Blueberry Coffee Cake Recipe
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This made-from-scratch Blueberry Coffee Cake Recipe is tender, moist, and bursting with juicy blueberries! The buttery cinnamon crumble topping makes it irresistible, and the lemon glaze adds just the right touch of tartness. It's the perfect cake to enjoy with your morning coffee, or to serve at brunch with friends!
Why You'll Love It!
- Crumble Topping - the topping is sweet, buttery, and cinnamon-spiced
- Sour Cream - creates a tender cake with lots of nooks and crannies
- Great Flavor - from the crumble to the cake, you'll crave every last bite!
Jump To
I love making blueberry coffee cake as soon as fall makes its way into our mountains. My kitchen smells like a bakery on a sunny morning, and everyone sneaks forkfuls before it cools! This is an old-fashioned sour cream coffee cake that feels homemade and comforting, yet pretty enough to bring to a brunch or holiday gathering.
For more delicious baked goods, try Banana Nut Bread Mini Muffins with a steaming mug of Pumpkin Spice Hot Cocoa. Or, savor a bite of Irish Apple Cake with its decadent vanilla custard sauce.
Ingredients You'll Need
Here's what you'll need to make this crumbly coffee cake. For quantities, see the printable recipe card below.
🥮 Crumble Topping
- brown sugar: gives a deep, caramel sweetness
- all-purpose flour: binds the topping together
- melted unsalted butter: creates that crumble texture
- ground cinnamon: warm spice that balances the sweetness
- salt: enhances the flavor
🫐 Blueberry Coffee Cake
- all-purpose flour: scoop, spoon, and level for accuracy
- baking powder: helps the cake rise
- baking soda: adds lightness
- salt: balances flavors
- granulated sugar: sweetens the batter
- unsalted butter: softened to cream smoothly
- large eggs: room temperature for better mixing
- sour cream: adds richness and moisture
- milk: keeps the batter light
- vanilla extract: classic flavor boost
- fresh blueberries: the star of the cake
- all-purpose flour: coats berries to keep them from sinking
🍋 Lemon Glaze (optional)
- powdered sugar: sweet base for the glaze
- milk: for smooth consistency
- lemon juice: adds a tangy finish
Step by Step Instructions
Preheat the oven to 350°F and grease a 9-inch springform pan.
1 - Make the crumble topping: In a small bowl, mix brown sugar, flour, melted butter, cinnamon, and salt.
2 - Stir topping with a fork until crumbly. Set aside.
3 - In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4 - In another bowl, cream butter and sugar with an electric mixer until light and fluffy.
5 - Add eggs, sour cream, milk, and vanilla extract. Mix until combined.
6 - Stir wet ingredients into dry mixture until just combined. The batter will be thick.
7 - In a bowl, add blueberries with 2 tablespoons of flour.
8 - Gently toss blueberries until covered.
9 - Fold blueberries into the batter with a slotted spoon to avoid adding extra flour to the batter.
10 - Spread batter evenly in the prepared pan.
11 - Sprinkle crumble topping over batter.
12 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before removing. Cool completely if adding glaze. For glaze: whisk powdered sugar, milk, and lemon juice until smooth. Drizzle over cooled cake.
Favorite Pairings
This blueberry sour cream coffee cake is perfect with a hot cup of coffee or tea. It also pairs beautifully with a fresh fruit platter, yogurt parfaits, or even apple pie cinnamon rolls on a brunch spread.
Variations
- Swap blueberries for raspberries, blackberries, or a mix of berries.
- Add chopped nuts like pecans or walnuts to the crumble topping.
- Skip the glaze if you prefer a less sweet cake.
- Add lemon zest to the batter for extra flavor.
Baking Tips
- Use room-temperature eggs and sour cream for the best texture.
- Do not over mix the batter or the cake will be dense.
- Check for doneness by inserting a toothpick into the center.
- Let the cake cool before adding glaze to prevent it from melting.
Recipe FAQ
Yes, if you coat them in flour and add them directly to the batter without thawing. The bake time may be slightly longer.
A 9-inch round or 8 x 8 square cake pan works fine. Adjust baking time slightly.
No, but it sounds like there should be! It's actually named coffee cake because folks like to serve it with coffee. ☕️
If you didn't measure the flour properly, that could be one reason. Be sure to scoop, spoon and level flour into a measuring cup to insure accuracy. Over mixing the batter can also dry it out, as well as over baking the cake.
Storage Guide
Leftovers: Store leftovers in an airtight container at room temperature for up to 2 days. Refrigerate for up to one week for longer freshness.
Freeze: Wrap tightly in plastic or foil and store for up to three months. Thaw in the refrigerator before serving.
Reheat: Warm up in the microwave in 10 second intervals, or wrap in foil and heat in a preheated 350ºF oven for 10-15 minutes.
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Recipe Card
Blueberry Coffee Cake Recipe
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- 9 inch spring form pan (can use a 9-inch round cake pan or an 8 x 8 square pan)
- hand mixer (or stand mixer)
Ingredients
Crumble Topping
- ¾ cup brown sugar tightly packed
- ¾ cup all-purpose flour
- ½ cup melted unsalted butter melted and slightly cooled
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Blueberry Coffee Cake
- 2 cups all-purpose flour scooped, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup sour cream room temperature
- ¼ cup 2% milk room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- 2 tablespoons all-purpose flour
Optional Lemon Glaze
- ⅔ cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon lemon juice
Preheat oven to 350°F. Grease a 9-inch spring form pan with cooking spray and set aside.
Instructions
- Make crumble topping: In a small bowl, add brown sugar, flour, melted butter, cinnamon, and salt.¾ cup brown sugar, ¾ cup all-purpose flour, ½ cup melted unsalted butter, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- Mix crumble with a fork until well incorporated. Set aside. (As the butter mixture cools it will thicken and become more crumbly.)
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate mixing bowl, cream butter and sugar with an electric hand mixer for approximately 1 minute until light and fluffy.½ cup unsalted butter, ¾ cup granulated sugar
- Add the eggs, sour cream, milk, and vanilla extract. Mix for 1 minute until well incorporated.2 large eggs, 1 cup sour cream, ¼ cup 2% milk, 1 teaspoon vanilla extract
- Stir wet ingredients into the dry mixture. Stir with a spatula or mixing spoon until combined, the batter will be thick.
- In a small bowl, add blueberries and flour.1 ½ cups fresh blueberries, 2 tablespoons all-purpose flour
- Toss gently until the blueberries are coated evenly with the flour.
- Gently fold the blueberries into the cake batter. (To avoid adding extra flour to the batter, add the blueberries to the batter with a slotted spoon rather than dumping them in.)
- Add batter to the greased pan and spread out evenly.
- Break up crumble with your hands and sprinkle topping over batter.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before removing from the springform pan.
Lemon Glaze (optional)
- Let coffee cake cool completely before adding glaze. In a small bowl, whisk together powdered sugar and milk until smooth. Add more or less milk depending on desired thickness.⅔ cup powdered sugar, 1 tablespoon milk, 1 tablespoon lemon juice
Notes
-
- Use room-temperature eggs and sour cream for the best texture.
- Do not over mix the batter or the cake will be dense.
- Check for doneness by inserting a toothpick into the center until it comes out clean.
- Let the cake cool before adding glaze to prevent it from melting.
- Leftovers: Store leftovers in an airtight container at room temperature for up to 2 days. Refrigerate for up to one week for longer freshness.
- Freeze: Wrap tightly in plastic or foil and store for up to three months. Thaw in the refrigerator before serving.
- Reheat: Warm up in the microwave in 10 second intervals, or wrap in foil and heat in a preheated 350ºF oven for 10-15 minutes.
Nutrition
Nutrition info is an auto generated estimate.
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