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Blueberry Coffee Cake Recipe

This tender blueberry coffee cake features juicy berries, soft vanilla crumb, and a buttery streusel topping. It is simple enough for weekdays and special enough to make everyone hover near the oven.
Print Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 298 kcal

Equipment

  • Mixing bowl
  • whisk
  • Spatula,
  • 8x8 Baking Pan
  • Measuring cups
  • Cooling rack
  • Freezer
  • knife
  • oven

Ingredients
  

Cake Batter

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tbsp flour for berries

Streusel Topping

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 4 tbsp cold butter cubed

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, and salt in one bowl.
  • Whisk sugar, melted butter, eggs, sour cream, milk, and vanilla in another bowl until smooth.
  • Fold dry ingredients into wet mixture just until combined. Batter should be thick and creamy.
  • Toss blueberries with 1 tablespoon flour, then fold in gently to avoid purple batter.
  • Mix brown sugar, flour, cinnamon, and cold butter until crumbly clusters form.
  • Spread batter evenly in pan. Sprinkle streusel across the top edge to edge.
  • Bake 35 to 38 minutes until golden and center springs back lightly. Cool before slicing.

Notes

For softer texture, bake until just set. For crispier edges, add a few extra minutes. Freeze slices wrapped tightly for up to two months. Chill before cutting for tidy assembly. Swap blueberries for raspberries or peaches. Store covered two days room temperature or five days chilled.
Keyword Berry Cake, Blueberry Coffee Cake, Bristle Cookie, Ice Cream Cookie