- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 teaspoons milk (or lemon juice for a tangy twist)
- 1/4 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease a 9x9-inch square baking pan or line it with parchment paper for easy removal.
2. Make the Crumb Topping
- In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt for the crumb topping.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Alternate adding the dry ingredients and sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Gently fold in the blueberries using a spatula. If using frozen berries, toss them lightly in flour first to prevent sinking.
4. Assemble the Cake
- Spread the batter evenly into the prepared baking pan.
- Sprinkle the crumb topping generously over the batter, pressing it down lightly to adhere.
5. Bake to Perfection
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
- Allow the cake to cool in the pan for 10–15 minutes before slicing.
6. Add the Glaze (Optional)
- In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake for an extra touch of sweetness.
Tips for Success
- Use Fresh or Frozen Blueberries: Both work beautifully, but if using frozen, don’t thaw them beforehand to prevent bleeding into the batter.
- Prevent Sinking Berries: Toss frozen blueberries in a little flour before folding them into the batter to help them stay suspended.
- Make It Ahead: This cake tastes even better the next day as the flavors meld. Store it covered at room temperature for up to 2 days or in the fridge for longer freshness.
- Add a Lemon Zest Twist: Stir in 1 teaspoon of lemon zest to the batter for a bright, citrusy flavor that pairs beautifully with blueberries.
Why This Recipe Works
This Blueberry Coffee Cake combines a moist, tender cake base with bursts of juicy blueberries and a crunchy cinnamon streusel topping for a satisfying textural contrast. The sour cream adds richness and moisture, while the crumb topping provides a sweet, buttery crunch. Whether served warm or at room temperature, this cake is a comforting and crowd-pleasing treat that’s hard to resist.
Conclusion: A Slice of Blueberry Bliss
Whether you’re savoring it with your morning coffee, serving it at a brunch gathering, or indulging in a slice as dessert, this Blueberry Coffee Cake is a timeless favorite that never disappoints. Its juicy blueberries, buttery streusel, and soft crumb make it a standout dish that’s as fun to share as it is to eat. Plus, its versatility means you can enjoy it anytime, anywhere.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this blueberry coffee cake might just inspire others to try it too! 🫐✨