Introduction
Blueberry Coffee Cake is a timeless baked treat that feels just as right on a quiet morning as it does on a brunch table with friends. Soft, tender cake filled with juicy blueberries and topped with a buttery crumb makes this recipe a true classic. I often bake this coffee cake when I want something comforting but not overly sweet, and it never disappoints. The blueberries add bright bursts of flavor that balance the rich, buttery base, while the crumb topping brings texture and warmth. What makes Blueberry Coffee Cake especially appealing is its versatility. It works beautifully for breakfast, afternoon coffee, or dessert, and it stays moist for days. Despite its bakery-style appearance, this cake is straightforward to prepare with simple ingredients. It is the kind of recipe that feels familiar, reliable, and deeply satisfying every time you make it.
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Blueberry Coffee Cake – Moist, Buttery, and Bursting with Berries
- Total Time: 1 hr
- Yield: 9–12 slices
- Diet: Vegetarian
Description
Blueberry Coffee Cake is a soft, buttery cake loaded with juicy blueberries and topped with a sweet cinnamon streusel—perfect for breakfast, brunch, or an afternoon treat.
Ingredients
-
- Cake:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream or yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh or frozen blueberries
- Streusel Topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 inch pan.
- Prepare streusel by mixing brown sugar, flour, and cinnamon. Cut in cold butter until crumbly; set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, sour cream, and vanilla; mix until smooth.
- Whisk flour, baking powder, baking soda, and salt. Add dry ingredients to wet and mix gently.
- Fold in blueberries (toss with a little flour if using fresh).
- Spread batter into the pan and sprinkle streusel evenly on top.
- Bake for 40–50 minutes or until a toothpick comes out clean.
- Cool slightly before slicing.
Notes
- Frozen blueberries work well—do not thaw before adding.
- Add lemon zest for a bright citrus flavor.
- Drizzle with a simple glaze of powdered sugar and milk for extra sweetness.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast / Dessert
- Method: Baked
- Cuisine: American
Why You’ll Love This Recipe
This recipe is soft, moist, and packed with blueberries. It is easy to make, perfect for sharing, and pairs wonderfully with coffee or tea at any time of day.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Flour provides structure and creates a tender crumb.
Granulated sugar
Sugar sweetens the cake while keeping it soft and moist.
Unsalted butter
Butter adds richness and classic coffee cake flavor.
Eggs
Eggs bind the batter and contribute to a soft texture.
Milk or sour cream
Milk or sour cream adds moisture and tenderness to the cake.
Baking powder
Baking powder helps the cake rise evenly.
Salt
Salt balances sweetness and enhances flavor.
Vanilla extract
Vanilla adds warmth and depth to the batter.
Fresh or frozen blueberries
Blueberries bring natural sweetness, moisture, and color.
Brown sugar
Brown sugar adds richness and caramel notes to the crumb topping.
Ground cinnamon
Cinnamon adds warmth and aroma to the topping.
Directions
Begin by preheating the oven and greasing a baking pan. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk or sour cream, mixing gently until just combined. Fold in the blueberries carefully to avoid breaking them.
Pour the batter into the prepared pan and smooth the top. In a small bowl, mix brown sugar, flour, cinnamon, and butter until crumbly. Sprinkle the topping evenly over the batter.
Bake until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before slicing and serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves approximately 9 to 12 people. Preparation time is about 15 minutes, with a baking time of 40 to 45 minutes.
Storage/reheating
Store Blueberry Coffee Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices briefly for a fresh-baked feel.
Variations and Customizations
Blueberry Coffee Cake is easy to customize. You can add lemon zest to brighten the flavor or substitute raspberries or mixed berries for blueberries. Greek yogurt can replace sour cream for a lighter option. For extra crunch, add chopped nuts to the crumb topping. A simple powdered sugar glaze drizzled over the top adds a bakery-style finish. This cake can also be baked in a loaf pan or made into muffins with adjusted baking time.
Nutrition and Dietary Info
This cake contains dairy, eggs, and gluten. It is vegetarian-friendly and can be adapted using gluten-free flour blends. Nutritional values vary based on ingredients and portion size.
Expert Tips & Customizations
Do Not Overmix
Gentle mixing keeps the cake tender.
Toss Blueberries in Flour
This helps prevent sinking.
Cool Before Cutting
Cooling ensures clean slices.
FAQs
Can I use frozen blueberries?
Yes, do not thaw them before adding.
Is this coffee cake very sweet?
It is lightly sweet and well balanced.
Can I make this ahead of time?
Yes, it keeps well for several days.
What pan works best?
A square or rectangular pan works well.
Can I freeze this cake?
Yes, freeze slices tightly wrapped.
Does it need glaze?
No, but glaze is optional.
Can I use oil instead of butter?
Butter gives the best flavor.
Is this good for breakfast?
Yes, it is ideal for breakfast or brunch.
Can I add spices?
Yes, nutmeg pairs well with blueberries.
What pairs well with this cake?
Coffee, tea, or fresh fruit.
Conclusion
Blueberry Coffee Cake is a comforting, bakery-style recipe that delivers moist texture, buttery flavor, and bursts of juicy blueberries in every bite. Easy to prepare and perfect for sharing, this cake is a dependable favorite that belongs in every home baker’s collection.
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