Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze


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Glazed Blueberry Buttermilk Coffee Cake — The BEST blueberry coffee cake you’ll ever make! The blueberries are juicy, abundant, and make this cake taste like one big, soft, moist blueberry muffin! 

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze

Easy Blueberry Coffee Cake Recipe

There’s something about a good old-fashioned coffee cake that I love. And this one is easier than going to the store and bringing home an Entenmann’s.

If you’re in need of an easy cake for breakfast, brunch, a shower, gathering, or just want to whip up a cake on Tuesday, just because, this is the one. The batter comes together in 10 minutes, it bakes for 30, and you can therefore be eating blueberry buttermilk coffee cake within the hour if you start now.

It’s sweet, soft, moist and loaded with blueberries. Underneath the blueberries, there’s a swirly pattern of jam, which adds another burst of berry flavor.

Glazed Blueberry Buttermilk Coffee Cake — The BEST blueberry coffee cake you'll ever make! The blueberries are juicy, abundant, and make this cake taste like one big, soft, moist blueberry muffin! 

The cake is far better than the photos do it justice. And in reading the recipe you’ll think so what, another coffeecake, it happens to have blueberries in it. Big deal.

But I promise you, this one is different. Simple, real ingredients combined in such a way that the best of everything shines. The result is a cake that’s far greater than the sum of it’s individual parts.

It’s by far the best blueberry coffeecake I’ve ever had. And ranks right up there for coffee cakes in general. I can’t think of any that top it.

The berries are abundant, juicy, and make this cake taste like a big blueberry muffin.

I reminded my 6-year-old that blueberries stain and to please be careful while she was eating it. And she said, “Well it’s kind of hard, Mom, because these blueberries keep jumping out at me.”

Glazed Blueberry Buttermilk Coffee Cake — The BEST blueberry coffee cake you'll ever make! The blueberries are juicy, abundant, and make this cake taste like one big, soft, moist blueberry muffin! 

What’s in the Blueberry Buttermilk Coffee Cake? 

To make this blueberry breakfast recipe, you’ll need: 

  • All-purpose flour
  • Granulated sugar
  • Baking powder and baking soda
  • Egg
  • Buttermilk
  • Unsalted butter
  • Vanilla extract
  • Blueberries
  • Jam

Glazed Blueberry Buttermilk Coffee Cake — The BEST blueberry coffee cake you'll ever make! The blueberries are juicy, abundant, and make this cake taste like one big, soft, moist blueberry muffin! 

How to Make Blueberry Buttermilk Coffee Cake

I used my stand mixer, or use a large mixing bowl and hand mixer, and combine the dry ingredients and mix them momentarily.

Add the wet ingredients and beat for a couple minutes until smooth. Turn the batter out into a cake pan, dollop on your favorite jam, and swirl it around.

Sprinkle the cup of  blueberries and it’ll seem like a ridiculous amount, covering every last inch of batter space, but they settle in while baking. And really, there’s no such a thing as too many blueberries. The more, the berrier.

Glazed Blueberry Buttermilk Coffee Cake — The BEST blueberry coffee cake you'll ever make! The blueberries are juicy, abundant, and make this cake taste like one big, soft, moist blueberry muffin! 

Can I Use Frozen Blueberries?

Yes! I used frozen blueberries and if using frozen, keep them unthawed. Add them straight from the freezer bag and into the cake, frozen.

Frozen berries run and bleed less than if thawed. You could use fresh, but frankly I’m cheap and bake with frozen and save my fresh for snacking.

Can I Use Different Berries? 

Go for it! If you have frozen strawberries, fresh peaches, seasonal plums, past-their-prime grapes, I can envision many kinds of fruit being easily substituted for the blueberries.

Glazed Blueberry Buttermilk Coffee Cake — The BEST blueberry coffee cake you'll ever make! The blueberries are juicy, abundant, and make this cake taste like one big, soft, moist blueberry muffin! 

Can the Buttermilk Be Omitted? 

The buttermilk and butter lend a light buttery taste, with vanilla peeking through.

