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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, small batch blueberry scones, 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.
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!