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Start your day with a delightful Mini Blueberry Coffee Cake that’s perfectly sized for you. Imagine a warm, tender cake filled with juicy blueberries, topped with a sweet vanilla glaze. Ideal for breakfast, a sweet snack, or as a dessert, this mini blueberry coffee cake recipe is set to become your new favorite, bringing the warmth of home-baked goodness right into your kitchen.
Searching for a variety of single serving muffin recipes? Explore our delicious options: juicy Blueberry Muffin, sweet Apple Muffin, rich Maple Walnut Muffin, decadent Chocolate Chip Muffin, and our moist Banana Bread.
Why You’ll Love This Small Coffee Cake Recipe
- Effortless Baking: No need for an electric mixer; this mini coffee cake recipe calls for simple tools and ingredients you likely already have.
- Blueberry Bliss: Packed with blueberries, this cake promises a fruit-filled experience in every spoonful.
- Perfectly Moist: The cake’s tender, moist crumb makes each bite absolutely enjoyable.
- Ideal Portion: Perfectly sized for one, this mini coffee cake is ideal for a personal treat but can also be shared.
- Quick and Satisfying: Quick to prepare, it’s the perfect solution for a sweet craving or a delightful breakfast.
Check out our other Mini Cake Recipes for more wonderful small cake ideas!
Ingredients
This section provides a quick rundown of the ingredients used in this easy coffee cake recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Butter: Melted butter adds a rich, tender texture to the coffee cake.
- Sugar: Granulated sugar is essential for sweetness and helps with the cake’s golden-brown crust. Remember, sugar isn’t just about sweetness; it’s a key component in the texture and color of baked goods.
- Egg yolk: The egg yolk contributes to the structure and richness of the cake. Save the egg white and use it in any of our egg white recipes like; a mini White Cake or a small batch of Coconut Macaroons.
- Vanilla extract, cinnamon, and salt: These ingredients add depth and complexity to the cake’s flavor.
- Flour: All-purpose flour is used for its moderate protein content, ideal for a soft, yet structured cake.
- Baking powder: Baking powder is a leavening agent that helps the coffee cake rise and become fluffy.
- Milk: The recipe is versatile with milk; use 1%, skim, whole, 2%, or almond milk as per your preference.
- Blueberries: Both fresh and frozen (then thawed) blueberries are great, offering flexibility and convenience. If you’ve got any blueberries leftover, consider using them in a mini Blueberry Cake, a Lemon Blueberry Muffin, or an Avocado Salad topped with berries.
For The Small Batch Glaze (Optional but Recommended)
The coffee cake glaze is totally optional but I love making it as a topping for this cake. You will need:
- Powdered sugar: Also known as confectioners’ sugar, it creates a smooth and sweet glaze.
- Milk: You can use 1%, whole, skim, 2% milk, heavy cream, or almond milk for the glaze.
- Vanilla extract: Adds a subtle, aromatic flavor to the glaze.
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Let’s add a twist to our classic single serving blueberry coffee cake with these creative and mouth-watering variations. Whether you’re in the mood for something nutty, chocolatey, or with a hint of citrus, there’s a variation here to suit every craving.
- Lemon Zest Twist: Add 1/4 teaspoon of fresh lemon zest to the batter. This gives a refreshing citrusy twist, complementing the blueberries beautifully. Also consider using lemon juice instead of vanilla for a refreshing lemon blueberry flavor.
- Nutty Crunch: Mix in a handful of chopped walnuts or almonds for a delightful crunch. This adds a lovely texture contrast to the tender cake.
- Chocolate Chip Infusion: Stir in a handful of mini chocolate chips to the batter. Chocolate and blueberries create a rich, indulgent flavor profile.
- Coffee Cake with Streusel Topping: Create a simple streusel with flour, brown sugar, and butter like the one we use on our Pumpkin Coffee Cake recipe. Sprinkle over the top before baking for a sweet, crumbly finish.
How To Make A Mini Blueberry Coffee Cake
These step-by-step photos and instructions help you visualize how to make a small coffee cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Gather the ingredients before starting. Preheat the oven to 350°F (177° C).
- In a small bowl, stir together the butter and sugar until well blended.
- Add in the egg yolk and vanilla and stir until well combined.
- In a separate small bowl, whisk together flour, baking powder, cinnamon, and salt. Pour into the egg mixture and stir to combine.
- Stir in the milk and fold in the blueberries.
- Pour the batter into a 10-ounce ramekin lightly greased with butter or oil.
- Bake 30-35 minutes or until the top is golden brown. The cake is cooked through if the tip of a sharp knife inserted in the center comes out clean.
