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Blueberry Coffee Cake recipe

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Baking, Mixing
  • Cuisine: American
  • Diet: Vegetarian
Blueberry Coffee Cake recipe

Description

This Blueberry Coffee Cake is a tender, buttery cake layered with juicy blueberries and capped with a crisp cinnamon streusel topping. It bakes up golden and fragrant, perfect for breakfast, brunch, or an afternoon coffee break. The balance of tangy fruit and sweet crumb makes every bite satisfying yet light enough to enjoy anytime. For another comforting baked recipe to serve alongside, try this Creamy Lemon Ricotta Pasta Recipe You’ll Crave for a simple and cozy meal pairing.

Ingredients

  • 2 cups (240 g) all-purpose flour, divided (measure accurately for best texture)
  • 2 tsp baking powder (ensure fresh for proper rise)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened (room temperature)
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar (adds depth of flavor)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup (180 ml) sour cream or plain yogurt (provides moisture)
  • 1 1/2 cups (200 g) fresh blueberries (washed and dried)
  • 1 tbsp flour (for coating berries)
  • For Streusel Topping: 1/3 cup (40 g) all-purpose flour, 1/3 cup (70 g) brown sugar, 1 tsp ground cinnamon, 3 tbsp cold butter (cubed)

Instructions

  1. Preheat the oven: Set oven to 350°F (175°C) and grease a 9-inch square baking pan with butter or line with parchment paper.
  2. Prepare the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs; refrigerate while preparing batter.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt until evenly blended.
  4. Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy.
  5. Add wet ingredients: Beat in eggs one at a time, then mix in vanilla extract until smooth and slightly glossy.
  6. Incorporate sour cream: Mix in sour cream until fully combined; batter should appear creamy and thick.
  7. Combine dry with wet: Add dry ingredients in two additions, mixing just until no flour streaks remain; do not overmix.
  8. Prepare blueberries: Toss blueberries with 1 tbsp of flour, then gently fold into batter with a spatula until evenly dispersed.
  9. Assemble the cake: Spread batter evenly in prepared pan, smoothing the top, then sprinkle chilled streusel evenly over surface.
  10. Bake: Place in center of oven and bake 30–35 minutes, rotating halfway, until a toothpick inserted near center emerges clean and top is golden brown.
  11. Cool: Let cake cool in pan for 15 minutes, then transfer to a wire rack; texture firms slightly as it cools.
  12. Serve: Slice into squares and serve warm or at room temperature, optionally dusted with powdered sugar.

Notes

  • To substitute fruit, swap blueberries for raspberries, blackberries, or diced peaches using the same weight.
  • Make ahead by baking one day early; store tightly covered at room temperature up to 3 days.
  • For longer storage, freeze individual slices for up to 2 months; thaw at room temperature 1 hour before serving.
  • Reheat briefly in a 300°F (150°C) oven for 8–10 minutes to refresh the crumb and crisp the topping.
  • Serve with plain yogurt or a drizzle of maple glaze for brunch presentation.

Nutrition

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