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!
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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 Cold Brew Coffee or Vanilla Whipped Cream.
Blueberry Coffee Cake Ingredients
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.
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.
Make Ahead 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.
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!
Tips for the Making the Best Blueberry Coffee Cake
- Bring your eggs and sour cream to room temperature about 30 minutes prior to baking for best results!
- Don’t over-mix your crumb topping. It will turn into a paste with overmixing.
- Don’t over-mix your cake batter, either! This will lead to a tough cake.
- The cake is ready when the center is tested with a toothpick and it comes out with loose crumbs.
More Delicious Cake Recipes You’ll Love!
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- BEST Chocolate Eclair Cake
- Easy Strawberry Pound Cake
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BEST Blueberry Coffee Cake
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
Notes
- Bring your eggs and sour cream to room temperature about 30 minutes prior to baking for best results!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best blueberry Crumb Cake recipe! When the three very picky guys in my life all loved it you know it’s a winner! Easy to make even for the novice bakers :).
Simona,
I love hearing this! Thank you for letting me know 🙂
Grace
Hi, could this recipe be used to make mini muffins instead of a cake?
Hi Melissa,
I think it would work but haven’t tried! I’d probably still bake the mini muffins at 350 but watch them very carefully. They’ll probably be done between 10-15 minutes.
I hope this helps!
Grace
Okay thank you!!
This cake is perfection. The crumb is insanely good!!!! I bring this to literally every get together and people rave.
Georgia,
Thank you for reviewing! I agree; the crumb is sooo good!
Grace
Very good recipe but I was wondering if it’s possible to 1.5x the cake recipe. The amount of streusel topping was almost as thick as the cake. Now I know my cake was probably slightly more dense because I used frozen blueberries but it was not hard or unpleasant whatsoever. I am curious though if the recipe can be increased for a larger cake. If so, what do you think about the baking time?
Hi Joshua,
Thanks for your question! Since I haven’t tested increasing the cake by 1.5x and it might be tricky to get that right without testing it, I’d probably decrease the streusel by half and keep the cake recipe the same. Watch the crumb in the oven and lightly tent with foil if it darkens too quickly. I hope this helps!
Grace
Thank you. After further thinking I’m going to try to make sure my ingredients are more room temperature when I try again next time.
Please let me know if I can help at all!
Grace
Anyone who doesn’t think this is the best coffee cake recipe ever is clearly insane!
LOL! I love it too. Thanks Bethany!
Grace
was a super easy recipe however there was way too much of the crumb topping
it turned out thicker than the coffee cake itself and after a day it was hard to bite through it
the cake itself was excellent
Hi Sharyl,
Thanks so much for your comment and feedback. I’m guessing something must have gone wrong 🙁 I wish I could help more!
Please let me know if you try the recipe again or another!
Grace
Delicious cake!
Hi Debra,
Thanks so much for letting me know1 So happy to hear.
Grace
This recipe was easy to follow and the results were PERFECTION!!!!
Woohoo! Thanks for letting me know, Cam!!
Grace
This recipe is fantastic. I have made this twice so far, and I followed the recipe except for the sour cream. Each time I wanted to make this coffee cake, I seemed to have every ingredient on hand except sour cream, but I always have tons of yogurt! The first time, I used Silk’s almond milk vanilla Greek yogurt in place of sour cream, and the cake came out delicious. Second time, I used Chobani’s vanilla Greek yogurt, it came out just as delicious! I’m not joking when I say this recipe is life changing for me and my family. Thank you for sharing this amazing recipe!!!! I’m already looking forward to the next sale on blueberries so I can bake coffee cake all day, every day <3
Hi Stella,
Your words literally give me fuel each and every day to make recipes like this one! Thank you so much for sharing your experience. I truly appreciate it – and I’m THRILLED to hear you love the coffee cake!
Grace