I almost used oil in the batter because it tends to produce moister cakes, but wanted buttery flavor and went with butter, knowing the buttermilk was my secret agent to keep it soft, tender, and moist.

If you don’t normally keep buttermilk on hand, you can make it in 10 minutes with a tablespoon or two of lemon juice or vinegar to one cup of regular milk.

Glazed Blueberry Buttermilk Coffee Cake — The BEST blueberry coffee cake you'll ever make! The blueberries are juicy, abundant, and make this cake taste like one big, soft, moist blueberry muffin! 

Tips for Making Blueberry Buttermilk Coffee Cake

I turned my oven down to 375F in the last 5 minutes of baking because the edges were getting a little too browned for my liking before the center had fully set; watch your cake in the last 5 to 10 minutes of baking and turn down oven if necessary, or tent with foil.

Feel free to omit the glaze, but I like the little extra touch of a glaze on my coffee cake. The buttery, vanilla tones in the glaze bring them out in the cake, too.

I stored my blueberry buttermilk coffee cake at room temperature. However, you’re welcome to store it in an airtight container in the fridge if you’re not comfortable leaving the glaze out. 

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4.50 from 4 votes

Glazed Blueberry Buttermilk Coffee Cake

By Averie Sunshine
The BEST blueberry coffee cake you'll ever make! The blueberries are juicy, abundant, and make this cake taste like one big blueberry muffin! 
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
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For the Coffee Cake

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large egg, at room temperature
  • ½ cup buttermilk
  • ¼ cup unsalted butter, softened
  • 1 ½ teaspoons vanilla extract
  • 1 cup frozen or fresh blueberries, if using frozen, keep them unthawed and add them frozen
  • about 1/3 cup jam, use your favorite flavor, blueberry is best
  • 3 tablespoons sugar, for sprinkling (I used 1 tablespoon turbinado and 2 tablespoons granulated)

For the Glaze

  • ¼ cup unsalted butter, melted
  • about 1 cup+ confectioners’ sugar, sift if it’s particularly lumpy
  • ¾ teaspoon vanilla extract


Coffee Cake

  • Preheat oven to 400F. Spray a 9-inch round cake pan with floured cooking spray, or grease and flour the pan; set aside.
  • To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), add the flour, 3/4 cup granulated sugar, baking powder, baking soda, and mix momentarily to incorporate.
  • Add the egg, buttermilk, 1/4 cup butter, vanilla, and beat for 1 minute on medium-low speed. Stop, scrape down the sides of the bowl, and beat for 1 minute on medium speed.
  • Turn batter out into prepared pan.
  • Using a spoon, dollop the jam over the batter surface in teaspoon-sized mounds, making about 15 mounds (doesn’t have to be precise; some jam blobs will be bigger than others and that’s fine). Using a table knife, lightly marble the jelly into the top surface of the batter, going up and back in a zigzag pattern a couple times.
  • Sprinkle blueberries evenly over the batter (it looks like a ton). Sprinkle evenly with 3 tablespoons sugar over the blueberries.
  • Bake for about 30 minutes or until center is set and not jiggly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Note – I turned my oven down to 375F in the last 5 minutes of baking because the edges were getting a little too browned for my liking before the center had fully set; watch your cake in the last 5 to 10 minutes of baking and turn down oven if necessary, or tent with foil.
  • Allow cake to cool in pan for about 10 minutes before turning out onto a wire wrack to cool completely (I invert it onto a cutting board, then slide it off the cutting board and onto the rack with the blueberry side up).
  • While the cake cools, make the glaze.


  • Melt the butter in a small, microwave-safe bowl, about 45 seconds.
  • Add about 1/2 cup sugar, vanilla, and whisk to combine. Continue adding sugar and whisking until smooth and desired glaze consistency is reached. If you accidentally make it too thick, adding a tiny splash of milk or cream will thin it out.
  • Drizzle glaze over cake in big ribbons, going up and back, over the surface (the photos show the glaze much skimpier because I wanted the blueberries to be visible, but I used all the glaze after the photos were completed).


