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blueberry coffee cake loaf - bethcakes.com

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 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 1 loaf


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


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.


*Feel free to use fresh or frozen blueberries. If using frozen, let them thaw and gently pat dry with paper towels before using.
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