Coffee cake is a true morning hero. A crunchy, crumbly topping of butter and sugar sits nestled on a pillow of soft, vanilla cake, and we call this breakfast. You might raise a few eyebrows if you tuck into a slice of devil’s food or birthday cake with your morning coffee (except here at Suvie, we don’t judge), but coffee cake is given a free pass. Eat your cake! And eat it at breakfast! We’ve taken the classic coffee cake and studded it with ripe, juicy blueberries for a burst of fruit in every bite.Note: Be sure your butter is softened to room temperature before beating it together with the sugar. This ensures the butter and sugar properly aerate and give lift to the finished cake. The butter is at the right temperature when it gives slightly when pressed.

My Cook: Blueberry Coffee Cake

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.


  • ⅓ cup packed light brown sugar
  • ½ cup all-purpose flour
  • ¼ tsp kosher salt, or ⅛ tsp table salt
  • 3 tbsp unsalted butter, melted
  • 1 ½ cups all-purpose flour, plus 1 tsp flour, divided
  • 2 tsp baking powder
  • 1 tsp kosher salt, or ½ tsp table salt
  • ¾ cup packed light brown sugar
  • 5 tbsp unsalted butter, softened (or about 65°F)
  • 2 large eggs
  • 1 tsp vanilla
  • ½ cup milk, any percentage
  • 2 cups frozen or fresh blueberries (if frozen, do not allow to thaw)


For the topping: In a small bowl, stir together the light brown sugar, flour, salt, and melted butter until clumps form. Set aside.


For the cake: Whisk together 1 ½ cups flour, baking powder and salt in a medium bowl. With an electric stand mixer or hand mixer beat together the butter and sugar on medium-high until fluffy, about 3 minutes.


Add the eggs one at a time until incorporated, followed by the vanilla. Reduce speed to medium, add half the flour, and mix until incorporated.


Then, add half the milk and mix until incorporated. Repeat with the remaining flour and milk.


Toss blueberries with 1 tsp flour in a small bowl until coated. Stir blueberries into the batter by hand with a rubber spatula.


Spray Suvie pan with cooking spray and line with parchment, allowing some parchment to overhang the pan.Pour batter into the prepared pan, smoothing the top.


Break up the topping and sprinkle it over the batter. Insert pan into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 3 hours


After the cook, remove pan from your Suvie and cool in the pan for 15 minutes before removing.


Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 3 hours.

Coffee Pairing

Pretty much any coffee will pair well with this recipe, but African coffees will really bring out the berry flavors. We recommend serving this cake with either single origin Kenyan AA or Ethiopian Yirgacheffe

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