Blueberry Coffee Cake (aka Boy Bait)
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This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys.
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 ?.
What You’ll Need To Make Blueberry Coffee Cake
Fresh blueberries are ideal for this coffee cake, but frozen will work, too. If you’re using frozen berries, stir them into the batter without thawing, otherwise they’ll turn the batter purple. If you have extra blueberries on hand, or find them on sale at the market, you might also enjoy my blueberry pancakes, blueberry cobbler, or lemon blueberry pound cake – all family favorites!
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.
Using your fingers, mix until no lumps of brown sugar remain, then add the cold butter.
Rub in the butter with your fingertips until the mixture reaches a crumbly state. Refrigerate until ready to use.
Next, whisk together the flour, baking powder and salt. Set aside.
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.
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
The batter will be quite thick.
Add the berries to the batter.
Fold gently with a spatula until evenly distributed. Do not over-mix.
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. Enjoy!
You May Also Like
- Best Blueberry Muffins
- Blueberry Cornbread Muffins
- Lemon Blueberry Pound Cake
- Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
- Blueberry Cobbler
- Crumb Cake
Blueberry Coffee Cake (AKA Blueberry Boy Bait)
This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys.
Ingredients
For the Streusel Topping
- 6 tablespoons packed light brown sugar
- ½ cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into ½-inch chunks
For the Cake
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- ½ cup milk
- 2 cups fresh blueberries (frozen may be used but do not defrost)
Instructions
- 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.
- 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.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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
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- 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.
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Can I make this in a 10 inch springform pan? Thanks
Hi Ira, I would increase the recipe by 1.5. Hope that helps!
Followed your recipe exactly and it turned out great. We used frozen (unthawed) blueberries. Sweet enough but not too sweet. Dessert last night, breakfast with coffee this morning!
I made this today
I’ve made a lot of coffee cakes in my day, and I’m sad to say that this recipe is mediocre. It’s not “bad”, it’s just not great, and there are better recipes available. Why?
First, 375f is way too hot. I probably should have caught that, but I was pressed for time. Basically cooking a cake like this at 375 for 45 mins causes two problems; the cake becomes drier than it should be (not moist) and the bottom crust of the cake becomes tougher and thicker. Neither of these are desirable qualities in a cake.
Second, while I like the lower level of overall sugar/sweetness, the topping is WAY too little for this cake. A good crumb cake should have a fairly thick streusel, like minimum 1/2 inch. I made a little extra topping and it was still barely enough to cover the cake, resulting in a topping no thicker than 1/4″ and bald in places (as the cake rose and expanded).
If you cook this cake at 350f for 50 mins it “might” be better… it also would probably benefit from some sour cream (in place of some butter and the milk, but that’s a guess). I’m a big coffee cake person, and I’d recommend looking elsewhere.
what recipe would you suggest? I am using frozen blueberries
I agree, to a point. My cake is still baking, but I’ve set the oven to 350F, and will start checking the cake after 30 minutes. If, as I expect, the berry juice will supplement the 1/2 c of milk, it won’t be dry. But 375F for a single batch coffee cake ? Wow.
Usually when I make a blueberry crumb cake I melt the butter for the crumble, and I’ve never used lemon before. I followed this recipe exactly and – oh my goodness – what a huge difference the cold butter and lemon zest makes. Thanks for upgrading my baking with this recipe!
This got rave reviews by friends and family. It turned out perfectly and nice and moist. Topping was delish. I didn’t bother to use my mixer and just stirred by hand and it came out lovely. Thanks for the great recipe.
Another 5 star recipe! Made it for a family brunch…everyone loved it!!!
Never left a review before but have to say after so much time and energy this recipe should not get these good reviews. Love most of once upon a chef but this is dry and tasteless.
Never had anything but rave reviews on this. I made this when I was a teenage baker. Yum
We love this cake! I make it often and enjoy it for anytime I’m in the mood. I am so lucky to have both of your cookbooks!
Perfect recipe for a delicious coffee cake. It is the only blueberry coffee recipe you’ll ever need. And I say this as someone who doesn’t eat raw blueberries so it’s not like I expected to like it.
This cake was a huge hit with guests – lovely texture, moist and tasted just as good a couple of days later.
Will definitely be making again 😀
So happy I found this recipe because it was the best blueberry coffee cake (really coffee cake in general!) I’ve made and it was a hit with everyone! Even my picky littles.
Thank you!
Morning – I’ve made this yummy coffee cake before, but this time the cake turned out so much darker, and more blueberries on the bottom making it a bit gooey. Do you think this is from baking in a dark metal pan vs glass?
Thanks,
Jan
Hi Jan, did you use a lighter-colored pan the last time you baked this?