If you have extra glaze, it will keep airtight in the refrigerator for at least 1 month. I store cake airtight at room temperature where it stays fresh for 4 days. Store in the refrigerator (due to the glaze) if desired.


Serving: 1, Calories: 374kcal, Carbohydrates: 63g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 54mg, Sodium: 154mg, Fiber: 1g, Sugar: 47g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Coffee Cake Recipes: 

Buttery Coffee Crumb Cake — This coffee crumb cake recipe couldn’t be easier to make! It’s made with boxed yellow cake mix, which is used in both the batter and the crumble topping.

Pumpkin Coffee Cake — A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor!! Super soft, tender, and topped with the BEST crumble topping that you’ll fall in love with! Great for brunches and holiday entertaining!!

Blueberry Streusel Coffee Cake — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!

Cinnamon Coffee Cake — Between the cinnamon-sugar crust AND the cinnamon-sugar swirled through the center, this EASY coffee cake is IRRESISTIBLE!! Soft, fluffy, light, and of course it’s perfect with coffee!!

Cinnamon Roll Coffee Cake — A very fast and straightforward cinnamon coffee cake to make and isn’t fussy at all. It’s moist, dense, and way easier to make than actual cinnamon rolls!

Strawberry Coffee Cake Sweet, juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. I made this cake last night and doubled the recipe. It was a little too sweet (would decrease the sugar by a third) so I did not make the glaze. After the cakes were baked and had rested in their pans for 15 minutes, I was turning them over to put on a rack to cool and the first one broke apart as it was so moist so I would suggest parchment paper in the cake pans to avoid this.

    1. I’ve never had an issue with them breaking but all climates, ingredients, etc. vary – which can also contribute to the sweetness aspect. Some jams are just sweeter than others; as are some blueberries. Thanks for trying the recipe.

  2. I’ve made several of the cakes and muffins from here and this coffee cake is my mom’s absolute favorite. I make it for her every time I visit her. So quick and easy! I use only 1/2 the amount of sugar but it’s still sweet thanks to the jam.

  3. I made this today and it’s delicious!! I used blueberry jam because it’s my fav and i added about a teaspoon of blueberry jam with the glaze to make blueberry flavoured glaze!!! Thank you for the recipe!!

    1. Thanks for trying the recipe and I’m glad it came out great for you! The glaze sounds great!

  4. Hi Averie, this looks divine! I’m a sucker for anything with blueberries, and well when it comes to coffee cake? I’m all over that. 

    I just have a question, are the steps in the right order? Can you really start with the dry ingredients first? I’m used to starting with creaming the butter and wet ingredients first? Just want to make sure before I ruin this delicious recipe.

  5. Hi, Averie! My husband and I love your recipes! We searched for years and spent a lot of time adjusting our cookie recipes to perfection. After all that work and being close, we gave your oatmeal chocolate chip cookie and many of your others a try and have used them time and time again with no alterations.

    I’m making this recipe over the weekend and wondered what your thoughts would be on adding a crumb topping? Also, how essential is the buttermilk?

    1. Thanks for trying the cookie recipe and I’m glad it came out great for you!

      For the coffee cake the buttermilk is key and you could add a crumb topping but honestly with the jam, there’s already enough going on and I think the crumb would take away from the jam (and vice versa) so I’d just make as is and look over my recipes for things with a crumb topping if you want to go that route on another day. Enjoy!

  6. I was disappointed, the toothpick came out clean after 25 minutes, when I turned it out the bottom was completely uncooked, I was expecting guests so put what I could salvage in aluminum foil and in the oven at 350 degrees until done. Served it with ice cream and it was OK but would never make it again, too many fluids for 1 cup of flour. First time I’ve had a failure using a recipe online.

    1. I’m sorry that it didn’t work for you. Many others have had very good luck with the recipe. Maybe your jam was moister, your blueberries juicier, your climate more humid, your oven cooler – who knows – I would simply bake for a longer duration next time. I’ve never found the need for more than 1c of flour. That would render the cake too tough and dense for my liking.

  7. I LOVE coffee cake, but the PNW doesn’t seem to have the same “coffee cake” culture that I grew up in in the Midwest and therefore good coffee cakes can be hard to come by in stores.

