Blueberry Coffee Cake (aka Boy Bait)

Tested & Perfected Recipes

blueberry coffee cake

This old-fashioned blueberry coffee cake comes with a darling name and story. In 1954, a 15-year-old girl from Chicago named Renny Powell submitted a blueberry coffee cake recipe to the Pillsbury $100,000 Recipe & Baking Contest (the precursor to today’s Pillsbury Bake-Off). Renny took second place in the junior division for her recipe, cleverly named “Boy Bait” for its habit-forming effect on young men. Tender, easy to make, and jam-packed with berries, boy bait has been popular ever since. My version is updated with lemon zest to complement the flavor of the blueberries and a crunchy cinnamon streusel topping. You certainly don’t need to be a teenage boy to enjoy it, but I can attest that this 14-year-old loves it — so maybe Renny was onto something 😉.

Here’s what you’ll need.

how to make blueberry coffee cake

To begin, make the streusel topping by combining the brown sugar, flour, cinnamon, and salt in a small bowl.

how to make blueberry coffee cake

Using your fingers, mix until no lumps of brown sugar remain, then add the cold butter.

how to make blueberry coffee cake

Rub in the butter with your fingertips until the mixture reaches a crumbly state. Refrigerate until ready to use.

how to make blueberry coffee cake

Next, whisk together the flour, baking powder and salt. Set aside.

how to make blueberry coffee cake

In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes.

how to make blueberry coffee cake

Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.

how to make blueberry coffee cake

Beat in the vanilla extract and lemon zest.

how to make blueberry coffee cake

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.

how to make blueberry coffee cake

The batter will be quite thick.

how to make blueberry coffee cake

Add the berries to the batter.

how to make blueberry coffee cake

Fold gently with a spatula until evenly distributed. Do not over-mix.

how to make blueberry coffee cake

Transfer the batter to the prepared pan and spread evenly.

how to make blueberry coffee cake

Sprinkle the streusel topping evenly over the batter.

how to make blueberry coffee cake

Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean.

how to make blueberry coffee cake

Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. Enjoy!

 

 

My Recipe Videos

Blueberry Coffee Cake (AKA Blueberry Boy Bait)

Servings: 12 to 16
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 10 Minutes

Ingredients

For the Streusel Topping

  • 6 tablespoons packed light brown sugar
  • 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks

For the Cake

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest, from 1 lemon
  • 1/2 cup milk
  • 2 cups fresh blueberries (frozen may be used but do not defrost)

Instructions

  1. Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
  2. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
  5. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
  6. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
  7. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
  8. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Information

Powered by Edamam

  • Per serving (16 servings)
  • Serving size: 1 piece
  • Calories: 223
  • Fat: 10 g
  • Saturated fat: 6 g
  • Carbohydrates: 31 g
  • Sugar: 15 g
  • Fiber: 1 g
  • Protein: 3 g
  • Sodium: 169 mg
  • Cholesterol: 47 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Delicious and easy to make!

    • — Katie on December 10, 2018
    • Reply
  • Jenn, Do you think this recipe would hold up being shipped from SC to VA? How do you store yours? Is it safe out of the refrigerator?

    • — Marian on December 2, 2018
    • Reply
    • It should be fine if you overnight it, Marian. 🙂

      • — Jenn on December 3, 2018
      • Reply
  • I’m making this as part of my christmas brunch 🙂 do you think i can make it the night before – like the batter and put it in the prepared pan…make the topping and keep it separate…then bake it in the morning? so keep the batter and topping separate until morning then bake? i just don’t think i’ll have time to do it all in the morning and it sounds so relish!

    • — Kasey on November 30, 2018
    • Reply
    • Hi Kasey, It needs to be baked right away but it’s perfectly fine to bake it the night before – it will still be fresh and delicious the next day. Happy holidays!

      • — Jenn on November 30, 2018
      • Reply
  • Hi,

    Do you think I can you a throw away metal pan? I’m taking to a event and won’t get my pan back. Should I use a lower temperature?
    Thanks!

    • — Jen on November 21, 2018
    • Reply
    • Hi Jen, Those pans tend to bake unevenly so I suggest putting it inside a regular pan for cooking.

      • — Jenn on November 22, 2018
      • Reply
  • Can bake this in 8 x 12 nonstick pan? Any changes in recipe measurement and how long should I bake it with this pan size? Doing it for the first time for thanksgiving gathering with my in laws.

    • — Diane on November 20, 2018
    • Reply
    • Hi Diane, I haven’t tried it in this size baking dish, but I think it should work. It may take just a tiny bit less time in the oven, so keep an eye on it. Hope everyone enjoys!

      • — Jenn on November 20, 2018
      • Reply
  • The use of frozen Maine blueberries seizes up the dough and lowers the temperature that makes for a longer baking time. While the cake had good structure and mild flavor it was a bit dry. I would try other recipes before using this one again.

    • — GIGI STILES on November 12, 2018
    • Reply
  • Easy & delicious!! My 7 year old daughter and I made this together this morning, following the recipe to a T. It was a HIT! Would definitely make again. Thank you!

    • — Amanda on October 27, 2018
    • Reply
  • OMG Jenn!!! What sorcery is this?! This coffee cake turned out soooooo good. Tender crumbs with a perfect crunch on top, perfect sweetness, and the addition of lemon zest was GENIUS. You said it serves 12 – 16, but I cut it into 9 pieces because a Jenn Segal recipe deserves bigger portions! Thank you, YET AGAIN, for another recipe that works beautifully. You really make me love cooking and baking.

