BEST Blueberry Coffee Cake

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5 from 24 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!).

  1. 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.

  2. 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. 

  3. Assemble.

    Add crumb topping on top of the cake batter.

  4. 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.

More Delicious Cake Recipes You’ll Love On Tastefully Grace!

BEST Blueberry Coffee Cake

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!
5 from 24 votes
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: any season, summer
Servings: 16 slices
Calories: 459kcal
Author: TastefullyGrace

Equipment

  • 9×13" pan

Ingredients

The Cake

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 1/2 cup (1 stick) unsalted butter softened
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries

The Crumb Topping

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups light brown sugar packed
  • 1 cup (2 sticks) unsalted butter melted
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  • Grease a 9×13” pan. Preheat the oven to 350 degrees.
  • For the crumb topping: In a large bowl, 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, or your crumb will turn into a paste! Set aside.
  • For the cake: In the bowl of a mixer, cream together butter and sugar for about 90 seconds on medium speed until well-combined. Add eggs, vanilla extract, and sour cream. Mix on low for 1 minute, scraping down the sides of the bowl as needed.
  • In a separate bowl, whisk together flour, baking soda, baking powder, and salt until combined. Add flour mixture to the wet ingredients in the mixer. Combine on low speed until just incorporated. Don’t over-mix! Batter will be sticky.
  • Use a spatula to gently fold in blueberries. Add batter, in an even layer, to the greased pan.
  • To assemble: Add crumb topping in an even layer on top of the cake batter. There's no need to press the crumb into the cake!
  • To bake: Bake at 350 degrees for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Halfway through, you may need to lightly tent the cake with foil to prevent the crumb from burning.
  • Let cool for at least 20 minutes before serving.

Video

YouTube video

Notes

  • Bring your eggs and sour cream to room temperature about 30 minutes prior to baking for best results!

Nutrition

Serving: 1slice | Calories: 459kcal | Carbohydrates: 64g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 210mg | Potassium: 114mg | Fiber: 2g | Sugar: 35g | Vitamin A: 663IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg
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3 Comments

  1. Sue
    September 22, 2022 / 3:52 am

    5 stars
    I love blueberries and am a bit over blueberry muffins. This is a delightfully fluffy cake perfect with a cuppa be it coffee or tea. Took it to work and all who had a piece LOVED it – with lots of complements on the crumble topping. My new fav blueberry treat!

  2. Michelle
    September 1, 2022 / 1:36 pm

    I never leave reviews. This is an exception. I looooved this recipe! It honestly tastes like it just came out of a bakery. I was like wait I made this?! So amazing! I’m going to make it again for my sister in laws baby shower in a few weeks. Thank you!!!

    • TastefullyGrace
      Author
      September 1, 2022 / 4:19 pm

      Comments like these make me SO happy! Thank you so much for letting me know!!

      Grace

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