    So, I’ve been making my own coffee cakes these past few years! Alas, most come out too dry or too flavorless or “too something”. I discovered your recipe (and your site) and I gave your recipe a try this past weekend.

    SO!! GOOD!! I ate half of it within 30 minutes of it coming out of the oven, haha.

    I followed your recipe to the T, and I even made the glaze (and boy am I glad I did, the crusty glazed top is the best part of the cake!). I don’t know what to make next, everything on your site looks so delicious!!


    1. Well I grew up in MN and am very familiar with the kind of coffee cake you probably like – cakes like this one! I’ve lived in San Diego for 10 years but I will never tire of good old fashioned coffee cakes. Most are way too dry, flavorless, boring, and basically just not worth the calories for something so lackluster!

      LMK what you try next!

  8. This is the first recipe I’ve made of yours, but it won’t be my last. This cake was DELICIOUS! I really had to use some self control not to eat the whole thing! Thanks for a great recipe.

  9. I just made this- made two, actually, and the recipe doubles well. I read others’ comments about jam falling and sticking to the bottom of the pan- so I cut rounds of parchment for the pans the way you do for traditional cakes. I ran a knife around the edges and they slipped out perfectly! That way I didn’t have to worry about the size of my jam dollops (too much jam should always be a good thing). Great recipe, super moist and tasty, i’ll be using this one again. Thanks!

    1. too much jam should always be a good thing = I love the way you think!

      And glad your parchment lining worked well for you and that this recipe is a keeper for you!

  10. This tasted great! I changed it up a little bit i added 2 cups of blueberries and added 2 tbs of fresh squeezed lemon juice to the icing. I guess my drops of jam where too big because the sank to the bottom and just made it harder to get out of the pan and wet. I will omit it next time. I can’t wait to make it again! Thank you so much for the wonderful recipe.

    1. Yes you have to keep the jam small or it will sink. Marble, pea-sized amounts, not big blogs or the laws of gravity just take over. Glad you loved it though!

  11. This blueberry buttermilk cake looks incredible! I can’t get enough blueberry and blueberry recipes this time of year! I’m including this recipe in a roundup of Weight Watchers friendly recipes I bookmarked this week which will go live Sunday. Thanks!!

  12. This blueberry coffeecake is getting added to my “must make” list ASAP. I love all things blueberry, but haven’t made coffeecake in a while. Thanks for the inspiration.

  13. Just wanted you to know I made this yesterday and served it for brunch today–my niece’s comment was, “You MADE this?” I love it when a great recipe makes me look like an expert. I used raspberry jam and the jam soaked all the way through the cake, though. Any suggestions? Thanks for a terrific recipe.

    1. Try a different brand/type of jam and pick something a little less chunky and not quite as heavy on the fruit pieces and a bit smoother and more pureed perhaps. Or swirl/marble it with a less vigorous hand – be more delicate next time with how much swirling you’re doing, easy does it basically. Those would be my 2 tips. Glad you loved the cake and your family members were in awe of your skills. That’s awesome!

  14. Making my second one in two days! Used strawberries and straw/rhubarb jam, delicious. Berries sunk to bottom though (too heavy?), but still delicious, sugary crust was great too. A keeper!

    1. Glad you like it! The sinking berries – if you roll them through a little bit of flour before adding them to the batter, that can help with sinking (in general, not only in this recipe)

      Also these 2 cakes are similar and both as amazing! Both recipes were spinoffs from this cake you made. Great choice on it – and 2nd one in 2 days. LOVE THAT!

  15. My stomach gives this cake a big vote of “Yes!” I want a slice. I need a slice right now. I’m starved for a good cake :)

    1. Me too on the starved for a good cake. This cake is long gone and I am going to make another cake tomorrow – we’ll see what I feel like and hopefully it will work out :)

  16. I’m making this this morning. Perfect for the weekend! Kids cannot wait to try. I had to bake my slightly longer than 30 minutes, it’s still in the oven. It will be hard to wait for it to cool. :)

    1. Enjoy it when it comes out! Blueberries vary in moisture content so yours may have been juicy (plus San Diego where I’m at is so dry) so yes, just bake until it’s done :) Thanks for trying it!

