Amish Blueberry Coffee Cake Recipe for Tender, Rustic Crumb

Instructions

1. Preheat the oven:
   • Preheat oven to 375°F (190°C).
2. Cream butter and sugar:
   • In a large bowl, cream together softened butter and sugar until light.
3. Add the egg:
   • Beat in one large egg until incorporated.
4. Combine dry ingredients:
   • In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
5. Mix wet and dry:
   • Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined; do not overmix.
6. Add cream cheese and blueberries:
   • Cut 3–4 ounces cream cheese into small cubes.
   • Toss 1 cup blueberries (fresh or frozen) with 2 tablespoons flour to prevent sinking.
   • Gently fold the cream cheese cubes and floured blueberries into the batter. The batter will be thick.
7. Prepare the pan:
   • Spread the batter into a greased 8- or 9-inch square baking dish.
8. Make streusel topping:
   • In a small bowl, combine 2 tablespoons flour and 2 tablespoons sugar.
   • Crumble 1 tablespoon cold butter into the mixture until it forms coarse crumbs.
   • Sprinkle streusel evenly over the batter.
9. Bake:
   • Bake 40–45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
10. Cool and store:
    • Allow the coffeecake to cool before slicing.
    • Store in an airtight container at room temperature for a day or two; refrigerate after 24 hours. Reheat briefly in the microwave if you prefer it warm.
    • Freeze in a freezer-safe container for up to three months; thaw to room temperature before serving.

Blueberry Streusel Coffeecake

This version features a light streusel that gives a pleasant crunch without overpowering the blueberries and cream cheese. If you prefer more topping, double the streusel and consider adding chopped pecans or sliced almonds for extra texture.

Small additions like a pinch of cinnamon or a bit of lemon zest can subtly enhance the flavor. Make it your own and enjoy!

I Love Blueberries

Blueberries are versatile and pair well with many dishes. They’re excellent in fruit salads, yogurt, muffins, pies, and of course, coffeecake. Use fresh or frozen berries; if using frozen, add them directly to the batter without thawing to avoid extra moisture.

Besides their flavor, blueberries are known for antioxidants and make a nutritious addition to baked goods and snacks.

Baking Pan Options & Tips

This recipe fills a 9″ square pan. To make a larger batch, double the recipe and bake in a 9×13″ pan—add a few extra minutes and test with a toothpick until done.

Pan recommendations:

• Aluminum pan: Heats evenly for consistent results.
• Glass pan: May bake a bit faster on the edges; watch for over-browning.
• Avoid dark nonstick pans if you want even browning and texture.

Storage

Store the coffeecake in an airtight container at room temperature for one to two days. Because it contains cream cheese and berries, refrigerate after the first day for food safety; it will keep up to a week chilled.

To reheat, warm a slice in the microwave for 15–30 seconds. Freeze portions in a freezer-safe container for up to three months and thaw before serving.

Why Is It Called Coffeecake?

“Coffeecake” refers to a cake traditionally served with coffee rather than implying coffee is an ingredient. While some recipes add coffee flavor, most are meant to accompany a cup of coffee or tea during breaks or gatherings.

This Amish blueberry coffeecake is delightful with coffee or tea, but it’s just as enjoyable on its own.

Other Berry Variations You Can Try

Swap the blueberries for blackberries, raspberries, or mulberries to create different flavors. All these berries work similarly in the batter. Try adding a tablespoon of lemon zest for brightness, or double the streusel for a crunchier topping.

More Amish Coffeecake Recipes

• Cinnamon Streusel Coffeecake
• Pumpkin Streusel Coffeecake
• Blueberry Sour Cream Coffeecake
• Cinnamon Coffeecake Muffins

Amish Breakfast Recipes

• Breakfast Casserole
• Buttermilk Pancakes
• Fluffy Waffles
• Baked Oatmeal
• Sausage Gravy for Biscuits

This Amish blueberry coffeecake is moist and tender, filled with bursts of blueberries and pockets of cream cheese, finished with a delicate streusel. Simple to prepare in a 9″ pan, it makes a flavorful addition to brunch or dessert rotation and is likely to become a family favorite.

If you try this recipe, feel free to leave feedback and a rating where you found it. Enjoy!

Amish Blueberry Coffeecake Recipe with Cream Cheese