This is, without a doubt, the ultimate Blueberry Coffee Cake recipe you will ever make. Imagine a ridiculously moist, tender cake bursting with juicy blueberries, all hidden under a thick, buttery cinnamon streusel topping. It’s the kind of comforting treat that makes any morning feel special. We’ve tested and tweaked this recipe to perfection, ensuring it’s not just delicious, but completely foolproof. Whether you’re a seasoned baker or just starting out, you’re guaranteed a perfect coffee cake every single time. Get ready for your kitchen to smell absolutely divine!
Why You’ll Love This Blueberry Coffee Cake Recipe
There are countless reasons this recipe stands out from the rest, but here are the big ones. First, the texture is unparalleled. Thanks to a key ingredient, sour cream, the crumb is incredibly moist and tender, staying fresh for days. Second, the streusel-to-cake ratio is perfect. We don’t skimp on the crumbly, cinnamon-sugar topping. Finally, it’s incredibly simple. The instructions are straightforward, making it the perfect recipe for a lazy weekend brunch or a special occasion breakfast.
- Unbelievably Moist: Sour cream in the batter ensures a tender, moist cake that never dries out.
- Generous Streusel Topping: A thick layer of buttery, cinnamon-spiced crumble in every single bite.
- Bursting with Blueberries: We use a full two cups of blueberries, ensuring you get juicy fruit throughout the cake.
- Easy & Foolproof: Simple, clear steps make this a recipe anyone can master.
The Key to the Best Blueberry Coffee Cake: Ingredients
The magic of this coffee cake lies in using simple, high-quality ingredients. You probably have most of what you need in your pantry and fridge right now. Here’s the breakdown.
For the Streusel Topping:
- All-Purpose Flour: Provides the structure for the crumble.
- Light Brown Sugar: Adds sweetness and a slight molasses flavor that pairs perfectly with cinnamon.
- Granulated Sugar: For extra sweetness and a crispier texture.
- Ground Cinnamon: The essential warm spice that makes it a classic coffee cake.
- Salt: A pinch of salt balances the sweetness.
- Unsalted Butter: Use cold, cubed butter to create coarse, crumbly pieces.
For the Cake Batter:
- All-Purpose Flour: The foundation of our cake.
- Baking Powder & Baking Soda: These leaveners work together to give the cake a beautiful lift.
- Salt: Enhances all the other flavors.
- Unsalted Butter: Make sure it’s at room temperature for a smooth, creamy batter.
- Granulated Sugar: Sweetens the cake and helps create a tender texture.
- Eggs: Two large eggs, at room temperature, bind the batter and add richness.
- Vanilla Extract: Pure vanilla extract for the best flavor.
- Sour Cream: The secret weapon for an ultra-moist cake. Room temperature is key!
- Blueberries: Fresh or frozen both work beautifully.
Step-by-Step Instructions: How to Make Blueberry Coffee Cake
We’ll start by making the streusel, then the cake batter, and finally putting it all together. It’s a simple process that yields spectacular results.
1. Prepare the Streusel
In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until you have a mixture of coarse, pea-sized crumbs. Don’t overmix! Place the bowl in the refrigerator to keep the butter cold while you prepare the cake batter.
2. Mix the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the room temperature butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, followed by the vanilla extract, beating well after each addition. Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the dry ingredients. Mix just until combined—be careful not to overmix the batter.
3. Assemble and Bake
Gently fold in the blueberries. If using frozen, do not thaw them. Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the chilled streusel topping over the batter. Carefully spoon the remaining cake batter over the streusel layer and spread gently. Top evenly with the remaining streusel. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack before slicing and serving.
Pro Tips for a Perfect Coffee Cake Every Time
These simple tricks will take your coffee cake from good to absolutely unforgettable.
- Use Room Temperature Ingredients: For a smooth, emulsified batter, make sure your butter, eggs, and sour cream are all at room temperature. This is non-negotiable for the best texture!
