Celebrate all the fresh flavors of Spring with this decadent blueberry coffee cake recipe! This blueberry crumb cake is tender and moist with a thick layer of Bonne Maman Wild Blueberry Preserves and a buttery crumb topping that’s sure to knock everyone’s socks off.

blueberry coffee cake on a cooling rack

Blueberry Coffee Cake

In case you missed it, HAPPY SPRING! March 19th came and went and I didn’t bat an eye. Of course, I was stuck in my house all day, but what can you do? So in case you missed it too, here’s your PSA that it’s officially SPRING!

And do you know what Spring means? Warmer weather, greener grasses, and most importantly, all those fresh spring flavors!

If you’re like me and looking for something to treat yourself and your family to while you’re stuck inside, how about bringing the outside in with all the delicious flavors that spring has to offer? I’m talking Orange Marmalade French Toast Bakes, Blueberry Coffee Cake, and homemade pancakes!

slice of blueberry crumb cake

That’s where this blueberry crumb cake comes in. It’s tender and moist, complete with a thick layer of our absolute favorite Bonne Maman Wild Blueberry Preserves (sidenote: is it just us, or is blueberry the best preserves flavor ever?!).

Plus, it’s made in a square 8 x 8 pan, making it the perfect size to serve to you and your fam with a few leftover pieces for the next day (or a snack three hours later hehe). I promise – you, your kiddos and significant others will love this just as much as I do! So much so you might even make it for breakfast multiple times…

moist blueberry coffee cake

Ingredients for Blueberry Coffee Cake

This crumb cake recipe is made with basic ingredients you probably already have on hand in your pantry. But don’t let that fool you–these 10 ingredients bake up into the light and buttery blueberry coffee cake recipe of your dreams. All you need is:

blueberry crumb cake on a plate

Why Make Blueberry Crumb Cake with preserves?

A lot of blueberry coffee cake recipes are made with fresh blueberries, but we prefer to make ours with Bonne Maman Wild Blueberry Preserves. If you’ve never had Bonne Maman, you’re missing out. I’ve been a fan of them since I was old enough to recognize their distinct picnic blanket-stamped lids at the grocery store. I absolutely love that each jar tastes like it came from a local market, and that I can use them on just about everything. And if that isn’t enough, here are few more reasons why we loves these wild blueberry preserves:

  • No high fructose corn syrup
  • No artificial colors
  • No preservatives
  • NON- GMO
  • Made with fresh, premium, simple ingredients

In other words, these Wild Blueberry Preserves might as well be homemade from your Grandmother’s cupboard.

The best part? There are whole blueberries in these preserves, meaning you still get that beautiful blueberry texture in your crumb cake without having to make a trip to the store. This way you can experience all those yummy fresh Spring flavors straight from your cupboard!

blueberry crumb cake on a stack of plates

Tips for Making Blueberry Coffee Cake

  • Use high quality ingredients: In simple recipes like this, each ingredient will really make a difference. Now is the time to get the good butter and the Bonne Maman preserves 🙂
  • Use room room temperature: Make sure your butter and eggs are at room temperature! This will ensure that everything incorporates together in your batter and prevent any splitting.
  • Don’t overmix the batter: Over mixing will cause more gluten to develop! Only mix the batter until it’s just mixed so keep your crumb tender and soft!

slice of blueberry coffee cake

How to Store Blueberry Crumb Cake

If you’re doing a lot of baking with not enough stomach space to eat it (SAME), you might be trying to freeze some baked goods for a later date. Luckily this blueberry crumb cake freezes incredibly well! Simply wrap your leftover tightly in plastic wrap and then place in a freezer safe plastic bag. Freeze for up to three months and defrost in the fridge overnight for when you’re ready to eat!

blueberry coffee cake with buttery streusel

Treat yourself (and your family!) this weekend to this decadent blueberry coffee cake. You deserve it!

