Whole Wheat Blueberry Coffee Cake
Made with whole wheat flour, sweetened with just a touch of sugar, and packed with juicy blueberries, this whole wheat blueberry coffee cake is a delicious breakfast or snack.
The texture is soft and tender, with a golden crumb topping that’s simple to throw together but totally delicious.
Whether you’re serving it for brunch, a snack, or an after-dinner treat, this coffee cake is easy to make and full of bright flavor.
Why you’ll love this whole wheat blueberry coffee cake recipe
If you’re craving something cozy, fruity, and just sweet enough—this whole wheat blueberry coffee cake hits the spot.
Here’s why you’ll love it:
Simple ingredients – You probably already have everything you need for this healthier coffee cake!
Bursting with juicy blueberries – Fresh or frozen, blueberries add a pop of natural sweetness and bright flavor to every bite.
Perfectly soft with a crisp streusel topping – The cake pairs beautifully with a golden, buttery crumb topping that gives it that classic coffee cake feel—just a little more nutritious.
Ingredients
This wholesome blueberry coffee cake is made with simple pantry staples!
Here’s what you’ll need:
- Blueberries – Fresh or frozen work well; they add juicy bursts of sweetness throughout the cake.
- Whole wheat flour
- Baking powder – Helps the cake rise and gives it a light, fluffy crumb.
- Salt
- Butter – Be sure it’s softened.
- Brown sugar – You’ll only need a little bit for this recipe!
- Eggs
- Lemon zest – Brightens up the flavor and complements the blueberries beautifully.
- Vanilla
- Milk – Helps smooth out the batter and keep the cake tender.
How to make blueberry coffee cake
Perfect for weekend brunches or afternoon snack, this whole wheat blueberry coffee cake is a healthier twist on a classic favorite.
- Make the crumb topping. In a food processor, combine oats, flour, salt, and brown sugar. Pulse a few times to mix. Add melted butter and process until the mixture forms coarse crumbs. Set aside.
- Combine dry ingredients. In a medium bowl, whisk together whole wheat flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest until well combined.
- Incorporate dry ingredients. Add the dry ingredient mixture to the wet ingredients alternating with milk, beginning and ending with the flour mixture. Mix gently just until combined – don’t overmix!
- Fold in blueberries. Gently fold in the fresh or frozen blueberries (if using frozen, no need to thaw).
- Transfer to baking pan. Spread the batter evenly into your prepared pan. Sprinkle an even layer of the crumb topping over the top.
- Bake. Place in the preheated oven and bake for 35-40 minutes, it should be golden and slightly domed.
- Cool. Allow the coffee cake to cool completely before serving with a drizzle of lemon powdered sugar glaze.
Conclusion
This whole wheat blueberry coffee cake is the perfect way to start your morning or enjoy a cozy afternoon treat.
Whether you’re sharing it with family or serving it for brunch, this recipe is sure to become a favorite.
Whole Wheat Blueberry Coffee Cake
May 16, 2025Ingredients
Cake
- 1 ½ cups (173 g) whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 8 TBS (113 g) soft unsalted butter
- ½ cup (96 g) packed brown sugar
- 2 eggs (room temperature)
- zest of 1 large lemon
- 1 tsp vanilla
- ⅓ cup (84 g) whole milk (room temperature)
- 1 ½ cups blueberries (fresh or frozen)
Crumb Topping
- ½ cup whole wheat flour
- ½ cup old fashioned oats
- ¼ cup (50 g) brown sugar
- ¼ tsp salt
- 6 TBS melted unsalted butter
Instructions
Make the Crumb Topping
- In the bowl of a food processor, add ½ cup of whole wheat flour, ½ cup of oats, ¼ cup of brown sugar, and ¼ tsp of salt. Pulse ~15 times to help combine the ingredients and to break down the oats a little (do not process the oats into a flour, just chop them up a little bit).½ cup whole wheat flour, ½ cup old fashioned oats, ¼ cup (50 g) brown sugar, ¼ tsp salt
- Pour in the melted butter. Pulse the food processor ~15 more times, combining the mixture well. Set aside.6 TBS melted unsalted butter
Make the Cake
- Grease and line an 8 x 8 pan with parchment paper, leaving about a 2" parchment overhang on the sides of the pan.
- Place an oven rack in the center of the oven. Heat the oven to 375° F.
- In a medium bowl whisk the flour, baking powder, and salt.1 ½ cups (173 g) whole wheat flour, 1 ½ tsp baking powder, ½ tsp kosher salt
- Place the butter and sugar in a large bowl. Using an electric hand mixer, beat them together for about 3 minutes (until light in color).8 TBS (113 g) soft unsalted butter, ½ cup (96 g) packed brown sugar
- One at a time, beat in the eggs. Then add in the lemon zest and vanilla. The mixture will look broken and soupy, but it's OK.2 eggs, zest of 1 large lemon, 1 tsp vanilla
- Add the flour mixture to the wet ingredients in three additions, alternating with the milk in 2 additions. Mix gently between each addition.⅓ cup (84 g) whole milk
- Fold in the blueberries. The batter will be thick and sticky, so use a strong rubber spatula to help you distribute the berries throughout it.1 ½ cups blueberries
- Scrape the batter into the greased and lined pan and smooth into an even layer. Sprinkle the crumb topping over the top and spread into an even layer.
- Bake the cake for 35 – 40 minutes. The cake should be golden, slightly domed, and set.
- Let the cake cool in the pan for 30 minutes, then lift it out with the parchment overhang and let cool completely on a wire rack. Once cool, drizzle with some lemon powdered sugar glaze and enjoy!