- Don’t Overmix the Batter: Mix the dry ingredients in just until they disappear. Overmixing develops gluten and can lead to a tough, dense cake.
- Toss Blueberries in Flour: To prevent all your blueberries from sinking to the bottom, toss them with 1 tablespoon of flour from the recipe’s measurements before folding them into the batter.
- Let it Cool: As tempting as it is to dive right in, letting the coffee cake cool completely allows the crumb to set, making for cleaner slices and a better texture.
Recipe Variations to Try
While the classic blueberry version is a star, this recipe is a fantastic base for other flavors. For a different twist, try swapping the blueberries for raspberries or chopped apples. You could also add a teaspoon of cardamom to the streusel for a warmer spice profile, or mix in some lemon zest into the batter for a brighter flavor. For a richer dessert, consider serving a slice with a scoop of vanilla ice cream, like this Carrot Cake Ice Cream.
Storing Your Coffee Cake
This coffee cake stores beautifully, making it a great make-ahead option. Store it tightly covered at room temperature for up to 3 days. The flavor actually deepens on the second day! If you need to store it longer, you can refrigerate it for up to a week. For longer storage, wrap individual slices in plastic wrap and then foil, and freeze for up to 3 months. Simply thaw at room temperature before enjoying.
Frequently Asked Questions
Yes, this is a great recipe to make ahead. You can bake it the day before you plan to serve it; the flavors will meld and become even richer overnight. Just store it tightly covered at room temperature.
Yes, absolutely! Do not thaw the frozen blueberries before using them. Tossing them in a tablespoon of flour while still frozen will help prevent them from sinking and turning your batter purple.
The best trick is to toss your fresh or frozen blueberries in about one tablespoon of the recipe’s flour mixture. This light coating helps the berries grip the batter and stay suspended throughout the cake as it bakes.
Store the coffee cake in an airtight container at room temperature for up to 3 days. Avoid refrigerating it, as that can dry out the cake. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil.
The main difference is the topping-to-cake ratio. A coffee cake is a cake with a streusel topping, while a crumb cake (like a New York-style crumb cake) has a much thicker, denser layer of crumbs that is almost as thick as the cake itself.
More Breakfast and Dessert Recipes You’ll Love
If you loved this coffee cake, you’re sure to enjoy some of our other favorite recipes. For another fruity treat, try these Pink Coconut Snowball Cake Bars. If you’re in the mood for something decadent, these Hot Fudge Sundae Brownie Cheesecake bars are a must-try. And for a savory breakfast option, you can’t go wrong with a classic Breakfast Casserole.
Enjoy Your Perfect Blueberry Coffee Cake!
We hope you love making and sharing this delicious Blueberry Coffee Cake. It’s a recipe that’s perfect for any occasion, from a quiet morning with a cup of coffee to a bustling family brunch. If you try it, we’d love to hear from you! Leave a comment below or share a picture with us on Pinterest. Happy baking!
Blueberry Coffee Cake Recipe
Blueberry Coffee Cake (The Only Recipe You’ll Ever Need)
Ingredients
Equipment
Method
- Make the Streusel: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until coarse crumbs form. Refrigerate while you make the batter.
- Prepare for Baking: Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- Mix Dry Ingredients: In a separate medium bowl, whisk together 2 1/2 cups of flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat the room temperature butter and 1 cup of granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: On low speed, add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture. Mix just until combined.
- Add Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the coated blueberries into the batter.
- Assemble the Cake: Spread half of the batter into the prepared pan. Sprinkle with half of the streusel. Dollop the remaining batter over the top and spread gently. Top with the remaining streusel.
- Bake: Bake for 45-55 minutes, or until a tester inserted into the center comes out clean. Let cool completely in the pan on a wire rack before serving.
Notes
Tip 2: To prevent blueberries from sinking, toss them in 1 tablespoon of flour before folding them into the batter.
Tip 3: The cake can be stored in an airtight container at room temperature for up to 3 days.
