Moist and tender, this blueberry coffee cake is packed with juicy blueberries and topped with a buttery crumb topping. It's perfect for breakfast, brunch, or an afternoon treat with a cup of coffee. The combination of soft cake, tart berries, and sweet cinnamon crumble makes it a delightful baked good for any occasion.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups fresh or frozen blueberries
For the Crumb Topping:
½ cup all-purpose flour
⅓ cup brown sugar
½ teaspoon cinnamon
¼ cup unsalted butter, melted
Directions
Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, mix together the crumb topping ingredients until crumbly.
Sprinkle the crumb topping evenly over the batter.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before slicing and serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 9
Variations
Lemon Blueberry Coffee Cake: I like to add a teaspoon of lemon zest to brighten up the flavor.
Nutty Topping: Chopped pecans or walnuts make a great addition to the crumb topping.
Glaze: A drizzle of vanilla or lemon glaze over the cake adds extra sweetness.
Whole Wheat Version: Swapping half of the all-purpose flour with whole wheat flour adds a hearty texture.
Spiced Flavor: Adding a pinch of nutmeg to the batter gives it a warm, cozy taste.
Storage/Reheating
Room Temperature: I keep it in an airtight container for up to 2 days.
Refrigerator: It stays fresh for about 5 days when stored in the fridge.
Freezer: I wrap individual slices in plastic wrap and freeze them for up to 2 months.
Reheating: A quick 10-15 seconds in the microwave brings back the fresh-baked texture.
FAQs
How do I prevent the blueberries from sinking?
I toss the blueberries in a tablespoon of flour before folding them into the batter. This helps distribute them evenly.
Can I use frozen blueberries?
Yes! I use them straight from the freezer without thawing to prevent excess moisture.
What can I use instead of sour cream?
Greek yogurt is a great substitute that keeps the cake just as moist.
How do I make this cake gluten-free?
I swap the all-purpose flour for a 1:1 gluten-free flour blend.
Can I make this in a different pan?
Yes! An 8-inch square pan will work, but the baking time may need a slight adjustment.
Conclusion
This blueberry coffee cake is a deliciously soft and moist treat with a crunchy cinnamon topping. It’s simple to make, easy to store, and perfect for any occasion. Whether I serve it for breakfast, brunch, or dessert, it always turns out delightful.
Recipe:
Blueberry Coffee Cake
- Total Time: 1 hour
- Yield: 9 servings
- Diet: Vegetarian
Description
This Blueberry Coffee Cake is incredibly moist, packed with juicy blueberries, and topped with a buttery cinnamon crumb topping. Perfect for breakfast, brunch, or an afternoon treat, this easy-to-make cake pairs beautifully with a hot cup of coffee. Whether using fresh or frozen blueberries, this tender cake with a crunchy topping is a delightful year-round bake!
Ingredients
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups fresh or frozen blueberries
For the Crumb Topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ cup unsalted butter, melted
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
- Combine & Fold in Blueberries: Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries.
- Pour & Prepare Topping: Pour the batter into the prepared baking pan and spread it evenly. In a small bowl, mix together the crumb topping ingredients until crumbly.
- Bake: Sprinkle the crumb topping evenly over the batter. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool before slicing and serving.
Notes
Toss blueberries in 1 tablespoon of flour to prevent them from sinking.
Use frozen blueberries without thawing to avoid excess moisture.
Greek yogurt can replace sour cream for a lighter option.
For a nutty crunch, add chopped pecans or walnuts to the crumb topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 290 kcal
