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 9x13-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.

Best Blueberry Coffee Cake – Moist & Irresistible!

Name: Blueberry Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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); ½ cup all-purpose flour; ⅓ cup brown sugar; 1 tsp cinnamon; ¼ cup unsalted butter, melted

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

Scale

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

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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