  17. That is one nice looking coffee cake! If only I had a slice waiting for me for breakfast tomorrow morning.

  18. hi! okay the blueberries did make the cake looks something. but I am not really a fan of blueberries. I think it’s possible right for us to replace them with strawberries. even though my aunt said blueberries are good for your eyesight.

  19. the purple-blue color in the photos is wonderful! i haven’t had a blueberry cake in a long time and this looks delish!

  20. Beautiful photos, Averie- magazine quality! Coffee cakes definitely speak to my childhood, and I think that text from Scott convinced me this is one I need to try to make myself! Thanks for another great recipe :)

  21. I love the text from your husband–too funny! My mom used to always have coffee cake in the house when I was a kid. Other kids had Fruity Pebbles or Frosted Flakes for breakfast, and I usually had a slice of coffee cake. :) This one looks like absolute perfection!

    1. Your mom sounds like she had her ACT together!! Bravo to her! As a mom, I can tell you, the Cheerios sometimes just have to happen here!

  22. Love Entenmanns and have fresh strawberries and buttermilk I want to use. Cbaked at suggested temps, webt to take it out of pan after cooling 10 min and it completely fell apart :(. Bottom wet. Will try again after a pre-eating workout.

    1. At the suggesting baking time, mine was nicely browned around the edges and perfectly done, but all ovens vary, as does the amount of water in blueberries and sounds like yours were very watery. So watch your cake, test with toothpicks, and look for all the visual cues that indicate it’s done; more so than the bake times. I always say, watch your cake (or cookies), not the clock. Thanks for trying and I know you’ll have better luck the next time around!

  23. Absolutely love the look of this Averie, I’m such a fan of blueberries and using frozen is a great idea. The fresh are great, but so expensive! Will be trying this soon :-)

  24. Was just reading on Budget Bytes to freeze leftover buttermilk so will always have on hand. This will be perfect.

  25. I haven’t had Entenmann’s in soooo long but my grandma ALWAYS had something from them out on her counter when we went to visit. This coffee cake sounds absolutely amazing. I really wish I was home right now instead of at work so I could make it… and then eat it : )

    1. And I want to have it with your blueberry peanut butter smoothie. Now THAT sounds like a good combo! :)

  26. That text from your husband says it all! It totally reminds me of my husband. He has to taste everything and normally he’s like “Oh, that’s good”, but every once in a while I will make something he freaks out over and plasters on his facebook page telling his friends it’s the best thing he’s ever eaten. It’s always the biggest compliment. This coffee cake looks amazing, and I can see why he loved it so much!

    1. I know, it takes so much more to get a big reaction out of husband’s of food bloggers. It’s like they become immune and everything is “okay”. To actually get them excited, takes some doing!

  27. This has SUNDAY BRUNCH stamped all over it….I just LOVE blueberries…and buttermilk….Just made my annual strqwberry freezer jam….and this will be delish in it!!….Seriously considering adding a swirl of lemon curd in the mix….would this take your gorgeous perfection-recipe just a tad too far?!….Honestly amazing looking coffee cake…and I cannot wait to test this out on the family this weekend!…Thanking you most kindly for your constant creativity and sharing of it.

    1. Add lemon curd if you want – I’m sure it would be great! I don’t love-love-love lemon desserts as much as some people do, but if you’re one of them, go for it. And if you end up trying this, please LMK what you think! And thanks for your sweet compliments!

  28. I pinned this yesterday when I was scrolling on the old Pinterest…cz I don’t get my email til the last of all the game…hehe! (Maybe that’s why I’m always the last one to show up over her…It rings in around 9 pm, crazy!) But I love the whole thing about this recipe! The colors it brings…and your hubby! (Mine is the same way!) We get fresh blueberries every year from Seattle sent to us from the in-laws…so this recipe is the first to make when I receive those! (but then again, I don’t think I can wait that long!)