I made this tonight and it was very delicious! I subbed the 1/2 c milk with full fat plain greek yogurt bc I was out of milk and did not add zest and it was still perfect. The topping is ssoooo good. I also split the mixture in half and baked it in two loaf pans (shorter bake time) because I could not locate my 9×9, only a 9×13 pan and did not have enough blueberries to double it. Anyway the two loaf pans worked out great – they are cute little slices of heaven!
Hi Jenn once again I’m going to be making this killer coffee cake today and I was wondering is it possible to get the same results if I’m trying to make it in a 9 inch round springform pan? TIA
Glad you like this! Yes, I think it’s fine to make it in a 9-inch springform. 🙂
Made this today with fresh blueberries I picked in indiana! Tastes so good. I didn’t have lemons so I used a bit of lemon extract and I don’t think there was any lemon taste to it.
Easy recipe and wonderful result. Thank you!
Hi, I went blueberry picking last week and couldn’t resist your recipe. Quick and easy and tasteful too. You did it again Jen, thank you.
I am surprised to see a few negative comments because this cake came out delicious and perfect. I baked it for 45 minutes. I like that it wasn’t overly sweet either.
Love this cake! Easy to make, moist, and full of flavor. My family and I ate it for breakfast, dessert, and a late-night snack. I’ll definitely make it again. A sure crowd-pleaser!
I LOVE this recipe so much and so do all of my family and friends. Quick question though (and so sorry if you’ve answered this already); can you make these into say 12 muffins? What would I need to adjust the time and temperature for that?
Sure, Rachel. I would reduce the temperature to 350°F and start checking for doneness around 25 min. I’d love to know how they turn out!
Jenn! They turned out great. I would say keep the temperature at 375 for 25-30 minutes. At 350 the top wasn’t as golden as it usually is. This recipe never disappoints–thanks so much for your advice. I can’t wait to try your cheesecake recipe tomorrow 😊
So glad they came out nicely — thanks for reporting back! 🙂
If I use a 13×9 pan, should I double the recipe? I’d like to make for a reunion! Thanks!
Yes, I’d double it. The bake time may be a bit different so keep a close eye on it. Hope everyone enjoys!
This is by far the best coffee cake recipe I have used. We used some of our fresh blueberries and it is so amazing!! My granddaughter who says “ I don’t eat cooked fruit” ate a large portion and loved it. She also asked for a portion of the cake to take to her sick friend!
I made it – turned out great. This is easy to make and loaded with blueberries.
I’m hopeful that this will taste good, as it baked for 15+ min longer than recipe stated, and middle was still wet. Being impatient, I took it out and hope the cake around the middle will be good. Frustrating.
Omg I messed up. I wanted to make this cake today for my friends coming to visit for Canada Day and wouldn’t you know I completely forgot to put on the streusel topping before baking it. It’s now finished baking and I don’t know what to do other than not serve it? Hopefully you see this in time. Any tips? I am freaking out! :0(( 😭
Oops! I wouldn’t toss the cake. I’d bake the streusel on it’s own until it’s crisp and then serve it alongside the cake. 🙂
Thanks Jennifer I must have been having a grey moment lol. 👵 I’m assuming I should bake it at the same temperature I did the cake and obviously for less time. Would you say 10 to 15 minutes and just keep an eye on it?
Yes, I’d keep the oven temp the same and start checking it at 10 minutes. (And I have plenty of those moments too!) 🙂
Hi Jennifer, so I’ve already reviewed this coffee cake as it is to die for. However, my husband was wondering if I could add a swirl of jam/jelly to this for an added level of “yumminess”. Is that a word? He said there was absolutely nothing wrong with this but he always likes to add in his 2 cents worth lol. He was thinking of something similar to these almond tarts that we sometimes buy that have jam in the middle. What do you think? How much would I add if I did that? Do you think I could just swirl it into the batter?
So glad you like it! Unfortunately, I don’t think swirling jam/jelly into the batter would work here — sorry!
Love this cake, simple to make and turns out moist and flavorful every time.
OMG so good! Moist & flavourful & just simply yummy!
Don’t see reference to what type and size baking pan to use
Hi Patricia, You’ll need a 9-inch square pan. Hope you enjoy!
Would a 9” springform pan work for this?
Sure – enjoy!
Excellent recipe. Moist and full of fresh flavor. Can’t wait to share.
Cake took another 15 mins. From the instructions time I covered with foil to prevent burning the top. Cake came out a bit dry.
Just made these – delicious! Love the hint of lemon. They won’t be served until work early tomorrow morning, but I know they will love them. I work with mostly men, so should be appropriately named!
GREAT Coffee cake. Can’t believe recipe was Sooooooo simple. Will be making this very often May try raspberries..
Thank you for your talent.
Easy-to-follow recipe. Absolutely delicious! Love the light lemony flavor with the blueberries. This cake was moist and fluffy with the perfect amount of sweetness. A perfect bite! Thank you for this lovely recipe! My family loved it! Will definitely be making this again! Next time i will double the receipe!
