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A close-up shot of a slice of moist blueberry coffee cake with a crumb topping on a white plate, ready to be eaten.

Blueberry Coffee Cake (The Only Recipe You'll Ever Need)

The ultimate Blueberry Coffee Cake recipe! Features an incredibly moist and tender sour cream cake, a thick layer of buttery cinnamon streusel, and is bursting with juicy blueberries. This foolproof recipe is perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the Streusel Topping
  • 2/3 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
For the Cake
  • 2 1/2 cups all-purpose flour plus 1 tbsp for tossing blueberries
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup sour cream, at room temperature
  • 2 cups fresh or frozen blueberries

Equipment

  • 1 9x9 inch baking pan
  • 1 Stand mixer or hand mixer
  • 2 Mixing Bowls

Method
 

  1. 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.
  2. Prepare for Baking: Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together 2 1/2 cups of flour, baking powder, baking soda, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. Add Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the coated blueberries into the batter.
  8. 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.
  9. 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 1: Using room temperature ingredients (butter, eggs, sour cream) is crucial for a smooth batter and a tender crumb.
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.