This easy Blueberry Coffee Cake is perfect for breakfast with a cup of hot coffee! Moist and soft coffee cake loaded with fresh blueberries and topped with a buttery streusel. The coffee cake is a great way to incorporate fresh blueberries just like the blueberry banana bread recipe!
This blueberry coffee cake is so moist yet soft and airy loaded with blueberries and topped with a crumbly streusel. It’s the perfect recipe for brunch, dessert, or breakfast.
This recipe reminds me of a Blueberry Muffin recipe, except it’s in cake form.
Ingredients
- Sugar – granulated sugar sweetens the cake.
- Sour cream – adds moisture to the coffee cake.
- Lemon – a combination of zest and fresh lemon juice adds freshness to the cake.
- Flour – all-purpose flour and baking powder.
- Blueberries – fresh berries are best for this recipe.
- Streusel topping – flour, butter, cinnamon, brown sugar, and sugar come together to make a delicious crumble topping.
How to Make Blueberry Cake
1 – In a bowl, cream together the butter and sugar. Then, add the sour cream, vanilla, eggs, and lemon juice. Mix until combined.
2 -Into the bowl, add in the sifted flour, baking powder, and salt. Mix to combine.
3 – In a small bowl, toss the blueberries and 1 tsp flour together. Fold carefully into the cake batter.
4 – In a separate bowl, combine the flour, cubed butter, cinnamon, brown sugar, and granulated sugar until crumble forms.
Pour the blueberry batter into the baking dish and top with the streusel crumb.
5 – Bake until a toothpick comes out clean if inserted into the center of the cake.
Recipe FAQs
Yes, you can substitute fresh blueberries for frozen ones. Don’t thaw the blueberries, add them to the cake batter frozen.
Yes, this cake can be made in advance and tastes wonderful. You can even slightly warm it before serving for the fresh, out-of-oven taste! The cake will keep fresh for 2-3 days if covered and refrigerated.
7”x11” pan– Bake 35-40 minutes.
9” square pan– Bake 45-50 minutes.
9” round pan– Bake 40-50 minutes.
Other Desserts to Try:
EASY Blueberry Coffee Cake
Ingredients
blueberry cake-
- 4 Tbsp unstalted butter
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 2 tsp lemon zest
- 2 Tbsp lemon juice
- 1 3/4 cups all-purpose flour, measured then sifted
- 2 tsp baking powder
- ½ tsp salt
- 1 pint fresh blueberries
- 1 tsp all-purposeflour, measured then sifted
struesel topping-
- 1/4 cup all-purpose flour, measured then sifted
- 3 Tbsp unsalted butter, room temp & cubed
- ½ tsp ground cinnamon
- 1½ Tbsp brown sugar
- 1 Tbsp granulated sugar
Instructions
- Preheat the oven to 350°F. Line a baking dish with parchment paper and spray with baking spray.
- In a bowl, cream together butter and sugar. Add the sour cream, vanilla, eggs, lemon zest, and the lemon juice to the bowl and mix until combined.
- Add in the sifted flour, baking powder and salt, beat until incorporated.
- In a small bowl toss the blueberries with 1 tsp flour and add to the cake batter. Gently fold into the batter.
- Combine together the flour, cubed butter, cinnamon, brown sugar and granulated sugar until mixture forms a crumb.
- Pour the blueberry cake batter to the baking dish. Top with the streusel crumb. Bake at 35-40 minutes or until cake is fully cooked.
- Enjoy!