Blueberry Coffee Cake
This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and cream cheese glaze.
And the best part is that this Blueberry Coffee Cake is so easy to make, it comes together in just 30 minutes. Then all you have to do is bake, and wait a bit for it to cool before slicing, you know, if you can!
Everyone you serve this cake to will absolutely love it!
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I am going to show you how to make this Blueberry Sour Cream Coffee Cake Recipe in just a few simple steps.
Blueberry Coffee Cake Recipe
This recipe is made of three parts basically: the streusel which is the crumble, the cake itself, and the glaze on top.
To start, we will make the streusel topping.
Streusel topping
The ingredients you will need to make the streusel are:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Butter, at room temperature
Start by adding the flour, brown and granulated sugars to a medium bowl. Add the butter, and use a fork, or a pastry cutter to work the butter into the dry ingredients. You should end up with a crumbly mixture. All the butter should be incorporated with the flour and sugar.
Place the crumble in the fridge while you make the batter.
Coffee Cake Batter
Now it’s time to make the batter.
Start by sifting or whisking the dry ingredients together: the flour, baking powder, baking soda, salt, and cinnamon. The cinnamon is added for just a very light kick. If you’d like the cinnamon to be stronger, increase the amount to 1 tsp.
In a large mixing bowl, beat the butter, sugar, and oil with a mixer.
You can use pretty much any oil, such as vegetable, avocado, or even olive oil.
The reason why I like to add a bit of oil, is simply for texture. It gives a lighter, fluffier texture to the cake. You can keep it an all-butter cake, and add an extra 2 tbsp of butter to the batter instead of the oil.
Once the butter, sugar, and oil are incorporated into a fluffy mixture, add the eggs and the vanilla. Mix to combine
Add the sour cream and mix. You can use yogurt instead of sour cream, but the cake might not turn out as rich.
Next, add the flour mixture to the bowl. You can incorporate the flour with the mixer, but don’t mix too long. Switch to the spatula and fold the batter until smooth. You don’t want to over mix the batter with the mixer, because the cake can end up dry.
The batter will be super thick.
Assembling the cake
Pour 1/3 of the batter on the bottom of the prepared pan. Use a spatula to spread it out evenly.
We are making a base for the cake, so the blueberries don’t sink all the way to the bottom.
Mix the fresh blueberries with a bit of flour. This is also done to prevent the blueberries from sinking to the bottom of the cake.
Then add half of the blueberry/flour mixture to the remaining batter.
Stir very briefly just to combine.
Pour the batter over the batter base in the cake pan. Top with the remaining half of the blueberries.
Remove the crumb topping from the fridge, spread it evenly on top of the blueberries.
Bake the cake for about 1 hour. If the crumble topping starts to brown too much and the center isn’t cooked enough, cover the pan with foil towards the final minutes of baking.
The cake is done baking when you insert a toothpick and it comes out clean, without any gooey batter sticking to it. It’s good to check in a couple different spots.
You can also touch the top of the cake, and shouldn’t feel like the middle is jiggly underneath.
What kind of pan to use to bake the Blueberry Coffee Cake
I used a springform pan to bake the cake. The pan measured 8″ in diameter and 3″ in height, and it’s a super deep pan.
This cake should be baked in a cake, or springform, or cheesecake pan, 9″ in diameter preferably. If the pan is 8″ in diameter, it will have to be at least 3″ deep.
Also, when using a cheesecake or springform pan, make sure to line the bottom and sides with parchment so the batter doesn’t leak.
Cream Cheese Glaze
Making the glaze is super simple. In a small bowl, mix the cream cheese, butter, sugar, and milk together. Start with just a tablespoon of milk, add more milk as needed, to thin the glaze out to a dripping consistency.
You can use a mixer to make the glaze, or simply a whisk if you are willing to whisk vigorously.
Blueberry Coffee Cake Variations
- Use any other berries such as raspberries, sliced strawberries, blackberries, or even cherries to make this cake.
- Add a dash of almond extract to the batter and to the glaze.
- Instead of making a plain cream cheese glaze, make it lemon flavored by adding lemon juice to it instead of the milk, along with a heaping tablespoon of lemon zest.
- Add half a teaspoon of cinnamon to the streusel for a more pronounced cinnamon flavor.
- You can add a couple of tablespoons of lemon zest to the batter as well for even more lemon taste.
- Lemon can also be added to the streusel.
- Other spices that can be added to the streusel or batter are: cardamom, nutmeg, or ginger. Just 1/4 teaspoon will be enough.
Tips for making coffee cake
- Don’t over mix the batter once you add the flour in, over mixing can make the batter dry or tough.
- Make sure the ingredients are at room temperature, the butter, eggs, sour cream.
- Don’t over bake the cake, but also take care not to under bake. The cake should be browned around the edges and the top, and a toothpick inserted in the cake should come off clean. When you touch the top of the cake, it shouldn’t feel like the middle is jiggly or soft.
If you like this recipe, here are some more recipes you might enjoy:
- Pound cake with a heart inside
- Chocolate Orange Cake
- Chocolate Tres Leches
- Dulce de Leche Apple Cake
- Olive Oil Chocolate Cake
Blueberry Coffee Cake
Ingredients
Streusel
- 1 cup all-purpose flour 127 grams
- 1/3 cup granulated sugar 63 grams
- 1/3 cup brown sugar 73 grams
- 1/2 cup unsalted butter room temperature (113 grams)
Blueberries
- 1 1/2 cups blueberries fresh or frozen (285 grams)
- 2 tsp all-purpose flour
Coffee Cake
- 2 cups all-purpose flour 254 grams
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 6 tbsp unsalted butter room temperature (85 grams)
- 2 tbsp vegetable oil 30 ml
- 1 cup granulated sugar 200 grams
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 cup sour cream 245 grams
Glaze
- 1/4 cup cream cheese at room temperature (56 grams)
- 1 tbsp unsalted butter 14 grams
- 1/4 cup powdered sugar 31 grams
- 1-3 tbsp milk
Instructions
Streusel
- Add the flour, granulated sugar, and brown sugar to a bowl. Cut the butter into small cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
- Place it in the fridge while you make the cake batter.
Blueberries
- Mix the blueberries with 2 tsp of flour in a bowl. Set it aside
Coffee Cake
- Pre-heat the oven to 350ºF.
- Line a cake pan with parchment paper and spray it with oil. Alternatively, you can grease the pan with butter, and sprinkle flour evenly all over to coat it entirely.
- I used a deep 8” springform pan to make this recipe. If your pan isn’t deep, use a 9” cake pan instead. A cheesecake, or a springform pan will also work as long as the bottom is entirely covered by parchment paper, so no batter will leak out.
- To a mixing bowl, add the 2 cups of flour with the baking powder, baking soda, salt, cinnamon. Whisk to combine.
- In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter, oil, and sugar for about 3 minutes, until creamy and lightened in color.
- Add the eggs, vanilla extract and mix until combined.
- Add the sour cream and mix.
- Then, add the flour mixture and mix until incorporated. I like to start with the mixer, but then finish with a spatula to avoid over mixing the batter.
- Spread about 1/3 of the cake batter on the bottom of the prepared pan. Set it aside.
- Now, mix half of the blueberries with the remaining cake batter. We do this to prevent all the blueberries from going right to the bottom of the cake when we bake it.
- Pour the batter in the cake pan.
- Top with the remaining blueberries.
- Then sprinkle the streusel mixture on top of the blueberries evenly. If it got clumped up together while in the fridge, crumble it up with your fingers before spreading it.
Baking
- Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.
- You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached.
- Let the cake cool down for about 30 min to 1 hour before serving.
Glaze
- To make the glaze, beat the cream cheese, butter, powdered sugar, and 1 tbsp of milk using a hand mixer. You can also use a whisk as long as you can vigorously whisk the mixture.
- Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add the remaining milk, so you are able to drizzle it over the cake.
Storage
- Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.
- Once the cake has been stored in the fridge, it has to come to room temperature before being served.
- The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.
Camila,thank you for sharing your recipe! Your blueberry coffee cake is AMAZING! It turned out to be super moist with slightly crunchy on the outside, not too sweet; just perfectly delicious. Love it!!! Thank you very much…
Im so glad to hear you loved it! Thank you!
Can you use fresh cranberries for this recipe?
yes you can!
Do i need to defrost the frozen blueberries?
No, dont defrost them. use them as they are frozen
Made it the day you posted! Couldn’t wait it when I saw on your stories on instagram! Best coffee cake I have ever made! The crumble topping I could eat by itself! THANK YOU for this recipe!!!
Wish I can take a picture. It looks and tastes great! Followed the recipe and I’m happy with the results. My son loved it!! Thank you for your inspiration.
Im so happy to hear!! Thank you 🙂
What a delicious perfect recipe! I made it this weekend! This cake couldn’t be more delicious!
Hi I’m intrigued to know why it’s called a coffee cake when there’s no coffee in it?? I’m in the UK so perhaps it means something different where u are!!
Coffee cakes here in the USA are usually a type of cake that has a streusel on top when baked, and you serve it with coffee, which is why it’s called coffee cake. Like tea cakes, which dont necessarily have to be made with tea, but just meant to be served alongside it. I think the traditional coffee cake flavor is just cinnamon, with the crumble on top, and this is just a blueberry variation.
Ahhhh ok that explains it then!! I’m going to try it as it looks delicious!!
Thank you
Your measurements are off 2 cups of flour does not equal 254grams. 1 US Cup = 240grams.
Which is it?
1 cup of flour does not weigh 240 grams. One cup of flour weighs about 127 grams. You are thinking about liquids here, for example one cup of milk does weigh 240 grams, but one cup of flour does not weigh the same as one cup of milk.
Just made this tonight and it is so yummy!!! Great recipe! Thank you! What is the best way to store this cake? Thanks!
Hi, is there any eggfree option for this cake please share.Thank you!
Just read how to store on your recipe! Sorry about that. Thank you again!
Great! Thank you so much for making the recipe! So glad you liked it!!!
I made this today and it’s delicious! The recipe was easy to follow and the result was exactly as I hoped.
Thank you Lisa!!! 💜
Thanks and I baked this cake and was amazingly delish. I shared with my neighbors and they love it. Thanks for all your lovely recipes.
That’s amazing to hear!
Great recipe, moist & delicious
Can you make this cake and freeze it?
yes you can. make sure to package it really nicely and tightly.
Can you tell me the nutritional information? Diabetics need to know this. Thank you
Nutritional information will vary a lot, depending if you use any of the substitutions I suggest, or even depending on the brand of ingredients you are using. It can also vary depending on how you measure the ingredients: by cup or weight. So specially when it comes to a health condition you should maybe weigh all the ingredients when you make the recipe and then use a recipe calorie calculator like this one to see what the accurate information is for you personally.
This is an Absolutely delicious cake! The recipe worked perfectly. There are a few steps involved but they’re not hard. Totally worth the effort. I used a 9-inch springform pan which resulted in a nice sized cake – not too flat. I placed the springform pan on a cookie sheet while baking. I will definitely be making this cake again.
Thank you so much!!!
I’ve made this twice already and it’s so hard for my family not to eat it all in one day! It’s absolutely delicious!
Just a thought, would anything change if I want to make this into muffins? If I follow the same recipe how many does it make?
I am so glad your family loves the cake, Gaby! Theyre lucky to have you bake it for them!
To make muffins, I wouldnt change anything, but you will have lots of muffins, probably 36 to 40 muffins. Just bake them for 15 to 20 min instead.
Do you have a cinnamon coffee cake recipe by any chance?? 🫠
Hi there. I would like to make it for my in laws, but it has to be GF. Do you think it would be ok to substitute flour for gf flour? Thank you
yes I believe some people made it substituting 1 for 1 gluten free flour and had success
Hi, have you tried using raspberries instead?
I havent personally but it will work for sure
Can you use 10 inch springform
you can. the cake will be shorter.
Hi, Can I halve the recipe and bake in a cake pan? It looks delicious but a lot for two people.
yes you most certainly can
Hello,
Do you need to thaw out the frozen blueberries? Thanks.
no, don’t thaw. just use frozen in the recipe.
Thank you.
Have you worked out the nutritional facts for this coffee cake? I am especially interested in sodium content per serving. That said, I think it’s the recipe that I have been wanting to try!
It will depend a lot on the brands of products you use, or if you make any modifications. I recommend using an online calculator with your own ingredients and the brands you are using to come out with the information. And if it’s very important to know the exact number, make sure to use weight measurements and not cups, because the way you measure will also alter the final nutritional facts.
Can I use coconut oil? Will it leave a very strong coconut flavor?
I don’t think it will have a very strong flavor, but the texture might not be as soft.
It came together amazing ! Everyone loved it, thank you!
My friends and I ate half of this in one day. My family said it was amazing as well. This will be on repeat- it’s amazing. I didn’t even include the glaze and I couldn’t stop eating it!!!