    1. I saw the pin and thank you! Sometimes Pinterest sends alerts; other times nothing. Can’t figure them out either. But thanks!

      And I made this with frozen b/c fresh BBs are delicacy that I don’t bake with – I save them for eating!

    1. Please come back and LMK how it goes and what you think!!! So excited b/c I totally trust your baking expertise and thoughts, Carrie!

      1. Thanks for making it and for LMK your kids gobbled it right up. Love it when the kids are happy! :)

  29. LOL I love your husbands enthusiasm! Your pictures are GORGEOUS and I have no doubt that this cake is fabulous because after all, YOU made it!

  30. Gosh Averie! That just looks sooo incredible! I love it! And a blueberry coffee cake is always perfect in my book!

  31. Ok, you are so cracking me up in this post. I love the text message between you and Scott. It’s real life lady, and I love it! I think we can trust that this is great because it takes a lot for hubbies of bloggers to get excited by a new recipe. They become so picky and act like total foodies. BTW, your photos of this cake kick a**! :)

    1. Exactly on being so picky…it’s like when you have all this food at your disposal, it doesn’t make you eat everything in sight, it ironically makes one be MORE picky. At least that’s what happens here. It always gets eaten but it’s harder to coax out those honest reactions :)

  32. Oh, this cake looks just fine to me. I think your photos do it plenty of justice, Averie. Your convo with hubby makes me LOL and your 6 yr old’s comment sounds like something my kids would say!So cute:)LOVE this cake.

  33. Although I’m not a blueberry fan, I would love to give this a try with strawberries, apples or pears!! BTW, love your hubby’s reaction to the cake. You know you have a winning recipe when their reaction is “Holy shit”

  34. I live in Maine, land of blueberries and thus blueberry desserts, which I tire of. So when I saw your post, I skimmed it and thought, I’ll skip this one. Then I saw the screen shot of your text exchange with Scott and I burst out laughing. Tooooo funny. And if he had a reaction like that, I guess I’m going to have to try it. I’ll let you know. I’m envious that he’s got a twice daily meditation going. I’ve been trying to add meditation to my yoga practice for quite a while and getting nowhere, which makes me nuts because of all the really amazing things I read from people who meditate regularly.

    1. Wow you do live in the land of blueberries it sounds like and you’d be the perfect taste-tester since you’ve had your share of desserts with them. If you try it, LMK! And I am so proud of him and what he’s done. I don’t have a daily meditation practice but do have a daily yoga practice and running, which is sort of my moving meditation :) Good luck finding that happy zen place – I know, it’s not always easy!

    2. I will let you know. My problem is yoga provides immediate gratification and stress relief. Meditation I know I’ll have to put in some time with before I get results…

  35. I was thinking Entenmann’s as soon as I saw the picture and before I read it! Too funny. I can definitely see myself eating this in the morning with a hot cup of coffee!

  36. if you like this, try the blueberry cake by donna hay.
    so simple and tasty
    AND easy to kick up a few notches.
    love the glaze on this one!

    1. Didn’t know she had a good recipe for one. Recently made her brownie cookies and they were amazing (not an easy batter to work with, at all, but I worked it out and they turned out great!)

  37. I love how the blueberries stained the coffee cake and the addition of jam swirled in the batter. This cake is a winner for sure!

  38. Lol! *Love* the text! Zen + keepin’ it real – It’s all about balance. :D

    Averie, this blueberry cake is a breath of fresh air! Everything about it speaks of spring, renewal, and the vibrant flavours of spring. That added swirl of jam is brilliant!

  39. Love your pics and that white plate is so cute! I’m sure I’d love this blueberry anything is the best! Great post!

    1. I got that plate at Target about 2 yrs ago. It was a limited edition plate and for Target, I thought it was cute. I bought a pair and have used those 2 plates so many times over the years! I rarely have luck with blog props from Target but sometimes I get lucky!

  40. Confession time: I have an unnatural obsession with Entemann’s. But I have been shocked by both the increase in price and decline in quality. This coffee cake is such a lovely alternative – and it’s so pretty to boot. Love it!