    • — Linda on October 20, 2018
    • Reply
    • 😊

      • — Jenn on October 21, 2018
      • Reply
  • I make this recipe all the time now! It’s my go to because it always turns out perfectly, is delicious and quick and easy. My family enjoys it when I make this for brunch, my friends enjoy it when I bring it to a party and my co-workers are thrilled when I share it at work. I happily share this blog with everyone who asks. Thank you for another wonderful recipe!

    • — Traci on October 8, 2018
    • Reply
  • I recently made the Blueberry Coffee Cake and, as simple as it was to make, it was outstanding! I brought some to a friend’s house and both her and her daughter commented on how good it was! Love the ease of the ingredients and the way it quickly comes together, but the results are WOW! Thanks, Jenn, for yet another stellar recipe!

    • — Pat on October 4, 2018
    • Reply
  • I made this coffee cake earlier this past Summer & my daughter and husband both loved it! Great recipe, not overly-sweet. Thanks! M. Smith

    • — M Smith on October 4, 2018
    • Reply
  • what’s the difference between blueberry coffee cake vs. blueberry buckle? Also can you change your site so you can look up a specific recipe faster vs. going thru a long menu? thank you.

    • — alicia on September 20, 2018
    • Reply
    • Hi Alicia, Blueberry buckle is essentially the same thing (just a slightly different name). And for searching for specific recipes, you can use the keyword search field in the upper-right corner of each page on the website. 🙂

      • — Jenn on September 21, 2018
      • Reply
  • Your recipes are amazing! Everything I have made has turned out so well! I made this today and didn’t have a lemon and accidentally forgot the milk, and it still tastes amazing!

    So glad I found this website!

    • — Gemma on September 17, 2018
    • Reply
  • This is delicious! I made a few modifications: I used buttermilk instead of regular milk, and substituted 1cup of oat flour for 1 cup of the regular flour. I found the flavor gets better the next day. Might be good with peaches or other fruit. I will make again.

    • — Connie on September 3, 2018
    • Reply
  • The recipe looks yumm, my husband loves blueberries … and he can’t live without his Coffee. Two in one, I through, what an excellent idea. I was very curious about the recipe and how you would incorporate coffee into the cake mix. ‘Blueberry coffee cake’ suggests that coffee would be one of the actual ingreedients, but it is not. I was wondering what would be the best way of incorporating the coffee into the cake?
    if I was to incorporate some coffee granules into the topping? Do you have any suggestions?

    • — Aneta on September 1, 2018
    • Reply
    • Hi Aneta, this is called coffee cake because it’s intended to be served with coffee. I think it must be an American thing :). Unfortunately, I don’t think there’s a way to incorporate coffee into the recipe. Granules in the topping would have a bitter taste and I’m not sure how coffee could be added to the cake portion. I’d suggest serving it with a nice cup of coffee on the side!

      • — Jenn on September 4, 2018
      • Reply
  • I am living in an RV as campground host in Maine. It’s wild blueberry season here, so I wanted to make a blueberry treat for the park staff and found this recipe. I have no mixer or electric beater, so I mixed it all using a large bowl, a fork, and a strong arm. I even increased the ingredients to make a 9×13 size. It was perfect! The staff raved about it as the best coffee cake they had ever tasted. 5 days later, the few leftover pieces, stored in an airtight container, were still just as moist as day one. I would give this 10 stars if I could.

    • — Pamela Haskin on August 25, 2018
    • Reply
  • I made this today for brunch. It was barely cooled down all the way before we started eating it! It’s so good! We had huge Maine blueberries that I used. This coffee cake is so tender, I baked mine for 40 minutes and it was spot on.
    Thanks for the great recipe, I see this being made over and over again!

    • — Jennifer on August 12, 2018
    • Reply
  • Jen,

    Can this cake be made without the streusel? Will it still taste good with struesel?

    Thanks,

    Janelle

    • — Janelle on August 4, 2018
    • Reply
    • Hi Janelle, It can be made w/o the streusel but the cake may not be quite sweet enough.

      • — Jenn on August 6, 2018
      • Reply
  • I made this recipe, 3 times, with raspberries. It came out perfect each time.
    A few hints:
    I omit the added salt.
    I used 2-1/2 cups fresh raspberries.
    I flattened the fresh raspberries, then froze them.
    My berries were tart, so I tossed them, frozen, with a 1/4 cup sugar, then folded them into the batter along with the extra sugar.
    I first tried with an 8×8 pan. It was too tall, definitely use a 9×9 pan.
    I used a heavy wall 9×9 pan, and still covered the sides with foil to prevent overcooking on the sides.
    I chose your recipes because you use limited ingredients, yet taste amazing. Thank you very much for making your recipes available online.

    • — John Cstaneda on August 4, 2018
    • Reply
  • This is the VERY BEST blueberry cake I have ever made! Will no longer need to google for new recipes for blueberry coffeecake! I changed out the milk for buttermilk which I wanted to use up. The cake is light and fluffy with a hint of lemon and the topping was just enough to add a little extra sweetness. Thanks for such a good recipe.

    • — Judy on August 4, 2018
    • Reply
  • Best blueberry coffee cake recipe I have tried. I’ve made it twice and substituted buttermilk for regular milk the second time; I prefer the texture. Also use CI’s New York-Style crumb cake topping since the family loves it. Comes out well in a 9″ springform pan. I tent with foil that last 15 min to get the center fully baked without drying out the topping.

