe and still have great results
How to Make Blueberry Coffee Cake
Ingredients
For the streusel:
- Brown sugar
- All purpose flour
- Butter- softened, slightly melted is fine
- Cinnamon
For the batter:
- White cake mix- I used Pillsbury
- Eggs
- Cream cheese, room temperature
- Water
- Oil
- Blueberries, fresh or frozen
How to Make the Perfect Crumble Topping
Crumble toppings are the perfect solution for cakes with a gooey center that needs a crunchy top.
- Be sure to measure your ingredients precisely. This is not a time to eyeball the ingredients. There is a perfect ratio so the top is crumbly and not a powdered floury mess.
- Don’t overcook the cake! The topping is prone to burning, so keep an eye of the cake during the last 15 minutes of cooking time.
Recipe Tips and FAQs
Sure! Make it with raspberries, strawberries, or cherries instead – even peaches would work well with this recipe.
Absolutely! This coffee cake tastes delicious cold or at room temperature. It’s also delicious warmed up in the microwave for about 10 seconds and even tastes good zapped with some ice cream!
The best way to store this cake is to let it cool completely, then wrap it in plastic wrap and move it to the fridge. Let sit overnight or up 24 hours before serving. The flavor actually increases the longer you let it rest!
Yes, you can! Wrap in plastic wrap and then move to a freezer bag or wrap in foil. The cake should be good for about two months in the freezer.
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Blueberry Coffee Cake {Cake Mix Recipe}
Ingredients:
For the streusel:
- 1/2 cup brown sugar
- 2/3 cup all purpose flour
- 1/3 cup butter (softened, slightly melted is fine)
- 1/2 tsp. cinnamon
For the batter:
- 15.25 oz. white cake mix (I used pillsbury)
- 3 eggs
- 8 oz. cream cheese, room temperature if possible
- 1/4 cup water
- 1/2 cup oil
- 3 cups blueberries, fresh or frozen
Instructions:
- Preheat oven to 375 degrees
- In a small bowl add the streusel ingredients. Mix with a fork until combined. I’ve found if the butter is slightly melted, this step goes better.
- In a larger bowl add the cake mix, cream cheese, eggs, water and oil. Mix together with a hand mixer until smooth, don’t over mix though.
- Spray a 9×13 pan with non-stick spray. Add half of the batter to the pan, spread out evenly. Sprinkle over the blueberries. Add remaining batter and spread on top of blueberries.
- Sprinkle over the struesel.
- Place in the oven on the center rack. Bake for 45 minutes or until a toothpick comes out clean when inserted in the middle of the cake. Place on a cooling rack. Serve warm or room temperature. Enjoy!
How to Video:
Recipe Notes:
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Jo Ann says
LOVE this recipe. Working with a box mix is a basis for many of my cakes. This was an amazing and popular with family and friends. I have made it with blueberries and peaches, so far. I think my next venture will be with pears. I love to “tweak” any recipe to see what happens. Here is what I did with good outcome;
*Used canned Peaches
*Used 2 additional egg yolks
*Added pudding mix (vanilla)
*Added 1 tsp vanilla
*Used cream instead of water
*Sour cream instead of cream cheese
*Added pecans to topping
NOTE: This makes for a higher calorie count but makes for a denser cake (which I prefer), so if you are watching your weight, beware.
TO REDUCE CALORIES: Sugar free cake mix, Splenda brown sugar, sugar free pudding, low fat cream cheese or Neufchatel cheese
Suzie says
I made this today and it was so good! Sweet, moist, and delicious! I baked it at 350 for 40 minutes and it came out perfect!
Lynda Goldenstein says
I made with blueberries the first time. Delicious. Tonight I am making with canned peaches. It’s baking an smells wonderful.
Retro Potluck says
Peaches sound wonderful too! So happy you enjoy the recipe.
Lisa says
375 for 40 min was too hot and too long. all edges got burnt so be careful!
Retro Potluck says
Sorry to hear that happened to you. Ovens do slightly vary on their temp and the type of pan you bake in can make a difference as well.
Christina Broyles says
My strudel topping wasn’t crumbley and the batter was thick I will make it again but I think I just added a little to much butter to the topping I don’t think that would of made a difference and the batter what happened ??
Retro Potluck says
Sorry to hear you had a few issues. Too much butter would prevent the topping from being crumbly, but not any less delicious. For the cake batter, each ingredient must be measured precisely, also over-mixing could lead to a thicker batter. Also, the water content in the berries could affect the batter as well.
Marlene says
Love this cake! But my bottom seemed to get a bit dark at 375 for 45 minutes. Will check earlier the next time, and there will be a next time !
