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A perfect square slice of moist blueberry coffee cake on a white plate, showcasing the tender crumb and thick streusel layer.
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
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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