Why You’ll Love This Recipe

Blueberry Coffee Cake is a moist and tender cake filled with juicy blueberries and topped with a buttery, crumbly streusel topping. Perfect for breakfast, brunch, or dessert, this cake combines sweet and tangy flavors with a soft, melt-in-your-mouth texture. It’s easy to make and pairs wonderfully with a hot cup of coffee or tea.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking powdersour creamunsalted buttereggsvanilla extractfresh or frozen blueberriesbrown sugarsground cinnamonnutmeg

directions

Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or line it with parchment paper.

In a medium bowl, mix together flour, baking powder, and salt.

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla and sour cream.

Gradually add the dry ingredients to the wet mixture until just combined.

Fold in the blueberries gently to avoid breaking them.

Pour the batter into the prepared pan and spread evenly.

In a separate bowl, combine brown sugar, flour, cinnamon, and nutmeg. Cut in butter until the mixture is crumbly.

Sprinkle the streusel topping evenly over the batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool slightly before serving.

Servings and timing

This recipe yields approximately 9 servings.Preparation time: 15 minutesBaking time: 40-45 minutesCooling time: 10 minutesTotal time: 65-70 minutes

Variations

Add lemon zest to the batter for a bright citrus note.

Use a mix of berries for a colorful twist.

Add chopped nuts like pecans or walnuts to the streusel for extra crunch.

Substitute Greek yogurt for sour cream if desired.

storage/reheating

Store Blueberry Coffee Cake in an airtight container at room temperature for up to 3 days.Refrigerate for up to 5 days for longer freshness.To reheat, warm individual slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-7 minutes.

FAQs

Can I use frozen blueberries?

Yes, just do not thaw them before adding to the batter to prevent discoloration.

Why is my cake too dense?

Avoid overmixing the batter, and make sure your baking powder is fresh.

Can I make this cake ahead?

Yes, it tastes even better the next day. Store covered once fully cooled.

Is this cake overly sweet?

No, it has a balanced sweetness with a slightly tangy flavor from the blueberries and sour cream.

Can I freeze Blueberry Coffee Cake?

Yes, wrap tightly in plastic and freeze for up to 2 months. Thaw at room temperature.

What if I don’t have sour cream?

Plain Greek yogurt or buttermilk can be used as a substitute.

Can I use a different pan?

Yes, an 8-inch round or similar-sized dish will work; just adjust the baking time accordingly.

Do I need to flour the blueberries?

Tossing blueberries with a little flour helps prevent them from sinking to the bottom.

Can I double this recipe?

Yes, double the ingredients and use a 9×13-inch pan, adjusting the baking time as needed.

Is this cake good for brunch?

Absolutely—its texture and flavor make it a perfect brunch centerpiece.

Conclusion

Blueberry Coffee Cake is a classic, comforting bake that’s easy to prepare and always a crowd-pleaser. With its soft crumb, burst of blueberries, and sweet streusel topping, it’s perfect for any occasion—from a cozy morning to a casual get-together. Once you try it, you’ll want to make it part of your regular baking rotation.