blueberry coffee cake

Saturday mornings at our house have a special rhythm - coffee brewing, kids still in pajamas, and something warm from the oven. Last weekend, I was facing a mountain of fresh blueberries from our farmers market trip and decided to try a new coffee cake recipe. As the cake baked, the aroma of buttery cinnamon goodness filled every corner of our home, pulling my teenager out of bed hours earlier than usual on a weekend. That's when I knew this recipe was something special.

The secret to this coffee cake is the perfect distribution of blueberries throughout the super moist cake, preventing those dreaded "soggy bottom" issues. The berries stay intact, bursting with juicy sweetness in every bite. But the real star? That generous layer of brown sugar and cinnamon streusel that forms a slightly crunchy, crumbly top that perfectly contrasts with the tender cake beneath it. I add a touch of lemon zest to the batter which brightens the whole thing and makes the blueberry flavor really pop.

I brought the leftovers to my monthly book club meeting, where we usually have an impressive spread of desserts. As my friends took their first bites, the conversation literally stopped mid-sentence. "This is incredible," declared my friend Lisa, who usually brings her famous chocolate cake. By the end of the evening, everyone had asked for the recipe, and they unanimously voted that next month, I should just bring this cake again instead of everyone bringing different desserts. Even my neighbor Susan, who claims to be "watching her carbs," helped herself to a second piece!

Ready to create your own show-stopping breakfast treat or dessert? Click below for the full blueberry coffee cake recipe that's easy enough for weekends but special enough for company. Make sure you have the recipe handy to share – everyone will ask for it!