That is so awesome to hear!!! Thank you!!
this looks amazing! if i put it in a bundt cake pan do you think it would still come out as good and would you recommend changing the cook time?
yes you can, and about cook time, it depends. Youll just have to check and bake until a toothpick comes out clean. just start checking after 40 min baking, and check every 5 to 10 min depending on how done it is at that point.
thank you!!
made this in a 9 in spring form pan it rose to the top. had it been a 9 in cake pan it would have been all over the oven. tastes great did put a pinch of salt and a shake of cinnamon in the crumb topping
Oh my Goodness, this is so delicious! I made half of this recipe and it came out AMAZING! I can’t stop eating it. We had this blueberry coffee cake at one of our local bakeries and I had to find a copycat recipe for it and I’m so glad I found this recipe! Definitely making this again. Thank you so much! 🙂
That’s wonderful to hear thank you!
Any advice on how to make this a vegan cake for a friend who has been advised to follow a plant based diet, for Rx reasons?
Thank you.
You could use plant butter or vegan sour cream/yogurt for the sour cream, and vegan cream cheese for the cream cheese, but as far as the eggs go, there’s no substitution for it. It won’t work without eggs
https://www.connoisseurusveg.com/vegan-baking-egg-substitutes-guide-cheat-sheet/ I have successfully used a store-bought egg replacement or one of the substitutes in the link above.
This is the second time that I have made this cake. I use a 9” springform pan and both times it ends up doughy in the middle. Curiously, only positive comments are posted. Hmm
It’s doughy in the middle because you aren’t baking long enough.
The cake Is so delicious. The only thins negative is that it is way too sweet for me. So for any one who doesn’t like the cakes to be so sweet I recommend you to put less sugar in it especially in the crumble.
This is the sweetest cake I have ever made
This was delicious! Made it for church brunch and everyone loved it. Thank you for sharing the recipe.
Blessings
The blueberry lemon coffee cake is excellent but I did one better with this recipe. Orange peach. I used 2-15 oz canned peaches in juice and drained them, diced them, and dried them off with paper towels. Used orange zest and cardamom in the batter and orange zest and concentrated orange juice for the drizzle. No one wants the blueberry lemon now if they have a choice
If you use a 9×13 cake pan or Bundt cake pan do you think one batch would suffice? Or is that too much/not enough batter?
Thank you!
For a 9×13-inch cake pan, this recipe will work well as a single batch, though it will yield a thinner cake since the pan size is larger. Just be mindful that the baking time will likely decrease because the batter will be spread over a larger surface area. Start checking for doneness around 45 minutes instead of 55–65 minutes.
I found this recipe through Facebook and it did not disappoint! I love how easy the recipe was to follow and how quickly and easily this coffee cake came together, I baked it last night and took it out of the pan this morning and topped it with the cream cheese glaze and it looks like I took this straight out of a cafe LOL! I wish I could attach a picture it looks delicious, thank you for such a great recipe. Your website has such a big selection of recipes I can’t wait to try another one soon!
Thank you so much! I’m thrilled you loved the recipe and that it turned out so beautifully! 😍 I’d love to see what you try next!! thank you for your kind words!
I made the blueberry coffeecake and it’s amazing! I don’t have the suggested pans though so used 2 of my loaf pans 9 5/8 x 5 1/2 x 2 3/4 and baked them at the same time in 350 degree oven for 45 minutes and the cake tester came out clean. Also, it’s scrumptious without the glaze as the crumbly topping adds just the right amount of sweetness paired with the large fresh blueberries I used. Thanks for this recipe. It’s definitely a keeper!!
That sounds amazing! Love that you made it work with the loaf pans. So glad you enjoyed it! Thanks for sharing your tweaks.
I attempted to watch your video for making the blueberry coffee cake THREE times. Each time the video was interrupted just after the streusel making to show another commercial. When the commercial was over the video started over again with the making of macaroons and cinnamon rolls. So frustrating. I still haven’t seen your blueberry coffee cake video!
I just made this for my husband’s birthday and it was moist, delicious, and perfect. Guests had second helpings, including those who typically don’t eat cake. I am beyond delighted.
That’s wonderful to hear!! Thank you!
This was a wonderful recipe and I would make it again. My hubby loved it. (Only made a few changes. I did not have the round pans suggested. I used my 8 x 12″ rectangular baking dish that is 2.5 inches deep. It worked perfectly. Then, the icing was not sweet enough for my taste- so I added much more powered sugar. I plastered the top with the icing…lol. That’s just me though). Your great instructions were very helpful. Thank you for telling us that the batter would be quite thick- I was worried for a minute there.
Turned out amazing. I started with 55 minutes for an 8 inch springform and ended up needing an extra 20 minutes for it to be done. Soft and delicious. I’ll be making this again for sure.