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A square of sour cream coffee cake with blueberries, with a piece being lifted by a fork to show the moist and tender texture inside.
FL Recipes

Blueberry Coffee Cake: The Ultimate Recipe for a Perfect Crumb

The best Blueberry Coffee Cake recipe featuring a moist, tender crumb from sour cream, juicy blueberries, and a thick, buttery cinnamon streusel topping. This easy-to-follow recipe guarantees perfect, bakery-quality results every time for a delightful breakfast or dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel Topping
  • 2/3 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup cold salted butter, cut into 1/2-inch cubes
For the Coffee Cake
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Equipment

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

Method
 

  1. Make the Streusel: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate while you prepare the batter.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  4. Combine Wet Ingredients: Add the softened butter, eggs, sour cream, and vanilla extract to the dry ingredients. Mix with an electric mixer on low speed until just combined, then increase to medium and beat for 1 minute until smooth.
  5. Fold in Blueberries: Gently fold the blueberries into the batter. If using frozen, do not thaw.
  6. Assemble the Cake: Spread half of the batter into the prepared pan. Sprinkle with half of the streusel. Top with the remaining batter, spreading gently. Sprinkle the remaining streusel evenly over the top.
  7. Bake: Bake for 45-55 minutes, or until a tester inserted into the center comes out with moist crumbs. Let cool on a wire rack before serving.

Nutrition

Calories: 450kcalProtein: 5gFat: 22gFiber: 2g

Notes

For best results, use full-fat sour cream at room temperature.
Tossing frozen blueberries in 1 tablespoon of flour before adding them to the batter can help prevent them from sinking.
Store in an airtight container at room temperature for up to 3 days.
Keyword blueberry coffee cake,sour cream coffee cake,streusel topping

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