Blueberry Coffee Cake (The Last Recipe You’ll Ever Need)

Welcome to the ultimate guide to making a truly unforgettable Blueberry Coffee Cake. Forget dry, crumbly cakes with bland toppings. This recipe is your ticket to a ridiculously moist, tender cake bursting with juicy blueberries and crowned with a thick, buttery cinnamon streusel that stays perfectly crisp. It’s the kind of breakfast treat or afternoon snack that will have everyone asking for the recipe. We’ve tested every step to ensure you get a perfect result, every single time.

Why This is the Best Blueberry Coffee Cake Recipe

What sets this Blueberry Coffee Cake apart? It’s all about the texture and flavor. We use a combination of butter and sour cream to create an incredibly rich and tender crumb that melts in your mouth. The blueberries are gently folded in to prevent bleeding, ensuring every bite is packed with fresh, fruity flavor. And the streusel? It’s a game-changer—a generous, crunchy, cinnamon-spiced topping that provides the perfect contrast to the soft cake beneath. This isn’t just a recipe; it’s a foolproof method for bakery-quality results at home.

The Key Ingredients for a Perfect Cake

Using high-quality, room-temperature ingredients is crucial for the best texture. Here’s what you’ll need to create this masterpiece.

For the Streusel Topping

• All-Purpose Flour: Provides the structure for our crumbly topping.
• Light Brown Sugar: Adds sweetness and a hint of molasses flavor.
• Granulated Sugar: Contributes to the crispiness of the streusel.
• Ground Cinnamon: The essential warm spice that makes it a classic coffee cake.
• Salt: Balances the sweetness.
• Unsalted Butter: Use it cold and cubed to create those perfect crumbs.

For the Coffee Cake

• All-Purpose Flour: The foundation of our cake batter. Spoon and level it for accuracy.
• Baking Powder & Baking Soda: These leaveners work together to give the cake a beautiful lift.
• Salt: Enhances all the other flavors.
• Unsalted Butter: Make sure it’s softened to room temperature for a smooth, creamy batter.
• Granulated Sugar: For sweetness and a tender crumb.
• Eggs: Two large eggs, at room temperature, to bind the batter.
• Vanilla Extract: Pure vanilla extract for the best flavor.
• Sour Cream: The secret ingredient for an ultra-moist cake. Full-fat is best.
• Blueberries: Fresh or frozen will work. If using frozen, don’t thaw them.

Step-by-Step Instructions

Follow these simple steps to assemble your delicious Blueberry Coffee Cake. We’ll start with the topping to ensure it’s ready to go.

Make the Streusel

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, light brown sugar, granulated sugar, cinnamon, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
3. Chill: Place the bowl in the refrigerator to keep the butter cold while you prepare the cake batter. This is key to a crunchy topping!

Prepare the Cake Batter

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl using a stand mixer or electric hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
5. Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, alternating with two additions of the sour cream. Begin and end with the dry ingredients. Mix until just combined—do not overmix!
6. Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter using a rubber spatula. If you need another amazing fruit-filled breakfast idea, check out our famous Amish White Bread recipe which is perfect for french toast.

Assemble and Bake

1. Layer the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the chilled streusel mixture over the top.
2. Add Final Layers: Carefully spoon the remaining batter over the streusel layer and spread gently. Top evenly with the remaining streusel.
3. Bake: Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
4. Cool: Let the coffee cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving. This allows the cake to set properly. For another sweet treat, these Pumpkin Pie Cookies are a must-try!

Pro-Tips for a Bakery-Quality Coffee Cake

• Room Temperature Ingredients: For a smooth, emulsified batter, ensure your butter, eggs, and sour cream are at room temperature. This is non-negotiable for the best cake texture!
• Don’t Overmix: Overmixing the batter develops gluten, which can lead to a tough, dry cake. Mix until the ingredients are just combined.
• Keep Streusel Cold: Chilling the streusel keeps the butter solid, which helps it stay crumbly and crisp during baking instead of melting into the cake.
• Toss Blueberries in Flour: To prevent blueberries from sinking to the bottom, toss them with 1 tablespoon of your measured dry ingredients before folding them into the batter.

Storing Your Blueberry Coffee Cake

This coffee cake is best enjoyed fresh, but it stores wonderfully. To store, cover the cake tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, though it may be slightly less tender. If you love this recipe, you’ll also adore our Brownie Bottom Mini Cheesecakes for another dessert option.

Frequently Asked Questions

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More Breakfast Recipes You’ll Love

If you enjoyed this Blueberry Coffee Cake, explore some of our other fan-favorite breakfast and brunch recipes. From savory to sweet, there’s something for every craving. Try our delicious Cinnamon Roll Sausage Wraps for a savory twist or our crowd-pleasing Easy Breakfast Casserole.

The Ultimate Blueberry Coffee Cake

FL Recipes

Blueberry Coffee Cake (The Last Recipe You’ll Ever Need)

The ultimate Blueberry Coffee Cake recipe! A ridiculously moist and tender sour cream cake, bursting with juicy blueberries, and topped with a thick, buttery cinnamon streusel. This foolproof guide guarantees bakery-quality results for the perfect breakfast treat.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2/3 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 2 tbsp granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup sour cream, room temperature
• 1 1/2 cups blueberries, fresh or frozen

Equipment

• 1 9x9 inch baking pan
• 2 Mixing Bowls
• 1 Electric Mixer

Method

 

Make the Streusel

1. In a medium bowl, whisk together the flour, light brown sugar, granulated sugar, cinnamon, and salt.
2. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the mixture until it resembles coarse crumbs.
3. Place the bowl in the refrigerator to chill while you prepare the cake batter.

Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then mix in the vanilla extract.
5. With the mixer on low, add the dry ingredients in three additions, alternating with two additions of the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold the blueberries into the batter.

Assemble and Bake

1. Spread half of the batter into the prepared pan. Sprinkle with half of the chilled streusel.
2. Carefully spoon the remaining batter over the streusel and spread gently. Top with the remaining streusel.
3. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
4. Let the cake cool in the pan on a wire rack for at least 20-30 minutes before slicing.

Nutrition

Calories: 410kcalProtein: 5gFat: 20gFiber: 2g

Notes

Tip 1: For the best texture, ensure your butter, eggs, and sour cream are at room temperature.
Tip 2: To prevent blueberries from sinking, toss them with 1 tablespoon of the flour mixture before folding them in.
Tip 3: Do not overmix the batter after adding the flour, as this can result in a tough cake.

Keyword blueberry coffee cake,sour cream coffee cake,streusel topping

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We are so excited for you to try this amazing Blueberry Coffee Cake recipe! It’s the perfect companion to your morning coffee and a guaranteed hit with family and friends. If you make it, don’t forget to leave a comment below and share your masterpiece on Pinterest! We love seeing your creations.