    • — BNDNNC on July 24, 2018
    • Reply
  • Whipped this up to enjoy with coffee this morning as I had fresh blueberries. It is delicious! I love the way it puffed up and stayed that way without falling. Will definitely be making this again. Thank you for sharing.

    • — Fern on July 22, 2018
    • Reply
  • How can I make this a 9 x 12 recipe?

    • — Jo Ballantyne on July 20, 2018
    • Reply
    • Hi Jo, You’d need to double the recipe for that size dish. The baking time may be slightly different, so keep an eye on it. Enjoy!

      • — Jenn on July 21, 2018
      • Reply
  • Hi. Are you using a nonstick square pan to make this? I just ask because it looks like it from your photos. Where can I purchase the one you use or recommend? Thank you

    • — Norma on July 19, 2018
    • Reply
    • Hi Norma, yes that pan is non-stick. I think I may have gotten it from Bed, Bath and Beyond – not a special brand – just your typical square baking pan.

      • — Jenn on July 20, 2018
      • Reply
  • I don’t have to make this to review it because it’s my mom’s exact recipe for Blueberry Buckle. I grew up in the 60’s and she made it all the time. I dont doubt that she got the recipe from the Pillsbury Baking Contest because she was famous for cutting recipes out of the paper and trying them. This was always a winner and I make it now for my family. Thanks for reminding me to pull it out again for brunch this weekend!

    • — Julie Bodnick on July 19, 2018
    • Reply
  • I made this as a change from your best blueberry muffins that have been my standby to take anywhere and received rave reviews on this cake, too. Your recipes make me look like an expert in the kitchen. I only had an 8×8 in. pan so thought the pieces were a bit too high and toppled a bit on the serving plate. Can I use a 9 or 10″ round pan? I love your cookbook and was so pleasantly surprised to see it on the shelf at the Kitchen Kaboodle Store right here in State College, PA!!! I had pre-ordered my copy but happy that it’s carried locally.

    • — Ilene White on July 19, 2018
    • Reply
    • Happy you saw the book in your local bookstore (and that you enjoyed the cake)! If you don’t want the cake to be so tall, you could use the 9-inch round pan. The baking time may be a tiny bit shorter, so just keep an eye on it.

      • — Jenn on July 19, 2018
      • Reply
  • This is such a wonderful coffee cake recipe, but I have issues with it baking. Every time I’ve made it the edges are dry while the centre is still uncooked. I use frozen berries, could that be the reason? Would you recommend lowering the oven temperature?

    • — Rochelle on July 11, 2018
    • Reply
    • Hmmmm… using frozen berries shouldn’t make a difference. Next time I’d lower the oven temp by 25 degrees and if you find that the edges are starting to brown before the middle is fully baked, cover it with foil for the remainder of the baking time.

      • — Jenn on July 18, 2018
      • Reply
      • Do I need to change any ingredient amount or baking time if I use frozen blueberries?

        • — Tina on September 21, 2018
        • Reply
        • Nope – everything should be the same. Enjoy!

          • — Jenn on September 23, 2018
          • Reply
    • The frozen Blueberries is the reason it takes longer to bake. There is more water in them. I still use them successfully but prefer fresh for that reason. I think Jenn’s solution should work. If you have convection, that might help as well.

      • — Julie on July 19, 2018
      • Reply
  • This was a big hit! Everyone in my family and two pieces for breakfast including my son who is normally not a blueberry fan. The house smelled amazing.

    • — Elizabeth on July 7, 2018
    • Reply
  • Boy Bait is a perfect name for this blueberry coffee cake! My 17 yo son does NOT like blueberries, but the coffee cake absolutely smells devine and reeled him in! He loved it! 😊 Thank you!
    I made the recipe in a 9×13, and baked for 20-25min.
    Jenn, I love your recipes. They are perfect for families! We love your new cookbook!

    • — Pratiksha Gamble on July 4, 2018
    • Reply
  • HI
    May I use buttermilk in stead of regular milk? Thanks

    • — helen on July 2, 2018
    • Reply
    • I’d recommend sticking the regular milk here – sorry!

      • — Jenn on July 3, 2018
      • Reply
  • So easy to make and so delicious. This is my teenager’s new favorite cake.

    • — Sue on July 2, 2018
    • Reply
  • Omg. Made this for co-workers and it was an absolute hit! Instead of milk, I used yogurt and added a simple cream cheese drizzle just for prettiness! Yummmmm

    • — Rae on June 30, 2018
    • Reply
  • I have made this three times within the past week and only had lemon to include the third time. Wow what a difference! If you don’t have it, don’t let it keep you from making the cake but it really takes it to the next level.

    • — Amanda Wells on June 17, 2018
    • Reply
  • Again, I made this dish, certainly at least a 5, problem is I try not to eat sweets, (don’t know why, doesn’t do any good). Husband has to eat it all, taking to long. Alice May

    • — Alice May Matulevich on June 14, 2018
    • Reply
  • Delicious!

    • — Rebecca on June 9, 2018
    • Reply
  • This is a very dangerous recipe ….. too good for its own good. Puffs up high and doesn’t fall, moist, tender ….. Jenn, your recipes are so dependable.

    • — Janice on June 4, 2018
    • Reply
  • Hi Jenn, Can I freeze your awesome blueberry (boy bait) cake and thaw later at room temperature? Only need it for a party in several days from now. Love it so much!! Thanks for all your great recipes.

    • — Fran on May 31, 2018
    • Reply
    • Glad you like this, Fran! Yes, this freezes nicely After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw the cake 12 – 24 hours before you plan to serve it.

      • — Jenn on June 1, 2018
      • Reply
  • The best blueberry cake EVER!! A hit with everyone. Thanks Jenn.

    • — Fran on May 31, 2018
    • Reply
  • My daughter enjoyed this cake, she said this recipe is a keeper!

    • — Flo on May 24, 2018
    • Reply
  • Hi Jenn,

    Could this recipe be made with raspberries instead? Would the amount of sugar need to be increased?

    Thanks

    • — Joanne on May 23, 2018
    • Reply
    • Sure, Joanne, this should work nicely with raspberries. Depending on how tart the raspberries are, you may want to add just a little more sugar. I’d love to hear how it turns out!

      • — Jenn on May 23, 2018
      • Reply
      • Hi Jenn,
        I just made this with fresh raspberries and it is amazing.
        I increased the sugar slightly but it still has a bit of tartness to it which pairs nicely with the lemon. This recipe is a definite make again!!
        Joanne

        • — Joanne on July 7, 2018
        • Reply
        • So glad it turned out well, Joanne. Thanks for letting me know. 🙂

          • — Jenn on July 7, 2018
          • Reply
  • Can this be made in a glass pan?

    • — Sandy on May 21, 2018
    • Reply
    • Sure!

      • — Jenn on May 21, 2018
      • Reply
  • Another one of Jennifer’s recipes my husband said don’t lose.

    Joni, Houston

    • — Joni Fejes on May 14, 2018
    • Reply
  • Hello,
    Can I make this fabulous coffee cake in a 9 by 13 pan using 1 recipe, or do I need 2 recipes?

    • — Enoelia on May 12, 2018
    • Reply
    • Hi Enoelia, You’d need to double it to bake it in a 9 x 13 dish. Hope you enjoy!

      • — Jenn on May 13, 2018
      • Reply
      • Thanks Jenna for replying!! Forgot to ask how long should I bake the 9 by 13 ? Thanks again

        • — Enoelia on May 14, 2018
        • Reply
        • Baking time should be about the same, but keep an eye on it!

          • — Jenn on May 14, 2018
          • Reply
  • Oh wow does this bring back memories. Blueberry Boy Bait, a 1950’s Pillsbury bake off recipe by a young teen. Was wonderful way back then as it still is now.
    Original a wee bit different than yours but no matter which way BBB might be made, it’s bound to please!

    • — Joycelyn on May 10, 2018
    • Reply
  • Made this at Christmas time since was having a houseful of guests. Big hit! Everyone loved it!!

    • — Karen S. on May 10, 2018
    • Reply
  • Amazing and I bake with fruit a lot. Used semi frozen blueberries and raspberries. Baked in 8×11.5 pan.

    • — Julie from Aurora Il on April 24, 2018
    • Reply
  • I made this recipe three times. I followed the recipe exactly and it turned out perfectly each time. If you like blueberries and lemon give this recipe a try. It’s moist, delicious and just as good the next day. Your family will request it weekly.

    • — lynn on April 17, 2018
    • Reply
  • Home run as usual!

    • — Alicia Hicks on April 7, 2018
    • Reply
  • I grew up in the Chicago area and have heard the story about this recipe many times, but had never made it until now. It’s quick, easy and yummy. The leftovers were fine for several days. You can really taste the blueberries in it, so make sure they taste good. It’s wonderful for brunch or a light dessert.

    • — Vicki Frederick on April 4, 2018
    • Reply
  • Hi Jenn,
    If this is made the night before, will the topping be soggy in the morning? Thanks!

    • — Heidi on March 28, 2018
    • Reply
    • Hi Heidi, It keeps well – go ahead and make it ahead. 🙂

      • — Jenn on March 28, 2018
      • Reply
      • Jenn, can I put the prepared batter in the pan, cover and refrigerate to be baked the next day? I would assume bringing it back to room temperature prior to baking would be required.

        • — Greg on August 28, 2018
        • Reply
        • Hi Greg, Unfortunately, that won’t work. Once you combine the wet and dry ingredients, the leavening process begins, so if you were to wait until the morning to bake it, the cake won’t rise as it should. Sorry! This does keep nicely though if you want to make it a day prior to serving.

          • — Jenn on August 29, 2018
          • Reply
  • Hi Jenn

    Love this recipe. I’d like to make a “girl bait “ version. If I wanted to incorporate yogurt what would I substitute it for in this recipe?
    Thanks

    • — Eric Dawson on March 28, 2018
    • Reply
    • Ha! Unfortunately, I don’t think there’s any way to incorporate yogurt into this recipe, as the acidity might affect the final result. Are you trying to make it lighter?

      • — Jenn on March 28, 2018
      • Reply
  • Meant “batter”! Darn autocorrect! Lol!

    • — Taylor W. on March 25, 2018
    • Reply
  • I wish I could give this 6 stars! It came out almost exactly as pictured and tastes AMAZING!

    Never had much luck with blueberries–everything I made ended up almost entirely blue but I used frozen blueberries and lightly coated them in flour first before folding them into the barter (per a suggestion in the comments section) and they were evenly distributed and simply burst in your mouth! Delish! 🙂

    • — Taylor W. on March 25, 2018
    • Reply
  • We really enjoyed this, and the lemon zest makes it extra special. Thinking of making a double batch next time… it doesn’t last very long in this house!

