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Blueberry Coffee Cake

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Blueberry Coffee Cake is a moist, tender cake packed with fresh or frozen blueberries and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or a sweet afternoon treat alongside coffee or tea.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 cup sour cream or plain Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
  • Streusel Topping:
  • 1/3 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 3 tbsp unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or line with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together melted butter, sour cream, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry and mix until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared baking dish and spread evenly.
  7. In a small bowl, mix brown sugar, flour, and cinnamon for the streusel. Cut in cold butter using a fork or fingers until crumbly.
  8. Sprinkle streusel topping evenly over the batter.
  9. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool slightly before serving. Serve warm or at room temperature.

Notes

  • Use full-fat sour cream or yogurt for a rich, moist texture.
  • Dust blueberries with a little flour before folding to prevent sinking.
  • Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • Great for making ahead and freezes well in individual slices.

Nutrition

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