This blueberry coffee cake is loaded with juicy berries and topped with a buttery streusel. Add a sweet glaze, and it’s a true delight for the senses.
It’s wonderfully tender and moist with a nice layer of crunch on top.
Whether you’re looking for an indulgent breakfast, a sweet afternoon snack, or a crowd-pleasing dessert, it will hit the spot.
Why You’ll Love This Blueberry Coffee Cake
Impressive Presentation: From the golden cake and pops of blue to the brown sugar topping and glaze, this is a stunning dessert.
Crowd-Pleasing Favorite: The familiar flavors and moist, tender texture will make this blueberry coffee cake a crowd-pleasing favorite among family and friends.
Versatile Serving Options: Enjoy it warm or cold with glaze, and you’ll quickly fall in love. But it’s also tasty with ice cream or smooth vanilla custard.
Ingredients
- Fresh Blueberries: Juicy, sweet-tart berries folded into the batter give you juicy pops of sweetness in every single bite.
- All-Purpose Flour: The backbone of the batter that provides structure and a delicate crumb. You’ll also need it in the streusel topping.
- Baking Powder and Baking Soda: These leavening agents work together to create a perfectly risen cake with a light, fluffy texture.
- Granulated and Brown Sugar: A dynamic duo – white sugar lends a pure sweetness while brown sugar adds caramel notes and moisture. The brown sugar only goes in the topping.
- Ground Cinnamon: Warm, sweet spice that enhances the flavor of the blueberries and adds depth to the streusel topping.
- Unsalted Butter: Provides richness and moisture to the cake and the topping.
- Salt and Vanilla: Balance the sweetness and enhance all the other ingredients.
- Large Eggs: Act as a binder, provide moisture, and help create a fluffy crumb.
- Sour Cream: The secret weapon for an ultra-moist, tender crumb with a slightly tangy finish.
- Powdered Sugar and Milk: Combine to create a sweet, smooth glaze that’s drizzled on top for a picture-perfect finish.
How to Make Blueberry Coffee Cake
There’s nothing quite like the aroma of a freshly baked blueberry coffee cake wafting through the kitchen.
And when it’s this easy to make, I’m sure it’ll go into your regular rotation!
1. PREP: Preheat the oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper. Set aside.
2. COMBINE: In a medium bowl, mix the flour, sugar, and cinnamon for the streusel. Cut in the cold butter until the mixture resembles coarse crumbs. Refrigerate.
3. WHISK: In a medium bowl, whisk the dry ingredients for the cake and set aside.
4. BEAT: In a large bowl, beat the butter and sugar until light and fluffy. Then mix in the eggs (one at a time), vanilla, and sour cream.
5. MIX: Gradually mix in the dry ingredients, stopping halfway. Add the blueberries and finish mixing until just combined.
6. BAKE: Pour the batter into the pan, sprinkle the streusel evenly on top, and bake for 55-60 minutes. Cool on a wire rack for at least 20 minutes.
7. GLAZE: In a small bowl, whisk the glaze ingredients until smooth and drizzle over the warm coffee cake. Serve warm or at room temperature. Enjoy!
Tips For the Best Blueberry Coffee Cake
This is the kind of cake that’s perfect for a lazy weekend brunch. Trust me, your family and friends will be begging you for the recipe after just one bite.
Remember these tips, and it’ll be perfect every time.
- Room temperature. Ensure the butter, eggs, and sour cream are at room temperature before mixing the batter to ensure a smooth, well-combined cake.
- Refrigerate the streusel. Chill the streusel mixture before using it to help maintain its crumbly texture during baking.
- Toss the blueberries in four. It keeps them from sinking to the bottom during baking.
- Use frozen fruit. Don’t thaw it, toss it with the flour as instructed, but don’t mix it into the batter. Instead, sprinkle them over the batter, under the streusel, and bake as normal.
- Test for doneness. Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. If there’s still wet batter, it needs more time.
- Cool before glazing. Let the cake cool for at least 20 minutes on a wire rack before drizzling on the glaze. This allows the cake to set.
- Add cream cheese. Blend 4 ounces of cream cheese into the glaze, with extra milk, for a tasty cream cheese frosting.
- Variations. Try swapping the blueberries for other berries like raspberries or blackberries. You can also add lemon zest to the batter for a bright citrus flavor that complements the blueberries.
How to Store
Want to make this ahead? You can! Here’s what you need to know.
To Store: Wrap the cooled cake in plastic or transfer it to an airtight container. Store it in the fridge for up to one week and warm to room temp before serving.
To Freeze: Wrap the cooled cake (without glaze) tightly in plastic wrap, then in aluminum foil, and store it in the freezer for up to three months. Thaw at room temperature before serving and finish with fresh glaze.
More Coffee Cake Recipes to Try
Pumpkin Coffee Cake
Butter Coffee Cake
Coffee Cake Banana Bread
Christmas Coffee Cake
Apple Coffee Cake
Blueberry Coffee Cake
9
servings20
minutes1
624
kcalThis blueberry coffee cake is loaded with juicy blueberries and topped with a crunchy streusel. Add a sweet glaze and it’s a true delight for the senses.
Ingredients
- Streusel Topping:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cubed
- Cake:
2 cups all-purpose flour (250g)
1 teaspoon cinnamon
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh blueberries, tossed in 1 tablespoon all-purpose flour
- Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper. Set aside.
- Make the streusel: In a medium bowl, combine the flour, white and brown sugars, and cinnamon. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Make the cake: In a medium bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla and sour cream by hand with a spatula.
- Gradually mix in the dry ingredients, stopping when about halfway incorporated. Add the blueberries and finish mixing until just combined.
- Pour the batter into the prepared pan and sprinkle the streusel evenly over the top.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 20 minutes.
- Make the glaze: In a small bowl, whisk the powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the warm coffee cake. Serve warm or at room temperature. Enjoy!
Notes
- Use frozen fruit. Don’t thaw it, toss it with the flour as instructed, but don’t mix it into the batter. Instead, sprinkle them over the batter, under the streusel, and bake as normal.
- Variations. Try swapping the blueberries for other berries like raspberries or blackberries. You can also add lemon zest to the batter for a bright citrus flavor that complements the blueberries well.
Cannot wait to make this!
I had to bake for additional 15 minutes!! hope it tastes great
I’ve had my stove/oven for over a decade, and the stovetop works wonderfully. Sometimes, it works too well! Most things that call for medium-high heat, I have to do at medium, or they start burning.
My oven, though, is another story. I nearly ALWAYS have to bake things longer than recipe instructions call for. I suppose that’s why baking is one of my least-favorite things. It’s always a guessing game with me on the times. :-/