    • — Danni on March 21, 2018
    • Reply
  • What size pan..?

    • — Tammy Jones on March 19, 2018
    • Reply
    • Hi Tammy, this should be baked in a 9-inch square pan. Hope you enjoy!

      • — Jenn on March 19, 2018
      • Reply
  • sorry but this didn’t turn out well for me. came out bland. and the crust was just ok…

    • — Jillian on March 19, 2018
    • Reply
  • Is it ok to use dark brown sugar instead of light for the streusel topping?

    • — Danielle on March 16, 2018
    • Reply
    • Yep – hope you enjoy!

      • — Jenn on March 16, 2018
      • Reply
  • Hey jenn!! If I make half this recipe do I reduce the cooking time by half?

    • — Jasmine on March 7, 2018
    • Reply
    • Hi Jasmine, What size pan are you using?

      • — Jenn on March 8, 2018
      • Reply
  • Made this to bring to a brunch and everyone loved it! I can see why it is aka Blueberry Boy Bait cause all the guys wanted seconds. I used fresh blueberries, and only half the amount of lemon zest (1/2 tsp)which is because my husband requested it that way. It had just the right amount of lemon I thought and will make it again the same way. I used butter to grease the pan as opposed to spray to give it that much more richness. This cake is super moist and I will be making it again very soon. Another home run, Jenn.

    • — Cheryl Q. on March 6, 2018
    • Reply
  • I made this recipe last Sunday and am making it again today! All my boys LOVE it! the lemon zest makes it not too heavy, the cake is buttery and light, such good flavors! I always used the Bisquick coffee cake recipe, but I will never go back! Thank you again for another family favorite!

    • — Rachel on March 4, 2018
    • Reply
  • I made this the other day and it was fabulous! I used fresh blueberries and an extra tsp of vanilla and a little more lemon zest. Both added so much to an already great dish. I have this each morning with my coffee! A lovely addition to my morning. Thanks Jenn!

    • — coco on March 3, 2018
    • Reply
  • Absolutely fabulous! I use fresh blueberries for intense flavor. The lemon zest adds a tart flavor my husband enjoys.
    Bonus: house smells like heaven when it’s baking.

    • — Donna Fitzgerald on March 1, 2018
    • Reply
  • This coffee cake is perfect. It is a regular in my family’s breakfast rotation.

    • — Jacquie on March 1, 2018
    • Reply
  • A Big Hit! I made this recipe for a church function and it quickly disappeared! I dusted the blueberries with a little all purpose flour before gently folding them into the batter. This trick helps to suspend them in the batter–so they don’t all sink to the bottom of the pan. Five Stars.

    • — Jack Armstrong on March 1, 2018
    • Reply
  • My family loves this recipe… I make it at least one weekend a month. I have recently had to begin making a double batch as my son’s buddy’s have discovered it. I don’t change a thing in the recipe as it is perfect!

    • — Jim Covington on March 1, 2018
    • Reply
  • It’s something you just NEED to make it’s that good. 🙂

    • — Diana on March 1, 2018
    • Reply
  • I made this at a family dinner for the first time and everyone LOVED it! My cousin looked at me and said, “What did you do? How does this taste that good?”—-and he is hard to please! Perfect and simple recipe. Will definitely make again.

    • — Diana on March 1, 2018
    • Reply
  • This was simple and delicious. Used frozen blueberries and coated with a little flour before adding to prevent them from sinking to the bottom.

    • — sv on March 1, 2018
    • Reply
  • This is probably the best coffee cake I have made. It is so super moist! I have made it at least 5 times and it never fails. I usually have to make 2 at a time because it disappears so quickly.

    • — Darlene W Somers on March 1, 2018
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  • This is so good and quick to make.

    • — Linda Heaward on March 1, 2018
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  • Hi, if I used frozen blueberry do I have to make any changes to the amount of the other ingredients, thanks. Liza M.

    • — Liza on February 2, 2018
    • Reply
    • Liza, all the other ingredient can remain the same. Hope you enjoy!

      • — Jenn on February 2, 2018
      • Reply
  • This is my “GO TO” recipe to have with coffee or to snack on when I have weekend guests. I double the recipe so there is plenty to go around. I always get rave reviews and keep several printed copies on hand for when my guests request the recipe.

    • — Mary Ellen on February 1, 2018
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  • My boys love this so much that it’s frequently requested as school snacks. After about a year of doing this, they still love it! How much? This year my 10 year old has requested this as his birthday cake. Boy-bait indeed. Thank you! -Carole

    • — Carole Lu on January 26, 2018
    • Reply
  • The struesel on top looks slightly burnt compared to other recipes I’ve made where it maintains a light ash brown color after baking. Did anyone find the topping to be too dry or over cooked? I’m wondering if I can bake it for less time, but obviously I want the cake underneath to be done still.

    • — Maddie on January 20, 2018
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  • Jenn strikes again!
    This is absolutely delish! I spend a lot of time cooking for my elderly parents. They are willing taste testers. I usually come back for an empty plate with a note for more!
    Very easy to make, not too sweet, not too tart and not too much cinnamon (a little goes a long way.). Thanks again!

    • — Eric Dawson on January 11, 2018
    • Reply
  • Hi Jenn – would I need to adjust the cook time if I made this in an 8 inch square glass pan?