    1. I used to eat tons of it when I was in college and early 20s. For what they are, I remember them being pricey. I need to try to recreate a copycat. This coffee cake sure blows their stuff away though!

  41. OH Heck yes! This is my kinda treat over here. Take that Ettenmans!

    I loved the text! So cute. My husband is the same way with all the goodies that I bake too! ;)


  42. So if I leave my house now, I’ll be at your place by 7ish.. and I fully expect a fat slice of this bad boy upon my arrival!

    It looks DELICIOUS. So moist and perfect. Anything with blueberries + buttermilk is game-on, and I LOVE all coffee cakes like you wouldn’t believe.

    1. I would love to start pawning off cakes and treats on you. Girl..we have so much at all times it’s just RIDIC!

  43. Gorgeous cake, Averie! And lovely pictures too. I can’t stop staring at them! and we both know how difficult shooting a cake can be. Truly gorgeous here. I love practically everything with berries, and blueberry baked goods seem extra special. Maybe it’s all the blue. So many things in this title I am loving: the buttermilk, the buttery glaze spiked with vanilla, blueberry, jam, and cake for breakfast. I would gladly wake up to this every single day of the week! Lol “the more the berrier.” Oh and that convo with Scott – if you both say it’s the best, then this is a must try!!

    1. Truly the pics don’t even do it justice. Shooting cakes is such a risky move and I never know how they will look til I get them on my screen. Sometimes the wide shots are too wide, and the tight shots you don’t get the beauty of the whole cake…so thanks for saying you liked these! We’ve also had about 10 days in a row of’s been a party here :)

      And yes, truly the best coffee cake I’ve ever had!

  44. I used to eat the Entenmann’s coffee cakes for breakfast when I was a kid. So glad you were able to create a much better tasting version and add blueberries. I can’t wait to try this recipe.

  45. Um, wow, your pictures were enough Averie! And I trust you, if you say it is better, then it surely is. I haven’t done coffee cake in FOREVER but this recipe is taking me on a major guilt trip!

  46. This looks absolutely delicious, and I LOVE how quick it is! I’m catering a few baby showers in the next couple of months and have been looking for yummy but simple recipes for the menu. Definitely pinning this one for the baby boy shower I’m doing – those BLUEberries are perfect!! :)

    1. Oh for a blue-themed shower, I cannot think of better, easier, and more perfect little dessert! (If it was a girl, I’d say use strawberries) Thanks for the pin & LMK how it goes when you make it!

  47. Wow, an hour start to finish?! What a perfect breakfast recipe!! Your daughter sounds so cute, I love her comment about the blueberries :)

    1. Kids are at least honest!
      And saw your English muffin bread recipe – love making my own, too! So much better than storebought!

  48. I like that you used frozen blueberries, that makes life so much easier! This would be a really beautiful brunch dish.

    1. Easier, cheaper, and in this application, just as good of results as fresh – they bleed less!

  49. Mmm…your blueberry and strawberry jam coffee cake looks and sounds irresistible, Averie! Just like a cute, sweet, quiet unassuming guy. Only, he totally knocks your socks off!

  50. I am so sold on this cake Averie. Are you reading my mind? I was literally trying to envision a coffee cake like this last night, I woke up, and BAM, here it is, already perfect for me. Pinned, loving, thinking about making for dinner!!

    1. Thanks for the pin and it will be a great dinner! You really don’t need to make ANY thing else. Just make this. You’ll get plenty of servings of fruit this way :)

  51. This is so beautiful I want to cry. I love blueberry desserts so I wish I had a piece to nibble (or finish) right now for breakfast. Also, I love the text message – keep it real!

    1. I normally don’t put stuff like that text up on my blog but it was such an authentic testimonial so I went with it :)

  52. I love coffee cake! It’s such a simple, but delicious dessert. This one looks wonderful! I really like the fact that the ingredients are the type that I always have on hand and it’s easy to whip up in a pinch. I look forward to giving it a try!

  53. The more the berrier is right! This looks so berry good! I love blueberries so much, and I guess your husband’s reaction says it all. This one’s a definite pinner for me!

