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!
- Butterscotch Icebox Layer Cake
- Pumpkin Cupcakes (With Cream Cheese Frosting)
- BEST Chocolate Eclair Cake
- Easy Strawberry Pound Cake
- Olive Oil Cake (With a Hint of Lemon)
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 Cake Ever!
Made this 2 weeks ago and every morsel went quickly. Especially like the brown sugar in the topping. Cake is rich and moist. Perfect with the cuppa, as Sue mentioned previously.
[This weekend, I honestly did confuse the butter amounts (the cake has 2 sticks, the topping 1 only). I am interested in what the difference will be as it bakes, but am confident the flavor will be tops!] Has anyone done that before? Guessing cake will be over moist and crumb a bit dry…but still tasty.
Hi PB,
I’m so glad you loved the cake! Thanks so much for letting me know 🙂
Grace
According to the recipe the cake has 1 stick butter and the topping 2 sticks. Is that correct?
Hi Kim!
Yes, that’s correct 🙂
Grace
Made this for breakfast this morning and it was delicious. My blueberries were half thawed so I was afraid to fold them into the batter. So I added the blueberries to the top off the batter and then covered them with the crumb topping and it was still delicious.
Hi Nancy,
Great idea with the blueberries. I’m glad it turned out deliciously!
Grace
Excellent recipe! Tender cake and tasty topping.
Yay! So happy to hear!
Grace
This was delicious and was devoured by my Bible Study friends and at our breakfast feast yesterday. I substituted Bulgarian yogurt for the sour cream. It also made my house and church smell amazing. Will definitely make again.
Hi Merrie,
I’m so happy to hear this! The yogurt idea is great too. Thanks for letting me know how it turned out!
Grace
Can this be made ahead and frozen? I’m entertaining in a couple of weeks and like to get as much done ahead as possible.
Thank you,
Paige
Hi Paige,
Store in an airtight container for up to 5 days at room temp. 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 if desired.
Hope this helps!
Grace
I made this for my boyfriend and it was delicious!!!!
Yay! I love to hear that!
Grace
This was a great recipe. I actually didn’t have blueberries, but I had cherries that were starting to get soft. I pitted them and used them in the recipe instead. It was delicious! Will definitely make again. Maybe next time I will use raspberries? Possibly a berry mix? I must admit that when I was putting on the crumb topping I thought It was a lot of topping, but as it cooked and the cake rose, it ended up being perfect.
So happy you enjoyed. The berry mix sounds amazing! Thanks for commenting.
Grace
Really? 1 T. vanilla extract in topping mixture???
Yes that’s correct! You can use less if preferred.
Grace
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!
Hi Sue,
I am so thrilled to hear this!! Thank you so much for letting me know 🙂 Let me know if you try any other recipes!
Grace
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!!!
Comments like these make me SO happy! Thank you so much for letting me know!!
Grace