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Blueberry Coffee Cake – Buttery, Moist & Packed with Fresh Berries + Cinnamon Crumble

There’s something undeniably nostalgic and comforting about a warm slice of Blueberry Coffee Cake. Moist, tender, and topped with a crunchy cinnamon streusel, this classic bake is the kind of treat that brings people together—whether over a casual morning coffee, weekend brunch, or afternoon tea. This recipe is incredibly easy to make and features juicy blueberries in every bite, a hint of vanilla, and a rich sour cream batter that guarantees a perfectly moist crumb. Plus, the cinnamon streusel topping adds that irresistible crunch and sweet spice contrast that coffee cake is known for. Ready to make your kitchen smell amazing and your morning better?
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

🫐 For the Cake Batter
  • 1/2 cup 1 stick butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups fresh or frozen blueberries
🍯 For the Streusel Topping
  • 1/2 cup brown sugar packed
  • 1/3 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 cup butter melted

Equipment

  • Large mixing bowl
  • Medium bowl (for crumble topping)
  • Hand or stand mixer
  • 8x8 or 9x9 inch baking dish
  • Spatula
  • Measuring cups and spoons
  • Whisk
  • Oven preheated to 350°F (175°C)

Method
 

Step 1. Prepare the Streusel Topping
  1. In a small bowl, mix together:
  2. 1/2 cup brown sugar
  3. 1/3 cup flour
  4. 1/2 tsp cinnamon
  5. Stir in the melted butter until crumbly.
  6. Set aside.
Step 2. Mix the Cake Batter
  1. In a large bowl, cream together:
  2. 1/2 cup butter
  3. 3/4 cup sugar
  4. Mix until light and fluffy.
  5. Beat in the eggs, one at a time.
  6. Add sour cream and vanilla, mix until smooth.
Step 3. Add Dry Ingredients
  1. In a separate bowl, whisk together:
  2. 1 1/2 cups flour
  3. 1 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. Gradually mix dry ingredients into the wet batter until just combined.
Step 4. Fold in the Blueberries
  1. Gently fold in 1 1/2 cups blueberries with a spatula.
  2. (Toss berries with a little flour first if using frozen to prevent bleeding.)
Step 5. Assemble the Cake
  1. Pour batter into a greased 8x8 or 9x9-inch baking dish.
  2. Smooth the top and evenly sprinkle the streusel topping over the batter.
Step 6. Bake
  1. Bake at 350°F (175°C) for 35–45 minutes, or until a toothpick comes out clean.
  2. Let cool for 10–15 minutes before slicing.
Step 7. Serve & Enjoy
  1. Serve warm or at room temperature with coffee, tea, or a dollop of whipped cream.

Notes

🧊 Storage & Reheating
Storage
Store in an airtight container at room temp for up to 2 days, or refrigerate for up to 5 days.
Freezing
Wrap individual slices in plastic and foil. Freeze up to 2 months. Thaw at room temp.
Reheating
Warm slices in microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes.
🥄 Variations
Lemon Blueberry: Add 1 tbsp lemon zest to the batter and a splash of lemon juice.
Cinnamon Swirl: Swirl a cinnamon-sugar mixture into the batter before adding streusel.
Almond Topping: Add sliced almonds to the crumble for extra crunch.
Mini Loaves or Muffins: Bake in lined muffin tins or small loaf pans—adjust bake time.
Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend.
❓ 10 FAQs
1. Can I use frozen blueberries?
Yes! Toss them in flour before folding to prevent them from sinking and bleeding.
2. What’s the difference between coffee cake and regular cake?
Coffee cake typically features a crumb topping and less frosting (or none at all). It’s often less sweet and perfect for mornings.
3. Can I make this ahead?
Yes, it stays moist for days. You can also prep the batter and streusel separately, refrigerate overnight, and bake fresh.
4. Can I double the recipe?
Yes! Use a 9x13-inch pan and extend bake time by about 5–10 minutes.
5. What if I don’t have sour cream?
Greek yogurt works great as a substitute.
6. Is it okay to skip the crumble topping?
You can, but it adds amazing flavor and texture.
7. Can I make it vegan?
Yes. Use vegan butter, egg replacer (like flax eggs), and plant-based yogurt.
8. Why did my cake sink in the middle?
Overmixing, underbaking, or using too much fruit can cause sinking. Be gentle and accurate with measurements.
9. Can I add nuts?
Absolutely—walnuts or pecans work beautifully in the streusel or folded into the batter.
10. What to serve with blueberry coffee cake?
Hot coffee, chai tea, or a cold glass of milk. Also great with whipped cream or yogurt.
🏁 Conclusion
This Blueberry Coffee Cake hits that perfect spot between breakfast and dessert. With every soft, moist bite filled with juicy berries and topped with a golden cinnamon crumble, it’s the kind of recipe that feels both homey and special.
Whether you’re baking for brunch guests, prepping for a holiday morning, or simply treating yourself on a Tuesday, this coffee cake is a beautiful and delicious way to celebrate fresh blueberries and the joy of baking from scratch.