Blueberry Coffee Cake

Oh my goodness, let me tell you about this blueberry coffee cake that’s been my absolute go-to for weekend brunches! You know those mornings when you want something special but don’t want to spend hours in the kitchen? This is it, friends. I’ve been tweaking this recipe for years, and I’m super excited to finally share my secrets with you.

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Every time I serve this cake, people literally gasp when they see those beautiful bursts of blue peeking through the golden-brown crumb topping. It’s like a warm hug in cake form! The best part? It’s totally doable, even if you’re not a master baker.

I remember the first time I made this recipe – it was for my mom’s birthday brunch, and I was so nervous. But let me tell you, the moment that buttery, berry-filled aroma filled the kitchen, I knew I had a winner. Now it’s become such a staple that my family actually expects it at every gathering!

Trust me, this isn’t just another coffee cake recipe floating around the internet. This is the real deal – perfectly moist, not too sweet, and packed with juicy blueberries. Let’s get baking!

Key Benefits of Blueberry Coffee Cake

Listen up, because this blueberry coffee cake isn’t just delicious – it’s practically a breakfast superhero! First off, those beautiful blueberries aren’t just pretty to look at. They’re packed with antioxidants that help fight aging (yes, please!) and boost brain health. One slice gives you a decent dose of fiber and vitamin C, so you can totally feel good about having seconds.

But here’s what I really love about this recipe – it’s incredibly versatile and practical. I’ve made it the night before countless brunches, and it stays perfectly moist until morning. Pro tip: if you’re hosting a morning event, make this the day before. You’ll thank me later when you’re not rushing around at 6 AM!

The ingredients are probably already in your pantry, except maybe the blueberries. And between you and me, I’ve used frozen berries in a pinch, and nobody could tell the difference! Plus, this recipe is super forgiving – I’ve had days where I’ve forgotten to bring the eggs to room temperature (oops!), and it still turned out great.

What makes this recipe extra special is how it brings people together. There’s something magical about the smell of coffee cake baking that just draws everyone to the kitchen. It’s become my secret weapon for making any morning feel special!

Ingredients for Blueberry Coffee Cake

Alright, let’s talk about what you’ll need to make this amazing cake! I’m going to break this down into three parts: the cake batter, the blueberry filling, and that irresistible streusel topping. Trust me, getting the right ingredients makes all the difference!

For the cake batter:

• 2½ cups all-purpose flour (I use unbleached)
• 1 cup granulated sugar
• 1 cup unsalted butter, softened (please, no margarine!)
• 2 large eggs, room temperature
• 1 cup sour cream (full-fat is best)
• 2 teaspoons vanilla extract (pure, not imitation)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the blueberry filling:

• 2 cups fresh blueberries (or frozen, but don’t thaw them)
• 1 tablespoon flour (to coat berries)
• Zest of 1 lemon (trust me on this one!)

For the streusel topping:

• 1 cup all-purpose flour
• ⅔ cup brown sugar
• 1 teaspoon cinnamon
• ½ cup cold butter, cubed

Quick note: Room temperature ingredients really do make a difference! I usually set everything out about an hour before I start baking. And if you’re using frozen berries, keep them frozen until the last minute – this prevents them from bleeding into the batter.

How To Make Blueberry Coffee Cake

Alright, fellow bakers, let’s break this down into totally manageable steps! I’ve made this cake hundreds of times, and I’ve got all the little tricks that’ll make your coffee cake turn out perfectly every single time.

First things first – prep work is key! Preheat your oven to 350°F (175°C). I always start by greasing my 9×13 inch pan and then lining it with parchment paper. The parchment is a game-changer, trust me! It makes getting the cake out so much easier.

Now, let’s make that amazing streusel topping first:

1. Mix your dry ingredients in a bowl
2. Cut in the cold butter using your fingers (I find this works better than a pastry cutter)
3. Keep mixing until you get pea-sized crumbs
4. Pop it in the fridge while you make the batter

For the cake batter (here’s where the magic happens!):

1. Cream your butter and sugar until it’s super light and fluffy (about 3-4 minutes – don’t skimp on this step!)
2. Add eggs one at a time, beating well after each
3. Mix in vanilla and sour cream until just combined
4. Gradually add your dry ingredients, mixing on low speed

Here’s my secret tip: toss your blueberries with a tablespoon of flour before folding them in. This prevents them from sinking to the bottom while baking. And please, please don’t overmix once you add the berries – we want tender cake, not tough cake!

Pro Tips and Variations for Blueberry Coffee Cake

Let me spill the tea on some game-changing tips I’ve learned through countless baking sessions (and yes, a few mishaps along the way!). These little tricks will take your blueberry coffee cake from “pretty good” to “OMG, I need this recipe!”

First up, let’s talk berries. If you’re using fresh blueberries, give them a quick rinse and pat them completely dry. Wet berries = soggy cake, and nobody wants that! For frozen berries, here’s a pro move: keep them frozen until the last second, and toss them in flour while they’re still frozen. This prevents that dreaded blue-green streaking in your batter.

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Want to switch things up? Here are some variations that have worked beautifully:

• Swap blueberries for raspberries or blackberries (or do a mix!)
• Add ½ cup chopped nuts to the streusel for extra crunch
• Include a cream cheese swirl for extra decadence
• Add a sprinkle of turbinado sugar on top for an extra touch of sparkle.

And here’s my favorite hack: if your streusel isn’t clumping properly, add a tiny splash of vanilla extract. It helps create those perfect buttery crumbs that everyone fights over!

