Blueberry Coffee Cake
This blueberry coffee cake is a true delight—soft, buttery, and bursting with juicy blueberries, with a touch of Meyer lemon zest for a bright, citrusy balance. The real magic, though, is in the crumb topping: a rich blend of brown sugar, butter, and crushed speculoos cookies, adding a spiced, caramelized crunch that pairs beautifully with the tangy-sweet blueberry filling. Whether you’re serving it with a morning cup of coffee or as a cozy dessert, this cake is sure to become a favorite!
Cake
| Ingredient | Quantity | Unit |
| All-purpose flour | 1 | Cup |
| Cake flour | 1 | Cup |
| Baking powder | 1 | Teaspoon |
| Salt | 1/2 | Teaspoon |
| Unsalted plant-based butter* | 1/2 | Cup |
| Granulated sugar | 1/2 | Cup |
| Eggs | 2 | – |
| Vanilla extract | 1 1/2 | Teaspoons |
| Lemon zest | 1 | Tablespoon |
Topping + Blueberry Filling
| Ingredient | Quantity | Unit |
| All-purpose flour | 3/4 | Cup |
| Light brown sugar | 1/2 | Cup |
| Unsalted plant-based butter* | 1/2 | Teaspoons |
| Speculoos cookie crumbs | 2-3 cookies | – |
| Fresh blueberries | 1 1/2 | Cups |
| Granulated sugar | 1/4 | Cup |
| Honey | 1 | Tablespoon |
| Almond extract | 1/2 | Teaspoon |
| Orange juice | 1 | Tablespoon |
| Lemon juice | 1 | Teaspoon |
| Lemon zest | 1 | Teaspoon |
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9 × 13-inch baking pan.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the unsalted plant-based butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Meyer lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Spread the batter evenly in the prepared baking pan.
- For the blueberry filling, combine the blueberries, granulated sugar, honey, almond extract, orange juice, lemon juice, and lemon zest in a small saucepan over medium heat.
- Cook for about 5 minutes, stirring occasionally, until the berries begin to burst and the mixture thickens slightly.
- Spoon the blueberry filling evenly over the batter.
- For the crumb topping, mix the all-purpose flour, light brown sugar, and unsalted plant-based butter until coarse crumbs form.
- Stir in the crushed speculoos cookie crumbs, then sprinkle the topping evenly over the blueberry layer.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the coffee cake cool in the pan for at least 20 minutes before slicing and serving.
Notes & Tweaks
*I use unsalted plant-based butter when developing this recipe. Unsalted dairy butter can be used instead if preferred, unless otherwise noted.
