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Easy and delicious Blueberry Coffee Cake is perfect for breakfast or dessert! Made with sour cream so it stays tender, filled with fresh blueberries and topped with a simple cinnamon streusel topping, it’ll quickly become a family favorite.
You really can’t go wrong with coffee cake, especially when it’s this blueberry coffee cake recipe.
I don’t discriminate though — I love all kinds of coffee cake. My apple coffee cake, lavender coffee cake and vegan coffee cake are all favorites, and now this blueberry one is as well.
It’s quite simple to make and not so different from regular cake. But of course, this recipe is loaded with berries and topped with a cinnamon crumble topping. It’s good on its own, but even better when paired with a cup of coffee for breakfast.
Recipe features
- All the things you love about traditional coffee cake but with the addition of fresh blueberries.
- Topped with a cinnamon-sugar streusel topping for optimal flavor and texture.
- Made with sour cream, which ensures the cake is moist and not dry.
Ingredients
Flour – I used all purpose flour; if you’re looking for a gluten free substitute, try using gluten free 1:1 baking flour.
Butter – Unsalted; I don’t recommend making any substitutions. If you only have salted butter, be sure to omit the additional salt in the recipe.
Sugar – Cane sugar, or sub coconut sugar or monkfruit sweetener for a less sweet option.
Eggs – This is a traditional coffee cake recipe and therefore uses regular eggs, but using 2 flax eggs instead (2 tablespoons ground flaxseed + 5 tablespoons water) should work just fine.
Sour cream – Helps to keep the cake moist! Greek yogurt is a good alternative.
Vanilla extract – No substitute.
Blueberries – Use fresh blueberries if you can! I find that frozen blueberries can impact the overall texture because they contain a lot of moisture.
Instructions
Step 1: Mix dry ingredients. Start by stirring the flour, baking powder and salt together in a medium bowl.
Step 2: Whisk wet ingredients. Next, cream the butter and sugar together in a large bowl, then add the eggs, sour cream and vanilla and whisk until smooth.
Step 3: Combine. Pour the flour mixture into the wet and use a rubber spatula to gently fold them together, being careful not to over-mix. Last, fold in the berries. Transfer the batter to a 9×9 (or 8×8) parchment-lined square pan.
Step 4: Make the streusel topping. Stir the brown sugar, flour, cinnamon, and salt together in a small bowl, then add the cold butter and use your fingers to combine until small crumbs form (this will take 1-2 minutes). Sprinkle the crumb topping all over the coffee cake batter.
Step 5: Bake. Place the cake in the oven and bake for 42-48 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan on a wire rack for at least 30 minutes, then slice and enjoy!
Tips and FAQs
- In some of my baked goods recipes, using coconut oil in place of butter is ok; However, in this coffee cake recipe, I recommend sticking with butter since you have to cream the butter and sugar together and getting coconut oil to be the correct softened consistency can be tricky.
- When lining the baking pan, it’s helpful to leave a 1 inch overhang so you can easily remove the coffee cake once it’s done.
- Enjoy this cake at room temperature, or warm it up in the microwave for 10-12 seconds (my personal preference). You can even spread a little butter on the tops and sides if you’re feeling wild.
Why add sour cream?
Sour cream coffee cake is a thing! Essentially, sour cream works with flour to create a more tender cake, which is especially helpful in coffee cakes since they can sometimes be too dry. If you don’t like sour cream or are looking for a substitute, try Greek yogurt.
What pairs well with coffee cake?
Many things, including but not limited to:
Storage
Room temperature: Wrap leftovers in plastic wrap or foil and store at room temperature for up to 3 days.
Refrigerator: Store in a sealed container in the fridge for up to 5 days.
Freezer: Wait for it to cool, then wrap tightly in plastic wrap and freeze for up to 3 months.
More blueberry recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Blueberry Coffee Cake
Easy and delicious Blueberry Coffee Cake is perfect for breakfast or dessert! Made with sour cream so it stays tender, filled with fresh blueberries and topped with a simple cinnamon streusel topping, it’ll quickly become a family favorite.
Servings:
Ingredients
for the streusel toppinig:
Instructions
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Preheat oven to 375°F and line a 9×9 (or 8×8) pan with parchment paper, leaving a one inch overhang.
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In a medium bowl, stir the flour, baking powder and salt together.
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In a large bowl, cream the butter and sugar together for 1 minute, then add the eggs, sour cream and vanilla and mix for an additional minute. Pour the dry ingredients into the wet, then use a rubber spatula to stir together just until the flour disappears, being careful not to over-mix.
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Last, fold in the blueberries, then transfer the batter to the prepared baking pan. NOTE: the batter will be thick and a little sticky; it helps to spray the rubber spatula with a little nonstick spray to spread the batter evenly into the pan.
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Make the streusel topping: stir the flour, sugar, cinnamon, and salt together in a small bowl. Then, add in the butter and toss together, using your hands to combine everything until the mixture resembles crumbs (this will take 1-2 minutes).
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Sprinkle the topping over the batter, using your hands to gently press it into the batter. Bake the cake for 42-48 minutes, or until a toothpick comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes before removing and slicing. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 414kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 311mg | Potassium: 104mg | Fiber: 2g | Sugar: 28g | Vitamin A: 619IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg
