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!
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 9x13 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.
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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