Retro Potluck says
So glad you’ll give it another shot. Each oven can run at slight different temperatures, so in doubt, an oven thermometer will help you out.
Bonn says
Second time making this in 2 weeks -family and friends love it! Pretty much followed recipe but added too much butter first time (1 stick -4 oz). Second time I just upped flour, brown sugar and cinnamon ❤️ and refrigerated it – so much easier to crumble!
I also used last year’s frozen blueberries thawed just a little and the cake was awesome! (Just froze 10 lbs of this year’s crop -picked by myself.)
This cake has been added to my list of 5 cakes that are awesome and easy! Love it!!
Retro Potluck says
That’s wonderful to hear. So glad you love this cake.
Bonnie de Lyon says
I did exactly the same thing – extra streusel topping. Additional blueberries (picked and frozen!) My family and I absolutely love this recipe and cake.
Retro Potluck says
I am so happy to hear you and your family loved it!
Sherry says
cake turned out great. I wish i would have added a few more blueberries. It is fantastic, my first time making my own streusel, now i can have extra sreusel for alot of things. I knew it was simple but i had not done it myself. i have made Krusteaz cinnamin coffee akes a few times. I can bake and follow recipes, its my hobby. But people that live with me complain about being over weight. Love this recipe and will make again. Thank you, there were many recipes but i liked yours the most. Cant wait to make again.
sherry says
cake is in the oven. i knew i could make streusel but i used melted butter this time , last time i used cold butter and that doesnt work very good for me. Tonight it was so good i added a little bit of pecans. Just like Sherry ( My name also )i was just lacking a good recipe and some melted butter. My ol man says i made him fat – i don’t force him to eat it.. i enjoyed this recipe i had blackberries needed to use them. it should be the BOMB.
Rebekah says
Fantastic recipe! This recipe comes together quickly and easily, but tastes like something you really labored over. I didn’t have any cream cheese on hand, so substituted with sour cream. The cake was beautiful to cut into and was tender, moist and flavorful. I’ve tried some other cake mix coffee cake recipes before, but this is by far the best. I must say, I prefer the flavor of the white cake mix rather than the yellow cake mix that other recipes call for. Thanks for the delicious recipe! This one’s a keeper.
Colleen says
How much sour cream did you use in place of cream cheese?
Paulie says
Could I use frozen rhubarb? If so, how much?
Sarah Olson says
You could! I’d ad about 1.5 cups and do 1.5 cups of blueberries.
Fatima says
My 10 yo has started showing a lot of interest in baking and this was a perfect recipe for her to try out on her own. It turned out amazing, we all loved it. I added some chopped up pecans to keep the crunch because the coffee cake streusel always gets soft the next day. Wish there was some way to keep the blueberries from sinking to the bottom.
Sarah Olson says
You could try tossing the blueberries in flour, that can sometimes help.
Jillian says
What kind of oil do you use?
Sarah Olson says
canola or vegetable
Leslie says
Whatever sugar the original recipe had added should be in it. It is not sweet enough to me.
Katherine Santell says
This is delicious. I added some french vanilla pudding mix the cake mix for added softness.
JoAnn says
Do you have to use a white cake mix? Can you use a Butter cake mix instead? Thank you.
Sarah Olson says
Yes, that will work just fine.
Mary Cameron says
Can this cake be frozen ??
Sarah Olson says
I have not tried myself, but I don’t see why not.
Ladylansing says
I made this out of a sugar free cake mix and for the brown sugar I used Swerve (sugar substitute) I followed the cake mix recipe and added lemon zest and lemon extract. I doubled the streusel and where you put blueberries I also added streusel on top then the rest of the cake batter with the rest of the streusel. It’s baking as I type but it is looking and smelling delish. I was looking for a blueberry coffee cake using a cake mix and found yours so thank-you. I love to tweak recipes to my liking and this was easy to do.
Courtney says
Can I leave out the cream cheese?
Sarah Olson says
Hi! You’ll have to add some sort of liquid in it’s place.
Joann says
How did your cake turn out with the swerve and the low carb cake mix?
Diane Eaton says
What about as a bundt cake?
Sarah Olson says
I think it would do great! I will try next time myself and leave my results in the recipe card.
Nichole says
Did you try the Bundt cake way? That’s what I had in mind and was wondering if it worked?
Retro Potluck says
Sadly, no. I haven’t yet. I must do it soon.
Mary L Winders says
A1 This is a easy and good recipe, easy to follow.
Pat Turner says
Can’t find cake mix over 16oz any where. What kind did you use?
Sarah Olson says
It was a typo. I used a 15.25 oz. box of Pillsbury. Thank you for bringing it to my attention.
Rebecca Sskota says
Is that what we use?
Sarah Olson says
Yes, any white cake mix around that size will work fine.