Blueberry Coffee Cake Cinnamon Oat

This blueberry coffee cake is my go to bake when fresh berries flood the market in spring and summer. It strikes the perfect balance of light sweetness and wholesome flavor with a lemony zing and a crunchy oat nut topping friends always rave about.

I remember baking this on a rainy Saturday with my daughter. We ended up eating half the pan straight out of the oven with our fingers, laughing about the oat crumble everywhere.

Ingredients

• Brown sugar or coconut sugar: brings deep caramel notes to the topping choose soft moist sugar for best texture
• All purpose flour: forms the base of the topping and cake sift to remove lumps
• Oats: add a hearty crunch choose old fashioned rolled oats for texture
• Ground cinnamon: infuses warmth choose a fragrant variety
• Salt: sharpens flavors use a fine sea salt
• Unsalted butter: keeps the cake tender and makes a flaky crumble use cold butter
• Whole wheat pastry flour: offers a light nutty flavor use fresh flour or store in a cool place
• Sugar: sweetens the cake adjust for your taste use a fine granulated sugar
• Baking powder: lifts the cake use aluminum free for best results
• Baking soda: helps browning and rise store airtight for freshness
• Cardamom: adds subtle floral spice make sure it is fresh and aromatic
• Eggs: bind and set the crumb opt for large size and room temperature
• Oil: adds extra tenderness choose avocado or a neutral oil
• Milk: brings moisture any dairy or plant milk works
• Sour cream: gives the signature tender crumb Greek yogurt is a fine swap
• Vanilla extract: perfumes the cake use real vanilla for best results
• Lemon zest and juice: adds brightness always zest before juicing and use fresh
• Fresh blueberries: burst with juiciness look for plump and firm berries
• Optional pecans or walnuts: swap for oats in topping for extra crunch

Step by Step Instructions

Preheat and Prepare:

Set oven to 350 degrees. Lightly oil a nine inch springform pan for easy release. Add a parchment circle if you want easier cleanup

Mix Streusel Topping:

Combine brown sugar flour oats cinnamon and salt in a medium bowl. Add cold butter cubes and work them in with fingertips or a pastry cutter. Stop once mixture feels like coarse sandy crumbs with a few pea size pieces

Make Cake Base:

Mix whole wheat flour sugar baking powder baking soda cardamom cinnamon and salt in a large bowl. Sprinkle cold butter cubes over and cut in gently with a pastry blender forks or cool fingers until it looks like wet sand with tiny bits of butter throughout

Combine Wet Ingredients:

In another bowl whisk oil milk sour cream eggs vanilla lemon zest and juice until smooth and creamy

Fold and Assemble:

Gently stir the wet mixture into dry until no pockets of flour remain. The batter will be thick and sticky. Scoop two thirds of batter into the pan and spread evenly. Sprinkle one cup of blueberries across. Dollop and spread remaining batter over berries and top with remaining blueberries

Add Streusel and Bake:

Sprinkle oat streusel evenly over cake. Bake for fifty five to seventy minutes until the surface is deep golden and the center feels firm when tapped

Cool and Serve:

Cool in the pan on a wire rack for twenty to thirty minutes. Release and transfer to a serving plate. Slice and enjoy warm or at room temperature

Pin

My favorite part has always been the streusel Every time I make this with my sister we compete for the crispiest corner slices with the most crumbly topping It has become an inside joke during family breakfasts

Storage Tips

Let the cake cool completely before storing to keep the streusel crisp. Place slices in an airtight container at room temperature for up to four days. If you want to warm it just pop a piece in the oven at three hundred fifty degrees for eight to ten minutes. Leftovers also freeze well double wrapped for up to two months

Ingredient Substitutions

Whole wheat pastry flour gives a lovely nutty taste but you can use all purpose flour or half and half if needed. Swapping in Greek yogurt for the sour cream gives a slightly tangier flavor. If berries are out of season use frozen blueberries straight from the freezer without thawing and just increase bake time by about ten minutes

Serving Suggestions

Blueberry coffee cake shines with a dusting of powdered sugar on top or a spoon of vanilla yogurt on the side. Warm slices taste wonderful with a sliver of salted butter melting over the top or alongside your favorite cup of coffee. For dessert add a dollop of lemon curd or whipped cream

Pin

Cultural and Historical Context

Coffee cake has roots tracing back to Northern and Central Europe where sweet yeasted breads were traditionally served with coffee or tea. In America the crumb topped version became especially popular in the Northeast with blueberry as a classic add in during the summer months. Even today this style of cake remains a staple for family gatherings and lazy weekend mornings

Recipe FAQs

→ Can I use frozen blueberries?

Yes, frozen blueberries work well. Add them straight from the freezer to prevent excess moisture, and extend the baking time by about 10 minutes if needed.

→ What flour alternatives can I use?

Whole wheat pastry flour gives an earthy taste, but all-purpose flour or a half-and-half mix can be used for a lighter texture.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 4 days. Reheat in a 350°F oven for 8-10 minutes for best texture.

→ Can I make the streusel topping nutty?

Yes! Chopped pecans or walnuts may be used instead of oats for a nutty streusel variation.

→ Why is my cake dense?

Overmixing the batter can lead to a dense texture. Mix gently and only until ingredients are just combined.

→ Is there a dairy-free option?

You can substitute dairy-free milk and use yogurt alternatives for a dairy-free version. Just ensure similar consistency.