Best thing I’ve ever made, turned out with the perfect texture and I can’t even with the crumbs…
Absolutely delicious. I sprinkled pecans over the cake before adding the topping. Fragrant, really moist and just sweet enough. A keeper!!
Absolutely fantastic. As others have mentioned, using an 8″ pan (that’s all we had) requires a longer baking time, covering the top with foil, and checking every couple of minutes to make sure the center was done. This method takes some patience, but definitely worth it. One suggestion would be to update the ridiculous name. This is a bakery-quality recipe and it’s 2022, not 1954.
Jill, we’re not rewriting history! That was the name. Those were the times. No one takes it seriously and it’s charming BECAUSE of the name.
I think the name is great! It was the perfect cake to bake for my nephews, who gobbled it up in 1 night! thank you for the recipe.
I’ve made this cake multiple times and people always ask for the recipe. I’m not sure how people are finding it to be dry and lacking flavor. That hasn’t been my experience at all!! I would definitely recommend trying this!
Could these be made into muffins or would the recipe need to be adjusted?
Xoxox
Hi Bettina, These would work as muffins but I have a recipe specifically for blueberry muffins if you’d like to check that out. Hope you enjoy whatever you choose to make!
So delicious! My husband wanted a blueberry coffee cake and this filled the bill. Definitely saved this one.
Unfortunately this was a heavy, sticky batter and heavy, flavorless cake. I have been baking for years too.
I agree. I followed the recipe exactly and it was so dry I couldn’t give it to my guests. It also lacked flavor.
WOW – even better than I expected. The lemon zest is a must….oh so good!
I made muffins. My brother ate one and then gave me grief about letting anybody else have any.
Wish I could give this recipe more stars. It’s a keeper.
Perfection. This is EXACTLY what I was looking for.
There will be a morning coffee toast to you, Jenn Segal, for providing this Saturday morning’s delicious adventure.
Thank you! Have a wonderful day 🙂
💗
One of my most requested desserts.
I use buttermilk for my milk component, and my homemade vanilla extract. This recipe is GOLD!!
Hi Jen, I love your recipes – especially the sour cream coffee cake which is pure perfection that you! Can I make this blueberry coffee cake as muffins? Any adjustments? Thank you!! Jessica
Hi Jessica, Glad you like the recipes! These would work as muffins but I have a recipe specifically for blueberry muffins if you’d prefer to go that route. Hope that helps and that you enjoy whatever you choose to make!
Flavor is good, but I echo similar comments in saying it needs something else (e.g. sour cream / yogurt) to help keep it moist
I’ll admit I made a few changes butttt this is a great base recipe! I halved the recipe because it was just for me, baked them as muffins in a cupcake tin at the same temp, swapped heavy whipping cream for milk and used half strawberries and half blueberries. They took about 30mins to bake and came out soooo moist! The lemon zest in the batter and the strusel topping were great! My entire house smelled amazing 🙂
We love this cake!! It has become one of our go-to brunch and dessert favorites. I make it with half sugar, half-Stevia, and it tastes great. It’s moist and perfect with coffee! I sometimes add desiccated coconut to the topping and it adds another level of flavor and texture to the cake. This recipe is simple, hearty and indulgent, but not overly sweet or cloying in any way. I plan to try making it with peaches soon. Thanks for sharing, Jenn!
We’ve made this multiple times and love it!
I don’t see any coffee being used
Hi Jon, Sorry for any confusion. Coffee cake doesn’t actually contain any coffee; it’s just called that as it would be nice served with a cup of coffee. Hope that clarifies!
lol…that is such an interesting perspective. Kind of a valid complaint but I don’t think that I’ve ever had coffee cake that actually used coffee in the recipe.
Usually, “coffee cake” is a variation of a cake that you eat WITH coffee, not made FROM coffee. I can completely see why that would be confusing to somebody trying to search for a genuine coffee flavored cake but it’s not really the fault of this coffee cake recipe. As a matter of fact, I’m even MORE excited to try it now because I know this one-star rating is not based on taste.
I’m intrigued tho, Jon. I bet Jenn and other people who read your comment are too. A quest for a coffee flavored coffee cake sounds like another great adventure.
I just made this and it was good but I thought it was a little dry. I used lowfat milk. Do you think that might be the reason? Would it be moister with whole milk?
wish I could upload pics…looks just like yours (floating blueberries too)! I used 1.5 amount of streusel topping (just because); dusted the blueberries with a bit of the flour (from the recipe not extra). and most importantly I used a scale with metric measurements just because I hate the whole scoop and level thing…moist and deliciously DEVINE!
I am by no means a good baker. I was so nervous to try it because of that! Glad I did!! I nailed it and everyone went back for more. I followed the recipe exactly with the exception of only having an 8 x 8 pan. Wow! This was perfect, and will be a regular from now on. Thank you so much for sharing this! We all really enjoyed it!