    Thank you! Love all your recipes 😊

    • — Mia on January 10, 2018
    • Reply
    • Hi Mia, Glad you’re enjoying the recipes! I think the cook time will be about the same but definitely keep an eye on it.

      • — Jenn on January 10, 2018
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      • I made this for my husband’s office meeting and everyone enjoyed. They especially liked the hint of lemon. It was my first time making this and didn’t get a chance to even taste it but based on those that did it was a sure winner. The pan came back without a speck of crumb.

        • — Mia on January 12, 2018
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  • The batter was so good –sweet with a hint of lemon–but because I was expecting the same exact flavor in the finished product I was disappointed. But my husband liked it (my 3 year old son was neutral). I might make it again with more lemon zest. Or maybe just eat the delectable batter.

    • — Esther on December 31, 2017
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  • Hi Jenn! Love your site and looking forward to the book. Can this be doubled? Would you use a 9×13″ if so? thanks!

    • Hi Janet, Yes and yes!

      • — Jenn on December 31, 2017
      • Reply
  • I made this for the second time. Once with fresh blueberries and once with frozen. Both were unbelievably good. I cut the second one in half and froze it – bringing it out to thaw for a delicious Sunday morning brunch treat! Just pre-ordered your book on amazon – all the recipes I have tried from your site have been easy to follow and turned out great.

    • — Candy on December 28, 2017
    • Reply
    • So glad you enjoyed it, Candy. And thank you for your support with the cookbook!

      • — Jenn on December 28, 2017
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  • Reminds me of the Jordan Marsh Blueberry Muffin recipe. We LOVE those, but I find it messy to fill the cupcake liners since the batter is so think. I think I’m going to try your method and turn it into a coffeecake for Christmas morning. May add chopped pecans to the streusel topping.

    • — Cindy Macolini on December 23, 2017
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  • love love LOVE this recipe (as does the rest of my family). question is: has anyone tried using a bundt pan instead of the 9 by 13?? i’m planning a christmas day brunch and my two 9 by 13 pans will already be in use.
    THNX for always having THE MOST reliable recipes!!

    • — pam on December 22, 2017
    • Reply
    • Hi Pam, Glad you’re enjoying the recipes! I haven’t tried this in a bundt pan but I think it’d work – I’d probably increase the recipe by 1.5 though.

      • — Jenn on December 22, 2017
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  • Could I make this the night before (in two parts) then bake it first thing in the morning? The streusel looks like it will be fine in the fridge but will the batter be ok?

    • — Phoebe on December 18, 2017
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    • Phoebe, the streusel will be fine in the fridge, but I would not make the batter in advance. You could combine the batter’s dry ingredients and the wet ingredients (and keep them separate overnight) to speed things up in the morning.

      • — Jenn on December 18, 2017
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  • Delicious coffee cake! I made it several times as written with the blueberries. Then changed it up using 1 teaspoon of cinnamon in the cake and for the topping added a little extra cinnamon and toasted walnuts. Fabulous both ways! It’s now a favorite in our home. Thank you!

    • — Jeri on December 6, 2017
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  • Added additional 1/4 cup blue berries, squeeze of lemon juice and crushed up some walnuts to sprinkle on top. 37 minutes in my oven at 375 was perfect.

    It is ABSOLUTELY AMAZING, must try!! Excellent recipie, wife loves it.

    • — Jason on December 2, 2017
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  • Loved the recipe – added chopped pecans to the streusel – but I add chopped pecans to almost all of my baked breads (hubby loves them nuts).

    • — Sandy on November 30, 2017
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  • I made this after picking fresh blueberries and it was so good I would not change anything.

    • — Stephanie on November 30, 2017
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  • I have made this several times to rave reviews. I would not change anything. YUM!

    • — Connie Purrington on November 30, 2017
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  • Excellent recipe. Easy to make. Delicious!

    • — Dan Paderofsky on November 30, 2017
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  • This was delicious. My 6 year old likes it so much that he asked for it to be his birthday cake. 😀

    • — Lauren on November 30, 2017
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  • I have a LOT of frozen blueberries and was looking for a new recipe to try. There are a lot of “boy bait” recipes on the internet but this one caught my eye because of the streusel topping. It came out perfectly! The cake was delicious and the blueberries made it ever so sweet. The crisp topping gave it another element that you don’t always find with coffee cake. Lemon and blueberry together is what makes this special. Will make it over and over again. Thank you!!

    • — Julie G on November 30, 2017
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  • Can I bake this in a glass pan?

    • — Anita on November 19, 2017
    • Reply
    • Sure – it may take a tiny bit less time to bake so just keep an eye on it! Enjoy!

      • — Jenn on November 20, 2017
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  • Keeper! Fabulous and warm from the oven and just as moist and delicious on day 3! Cover baking dish with plastic wrap to keep moist. Used fat-free milk (all I had), frozen blueberries and 8″ square pan (adjusted cooking time). I suck at cooking and it still tasted great!

    • — Lynnie on November 16, 2017
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  • There are a lot of these “boy bait” recipes on the internet but I liked yours best! OMG, it was so easy to make and came out beautifully! I used frozen blueberries I had from when they were on sale in the summer months and they were perfect…tossed them with a little flour before I added them so they wouldn’t sink. Perfect recipe, loved the crunch on top, the cake was moist and the sweet blueberries were delicious!

    • — Julie G on November 6, 2017
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  • Can these be made in Texas size muffin pans?

