- Use cold butter for the streusel and softened butter for the batter to get the best crumb and texture.
- Fold blueberries coated with 1 tablespoon flour into batter to prevent sinking during baking.
- Include sour cream in the batter for a moist, dense, velvety cake that stays fresh for days.
- Stop mixing as soon as flour disappears to avoid developing gluten and a tough cake.
- Grease and line the pan with parchment for easy removal and neat, even slices.
There is truly nothing quite like waking up to the smell of a warm, homemade Blueberry Coffee Cake baking in the oven. It is the kind of breakfast that instantly makes a regular Tuesday feel like a holiday. This dish is not just a cake; it is a centerpiece for your brunch table and the perfect excuse to have a second cup of coffee.
This recipe fits beautifully as a festive dish for family gatherings or simply as a comforting weekend treat. It bridges the gap between a muffin and a cake, offering a tender crumb that melts in your mouth. If you have been searching for the ultimate morning bake, this Blueberry Coffee Cake is about to become your family heirloom.
Table of contents
Organized Workflow
To ensure your Blueberry Coffee Cake comes together without a hitch, a little preparation goes a long way.
- Butter Management: Cut the butter for the streusel and keep it in the fridge until the very last second. Cold butter creates the best crumbs. Conversely, let the butter for the cake batter soften on the counter.
- Berry Prep: If using fresh berries, wash and dry them thoroughly. Wet berries bleed color and add excess water to the batter.
- Pan Lining: Grease your baking pan and line it with parchment paper. This allows you to lift the entire cake out for neat slicing.
Blueberry Coffee Cake Recipe Card
Blueberry Coffee Cake Recipe
9
servings15
minutes45
minutes380
kcalThis tender, moist Blueberry Coffee Cake is loaded with juicy berries and topped with a thick, cinnamon-spiced buttery crumb.
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Ingredients
- For the Streusel:
0.5 cup Granulated Sugar
0.5 cup All-Purpose Flour
1.0 teaspoon Cinnamon
0.25 cup Unsalted Butter (cold, cubed)
- For the Cake:
2.0 cups All-Purpose Flour
2.0 teaspoons Baking Powder
0.5 teaspoon Salt
0.5 cup Unsalted Butter (softened)
0.75 cup Granulated Sugar
1.0 large Egg
1.0 teaspoon Vanilla Extract
0.5 cup Sour Cream or Greek Yogurt
0.5 cup Milk
2.0 cups Blueberries (fresh or frozen)
Directions
- First, preheat your oven to 350°F (175°C). Grease a 9.0-inch square baking pan and line it with parchment paper.
- Prepare the streusel topping first. In a small bowl, combine the sugar, flour, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture looks like coarse crumbs. Set this aside in the fridge.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3.0 minutes. Add the egg and vanilla extract and beat until combined.
- Add the sour cream and milk to the wet mixture. Stir well.
- Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined. The batter will be thick.
- Toss the blueberries with a small pinch of flour in a separate bowl. Gently fold them into the batter.
- Spread the batter evenly into the prepared baking pan. Sprinkle the chilled streusel topping generously over the entire surface.
- Bake for 40.0 to 45.0 minutes. Check for doneness with a toothpick.
- Allow the cake to cool in the pan for at least 20.0 minutes before slicing.
Notes
- Frozen Berries: You can use frozen berries. Do not thaw them first, or they will turn the batter purple. Bake for an extra 5.0 minutes.
- Storage: Keep leftover Blueberry Coffee Cake in an airtight container at room temperature for 3.0 days.
- Reheating: A 10.0-second zap in the microwave restores that fresh-baked warmth perfectly.
Nutrition Facts
- Fat: 16g
- Sodium: 210mg
- Carbohydrates: 54g
- Protein: 5g
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The Secret Ingredient of Blueberry Coffee Cake
What makes this specific Blueberry Coffee Cake superior is the use of sour cream in the batter. Many coffee cakes end up dry or bread-like, but the acidity and fat in sour cream ensure a dense, velvety texture that stays moist for days. Additionally, we do not skimp on the topping. The ratio of cake to crunchy, buttery streusel is scientifically calculated for maximum satisfaction in every bite.
This recipe is also incredibly flexible. You can easily make it dairy-free by substituting plant-based yogurt and butter. For a wholesome twist, swap half the all-purpose flour for whole wheat pastry flour. To understand why berries are such a nutritional powerhouse, read about the health benefits of blueberries. This Blueberry Coffee Cake allows you to indulge while still getting a dose of antioxidants.
Pro Tips for the Perfect Crumb
I have learned a few tricks over the years to ensure this Blueberry Coffee Cake is flawless every time:
- The Flour Coat: Toss your blueberries in 1.0 tablespoon of flour before folding them into the batter. This friction prevents them from sinking to the bottom of the pan while baking.
- Don’t Overmix: When combining wet and dry ingredients, stop mixing the second the flour disappears. Overmixing develops gluten, which results in a tough, rubbery cake.
- The Toothpick Test: The crumbs can make it hard to tell if it is done. Insert a skewer into the center of the cake. If it comes out with wet batter, it needs more time. If it has moist crumbs attached, it is perfect.
For more science on leavening agents, check out this guide on baking powder vs baking soda.
Recipe Spins
The Lemon Zest Lift
Blueberries and lemon are best friends. To brighten up this Blueberry Coffee Cake, rub 1.0 tablespoon of fresh lemon zest into the sugar before mixing the batter. You can also make a simple glaze with powdered sugar and lemon juice to drizzle over the cooled cake. This variant is incredibly refreshing in the spring.
The Almond Crunch
For a nutty depth, add 0.5 teaspoon of almond extract to the batter along with the vanilla. Mix 0.5 cup of sliced almonds into the streusel topping. The almonds toast beautifully in the oven, adding a fantastic crunch that contrasts with the soft fruit.
The Cream Cheese Swirl
If you want to mimic a danish, beat 4.0 ounces of cream cheese with 1.0 egg yolk and 2.0 tablespoons of sugar. Layer half the batter, dollop the cream cheese mixture on top, swirl with a knife, and top with the remaining batter and berries. This makes the Blueberry Coffee Cake extra rich and creamy.
If you love fruit-forward breakfasts, you must try my cottage cheese blueberry muffins for a lighter option.
Common Questions
This is a common confusion. Blueberry Coffee Cake gets its name because it is historically served with coffee, not because it contains it. The flavors are designed to complement a hot cup of joe.
To keep your cake fresh, wrap it tightly in plastic wrap or place it in an airtight container. It stays fresh at room temperature for about 3.0 days. You can also freeze slices for up to 3.0 months.
Blueberries are heavy and can sink in a light batter. The trick is to toss them in a little flour before adding them to the mix. This creates friction that holds them in place.
Enjoy Your Morning Slice
I hope this Blueberry Coffee Cake brings a little warmth and joy to your kitchen. There is a sense of accomplishment that comes with pulling a golden, crumb-topped cake out of the oven. It is simple, rustic, and absolutely delicious.
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