Print

Blueberry Coffee Cake

blueberry coffee cake on a cooling rack

Celebrate all the fresh flavors of Spring with this decadent blueberry coffee cake recipe! This blueberry crumb cake is tender and moist with a thick layer of  blueberry preserves and a buttery crumb topping that’s sure to knock everyone’s socks off.

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale

Ingredients

For the blueberry coffee cake

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup buttermilk
  • ½ cup Bonne Maman Wild Blueberry Preserves

For the crumb topping

  • ¾ cup unsalted butter, melted
  • 1 ½ cups flour
  • 1 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F and line a 8 x 8 pan with parchment paper. Set aside.
  2. In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes.
  3. Add the eggs in one at a time, scraping down the bowl between each addition. Add the vanilla extract and beat well.
  4. In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Alternate add the dry ingredients and the buttermilk in three batches, starting with the dry ingredients. Do not over mix.
  5. Spread half of the batter into an even layer in the prepared pan. Spoon the Bonne Maman Wild Blueberry Preserves over the first layer. Top with the remaining batter, spreading into an even layer.You can use a greased spatula if you need. Set aside while you make the crumb topping.
  6. Combine all ingredients for the crumb topping in a large bowl. Use a fork or pastry cutter to cut the mixture together. It should resemble wet sand. Sprinkle the crumble over the batter. Bake for 40 to 50 minutes or until a toothpick inserted into the middle comes out mostly clean.
  7. Allow to cool completely before slicing into 9 big pieces and serving!

Keywords: blueberry coffee cake, blueberry crumb cake

This post is sponsored by Bonne Maman. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!

blueberry coffee cake recipe pin

15 comments

Susan
Reply

My favorite season is Blueberry season! Now it can be blueberry season all year with a nice jar of blueberry preserves and a yummy blueberry recipe!

Sofi | Broma Bakery
Reply

Me too!! You’ll love this blueberry coffee cake 🙂

SiNisterBarbieDoll
Reply

Definitely going to make this, possibly try a few other flavors in there too from that line as well! Thanks for the recipe! (= Happy baking!!

Sofi | Broma Bakery
Reply

YAY. Such a good coffee cake and you could absolutely make it with other flavors!

Joanne
Reply

This coffee cake went together well, even with the milk/lemon juice “buttermilk.” It’s’ in the oven now, and I can’t wait to dig in when it comes out. Thanks, Broma!

Mike
Reply

This is going into my hall of fame. I LOVE this and it came out so well! And so easy to make, too. The crumb is so moist and tender and comes with a little bit of crunch from the crumb topping. AND… I can freeze some of it! Really, this is one of the best recipes you have featured. Good job, and THANK YOU!

Sofi | Broma Bakery
Reply

You made our day! So so happy you enjoyed this coffee cake!

Susan
Reply

A fun recipe and DELISH blueberry bake! A new family favorite! Thank you for sharing.

Sofi | Broma Bakery
Reply

Yay! So happy you enjoyed this blueberry cake 🙂

Leslie
Reply

First and foremost, this is so freaking good! So, my question is 100% aesthetic. The preserves sank in the batter. I know when baking with fresh/frozen fruit you can toss in flour before adding and this helps. Any tricks when using preserves?

Sofi | Broma Bakery
Reply

Hey Leslie! So happy you liked this! I’m not sure of any tricks you could use to keep he preserves from sinking because we’ve never had that problem! You could try using cold preserves? Let us know how it goes!

Samra
Reply

Could this be made GF with Bob’s Red Mill 1-1? That’s what I usually use, but not sure if it’ll turn out right for this recipe?
TIA! Love all of your stuff!!

Sofi | Broma Bakery
Reply

Absolutely! Bob’s 1:1 should swap out seamlessly in this recipe. Thank you for your sweet comment 🙂

Kristen
Reply

Hi there!!! I am so excited to make this recipe. I have a question, is it OK to use salted butter instead of unsalted butter? Thank you so much!

Sofi | Broma Bakery
Reply

Yes definitely! Just go down on the sale by a 1/4 teaspoon. Enjoy!

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