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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.

a small blueberry coffee cake in a white ramekin on a silver tray.

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.

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Ingredients

ingredients needed to make a small blueberry coffee cake on a wooden cutting board.

If you have any ingredients leftover from this small coffee cake recipe, check out our Leftover Ingredients Recipe Finder.

See recipe card below for a full list of ingredients and measurements.

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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.

  1. Preheat the oven to 350°F (177°C). Lightly grease a 10-ounce ramekin with butter.
  2. In a small bowl, stir together the melted butter and sugar.
melted butter and sugar in a mixing bowl.
  1. Add the egg yolk and vanilla, and mix until fully combined.
egg, vanilla, butter and sugar in a mixing bowl.
  1. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add to the wet ingredients and stir to combine.
  2. Stir in the milk, then gently fold in the blueberries.
coffee cake batter with blueberries in a bowl.
  1. Pour the batter into the prepared ramekin.
blueberry coffee cake batter in a small white ramekin.
  1. Bake for 30 to 35 minutes, or until the top is golden and a knife inserted in the center comes out clean.
  2. Optional Glaze: In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake.
a partially eaten coffee cake with blueberries in a ramekin.

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

Can I make this coffee cake without the glaze?

Absolutely. The glaze is optional, and the cake is still delicious without it.

Can I double this blueberry coffee cake recipe?

Yes, double the ingredients and bake in two 10-ounce ramekins or one 5×5-inch baking dish.

How should I store leftover blueberry coffee cake?

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!


Cooking For One Made Easy
Because you’re worth it

Mini Blueberry Coffee Cake

4.90 from 19 votes
By: Joanie Zisk
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 1 serving
This mini blueberry coffee cake is a soft, tender single serving treat filled with juicy blueberries and topped with a sweet optional glaze.

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
  • teaspoon baking powder
  • teaspoon salt
  • 2 tablespoons milk
  • cup blueberries

For the Glaze (optional)

  • 2 tablespoons powdered sugar
  • 2 teaspoons milk or heavy cream
  • teaspoon vanilla extract
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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

Serving: 1serving, Calories: 662kcal, Carbohydrates: 98g, Protein: 8g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 245mg, Sodium: 546mg, Potassium: 155mg, Fiber: 2g, Sugar: 67g, Vitamin A: 1033IU, Vitamin C: 5mg, Calcium: 107mg, Iron: 2mg

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.

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Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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4.90 from 19 votes (6 ratings without comment)

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Recipe Rating




23 Comments

  1. Ceci says:

    hi! can it be done in an airfyer?

    1. Joanie Zisk says:

      We have not tested this recipe in an air fryer.

  2. Barb says:

    What would happen if you used all of the egg? Would it not be the same result? Thank you

    1. Joanie Zisk says:

      We do not recommend using the entire egg as it will alter the texture of the cake.

  3. Erika says:

    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!

    1. Joanie Zisk says:

      Thank you, Erika. I’m so happy you all enjoyed the coffee cake.

    2. DML says:

      Turbinado sugar is next level delicious.

  4. Wanda says:

    If making two ramekins, can one whole egg be successfully used, instead of two yolks?

    1. Joanie Zisk says:

      I haven’t used the entire egg when doubling the recipe but it should work fine.

  5. Linda Wilson says:

    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!

  6. Anne says:

    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.