To make the glaze (optional):
- In a small bowl, whisk together powdered sugar, cream or milk, and vanilla until smooth. Drizzle over cooled coffee cake.
Expert Tips
- Preparation is Key: Before starting, assemble all your ingredients and familiarize yourself with the recipe steps. This ensures a smooth and efficient baking process.
- Berry Varieties: Don’t hesitate to experiment with different berries. Cherries, raspberries, blackberries, or a mix can be fantastic alternatives to blueberries, offering new flavors and textures.
- Cinnamon Coffee Cake Option: For a simpler yet equally delicious version, skip the fruit and focus on cinnamon. This creates a classic cinnamon coffee cake, perfect for those who prefer a less fruity dessert.
Frequently Asked Questions
A 10-ounce ramekin, measuring about 4 inches in diameter and 1 ¾ inches tall, is ideal. To measure your ramekin, fill it with water and then pour the water into a measuring cup. Mini loaf pans or smaller ramekins can also be used, just divide the batter accordingly.
To make a small batch streusel topping, combine 2 tablespoons light brown sugar, 1/2 teaspoon granulated sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons all-purpose flour, and 1 tablespoon softened butter.
Mix these ingredients until crumbly and sprinkle over the coffee cake batter before baking.
Note: Adding streusel may require an additional 5-10 minutes of baking time
Ideally, enjoy your coffee cake on the same day it’s baked for the best taste. If you have leftovers, they will stay fresh for 3-4 days when covered and stored at room temperature.
Yes, frozen and thawed blueberries work well. Just fold them into the batter.
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Absolutely! Just swap the all-purpose flour with a gluten-free 1:1 flour substitute.
Yes, you can double the recipe. Double all the ingredients and divide the batter between two 10-ounce ramekins or use one 5×5-inch baking dish. For other dish options, consider a 4×6-inch, 6×6-inch (for a thinner cake), or a 6-inch round dish.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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
- 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).
- In a small bowl, stir together the butter and sugar until well blended.
- Add in the egg yolk and vanilla extract and stir until combined.
- In a separate small bowl, whisk together flour, cinnamon, baking powder, and salt. Pour into egg mixture and stir to combine.
- Stir in the milk and fold in the blueberries.
- Pour the batter into a 10-ounce ramekin lightly greased with butter or oil.
- Place the ramekin on a baking sheet and bake for 30-35 minutes or until the top is golden brown. The cake is cooked through if the tip of a sharp knife inserted in the center comes out clean.
To make the glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled coffee cake.Note: If the glaze is too thick, add a small amount of milk or cream. If the glaze is too runny, whisk in additional powdered sugar until you reach your desired consistency.
Notes
- Preparation is Key: Before starting, assemble all your ingredients and familiarize yourself with the recipe steps. This ensures a smooth and efficient baking process.
- Berry Varieties: Don’t hesitate to experiment with different berries. Cherries, raspberries, blackberries, or a mix can be fantastic alternatives to blueberries, offering new flavors and textures.
- Lemon Blueberry Twist: For a zesty variation, add 1/8 teaspoon of lemon zest to your batter. Replace vanilla with lemon juice in both the cake and the glaze for a refreshing lemon blueberry flavor.
- Cinnamon Coffee Cake Option: For a simpler yet equally delicious version, skip the fruit and focus on cinnamon. This creates a classic cinnamon coffee cake, perfect for those who prefer a less fruity dessert.
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.
This was so easy to make & so delicious! Will be making this again for sure.
This was so simple to toss together and so moist and delicious. Definitely on my rotating breakfast menu! Thank you!
A very easy recipe and it’s even made more moist with the use of frozen blueberries. I’ll definitely be making this again!
Thank you, Maegan for mentioning frozen berries. I have a BJs size bag of mixed berries and I was wondering if I could use them.
Can I use the whole egg instead of the yolk?
No, using the whole egg will change the texture of the cake. Maybe you might like to use the leftover egg white in any of the recipes we listed in the recipe post.
Great recipe.
I cook in a counter convection oven. Baked goods that need a rising time come out iffy. This was so light and delicious!!!! I used a square dish. Halfway through baking I added the crumb topping. The topping stayed soft little bit Crunchy
So tasty, made with strawberries. And a nice size to split in half and have nice sized servings for multiple days.
I’m a sucker for a good coffee cake and this is the perfect way to use up a little bit of leftover fruit! Love this recipe!
I love single serving cakes and this one is so tender and moist – a real keeper!
My husband usually doesn’t eat breakfast (I know, the blasphemy!) so I was so excited to find this Coffee Cake recipe for one so that I could just make it for myself!