32 Shares

It’s Friday! And This Blueberry Coffee Cake Loaf is just what your weekend needs. I’ve had things with crumble topping on the brain lately (I’m looking at you, fresh strawberry muffins) but I’m not mad about it! I think it’s the fresh and fruity spring flavors paired with crunchy streusel that’s doing it for me. It’s a classic combo when it comes to texture and flavor. Best of both world, wins all around.

I could go on, but this recipe really is perfect for weekend baking.

the cake

Like most of the cake recipes on this website, this loaf has an oil-based batter because 1) I just think oil produces a softer and moister crumb, and 2) it’s easy! It’s essentially one-bowl, at least for the cake part. All the dry ingredients are whisked together, and then eggs, oil, vanilla, and buttermilk are mixed into that. Plus some lemon zest for a little extra flavor, and, of course, the blueberries.

If you bake a lot, you probably know that trick about coating berries and things with flour before folding them into the batter to help suspend them in the mixture and prevent them from sinking to the bottom. Sometimes I’ll tell myself this isn’t necessary because it’s another extra step in the process and I’m probably feeling lazy or rushed or whatever, but the trick works. Okay, so maybe you’ll need two bowls, but it’s worth it!

fresh vs. frozen

Another great thing about this recipe is that you can use either fresh or frozen berries. I have a giant bag of frozen blueberries in the freezer for smoothies, so feel free to use what you have. And do the flour trick with whichever kind you decide to use. Just make sure to let frozen berries thaw and gently pat them dry with paper towels before using them.

Crumb Topping

In keeping with the “simple and easy baking” theme of today’s post, let me tell you about this topping. It’s so easy. It’s four ingredients: light brown sugar, a pinch of ground cinnamon, some melted butter, and all-purpose flour. You can throw in a tiny pinch of salt too if you’d like. It all goes in one bowl and is scraped together with a fork. This way, everything is blended, but you still end up with those delicious crumbles.

Buttermilk Glaze

Because the cake batter uses buttermilk, I thought, why not! Let’s throw it in the glaze too. It’s just a tablespoon and you can definitely swap it out for whatever kind of milk you’d like, but it gives the glaze a very subtle tang. Just something different than the usual!

Storage

If you have any slices of this left after you cut into it, you can store it covered at room temperature.

And there you go! Blueberry Coffee Cake Loaf for your weekend. Just something fun and sweet to snack on 😌 If you want to be really extra and absolutely ridiculous, you can toast a slice and slather it in butter, but I didn’t put that in the recipe card.

Happy baking, friends!

print this recipe pin on pinterest ·

Blueberry Coffee Cake Loaf

This easy Blueberry Coffee Cake Loaf is studded with berries and topped with a brown sugar streusel and sweet buttermilk glaze.

Prep Time: 25

Cook Time: 1

Total Time: 1 25

Servings: 1 loaf

Ingredients

Crumble Topping:

¼ cup packed light brown sugar
½ tsp ground cinnamon
¼ cup unsalted butter melted
¾ cup all-purpose flour

Blueberry Coffee Cake:

2 cups plus 2 tbsp all-purpose flour divided
1 cup granulated sugar
1 tsp baking powder
½ tsp salt
3 large eggs
½ cup vegetable oil
1 tsp vanilla extract
¾ cup buttermilk
1 1/2 cup blueberries

Buttermilk Glaze:

½ cup powdered sugar
1 tbsp buttermilk

Instructions

To make the crumble:

Combine all ingredients in a bowl and use a fork to mix until all ingredients are evenly coated with butter. Let the mixture remain in small clumps and set aside.

To make the coffee cake:

Preheat oven to 350°F. Spray a 8.5 x 4.5” loaf pan with baking spray and line with parchment, leaving an overhang so the cake can be easily lifted from the pan once baked and cooled.
In a large bowl, whisk together 2 cups flour, sugar, baking powder, and salt. Add eggs, oil, lemon zest, vanilla extract, and buttermilk. Mix well until all dry ingredients are incorporated.
In a small bowl, toss blueberries with 2 tablespoons of flour until all are evenly coated. Fold blueberries into cake batter.
Pour into the prepared pan and top with crumble. Bake for 55 to 60 minutes, or until center has set and a wooden pick inserted into the center of the cake comes out clean.
Transfer pan to a wire rack to cool completely.

To make the glaze:

Whisk together all ingredients until smooth. Drizzle over the cooled cake and allow glaze to set. Cut cake into slices to serve.
Store covered at room temperature.