There’s something magical about the aroma of freshly baked coffee cake drifting through the house. It’s like a warm hug, a gentle nudge to slow down and savor the moment. And when that coffee cake is bursting with juicy blueberries and topped with a buttery crumble? Absolute perfection.
This Blueberry Coffee Cake is everything you want in a morning treat moist, tender, slightly tangy, and not overly sweet. It’s the kind of recipe that feels fancy enough for brunch with friends but easy enough for a cozy Sunday morning in your pajamas.
Table of Contents
Why You’ll Love This Blueberry Coffee Cake
- Packed with fresh blueberries – every bite has a burst of fruity goodness.
- A buttery crumb topping that adds the perfect texture.
- Moist and tender thanks to sour cream (or Greek yogurt!).
- Pairs perfectly with coffee because let’s be honest, that’s what we really need in the morning.
- Super easy to make – no complicated steps or fancy equipment needed.
How to Make Blueberry Coffee Cake
Step 1: Prep and Gather Your Ingredients
Preheat your oven to 350°F and grease a 9-inch baking pan (square or round). Gather your ingredients flour, sugar, eggs, butter, sour cream, vanilla, and of course, plenty of fresh (or frozen) blueberries.
Step 2: Make the Batter
In one bowl, whisk together the dry ingredients: flour, baking powder, and salt. In another, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream (or Greek yogurt) until smooth. Gradually add the dry ingredients, mixing just until combined.
Gently fold in the blueberries with a spatula to keep them whole and evenly distributed. If using frozen blueberries, do not thaw them first just toss them in a tablespoon of flour before adding to the batter to prevent bleeding.
Step 3: Prepare the Crumb Topping
In a small bowl, mix together flour, brown sugar, cinnamon, and melted butter until crumbly. This buttery topping will add a delicious crunch and a hint of spice that complements the blueberries beautifully.
Step 4: Bake to Golden Perfection
Pour the batter into your greased pan, spreading it evenly. Sprinkle the crumb topping generously over the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Your kitchen will smell absolutely amazing like a bakery full of warm, sweet cinnamon and buttery goodness. Let the cake cool for at least 10 minutes before slicing into it (if you can wait that long!).
Tips for the Best Blueberry Coffee Cake
- Toss blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom.
- Use room temperature ingredients for a smoother, more uniform batter.
- Don’t overmix this keeps the cake tender and fluffy.
- For extra flavor, add a teaspoon of lemon zest to the batter. The citrus pairs beautifully with the blueberries.
- Want an extra drizzle? A simple vanilla glaze made with powdered sugar and milk can take this coffee cake to the next level.
How to Serve and Store
Serve warm with a dusting of powdered sugar or a drizzle of vanilla glaze. This cake is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually and freeze for up to 2 months just thaw and warm up for a quick and delicious morning treat!
A Family Favorite
This cake reminds me of lazy weekend mornings growing up, when my mom would whip up a batch, and we’d gather around the kitchen table, laughing and sharing stories. Now, I love making it for my own family, especially when my kids sneak extra blueberries into the batter! It has become a breakfast staple in our house, and I hope it brings just as much joy to yours.
More Delicious Recipes to Try
If you love this Blueberry Coffee Cake, you’ll definitely want to try these other amazing baked treats:
- High Protein Cottage Cheese Cheesecake – A creamy, protein-packed cheesecake that’s both healthy and delicious.
- Chocolate Peanut Butter Protein Bars – The perfect snack to fuel your day with a tasty chocolate-peanut butter combo.
- Sweet Alabama Pecan Bread – A soft, nutty, and sweet Southern classic you won’t be able to resist!
Frequently Asked Questions about Blueberry Coffee Cake
Can I use frozen blueberries?
Absolutely! Just toss them in flour and add them straight to the batter no need to thaw. This helps keep them from bleeding into the batter.
Can I make this ahead of time?
Yes! It actually tastes even better the next day as the flavors settle. Just store it properly, and it’ll be just as delicious.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works beautifully and keeps the cake super moist while adding a slight tangy flavor.
How do I know when my coffee cake is done?
A toothpick should come out clean when inserted in the middle check at 40 minutes! If it needs more time, bake for an additional 5 minutes and check again.
Can I make this gluten-free?
Yes! Simply substitute an all-purpose gluten-free flour blend in place of regular flour. Make sure it’s a 1:1 baking blend for best results.
Can I add nuts to the topping?
Of course! Chopped walnuts or pecans add a delightful crunch to the crumb topping.
Can I double the recipe?
Yes! You can double the ingredients and bake it in a 9×13-inch pan. Just extend the baking time to around 50-55 minutes.
What can I serve this with?
A hot cup of coffee or tea is the perfect match! You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist.
This Blueberry Coffee Cake is a must-try for any brunch spread, cozy weekend breakfast, or simply as a little treat to make your morning extra special. The combination of juicy blueberries, a moist and tender cake, and that buttery crumb topping makes it absolutely irresistible. Whether you’re making it for a family gathering, a coffee date with friends, or just to enjoy with your morning cup of coffee, this cake is sure to become a favorite. So grab your coffee, cut yourself a slice, and enjoy every bite. Happy baking!
Print
Blueberry Coffee Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Blueberry Coffee Cake is moist, buttery, and packed with juicy blueberries. Topped with a crunchy cinnamon streusel, it’s the perfect companion to your morning coffee. Whether for brunch, dessert, or a sweet treat with tea, this cake is easy to make and absolutely delicious!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
For the Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ cup unsalted butter, melted
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan (square or round).Prepare the Batter:
In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until fluffy. Add eggs one at a time, followed by vanilla and sour cream. Gradually add the dry ingredients, mixing just until combined. Fold in the blueberries gently.Make the Crumb Topping:
In a small bowl, combine flour, brown sugar, cinnamon, and melted butter. Stir until crumbly.Assemble and Bake:
Spread the batter evenly in the greased pan. Sprinkle the crumb topping over the batter. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Let the cake cool for at least 10 minutes before slicing. Enjoy with coffee or tea!
Notes
- Tossing blueberries in flour prevents them from sinking.
- You can use frozen blueberries without thawing.
- A dusting of powdered sugar or a drizzle of vanilla glaze adds extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: 8 servings
- Method: Baking
- Cuisine: American