  54. It’s amazing that through all of the packaged “desserts” that I have been able to toss aside and realize they taste terrible, the “Big E” and their coffee cake (raspberry cream cheese please) still eludes me. I still hold it in high regard in my mind! Ha.
    But THIS…oh yes, this coffee cake looks like exactly something I crave. I love warm, glazed coffee cake, bursting with flavor and berries! This is perfect. And the pictures are oh so beautiful (as always)!

    1. Freshman year in college and 1st apartment, the E’s raspberry cream cheese coffee cake was a near weekly buy for me. Omg I LOVED those things. I would love to recreate a homemade version, actually. I just may! I havent had one in a decade or more, but I have fond memories!

  55. What a luscious looking coffee cake–ready for the oven in 10 min. and so perfect with warmer weather coming! I’m impressed Scott was able to just have a bite and then meditate. I’d be too distracted by the rest of it waiting for me (which probably means my meditation skills need a little work)!

    1. I can’t do that either; like a ‘quick bite’ of something before I work out or whatever. No, I better just plan to eat the whole thing or not start!

  56. Ohmylanta does that look divine! Next time I make a coffee cake, I’m making this one! My family is cheap too and I was raised on baking with frozen fruits- the fresh stuff was saved for dinnertime!

    1. Amen on baking with frozen! In some situations, blueberries being one of them, I actually prefer frozen b/c the run and bleed less. The fresh stuff all gets eaten, promptly!

  57. I can’t blame your husband, I’d probably take down a good share of this cake in a day as well. I loooove blueberries, can’t wait for blueberry picking season in a couple months so I can try this cake!

  58. I’m a sucker for anything old-fashioned and you can never go wrong when you add buttermilk. Love this Averie…

  59. This looks awesome! Love coffee cake, especially with fruit. The jam is an interesting addition. Wish I would have seen this a few days ago. I was looking for a blueberry crumb/coffee cake anf couldn’t find a recipe I liked.

    1. Oh that happens to me all the time! Well, I hope you still have a taste for a bb cake b/c this one is just awesome. I wouldn’t say that if I didn’t truly think it, either!

  60. Oh yum! I love blueberries! Have never mad coffe cake, but I think I need to start now. You know you have turned me on to a whole lot of new baked goods!

    1. I never really made too many either but there are only so many bars and cookies I can make before branching out :)

  61. I’m not normally one to swoon over a coffee cake, but you’ve taken me there with this cake! I think it has something to do with all those gorgeous blueberries!

    1. I’m not normally one to swoon over a coffee cake <-- nor am I! It takes a lot! This one did the trick though!

  62. It’s been way too long since I baked a coffee cake, and this recipe is making me want to leave work and go home to make this immediately! Oh man, does this look like the perfect coffee cake!!!

    1. It’s so easy, too. Like a wham-bam throw it in the pan cake. With stellar results! Highly recommended!

  63. Blueberry, Check! Coffee Cake , Check ! I love coffee cake and I looooove blueberries.

  64. This cake looks amazing, Averie! I totally want a slice to go with my coffee right now! :)

  65. My parents always had Entenman’s in the house and it always drove me crazy! I’d take a huge slice of this over it any day!

    1. Entenmann’s were college dorm room and first apartment food for me. If only I knew back then how easy it was to bake!

  66. There are no words for how good this blueberry coffee cake looks! I have made your cinnamon roll coffee cake many times and it is fabulous.

    1. And this one tops that. That is a really, really good coffee cake and if you’re looking for cinn roll flavors, that’s the one. But this one, as a fruit-based cake goes, best I’ve ever had and really, in general, I love this cake and so did Scott. If you make it, LMK!

    1. If you’re asking if you can replace the buttermilk and use somehting else, i.e. almond milk, soymilk, etc. – Yes you can but you won’t get nearly the same results. It will ‘work’, just not as well – but of course, I haven’t personally tried it. This is my new fave coffee cake in the whole world. I recommend making it like I wrote the recipe.

    1. It doesn’t look like anything special but the taste, oh my, I wish I could give you a slice right now! :)