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