    • — Kelley on October 12, 2017
    • Reply
    • Sure, Kelly. You’ll need to adjust the baking time – I’d start checking around 25 to 30 min. Enjoy!

      • — Jenn on October 12, 2017
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  • Can this recipe be doubled?

    • — Frazier on October 4, 2017
    • Reply
    • Sure!

      • — Jenn on October 5, 2017
      • Reply
  • I made this recipe twice! Once with frozen and the other with fresh blueberries. Here’s the one thing I can tell you: with the frozen berries it stiffened the batter and was harder to manage. Either way it was delicious!!

    • — Victoria on September 25, 2017
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  • Hi Jenn, I made this cake yesterday and it was wonderful – followed the recipe exactly. However, my blueberries kind of ‘sunk’ to the bottom of the cake – do you have any suggestions on fixing this?

    • — Valentina on September 22, 2017
    • Reply
    • Hi Valentina, Did you use frozen or fresh berries? In any case, you can toss the berries with a a tablespoon of the flour mixture before mixing them in.

      • — Jenn on September 22, 2017
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  • I’m writing this as I finish my last piece…absolutely the BEST blueberry coffee cake I’ve ever had! Bursting with sweet blueberry goodness with just the right amount of lemon kick. It was meant for breakfast but I caught my husband snacking on it after dinner, hence the reason why it only lasted 2.5 days. I’ll definitely make this again, especially for family brunches.

    • — April on September 20, 2017
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  • I would like to make this dairy free, what would you suggest?

    • — Joy SLATER on September 18, 2017
    • Reply
    • Hi Joy, I haven’t tried it with these substitutions, but I think you could substitute margarine and a non-dairy milk here. LMK how it turns out if you try it!

      • — Jenn on September 19, 2017
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  • If you like blueberries this is the best coffee cake I have ever tried.

    • — Amanda on September 17, 2017
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  • I made the streusel at the end, so it wasn’t refrigerated as required, but still worked out fine. Although we didn’t want to risk the danger of this yummy coffee cake not being as good the next day, we didn’t manage to finish it all and were pleased to discover it was still just as good even two days later! I simply wrapped in twice with plastic wrap. Oh, and don’t leave the lemon zest out! It gives the cake such pizzazz! This is going to be one of my standard blueberry season coffee cakes now!

    • — Karen on September 16, 2017
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  • Even with the sugars reduced by 25% this was a great recipe, definitely see the appeal. Pretty easy to put together too, as cakes go.

  • The streusel topping with a touch of cinnamon makes all of the difference! I will save this recipe to make again next summer when there is an abundance of fresh blueberries. Actually, we thought it was just as good the next day. I actually like it better than blueberry muffins.

    • — Anita on September 14, 2017
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  • Made your blueberry coffee cake,and after asking you if you thought I could sub cherries for the blueberries,I did just that.
    I cut them in half and added them frozen.I also cut down on the butter by using apple sauce.
    The cake came out great.So pleased.

    Thanks,
    Sheila

    • — Sheila on September 14, 2017
    • Reply
  • Yummy!! I used fresh peaches because they were in season & very sweet.

    • — Yvonne on September 14, 2017
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  • I made this yesterday but I used frozen berries as that is what I had on hand. They turned out really well!

    • — Jeremy Chase on September 11, 2017
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  • My “big boys” went for the bait! This recipe is moist and so flavorful. The lemon zest is the kicker! It distinguishes itself as a one of a kind from other recipes. I did not have the 9 by 9 pan so I used a circular pan and cut it into pie slices. This was pretty. DELICIOUS

    • — Karen on September 2, 2017
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  • My baking manta is ten ingredients or less and this fills the bill beautifully.
    What a lovely way to use blueberries in a cake!
    Thanks for the newest recipe to my repertoire …

    • — Carol on September 2, 2017
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  • Wow. Just. Wow.

    Definitely a keeper and I am looking forward to trying this recipe with the many suggestions found herein.

    Thank you, Jenn!

    • — Nicole on August 30, 2017
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  • I made this today. It was delicious and simple to make.

    • — Linda on August 30, 2017
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  • Fantastic Jen! Everyone loved it!

    • — Lynda Kelly on August 26, 2017
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  • Hi Jen could I use lime in place of the lemon. By the way I made the Italian meatloaf with the suggested potatoes followed by the no churn key lime pie ice cream. My family just loved it as did I. Your recipes are just wonderful.

    • — Linda Blackbourn on August 25, 2017
    • Reply
    • Sure, Linda – I think a lime would work. And so happy you’re enjoying all the recipes!

      • — Jenn on August 25, 2017
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  • I’m wondering if this can be eaten as a finger food, or does it need a plate and fork? Thanks!

    • — Laurie on August 24, 2017
    • Reply
    • Sure, Laurie – you’ll need napkins to catch crumbs but it can definitely be eaten by hand.

      • — Jenn on August 28, 2017
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  • Made this recipe and it turned out great. My husband wanted three pieces to take to work.

    Love recipes that work

    • — Lee C on August 24, 2017
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  • Yummy!!! I used fresh peaches that are in season here in the Carolinas and added walnuts to the streusel.

    • — Yvonne on August 24, 2017
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  • Would buttermilk work here?

    • — Lisa on August 23, 2017
    • Reply
    • Hi Lisa, I’d recommend sticking with regular milk here– sorry!

