There’s something absolutely magical about a slice of blueberry coffee cake with a warm cup of coffee on a lazy Sunday morning. This beloved classic combines a tender, buttery cake with juicy bursts of fresh blueberries and a cinnamon-sugar crumb topping that makes every bite irresistible.
Blueberry coffee cake is the perfect recipe for breakfast, brunch, or even a simple dessert. It’s not overly sweet, making it ideal for pairing with your favorite beverage. The beauty of this recipe lies in its simplicity—it comes together quickly with everyday ingredients you likely already have in your kitchen.
What makes this version the best? We’re using fresh blueberries for maximum flavor and texture, a tender crumb that stays moist for days, and a generous streusel topping that adds the perfect amount of crunch and sweetness. The secret is in coating your blueberries with flour before folding them in, which prevents them from sinking to the bottom of the cake. You’ll also want to try making our Best Heavy Cream Alfredo Sauce Recipe for your next dinner party.
This coffee cake is versatile too—you can make it in a 9×13-inch baking dish for a crowd, or use an 8-inch square pan for a smaller gathering. Either way, your kitchen will smell absolutely incredible while it bakes. The aroma alone is worth making this recipe!
Whether you’re a seasoned baker or just starting out, this recipe is foolproof and yields consistently delicious results. The crumb topping adds wonderful texture and visual appeal, while the blueberries provide little pockets of tartness that balance the sweetness perfectly. Serve it warm with a dusting of powdered sugar, or enjoy it at room temperature with a generous dollop of whipped cream or Greek yogurt. Check out this Delicious Heavy Cream Pasta Recipe for more comfort food inspiration.
For more baking tips and techniques, visit Serious Eats, or explore Bon Appétit for seasonal variations. You might also enjoy our Easy Chicken Alfredo Recipe for a weeknight dinner solution.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 cups fresh blueberries
- 1 tablespoon flour for coating blueberries
- For the Streusel Topping: 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13-inch baking dish (or an 8-inch square pan for a smaller cake). Line the bottom with parchment paper for easy removal if desired.
- In a small bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set this dry mixture aside.
- In a large mixing bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes. The mixture should be pale yellow and increased in volume.
- Add 2 room temperature eggs to the butter mixture, one at a time, beating well after each addition. Then add 1 teaspoon vanilla extract and mix until just combined.
- Alternate adding the dry ingredients and 1/2 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Start with one-third of the flour mixture, then half the sour cream, then another third of the flour, then the remaining sour cream, and finally the last third of the flour. Mix on low speed until just combined after each addition. Do not overmix.
- In a small bowl, toss 2 cups fresh blueberries with 1 tablespoon flour. This coating helps prevent them from sinking during baking. Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
- Pour the blueberry batter into your prepared baking dish and smooth the top with an offset spatula or the back of a spoon.
- To make the streusel topping, combine 1 cup flour, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 tablespoon ground cinnamon, and 1/4 teaspoon salt in a medium bowl.
- Add 6 tablespoons cold butter cut into small pieces to the streusel mixture. Using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
- Sprinkle the streusel topping evenly over the batter, breaking up any large clumps with your fingers. Don’t press it down—you want it to remain loose and crumbly.
- Bake for 40-50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The streusel topping should be golden brown.
- Remove from the oven and let cool for at least 10 minutes in the baking dish before serving. This allows the cake to set properly and makes it easier to cut.
- Dust the top with powdered sugar if desired, and serve warm with coffee, tea, or your favorite beverage. Store leftovers covered at room temperature for up to 3 days.
Pro Tips
Fresh vs. Frozen Blueberries: Fresh blueberries work best for this recipe, but frozen berries can be used. Don’t thaw them first—add them straight from the freezer. You may need to add 5-10 minutes to the baking time.
Flouring the Blueberries: This simple trick prevents your berries from sinking to the bottom of the cake. The flour coating helps them stay suspended throughout the batter.
Streusel Topping Texture: Keep your butter cold when making the streusel. This creates those beautiful, crunchy clusters. If your butter gets too warm, the topping will bake into a dense layer.
Don’t Overmix: Overmixing the batter develops too much gluten, resulting in a tough, dense cake. Mix just until the ingredients are combined.
Alternative Mix-ins: Try adding lemon zest to the batter for brightness, or use a combination of blueberries and raspberries. A hint of almond extract also pairs beautifully with blueberries.
Making Ahead: You can prepare the batter and streusel topping the night before. Store the batter in the prepared baking dish covered in the refrigerator, and keep the streusel in an airtight container. In the morning, sprinkle the cold streusel over the cold batter and bake, adding 5 minutes to the baking time.
Serving Suggestions: This cake is delicious served warm with whipped cream, Greek yogurt, or a drizzle of lemon glaze. It’s also wonderful at room temperature for a grab-and-go breakfast.
Storage: Store your cooled coffee cake covered at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
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