There’s something so comforting about a warm slice of blueberry coffee cake paired with your morning cup of coffee. This blueberry coffee cake recipe is the perfect combination of soft, buttery cake, juicy blueberries, and a crunchy cinnamon streusel topping. Whether you’re making it for a lazy Sunday breakfast, a brunch gathering, or just as a treat for yourself, this cake is guaranteed to impress.
In this article, we’ll go over everything you need to know: ingredients, step-by-step instructions, helpful tips, and even storage advice so you can enjoy this cake fresh all week long.
Why You’ll Love This Blueberry Coffee Cake Recipe
There are many coffee cake recipes out there, but this one is a true standout. Here’s why it’s special:
- Soft and Moist Texture: Thanks to sour cream (or Greek yogurt), the cake stays incredibly tender and fluffy.
- Packed with Fresh Blueberries: Every bite is bursting with sweet and juicy blueberries.
- Cinnamon Streusel Topping: The buttery, crunchy topping takes this cake to the next level.
- Perfect Anytime Dessert: It works for breakfast, brunch, or an after-dinner treat.
Ingredients for Blueberry Coffee Cake
To make the perfect blueberry coffee cake recipe, gather these simple ingredients:
For the Cake:
- 2 cups all-purpose flour – the base of the cake
- 2 teaspoons baking powder – for a light, airy texture
- 1/2 teaspoon baking soda – helps with rise
- 1/2 teaspoon salt – balances sweetness
- 1/2 cup unsalted butter, softened – gives richness
- 3/4 cup granulated sugar – for sweetness
- 2 large eggs – binds everything together
- 1 cup sour cream or Greek yogurt – adds moisture and tang
- 1 teaspoon vanilla extract – enhances flavor
- 2 cups fresh or frozen blueberries – the star ingredient (if frozen, do not thaw)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar – for a rich caramel-like sweetness
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Step-by-Step Instructions
Follow these easy steps for a perfect blueberry coffee cake recipe every time:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper. This will prevent sticking and make cleanup easier.
2. Make the Streusel Topping
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Set aside.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a soft cake texture.
5. Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
6. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or yogurt). Mix until just combined — avoid overmixing.
7. Fold in Blueberries
Gently fold in the blueberries, being careful not to crush them.
8. Assemble the Cake
Spread the batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the batter.
9. Bake
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Serve
Allow the cake to cool for at least 15 minutes before slicing. Enjoy warm or at room temperature with a hot cup of coffee or tea.
Tips for the Best Blueberry Coffee Cake
- Use Fresh Blueberries if Possible: They have the best flavor, but frozen blueberries work too. Toss frozen blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the cake.
- Don’t Overmix: Overmixing the batter can make the cake dense instead of fluffy.
- Double the Streusel: If you’re a fan of extra crunch, make a little more topping and sprinkle generously.
- Make it Ahead: You can bake this cake the night before and store it covered at room temperature for a quick breakfast.
Variations to Try
You can easily adapt this blueberry coffee cake recipe to suit your preferences:
- Lemon Blueberry Coffee Cake: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy flavor.
- Glazed Coffee Cake: Drizzle with a simple powdered sugar glaze (1 cup powdered sugar + 2 tbsp milk) after baking.
- Mixed Berry Version: Swap half of the blueberries for raspberries or blackberries for a mixed berry treat.
- Nutty Crunch: Add 1/2 cup chopped pecans or walnuts to the streusel for extra crunch.
How to Store and Freeze
- Room Temperature: Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, refrigerate for up to 5 days.
- Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or warm briefly in the microwave before serving.
Perfect Pairings for Blueberry Coffee Cake
This cake pairs beautifully with:
- Hot Coffee or Latte – its slight bitterness balances the sweetness.
- Iced Coffee or Cold Brew – a refreshing combo for summer mornings.
- Tea – Earl Grey, chamomile, or green tea complement the fruity flavors nicely.
Common Questions About Blueberry Coffee Cake Recipe
Q: Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Q: Can I use frozen blueberries?
Absolutely. Just don’t thaw them first, and toss them with a little flour to prevent discoloration.
Q: Why is it called coffee cake if there’s no coffee in it?
The term “coffee cake” refers to a cake meant to be enjoyed with coffee, not one that contains coffee as an ingredient.
Final Thoughts
This blueberry coffee cake recipe is the perfect combination of sweet, moist, and crunchy — making it ideal for breakfast, brunch, or even dessert. With its rich streusel topping and juicy blueberry bursts, it’s sure to become a family favorite.
So, grab some fresh blueberries and a cup of coffee, and treat yourself to a homemade slice of happiness today!