Blueberry coffee cake is a soft, tender cake packed with fresh blueberries and topped with a buttery cinnamon streusel. It's the kind of classic breakfast cake that feels bakery style but is easy to make at home.
A Quick Look at the Recipe
✅ Recipe Name: Blueberry Coffee Cake
🕒 Ready In: ~1 hour
👪 Serves: 9
🥣 Main Ingredients: Flour, sour cream, blueberries, brown sugar, cinnamon, butter
👌 Difficulty: Easy - mix, layer, bake
⭐ Why You'll Love It: This blueberry coffee cake is moist and tender with fresh blueberries throughout and a thick cinnamon streusel topping in every bite.
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This blueberry coffee cake bakes up moist and rich thanks to sour cream, with juicy blueberries in every bite and a crumbly streusel topping that turns golden in the oven. Once it cools, the slices stay soft with that perfect sweet cinnamon crunch on top.
If you love fruity baking recipes, you might also like our Pineapple Upside Down Cupcakes, Blackberry Cobbler, or Berry Cheesecake.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Blueberry Coffee Cake
- Key ingredients
- Easy Substitutions & Variations
- How to Make Blueberry Coffee Cake:
- Recipe Notes & Tips
- Make-Ahead & Freezing Options
- Blueberry Coffee Cake faqs
- More Cake Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Blueberry Coffee Cake
Why You'll Love Blueberry Coffee Cake
Moist, tender crumb: Sour cream keeps the cake soft and rich without being heavy.
Packed with blueberries: You get juicy berries in every slice, not just a few here and there.
Thick streusel topping: The cinnamon crumb layer bakes up golden and buttery with the perfect crunch.
Perfect for any time: It works as a breakfast bake, brunch treat, or simple dessert.
Key ingredients
- Sour cream: Keeps the blueberry coffee cake extra moist and tender, with a rich bakery-style texture.
- Fresh blueberries: Add juicy bursts of blueberry flavor throughout the cake and keep each slice tasting fresh.
- Vegetable oil: Makes the crumb soft and plush and helps the cake stay moist even the next day.
- Brown sugar: Gives the streusel a deeper sweetness and helps it bake into golden, crisp crumbles.
- Cinnamon: Adds a warm flavor to the streusel that pairs perfectly with blueberries and sour cream cake.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Use frozen blueberries: Frozen blueberries work, but do not thaw them first. Fold them in gently and expect a slightly longer bake time.
- Swap the sour cream: Plain Greek yogurt works as an easy substitute for sour cream.
- Add lemon: Stir 1 tablespoon lemon zest into the batter for a bright blueberry lemon coffee cake.
- Make it nutty: Add ¼ cup chopped pecans or walnuts to the streusel for extra crunch.
- Double the streusel: If you love extra crumb topping, increase the streusel by half for a thicker layer on top.
How to Make Blueberry Coffee Cake:
- Step 1: reheat the oven to 350°F. Line an 8×8 pan with parchment paper. Make the streusel by mixing brown sugar, flour, cinnamon, and melted butter until crumbly. Set aside.
- Step 2: In a large bowl, whisk the sour cream, oil, egg, and vanilla until smooth. Whisk in the granulated sugar. Stir in the flour, baking powder, and salt just until combined. Fold in the blueberries gently.
- Step 3: Spread the batter evenly into the prepared pan. Sprinkle the streusel evenly over the top.
- Step 4: Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool before slicing.
Recipe Notes & Tips
- Do not over mix the batter: Stir just until combined so the coffee cake stays tender, not tough.
- Toss blueberries if they are very juicy: If your berries are wet, pat them dry so they do not add extra moisture to the batter.
- Spread batter evenly before topping: An even layer helps the cake bake level and keeps the streusel from sliding to the sides.
- Make bigger streusel crumbles: Pinch the mixture together with your fingers so you get a mix of small and larger crumbs.
- Check for doneness in the center: Bake until a toothpick comes out clean or with a few moist crumbs, not wet batter.
- Cool before slicing: Let the cake cool so the crumb sets and the slices hold together.
Make-Ahead & Freezing Options
- Make ahead: Blueberry coffee cake tastes great the next day, so you can bake it the night before and store it covered.
- Room temperature storage: Keep the cake tightly covered at room temperature for up to 2 days.
- Refrigerator storage: Store covered in the fridge for up to 5 days, then bring slices to room temperature before serving.
- Freezing: Wrap the cooled cake or individual slices tightly and freeze for up to 2 months.
- Thawing: Thaw at room temperature or overnight in the refrigerator before serving.
Blueberry Coffee Cake faqs
Yes, frozen blueberries work well in blueberry coffee cake, but do not thaw them first because thawed berries release extra liquid and can turn the batter purple. Fold frozen berries in gently and expect the bake time to be a few minutes longer.
To help keep blueberries from sinking in blueberry coffee cake, make sure the batter is thick and fold the berries in gently at the end. If your blueberries are very wet, pat them dry first so they do not add extra moisture that can pull them downward as the cake bakes.
Blueberry coffee cake can turn dry if it is over baked or if too much flour is added. Measure flour carefully, bake just until the center tests done, and store the cake covered so it stays moist.
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Blueberry Coffee Cake
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F. Line an 8×8 pan with parchment paper.
- Make the streusel by mixing the brown sugar, flour, cinnamon, and melted butter until crumbly. Set aside.
- In a large bowl, whisk the sour cream, oil, egg, and vanilla until smooth. Whisk in the granulated sugar until combined.
- Stir in the flour, baking powder, and salt just until the batter comes together. Fold in the blueberries gently.
- Spread the batter evenly into the prepared pan. Sprinkle the streusel evenly over the top.
- Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool before slicing.
Nutrition
Notes
- Do not over mix the batter: Stir just until combined so the coffee cake stays tender, not tough.
- Toss blueberries if they are very juicy: If your berries are wet, pat them dry so they do not add extra moisture to the batter.
- Spread batter evenly before topping: An even layer helps the cake bake level and keeps the streusel from sliding to the sides.
- Make bigger streusel crumbles: Pinch the mixture together with your fingers so you get a mix of small and larger crumbs.
- Check for doneness in the center: Bake until a toothpick comes out clean or with a few moist crumbs, not wet batter.
- Cool before slicing: Let the cake cool so the crumb sets and the slices hold together.
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