Blueberry Coffee Cake

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This Blueberry Coffee Cake is beyond soft and moist due to the addition of sour cream! The cake is studded with blueberries and topped with a heavy layer of cinnamon streusel. A breakfast table must!

I absolutely love baking with blueberries! My Glazed Lemon Blueberry Loaf is an all-time favorite recipe on the blog! I am also obsessed with Pumpkin Spice Coffee Cake, so I figured it was time to combine the two. This Blueberry Coffee Cake comes together with simple pantry ingredients and is sure to become a crowd favorite! Serve with a cup of coffee for the best breakfast treat!

Ingredients for Blueberry Coffee Cake

Blueberry Coffee Cake:

Unsalted Butter: Use 1 stick unsalted butter that has been softened to room temperature.
Granulated Sugar: Use regular granulated sugar for this recipe.
Eggs: Make sure to use large eggs that have been brought to room temperature.
Sour Cream: Use full-fat sour cream that has been brought to room temperature. This makes the coffee cake extra moist.
Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.
All-Purpose Flour: Make sure to measure using the spoon-and-level method. This will ensure that the proper amount of flour is used. Adding too much flour will lead to a dry cake.
Baking Powder & Baking Soda: Leavening agents.
Salt: Used to balance the flavor of the cake.
Milk: Use milk that has been brought to room temperature.
Blueberries: Fresh or frozen blueberries can be used.

Cinnamon Streusel Topping:

All-Purpose Flour: Make sure to measure using the spoon-and-level method. This will ensure that the proper amount of flour is used.
Light Brown Sugar: The use of brown sugar gives the topping a slight crunch.
Granulated Sugar: Use 1/4 cup.
Unsalted Butter: Make sure to use cold unsalted butter.
Cinnamon: Use a full teaspoon of cinnamon.
Salt: Use 1/4 tsp to balance out the sweetness of the streusel.

Extras:

Powdered Sugar: I like to dust the cooled blueberry coffee cake with powdered sugar.

Making the Cinnamon Streusel

This Blueberry Coffee Cake has no shortage of cinnamon streusel. To me, it is the best part! For the best cinnamon streusel make sure to use cold unsalted butter that has been cut into small cubes. It is important for the butter to remain cold to ensure that the streusel retains its texture once baked. If the butter is too warm, the streusel will no hold its crumb texture.

Making Blueberry Coffee Cake

This Blueberry Coffee Cake recipe could not be easier to make. Here are the steps:

Preheat oven to 350 degrees F.
Cream together butter and sugar until creamy. Add eggs, beating well after each addition.
Add in sour cream and vanilla extract.
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
Alternately, add in dry ingredients and the milk. Make sure to end with dry.
For the cinnamon streusel topping, whisk together all-purpose flour, light brown sugar, granulated sugar, cinnamon, and salt until fully combined. Add in cold cubed butter. Using your hands or a fork, incorporate the butter into the dry mixture until pea-like pieces are formed.
Spread batter into prepared pan. Top with the cinnamon streusel, pressing down slightly.
Bake for 45-50 minutes or until toothpick comes out clean.
Cool for 30 minutes before removing from pan.
Dust cooled cake with powdered sugar.
Store tightly covered at room temperature for up to 5 days.

Tools and Equipment