5 from 63 votes

This blueberry coffee cake isn’t just for coffee time. A moist, tender cake loaded with blueberries – and a crunchy on-the-outside, soft on-the-inside crumb topping – makes for the best breakfast, dessert or afternoon coffee/tea snack!

Why You’ll Love This Recipe: Most of the ingredients for this coffee cake you probably have on-hand in your pantry, so it’s easy to whip up for a brunch, dessert or special occasion!

Adding blueberries lightens up your coffee cake and adds a summery pop of freshness.

Sour cream creates a super-moist cake with a subtle tanginess that’s PERFECT with the blueberries! Finally, the crumb streusel topping is thick and crunchy on the outside, while staying soft on the inside. It’s the best of both worlds.

Serve as-is, or with a Homemade Pumpkin Spice Latté or Vanilla Whipped Cream.

How to Make Blueberry Coffee Cake

Blueberry coffee cake seems intimidating? Even for baking beginners, it’s a piece of cake to make! The FULL instructions are in the recipe card below (this is just an outline!).

Make the crumb.
Mix together flour, light brown sugar, cinnamon, vanilla extract and salt with a fork. Add the melted butter and use the fork to mix the butter into the crumb mixture until just combined. Do not over-mix. Set aside.
Make the cake.
In the bowl of a mixer, cream together butter and sugar. Add eggs, vanilla extract, and sour cream. Mix on low. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add flour mixture to the wet ingredients in the mixer. Combine on low speed until just incorporated. Use a spatula to gently fold in blueberries. Add batter to a greased 9×13” pan.
Assemble.
Add crumb topping on top of the cake batter.
Bake.
Bake at 350 degrees for 55-65 minutes. Halfway through, you may need to lightly tent the cake with foil to prevent the crumb from burning.

What You’ll Need

Most of the ingredients for blueberry crumb cake you probably have in your pantry!

The Cake

All-purpose flour – flour is the base for our cake.
Granulated sugar – sugar makes our cake sweet!
Full-fat sour cream – sour cream helps create a tender, moist cake with a subtle tanginess that’s complementary to the blueberries.
Unsalted butter – butter adds richness and moistness.
Eggs – eggs bind your ingredients together.
Vanilla extract – vanilla adds flavor.
Baking powder – baking powder adds fluffiness and rise.
Baking soda – baking soda also adds fluffiness and rise.
Salt – salt adds flavor.
Fresh blueberries – fresh blueberries are the best option, but you can also use frozen blueberries if needed (do not thaw them).

The Crumb (Streusel) Topping

All-purpose flour – flour is the base for our crumb.
Light brown sugar – light brown sugar creates a flavorful, soft on-the-inside, crunchy on-the-outside crumb.
Unsalted butter – butter binds your crumb together.
Cinnamon – cinnamon adds flavor.
Vanilla extract – vanilla adds flavor.
Salt – salt adds flavor.

Recipe Variations

Add a tablespoon of lemon zest for lemon blueberry coffee cake.
Substitute chopped strawberries, blackberries, or raspberries for the blueberries.
Scratch the blueberries and make a plain coffee cake.
Substitute full-fat Greek yogurt for sour cream.
Use frozen blueberries instead of fresh blueberries. But do not thaw them!

Storage

Store your blueberry crumb cake in an airtight container for up to 5 days.

You can freeze leftovers by wrapping in plastic wrap and storing in a freezer safe container for 3 months. Thaw at room temperature before serving!

Wrap in foil and heat in the oven at 350 degrees for 5-10 minutes to warm and refresh.

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