Whole Wheat Blueberry Coffee Cake
May 16, 2025Made with whole wheat flour, sweetened with just a touch of sugar, and packed with juicy blueberries, this whole wheat blueberry coffee cake is the perfect breakfast or snack.The texture is soft and tender, with a golden crumb topping that’s simple to throw together but totally delicious.
Ingredients
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!