      • — Jenn on August 23, 2017
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  • As usual, a 5 star recipe from this site! Thank you so much for sharing this! Had a whole bunch of leftover fresh strawberries and blueberries that were very close to spoiling and I used the summer strawberry pie recipe and this blueberry recipe with absolute rave reviews! I think what makes this awesome is the lemon zest so please don’t skip that ingredient! Gives it that extra something and it is incredible!!! you’ve gotta try!

    • — Peggy on August 22, 2017
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  • This was fantastic – everyone in my house devoured it. I agree, you can likely use other berries and it will be just as delicious.
    Thank you!
    Katie

    • — Katie on August 22, 2017
    • Reply
  • Made this today, but I didn’t have any blueberries. Fortunately, I had just picked huckleberries yesterday and used about 1 cup of those intermountain beauties. It made for a great coffee cake. I love the streusel topping!

    • — Boone on August 20, 2017
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    • Could I sub blackberries and if so do I need to alter ratio of wet/dry ingredients due to berry juice?

      • — Petra Smith on August 21, 2017
      • Reply
      • Hi Petra, This cake might be a little tart with all blackberries but I think it’d work without any adjustments — or you might try using a mix of berries.

        • — Jenn on August 22, 2017
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  • My daughter made this and it is amazing!!!
    I loved the story.

    • — Jane C. on August 20, 2017
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  • Thanks for another great dessert recipe Jenn. With your help, people are beginning to think that I’m some kind of dessert guru as desserts have been my cooking weak spot. Of course I give the credit to you!

    This is delicious, and I especially like it because I don’t like extremely rich or sweet desserts – and this one is just right!

    • — Mike on August 20, 2017
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  • Perfection! One little thing, I used half and half instead of Milk!

    • — Kitty Rosania on August 19, 2017
    • Reply
  • Made this for a ladies brunch today and it was a HIT! Now I need to make another batch for my family as they were hoping for leftovers 😉

    • — Jules on August 19, 2017
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  • Do you think I could make this in a spring form pan?

    • — Amanda on August 19, 2017
    • Reply
    • Definitely!

      • — Jenn on August 22, 2017
      • Reply
  • Seriously good! I used a cup of full-fat sour cream instead of the milk (because I had some I wanted to use up), and added some walnuts to the streusal (because I love nuts!) Ohhh my…delicious!!

    • I bet it’s even better with sour cream than milk….if you’re not counting the calories and fat?

      • — Paula on August 22, 2017
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  • Do you think I could use a mix of blueberries and peaches?

    • — JJ on August 18, 2017
    • Reply
    • Definitely!

      • — Jenn on August 18, 2017
      • Reply
  • Love your recipes. Have you froze this coffee cake?

    • — Lynne on August 17, 2017
    • Reply
    • I haven’t, Lynne, but it should freeze well.

      • — Jenn on August 17, 2017
      • Reply
  • This is almost exactly the Blueberry Buckle recipe that I grew up with my mother making!

    • — Laura C. on August 17, 2017
    • Reply
  • What a cutie! Thanks 4 including the story/the recipe. I tried 2get it once from ATK, but wouldn’t pay 4 it! Love your newsletter.

    • — Nancy J. on August 17, 2017
    • Reply
    • 😊

      • — Jenn on August 17, 2017
      • Reply
  • I’m so glad you posted this recipe! As it happens, I just baked a “Blueberry Boy Bait” cake from a recipe in the America’s Test Kitchen cookbook and it was a soggy mess, calling for two(!) sticks of butter and less blueberries than yours (and they all sunk to the bottom). Your recipe sound so much better and the next time I have extra berries, I’ll absolutely give it a try! Thanks!

    • — Joanne on August 17, 2017
    • Reply
  • I have picked about 20 pounds of local (incredible) blueberries this season. They are so much more flavorful than store bought. But I have to freeze them pretty quick after picking. Can I use those frozen berries and if so will it change the cooking time or anything?

    • — Robynn on August 17, 2017
    • Reply
    • Definitely – just don’t defrost them before adding them to the batter (and no changes necessary). Enjoy!

      • — Jenn on August 17, 2017
      • Reply
  • Hi Jen,
    What are your thoughts about making this with fresh cherries? Or a mix of cherries and blueberries?
    Thanks,
    Ellen

    • — Ellen Horton on August 17, 2017
    • Reply
    • Love both of those ideas, Ellen. Please lmk how it turns out!

      • — Jenn on August 17, 2017
      • Reply
  • I’m excited to try this recipe, but how do you think it would be if I change the flour for whole wheat flour? Love your recipes!:)

    • — Caro on August 17, 2017
    • Reply
    • Hi Caro, I’d start by replacing half of the flour with whole wheat flour and see how you like it, and increase the next time if the cake doesn’t seem too dry or dense.

      • — Jenn on August 17, 2017
      • Reply
  • Coffee cake is 100% boy bait!! Heck, its man bait! I have a boatload of blackberries right now. Do you think they would be too tart?

    • Hi Maria,

      I do think it’d be a little tart with blackberries – maybe use a mix?

      • — Jenn on August 16, 2017
      • Reply
  • Jen,

    Can I add some pecans or walnuts to the strusel? If yes, how much?

    Thanks

    • — Janelle on August 16, 2017
    • Reply
    • Sure, Janelle – I’d add about 3/4 cup chopped nuts. Please let me know how it turns out if you try it that way.

      • — Jenn on August 16, 2017
      • Reply
      • Jen,

        I made this with fresh cherries and added sliced almonds to the streusel and it was delicious. Thanks for another great recipe

        • — Janelle on August 20, 2017
        • Reply

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