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This mini blueberry coffee cake is soft, buttery, and bursting with blueberries. Baked in a ramekin and topped with a light glaze, it’s a quick and easy treat made just for one.
Featured Comment
“This was so simple to toss together and so moist and delicious. Definitely on my rotating breakfast menu!”
– Beth
Why You’ll Love This Recipe
- Easy to Make: No electric mixer needed, just simple tools and ingredients.
- Filled with Blueberries: Every bite includes sweet, juicy blueberries.
- Moist and Tender: The soft crumb gives it a perfect texture.
- Single Serving: Made for one but easy to share.
- Quick and Satisfying: Comes together fast for a sweet treat or a quick breakfast.
This mini blueberry coffee cake is soft, buttery, and filled with juicy blueberries throughout. It’s baked in a small ramekin and finished with a light vanilla glaze. Simple to make and perfectly sized, it’s a sweet, homemade treat that’s hard to resist.
Looking for more small blueberry recipes? Try our blueberry muffin for one, mini icebox cake, small batch refrigerator jam, and single serving blueberry dutch baby recipes.
Ingredients
If you have any ingredients leftover from this small coffee cake recipe, check out our Leftover Ingredients Recipe Finder.
- Egg Yolk: Adds richness and structure. Save the egg white for recipes like our small white cake recipe or our recipe for a small batch of coconut macaroons.
- Flour: Use all-purpose flour for the best balance of softness and structure.
- Milk: Any type of milk works – whole, 2%, 1%, skim, or almond milk.
- Blueberries: Use fresh or thawed frozen blueberries. Leftover berries? Try them in our small blueberry cake, a single serving lemon blueberry muffin, or an avocado salad for one topped with berries.
- Glaze (Optional): Made with powdered sugar, milk (any kind), and vanilla extract. Adds a sweet, smooth finish to the cake.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here are a few easy ways to change up your mini blueberry coffee cake using simple ingredients you may already have on hand:
- Lemon Zest: Add 1/4 teaspoon of fresh lemon zest to the batter. You can also use lemon juice in place of vanilla for a bright lemon-blueberry flavor.
- Add Nuts: Stir in a small handful of chopped walnuts or almonds for extra crunch and texture.
- Add Chocolate Chips: Mix in mini chocolate chips for a rich chocolate-blueberry combination.
- Streusel Topping: Sprinkle a simple streusel made with flour, brown sugar, and butter over the batter before baking. Use the streusel from our small pumpkin coffee cake recipe.
How To Make Blueberry Coffee Cake
These photos and instructions help you visualize how to make a small coffee cake with blueberries. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (177°C). Lightly grease a 10-ounce ramekin with butter.
- In a small bowl, stir together the melted butter and sugar.
- Add the egg yolk and vanilla, and mix until fully combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add to the wet ingredients and stir to combine.
- Stir in the milk, then gently fold in the blueberries.
- Pour the batter into the prepared ramekin.
- Bake for 30 to 35 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Optional Glaze: In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake.
Expert Tips
- Prep First: Gather all ingredients and read through the steps before starting for a smoother baking experience.
- Try Different Berries: Swap blueberries with cherries, raspberries, blackberries, or a mix for a new flavor.
- Make It Cinnamon Only: Skip the fruit for a simple cinnamon coffee cake if you prefer a non-fruity version.
Frequently Asked Questions
Absolutely. The glaze is optional, and the cake is still delicious without it.
Yes, double the ingredients and bake in two 10-ounce ramekins or one 5×5-inch baking dish.
If you have leftovers, they will stay fresh for 3-4 days when covered and stored at room temperature.
RELATED: 15 Easy Single Serving Dessert Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this blueberry coffee cake recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small coffee cake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Blueberry Coffee Cake
Equipment
Ingredients
- 2 tablespoons salted butter – melted, plus more for greasing the ramekin
- 5 tablespoons granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- 5 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons milk
- ⅓ cup blueberries
For the Glaze (optional)
- 2 tablespoons powdered sugar
- 2 teaspoons milk or heavy cream
- ⅛ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 10-ounce ramekin with butter.
- In a small bowl, stir together the melted butter and sugar.
- Add the egg yolk and vanilla, and mix until fully combined.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Add to the wet ingredients and stir to combine.
- Stir in the milk, then gently fold in the blueberries.
- Pour the batter into the prepared ramekin.
- Bake for 30 to 35 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Optional Glaze: In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake.Note: If the glaze is too thick, stir in a little more milk or cream. If it’s too thin, add more powdered sugar until it reaches the consistency you like.
Notes
- Prep First: Gather all ingredients and read through the steps before starting for a smoother baking experience.
- Try Different Berries: Swap blueberries with cherries, raspberries, blackberries, or a mix for a new flavor.
- Make It Cinnamon Only: Skip the fruit for a simple cinnamon coffee cake if you prefer a non-fruity version.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
hi! can it be done in an airfyer?
We have not tested this recipe in an air fryer.
What would happen if you used all of the egg? Would it not be the same result? Thank you
We do not recommend using the entire egg as it will alter the texture of the cake.
I am not much of a baker but I happened to have all the ingredients. It came out fantastic! So delicious and moist. I added some turbinado sugar to the top for extra crunch. I shared it with 2 other people and it was just the right amount of sweetness we needed. I love this website!
Thank you, Erika. I’m so happy you all enjoyed the coffee cake.
Turbinado sugar is next level delicious.
If making two ramekins, can one whole egg be successfully used, instead of two yolks?
I haven’t used the entire egg when doubling the recipe but it should work fine.
I thought I had blueberries in the freezer but my search turned up empty. I did find some diced peaches cups in my pantry that I give to my grandchildren when they visit, so I drained one and used the peaches in the cake. It turned out great!
I made this one afternoon with raspberries for me. It was incredible. My husband, who does not like raspberries, tried a bite and loved it so I make his with blueberries or strawberries. It doesn’t even need the icing. Thank you so much for sharing.