For more baking tips, check out this guide to perfect streusel toppings.

Serving Suggestions for Blueberry Coffee Cake

Y’all, presentation is everything when it comes to serving this gorgeous cake! I’ve hosted enough brunches to know exactly how to make this coffee cake the star of the show.

First off, timing is crucial. While this cake is amazing at room temperature, there’s something magical about serving it slightly warm. If you’ve made it ahead, just pop it in a 300°F oven for about 10 minutes before serving. The aroma alone will draw everyone straight to the kitchen.

Here’s my go-to serving setup:

• Place the cake on a pretty cake stand or serving platter
• Add a small bowl of fresh blueberries on the side
• Keep some lightly sweetened whipped cream nearby
• Have both coffee and tea available (I love a good Earl Grey with this!)

For brunch, I like to pair this with:

• A savory egg casserole
• Fresh fruit salad
• Crispy bacon or breakfast sausage
• A variety of juices

It’s also a great addition to brunch spreads. Serve it alongside savory dishes like quiche or Crunchwrap Casserole for a balanced meal.

Conclusion for Blueberry Coffee Cake

Well, there you have it, friends – everything you need to create the most amazing blueberry coffee cake that’ll have everyone begging for the recipe! After years of testing and tweaking, I can honestly say this recipe has become my signature dish, and I’m so excited for it to become part of your baking repertoire too.

Remember, baking is all about love and patience. Don’t stress if your first attempt isn’t picture-perfect – mine certainly wasn’t! What matters is that wonderful moment when you share this cake with people you care about. There’s nothing quite like seeing faces light up at that first bite of warm, blueberry-studded goodness.

I’d absolutely love to hear how this recipe turns out for you! Drop a comment below, share your photos on Instagram (don’t forget to tag me!), or pin this recipe for later. And if you’re looking for more brunch inspiration, check out my other breakfast recipes – I’ve got quite a collection that’ll make your mornings extra special.

Now, go preheat that oven and get baking! Get ready for your kitchen to smell incredible and your taste buds to be delighted!

For more delicious recipes, check out our guide to baking with berries.

FAQs for Blueberry Coffee Cake

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Blueberry Coffee Cake

This Blueberry Coffee Cake is a tender, buttery cake packed with juicy blueberries and topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or dessert, it’s easy to make in under an hour and uses simple ingredients. Serve warm with coffee or tea for a delicious, crowd-pleasing treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 Slices

Calories 280 kcal

Ingredients

  

For the cake batter:

• 2½ cups all-purpose flour I use unbleached
• 1 cup granulated sugar
• 1 cup unsalted butter softened (please, no margarine!)
• 2 large eggs room temperature
• 1 cup sour cream full-fat is best
• 2 teaspoons vanilla extract pure, not imitation
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the blueberry filling:

• 2 cups fresh blueberries or frozen, but don’t thaw them
• 1 tablespoon flour to coat berries
• Zest of 1 lemon trust me on this one!

For the streusel topping:

• 1 cup all-purpose flour
• ⅔ cup brown sugar
• 1 teaspoon cinnamon
• ½ cup cold butter cubed

Instructions

 

Step 1: Prep Work

• Preheat your oven to 350°F (175°C).
• Grease a 9×13 inch baking pan and line it with parchment paper for easy removal.

Step 2: Make the Streusel Topping

• In a medium bowl, combine 1 cup all-purpose flour, ⅔ cup brown sugar, and 1 tsp cinnamon.
• Cut in ½ cup cold, cubed butter using your fingers or a pastry cutter until the mixture resembles pea-sized crumbs.
• Refrigerate the streusel while you prepare the cake batter.

Step 3: Prepare the Cake Batter

• In a large mixing bowl, cream 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy (about 3-4 minutes).
• Add 2 large eggs, one at a time, beating well after each addition.
• Mix in 2 tsp pure vanilla extract and 1 cup full-fat sour cream until just combined.
• In a separate bowl, whisk together 2½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.

Step 4: Prepare the Blueberry Filling

• In a small bowl, toss 2 cups fresh or frozen blueberries with 1 tbsp flour to coat them evenly.
• Add the zest of 1 lemon to the blueberries and gently mix.

Step 5: Assemble the Cake

• Spread half of the cake batter evenly into the prepared pan.
• Sprinkle the blueberry filling evenly over the batter.
• Carefully spread the remaining batter over the blueberries (it’s okay if some berries peek through).
• Sprinkle the chilled streusel topping evenly over the batter.

Step 6: Bake and Cool

• Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 7: Serve and Enjoy

• Slice the cake into squares and serve warm.
• Optional: Dust with powdered sugar or drizzle with a simple glaze for extra sweetness.

Notes

• Use room temperature ingredients (eggs, sour cream, butter) for a smoother batter.
• Don’t overmix the batter after adding the dry ingredients to keep the cake tender.
• Toss frozen blueberries in flour to prevent them from bleeding into the batter.
• Add lemon zest to the blueberries for a bright, citrusy flavor that complements the sweetness.

  Nutrition Information (Per Serving)

  Nutrient	Amount
  Calories	280 kcal
  Total Fat	10g
  Saturated Fat	6g
  Cholesterol	55mg
  Sodium	180mg
  Total Carbohydrates	45g
  Dietary Fiber	1g
  Sugars	28g
  Protein	4g
  Vitamin D	0.5mcg
  Calcium	80mg
  Iron	1.5mg
  Potassium	90mg

Keyword Blueberry Coffee Cake, Easy Coffee Cake Recipe, treusel Topping Cake